Soup Archives - ��

Venetian Fennel Soup With Lobster

Anonymous — Wed, 14 Nov 2018 21:24:33 +0000

Fennel, with its tantalizing anise flavor, is the basis for this smooth, elegant vegetable puree. So intrigued was Henry Wotten, England’s ambassador to Venice in the 17th century, that he sent seeds to King Jame’s gardener, with the instructions on how they should be planted and the vegetable prepared. This […]

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Venetian Seafood Stock

Anonymous — Wed, 14 Nov 2018 20:51:51 +0000

This is the richest of the basic stocks in Francesco’s repertory. Built on a base of fish stock, it makes a delicious risotto and a wonderful seafood stew. “The aroma makes me think of Venice and the Rialto market, where so much comes from the sea,” he says. Obtaining the […]

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Venetian Vegetable Stock

Anonymous — Wed, 14 Nov 2018 20:48:25 +0000

At Remi this vegetable stock is used as a base for many of the risottos, especially the ones made without meat or fish. “We have many people coming into the restaurant who are vegetarians,” Francesco explains, “and we want to be able to accommodate them. When it’s well made, a […]

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Venetian Fish Stock

Anonymous — Wed, 14 Nov 2018 20:44:50 +0000

“Fish and seafood are so important in Venice,” says Francesco, “that when making fish stews and risottos with fish, we prefer a fish stock. For shrimp, lobster, and crabs a shellfish stocks is better.” None are complicated to prepare. Fish Stock 4 pounds head and bones of a (2-kg) white […]

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Venetian Carrot Soup With Prosecco

Anonymous — Wed, 14 Nov 2018 17:27:08 +0000

Francesco’s gentle, velvety carrot soup is given a touch of festive Venetian froth with a last minute splash of prosecco, the dry sparkling wine of the Veneto. “The minute you taste prosecco, you have Venice in your mouth,” Francesco likes to say.

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Venetian Cauliflower Soup

Anonymous — Wed, 14 Nov 2018 16:55:16 +0000

“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in […]

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