Wednesday, May 27, 2020
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Cold weather is a lovely time to curl up with hot soup

This holiday season was one to remember with record-breaking cold temperatures. Our friends in South Florida were breaking records which stood 40 to 50 years. Well, this is what Christmas is all about, sharing time with family, enjoying great meals and warm beverages.

One of the many treats during theChristmas is actually after the weekend and the making of soups from the leftover hams and turkeys. It is especially wonderful when the weather is cold and the soups are hot from split peas soup with ham, turkey soup, seafood soups and more. I am sure all of us can remember the delicious smell coming from the kitchen with grandparents busy with multiple pots on the stoves and all of the leftovers on the counter. One of the great things about preparing these soups is that the more leftovers the better the soups taste.

I hope all of you enjoyed your Christmas holiday and this week we have included a number of soup suggestions in Roscoe’s Kitchen from green peas soup, asparagus and brie soup, Greek lemon rice soup and New York clam chowder for you to try.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen and be sure to listen to Star 106.5 FM every weekday at 6:25p.m. Make sure and e-mail us at with your comments and recipes so that we could share your experiences and creations with our audience.

Green Pea Soup

1?cups green split peas

2 tablespoons oil

1 onion, finely chopped

1 stalk celery, finely sliced

1 carrot, finely sliced

1 tablespoon ground cumin

1 tablespoon ground coriander

2 tablespoons grated fresh ginger

5 cups chicken stock

2 cups frozen green peas

1 tablespoon chopped fresh mint

1/3 cup plain yogurt or sour cream, to serve

Soak split peas in cold water for 2 hours.

Drain peas well. Heat oil in a large heavy-based pan, add onion, celery and carrot. Cook covered medium heat for and 3 minutes, stirring occasionally, until soft but not browned. Stir in cumin, coriander and ginger, cook 1 minute.

Add split peas and chicken stock to pan. Bring to boil; reduce heat to low. Simmer, cover, for 1?hours, stirring occasionally.

Add frozen peas to pan and stir to combine; set aside to cool. When cool, puree soup in batches in a blender or food processor until smooth. Return to pan, gently reheat. Season to taste. Stir in mint. Serve with a swirl of yoghurt or sour cream in each bowl.

Source: Bay Publishing

Baked Spiced Fish Cutlets

1 tablespoon oil

1 onion, very finely chopped

2 gloves garlic, finely chopped

2 inch piece of fresh ginger, finely grated

1 teaspoon ground coriander

1 stem lemon grass(white part only), finely chopped

2 teaspoons tamarind concentrate

2 teaspoons very finely grated lemon rind

4 small fish cutlets

Lime wedges, to garnish

Preheat the oven to warm 325ºF. Line a baking dish or tray with aluminum foil and lightly oil, to prevent the fish from sticking. Heat the oil in a frying pan, add the onion, garlic, ginger, coriander and lemon grass, and stir over medium heat for 5 minutes or until aromatic.

Stir in the tamarind, lemon rind and some freshly ground black pepper. Remove from the heat and set aside until cool.

Spread the spice paste over the fish; arrange in the dish, in a single layer.

Bake for 10-15 minutes, or until the flesh flakes when tested with a fork. Be sure not to overlook the fish or it will be dry. Garnish with lime wedges and serve with steamed rice.

Source: Bay Publishing


Quick, easy and tasteful, this dish combines the mildness of Brie with the earth taste of Asparagus.

1/3 cup butter

?lb asparagus, pared, blanched

?cup flour, all purpose

3 cups chicken broth

?cup white wine, sweet

1 cup heavy cream

?brie, rind removed

In a sauce pan, heat the butter. Add the asparagus and sauté until tender.

Stir in the flour, reduce heat and cook for 2 minutes.

Add the broth, wine and cream. Bring to a boil, reduce heat and simmer for 20 minutes.

Transfer soup to a food processor or blender, puree.

Return to pot and reheat.

Stir in the cheese; continue to simmer for 5 minutes. Serve cheese very hot

Source: Hermes Publishing


Nicely tart; use fresh lemon juice for the best flavor. If making this soup in advance, do not add egg until reheating for serving. This is sure to pep-up the beginning of your week.

3?cups reduced-sodium fat-free chicken broth

?cup long grain rice

2 large cloves garlic, minced

?-1/3 cup fresh lemon juice

1 egg, lightly beaten

2 tablespoons finely chopped parsley

Salt and white pepper, to taste

Heat broth to boiling in medium saucepan; stir in rice and garlic.

Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.

Mix lemon juice and egg; slowly stir mixture into soup.

Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.

Source: Hermes Publishing



Hot, smooth and flavorful, this clam chowder is sure to relax you after a long day.

32 littleneck clams, or other fresh small clams, washed well

Olive oil, or vegetable cooking spray

4 all-purpose potatoes, about 2 lbs, scrubbed, peeled, cubed, or sliced

1 cup onions, sliced

2 carrots

1(28 oz)can crushed tomatoes, un-drained

?cup clam juice

1/3 cup parsley, chopped

?teaspoon thyme

?teaspoon pepper

2 bay leaves

14 teaspoon hot red sauce(optional)

Wash clams and discard any that are open. Put clams in large saucepan, add 3 cups water. Cover and cook over medium-high heat 5 minutes oruntil clams open.

Discard any clams that do not open. Leave clams in shells. Strain liquid through double layer of cheesecloth and reserve for chowder.

Coat large pot with olive oil or cooking spray. Sauté potatoes, onions, and carrots about 5 minutes, covered, over medium heat, stirring occasionally.

Mix in crushed tomatoes, clam juice, parsley, thyme, pepper, bay leaves, and hot red sauce. Add strained clam juice.

Bring chowder to boil. Reduce heat to simmer; cover. Cook for 45 minutes or until all vegetables are tender. Add clams in shells and cook for another 3 minutes. Discard bay leaves.

Ladle chowder into deep bowls. Put bowl for discarded clam shells on table. Serve chowder hot.

Source: Bay Publishing



Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5-inch in diameter with alternating straight and wavy ridges.

Coriander comes from Morocco and Romania. Coriander is used in Indian curries, gin, American cigarettes, and sausages. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. Coriander is not interchangeable with cilantro, although they are from the same plant. Ground coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

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