Avocado Vichyssoise | Recipe

“But in summer, when the soup seemed to be too hot, we asked for milk for which to cool it. Many years later, it was this inspiration to make the soup which I have named Creme Vichyssoise.” (Louis Diat 1885-1957) Continue reading →

Watermelon Gazpacho

An outstanding summer starter with surprise ingredients. Refrigerate to let the flavors blend. Continue reading →

Jamila’s Crawfish, Spinach, and Zucchini Bisque

Jamila’s is one of my favorite restaurants in New Orleans. The owners welcome everyone like long-lost friends and the Tunisian food they serve is spot-on every time. This creamy, green soup dotted with bright red crawfish tails is one of the many reasons I can’t stay away for long. The recipe comes to us courtesy of Louisiana Cookin’ Magazine. Continue reading →

Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat

MAKES 12 SERVINGS Courtesy of Chef Colt Patin, Crawfish Town USA, Henderson, and Louisiana Cookin’ 2 large butternut squash 1/2 cup olive oil 2 medium onions, diced small 3 ribs celery, diced small 1 red bell pepper, diced small 9 cloves garlic, minced 1/2 gallon Seafood Stock (recipe follows) 2 bay leaves 1/4 teaspoon thyme … Continue reading →

Subcontinent Sweet Potato Soup

MAKES 8 TO 10 SERVINGS Courtesy of Drue Deshotels, New Orleans and Louisiana Cookin’ Magazine  1 pound medium (41–50 count) Louisiana shrimp, peeled and deveined, shells and heads reserved 1 teaspoon Creole seasoning 1 tablespoon mild curry powder 1 medium onion, diced small, trimmings reserved 1 medium bell pepper, diced small, trimmings reserved 2 stalks … Continue reading →