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Chef Abigail prepares Strawberry and Champagne Soup |
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A Recipe Idea for Holiday Parties
With the holidays coming, you may be looking for a delicious, unusual first or second course to serve your guests. Executive Chef Abigail Hutchinson has just the ticket. She was invited to be a guest chef at the Joe Randall Cooking School this fall, and the audience saw her prepare an elegant full course dinner.
The following is the recipe for her second course. One of her personal favorites, it's also a great idea for holiday parties.
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Stawberry and Champagne Soup |
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| 2 pts |
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Strawberries, stemmed, washed |
| 1 cup |
Sour cream |
| ½ cup |
Plain yogurt |
| 1 tsp |
Ground clove |
| 1 tsp |
Vanilla extract |
| ¼ cup |
Honey |
| ½ cup |
Champagne |
| 1 ea |
Jicama, small, peeled, small diced
Crème Fraiche as needed (see recipe) |
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Puree the strawberries in a blender, or use a hand held immersion blender.
Add sour cream and yogurt, blend some more.
Add clove, vanilla, honey and champagne.
Puree until creamy and adjust seasonings with more honey or more champagne.
For service, scoop some of the jicama into a cup or soup bowl.
Top with a dollop of crème fraiche.
Creme Fraiche
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| 1 cup |
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Heavy cream |
| 1-2 tbsp |
Buttermilk |
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Warm milk to 100 degrees, then add buttermilk.
Put into clean jar or stainless steel bowl, cover and stir a little.
Let sit overnight at room temperature.
Stir again and when you have achieved the desired thickness, refrigerate for 12-24 hours before serving.
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www.jekyllclub.com
371 Riverview Drive Jekyll Island, GA 31527
1-800-535-9547 |
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