Trader Vic's: Winter Melon Soup Supreme Trader Vic's restaurants were better known for their exotic food and drink than their haute cuisine. But the Trader Vic's in the Bel Air East motel in downtown St. Louis was different, and the difference maker was their executive chef, DuBois Chen. With Chen at the helm, not only was the St. Louis Trader Vic’s considered among the best in the nation, but it was also rated one of the top restaurants in the city.
Winter Melon Soup Supreme Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979 Yield: 6 servings Ingredients
Preparation Soak mushrooms in warm water for about 30 minutes or until soft. Peel melon. Discard seeds and stringy fibers. Cut melon into strips, then into 1 inch squares. Dice chicken, ham and peapods into 1/2 inch squares and set aside. Strain mushrooms. Cut away stems. Dice. In soup pot, combine chicken stock, melon, mushrooms and bamboo shoots and bring to a boil. Reduce heat; simmer 15 minutes. Season to taste. Ladle soup into serving bowls. Garnish with chicken, ham and peas. Copyright © 2018 LostDishes.com |
