Parsnip Soup

Photo Credit: Joseph De Leo, 2010.     A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch. Yields 5 Cups Ingredients: 2 tablespoons unsalted butter 3 small shallots, chopped 4 medium parsnips, peeled and coarsely chopped … Continue reading Parsnip Soup


Shrimp Risotto

Serves 4 Ingredients: 4 tablespoons butter, divided ½-¾ pound shrimp, uncooked, peeled and deveined ½ cup diced onion 1 red bell pepper, finely diced ¼ cup frozen artichoke hearts, drained and finely chopped 1 teaspoon salt ½ teaspoon white pepper 1 cup Arborio rice ½ cup dry Chardonnay 5 ½ cups chicken stock ½ cup … Continue reading Shrimp Risotto