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1 lb. button mushrooms
1 lb. Shiitake mushrooms
1 lb. oyster mushrooms
4 oz. butter
4 Tbsp. shallots, chopped
1 1/2 Tbsp. tamarind paste
3 Tbsp. molasses
4 dashes of Tabasco

1 cup bourbon 2 1/2 quarts heavy cream 1/2 tsp. salt 1/2 tsp. ground white pepper pinch of nutmeg 1 tsp. chopped fresh tarragon I tsp. fresh mint, chopped 1 tsp. chopped fresh thyme


Separate each type of mushroom into 1/2 lb. portions. Slice 1/2 lb. of each type and set aside. Chop the remaining mushrooms and place into a stockpot with the butter and shallots. Sweat these ingredients over low heat for 5 minutes. Add the tamarind paste, molasses, Tabasco and bourbon. Increase the heat to medium and cook for 5 minutes. Add the heavy cream and reduce by one quarter. Add salt, pepper, nutmeg and herbs and simmer for 20 minutes. Finish by saute'ing the reserved sliced mushrooms on medium heat for 5 minutes, add to the soup and simmer for 5 minutes longer. Makes 2 quarts.



2 cups black (or turtle) beans
2 cups tasso ham, 1/2 inch cubed
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced yellow pepper
3/4 cup diced red onion
3 Tbsp. chopped fresh rosemary
2 Tbsp. chopped garlic

2 Tbsp. whole butter 1 tsp. cayenne pepper 3 bay leaves 1/4 cup sherry 3 1/2 quarts water 1/2 cup soy sauce 1/2 cup red vinegar 1/8 cup lime juice


4 Tbsp. sour cream
4 Tbsp. chopped scallions


Combine the black beans with 1 1/2 quarts of water, soy sauce, red wine vinegar, lime juice and Worcestershire in a ceramic or stainless steel bowl. Soak mixture overnight. Place the butter, tasso, onions, garlic and rosemary in a stockpot and cook over medium?low heat for five minutes. Turn the heat up high and add the sherry. Add drained beans to stockpot. Add the remaining 2 quarts of water and simmer for one hour. Remove 2 cups of beans from the soup and puree in a food processor or blender. Stir the puree back into the soup and simmer for ten more minutes. Garnish each bowl of soup with a tablespoon of sour cream and chopped scallions. Makes 2 quarts.



2 quarts heavy cream 8 ears of corn, husks on 2 jalapeno peppers, seeded & finely chopped 1/2 tsp. salt 1/2 tsp. ground white pepper juice of 1 lemon


Soak the ears of corn in water for at least 30 minutes. Remove from the water and let drain. Roast the corn ears over an open flame (grill or stove top) until the kernels are tender. Remove the husks and slice the kernels of corn from the cob. Divide the corn into two equal parts and puree one part in a blender or food processor. In a heavy saucepan, over medium heat, reduce the heavy cream by 1/4. Combine remaining ingredients and simmer for 15 minutes. Portion into bowls, and serve hot. Makes 2 quarts.



4 medium summer (or yellow) squash, sliced thinly 4 large carrots, shredded 1 medium red onion, diced 8 oz. white wine, 1 pint heavy cream 6 Tbsp. clarified butter 1/2 cup grated asiago or parmesan cheese, for garnish


In melted butter, cook the squash, carrots, red onion and white wine until vegetables are very tender (approx. 20 minute). Puree the vegetables in a blender, and return to a pot on the stove. Add heavy cream. Cook for an additional 20 minutes. Do not boll. Remove from the stove and divide evenly into soup bowls. Sprinkle grated cheese in each bowl and serve.



8 cups tomato puree 1 small red onion, diced 1 yellow bell pepper, diced 1 large beefsteak tomato, coarsely chopped 1 European cucumber, diced 5 dashes of Tabasco sauce 4 dashes of Worcestershire sauce 1 tsp. salt

1 tsp. ground white pepper 2 Tbsp. raspberry vinegar 1 jalapeno pepper, diced juice of 2 lemons juice of 1 key lime 1/2 tsp. of celery salt 1/2 tsp. ground cumin 1/4 tsp. crushed red pepper flakes 4 Tbsp. fresh cilantro, chopped


Combine all of the ingredients together in a large bowl and refrigerate overnight to allow the flavors to marry before serving. Garnish with a dollop of sour cream or plain yoghurt if desired.

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Updated 9/20/2000