Potato Leek Soup with Caged Oyster, Crème Fraiche and Caviar

Soup Base Ingredients:
4 cups Water
1 lb Bonewerks CulinArte' Chicken Glace
1 cup diced Leeks
1 cup diced Carrots
2 cups peeled diced russet Potato
Salt & pepper to taste
1 tbls. Vegetable Oil


Sauté leeks, carrots, and celery in it vegetable oil until trans-lucent, approximately 3- 5 minutes. Add water, Bonewerks CulinArte' Chicken Glace, potatoes and simmer 30 minutes. Puree and keep warm.

(Click on recipe in Other Great Recipes to continue recipe, down on this page)


Braised Lamb Shank and Barley Soup with Porcini and
Eryngii Mushrooms, Horseradish Polenta Raft

Soup Base Ingredients:
2 lb. Bonewerks CulinArte' Elite Veal Demi Glace
2 cups diced yellow onions
2 cups diced tomato
2 cups diced mushroom
2 cups diced leeks
2 cups diced carrots
2 cups diced celery
Salt and pepper to taste
1 tbls vegetable oil
8 cups water


Sauté all vegetables in 1 tbls vegetable oil until translucent approximately 3 minutes. Add water, Bonewerks CulinArte' Elite Veal Demi Glace and simmer 20 minutes. Strain set aside. Reserve 2 soup stock for lamb shank braising

1 bunch broccolini
4 lamb shanks
4 tbls. vegetable oil
1 lb. porcini mushrooms sliced
1 lb. erygnii mushrooms sliced
1 cup polenta
1 cup water
1 tbls. horseradish
1 tbls. grated Parmesan cheese
Salt and pepper to taste
4 cups
Bonewerks CulinArte' Elite Veal Soup Stock
2 cups barley
4 cups water
4 red bell pepper-cut into four
diamond pieces


In hot skillet and 2 tbls. vegetable oil, sear off lamb shanks until well browned. Drain oil, add 4 cups veal stock and braise in over 45-55 minutes until tender. Set aside. In 2 tbls. vegetable oil, sauté off in hot skillet sliced porcini and eryngii mushrooms until browned, 2-4 minutes. Season with salt and pepper, set aside. In separate pot, boil 1 cup water (or chicken stock) with 1 cup polenta. Simmer 15 minutes. Fold in 1 tbls. horseradish, 1 tbls. Parmesan cheese. Pour out on to 5 x 7 greased sheet pan with sides. Bake in oven for 20 minutes. Set aside to cool. Cut out polenta raft and set aside. Steam off broccolini spears until tender, 3-5 minutes. Set aside. In 4 cups salted boiling water, add 2 cups barley, cook until done 8-5 minutes. Strain, set aside.


In large bowl, ladle in veal stock soup. And 2 cup cooked barley. Place 1 lamb shank resting against side of bowl. On one side of lamb shank place broccolini spear. On both sides of shank, place porcini and eryngii mushrooms. Arrange polenta raft in center of bowl topped with red pepper

More Great Bonewerks CulinArte' Recipe Links:

Asparagus Soup with Asparagus Flan and Parmesan Crisp

Butternut-Squash Soup with Pheasant Breast, Almonds, Fried Green & Cranberry Swirl

Braised Lamb Shank & Barley Soup with Porcini & Eryngii Mushrooms, Horseradish Polenta Raft

Sweet Corn and Lemongrass with Lobster Tail and Chili Oil

Passillo Pepper Soup with Pork Carnitas

Potato Leek Soup with Caged Oyster, Crème Fraiche and Caviar

Red and Yellow Tomato Soup

Szchewan Noodle Soup with Grilled Prawns

Bonewerks - CulinArte' Ad
Bonewerks - CulinArte' Method of Composed Soups.PDF



 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |