Beach Plum Chef of Cape Cod / Personal Chef and Event Services
Beach Plum Chef Soups, Broths and Stews:
Note: Some recipes are currently vegan, others can be made vegan
Leek and Potato
Cream of Tomato (for vegan and non-dairy eaters – we use boiled onion to create rich texture)
Carrot Sweet Potato & Ginger, The Betacarotene Soup (Vegan)
Herb Broth w White Fish & Vegetables – Roasted Asparagus, Fresh Spinach, Water Chestnut, Slivered Carrot. Served w Sweet Potato Tempura
Creamy Potato Finished w Chive Flowers
Chicken Soup w Parsley Puree, & Chicken Vegetable Dumplings
New Mexican Black Turtle Bean Soup – w fresh toppings – cilantro, red onion, green onion, fresh tomato salsa, hatch chili & sour cream
Turkey Chili w Stewed New Mexican Adobo Chili and Spices
Vegetarian Chili w Chipotle Served w Homemade Cornbread
Vegetable Soup w Sauteed Greens
Beef Stew Provencal Style w Rosemary & White Wine Finish
Scallop Stew w Potato, Greens, Fresh Thyme & Parsley – finished w cream and white wine
Fish Stew – white fish, mussels, fresh herbs, potato, carrot & celery, w cream finish
Cioppino – Classic Italian Style fish stew. The Beach Plum Chef version is made with fresh tomato & garlic, shrimp, mussels, swordfish chunks and calamari – served family style with garlic crostini.
Black Mussels in Lemon Grass Broth w Cilantro – homemade Thai inspired broth – a simple variation on classic steamed mussels
Lobster Bisque – made from fresh stock – served with chucks of lobster in a fine cream bisque
Vegetable Soup w Cheese Toasts & Roasted Asparagus
Borscht w Potato Pastries – roasted beet soup and potato pastries w celery and caraway
Goat Cheese Quenelles in Fresh Tomato Broth w Basil – small oval shaped spoonfuls of local goat cheese w fresh herbs & fennel
Chef’s Note: I add butter and cream typically as a finish rather than as a base – making soups lighter and more digestible
Menu Copyright/ 2010-2012 Beach Plum Chef of Cape Cod / Massachusetts/ USA. Please do not reproduce without permission.
Chef Dana: One time I made five soups for a client who was just out of surgery.
Each soup was strained, pureed, and optimized for calories and nutrition while she was eating out of a straw for a week…
The soups were FABULOUS! So far I’ve had the mushroom and the tomato. Tonight I’m going to try the squash… I’m doing better now, and thanks again!
Marsha M, Marstons Mills
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