Soups (and sauces) are the true measure of the mettle of a chef because they allow one to develop flavors like no other dishes can; balancing herbs and spices, proteins and vegetables, even fruit, to achieve a finished product that lets the ingredients shine.


Avocado Soup

Fire & Ice: Chilled Avocado Soup / Chipotle Seared Shrimp

cucumber, poblano, lime, cilantro, cayenne

made without cream (avocados are naturally creamy)

Strawberry Gazpacho with Basil

cucumbers, red wine, bell peppers, garlic, tomatoes

photo by cyclonebill
photo by cyclonebill

Spicy Watermelon Gazpacho / Lobster / Scallops / Berries


Potage Parmentier

Bodega Bay potato-leek soup


Sopa de Siete Mares

Mexican Seven Seas Soup, pictured top of page left

Soupe Poireux

French Potato, Leek, Bacon


Korean Chicken Soup with Ginseng, Garlic and Ginger

My Bubele’s Matzoh Ball Soup


Chochin Fish Soup
The Chochini Jews originally settled on the Malabar Coast of Southwestern India, Made with ginger, coconut milk, tomatoes, curry and cumin, the flavor profile of this broth of locally-sourced white fish (chef’s choice) speak to its Eastern origins
Roasted Corn Soup 2
“Esquites” Soup
I developed this recipe based on the traditional Mexican favorite, Esquites, a warm corn salad. Roasted white and yellow corn kernels and Poblano and sweet red chiles in a corn cob broth with a hint of chipotle is finished off with Creme Fraiche, for a warm soup that is as colorful as it is flavorful.

Haitian New Year’s Eve Soup

A savory pumpkin soup with a beef broth base

and a kick of scotch bonnet chile

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Chef’s choice of market fresh vegetables,

Bodega Bay potatoes, Rancho Gordo beans,

cooked with Parmesan rind

Chicken and Tomato Caldillo (broth) with Squash Blossoms

Melon Soup

this unusual mild, slightly sweet soup is made with cantaloupe, yellow fingerling potatoes and a hint of dry sherry

Sopa de Tortilla

Mexican tortilla soup, chicken broth, Mexican white zucchini, and chayote, topped with sweet peppers and mango relish

Sopa de Lentejas on Piña, Peras y Plantanos

Mexican Lentil soup with pineapple, pears and plantain