Looking for a recipe in Carte du Jour - help please

[MS52]

I'm looking for two recipes - one of them is in Carte du Jour and it is the Forest Mushroom soup. IMHO, it is to die for.

 

The second recipe is the pea soup that is served at the Chef's table.

 

I was just on Grandeur and purchased the cookbook but neither of these recipes is in that book.

 

Can anyone help? Thanks!!

Edited January 22, 2014 by MS52

[jahannah]

I'm looking for two recipes - one of them is in Carte du Jour and it is the Forest Mushroom soup. IMHO, it is to die for.

 

The second recipe is the pea soup that is served at the Chef's table.

 

I was just on Grandeur and purchased the cookbook but neither of these recipes is in that book.

 

Can anyone help? Thanks!!

 

I will take a look at our cookbook when I get home. It seems like it had some of the soup trio recipes in it.

[MS52]

i will take a look at our cookbook when i get home. It seems like it had some of the soup trio recipes in it.

 

thanks!

[oneputt18]

3 tbsp extra virgin olive oil

1 clove garlic, peeled and chopped

2 medium yellow onions peeled and diced

10 ounces crimini mushrooms

10 ounces button muchrooms

10 ounces small portabella mushrooms

2 large Idaho potatoes peeled and thickly sliced1sprig fresh tyme

1 bay leaf

1/2 cup dry white wine

1 quart vegatable stock

salt and fresh ground pepper

1/4 cup heavy cream

GarnisH;

4 ounces enoki mushrooms 3 tbsp white truffle oil.

In a large saucepan or medium stockpot, over medium heat warm oil and sautee onions and garlic for 4 minutes

Add mushrooms, potatoes and herbs and saute for 5 minutes allowing potatoes to begin to caramelize

Deglaze with white wine and add vegetable stock. bring to a boil and simmer for 10 minutes or until potatoes are soft tio the touch. Season with salt and pepper.

In batches transfer to food processor and blend until smooth (I would use immersion blender)

Pour into clean saucepan add heavy cream and mix well. Taste and adjust

seasoning if necessary and keep warm.

Ladle soup in warmed bowls, garnish with enoki mushrooms and a drizzle of truffle oil.

serves 6

Ladle

Edited January 22, 2014 by oneputt18

[champagne123]

My mushroom soup is easier....MUCH less expensive to make ...and BETTER:o:o:o

[oneputt18]

Can't find the pea soup in any of my Royal cookbooks but here is one we all love:

http://articles.sun-sentinel.com/1994-03-17/features/9403110722_1_pea-mixture-bouquet-garni-cumin

[jahannah]

Can't find the pea soup in any of my Royal cookbooks but here is one we all love:

http://articles.sun-sentinel.com/1994-03-17/features/9403110722_1_pea-mixture-bouquet-garni-cumin

 

Yep, no joy here either. Our cookbooks were silent on the green pea bisque. I posted a message on Royal's facebook and will let you know if they respond.

[MS52]

Thanks so much for taking the time to look and for typing the lengthy recipe. Have to get to Wegman's this weekend to get a variety of mushrooms!

 

 

Sent using the Cruise Critic forums app

[jahannah]

Thanks so much for taking the time to look and for typing the lengthy recipe. Have to get to Wegman's this weekend to get a variety of mushrooms!

 

 

Sent using the Cruise Critic forums app

 

Maryann, what were your sailing dates on Grandeur?

[MS52]

Maryann, what were your sailing dates on Grandeur?

 

We were on from 1/11/14 to 1/21/14. Coming back to snow and cold has my system in shock!

 

 

Sent using the Cruise Critic forums app