Arleusian Garlic Soup

2 Tablespoons of butter
3/4 cup whole garlic cloves peeled
1 1/4 lb potatoes quartered
2 carrots quartered
8 cups (1/2 water 1/2 chicken broth)
1/2 cup of heavy cream
3 dashes of Worcestershire sauce
3 dashes hot sauce
chopped parsley for decoration (optional)

In a large saucepan, melt the butter and gently cook the garlic, stirring often till it begins to brown. Add the rest of the ingredients except cream and hot sauce.
Bring to a boil, cover and cook gently for an hour.
The veggies should be soft. Let it cool. Pure the soup in a blender or food processor.

Reheat, add cream and hot sauce.

Serves 6
Note if you multiply the ingredients times four you do not need 32 cups of liquid. 26 to 28 cups will be enough. Cook the veggies in 20 cups of liquid and add 6 to 8 more cups after you blend according to your taste and the consistency you would like.

Lets Start with Shrimp

Shrimp Scampi (Gambas Al Ajillo)

1 1/2 lb of shrimp at least 16/24 size. If peeling save the skins and or heads for future use. You can make Shrimp bisque with the skins. I'll post the recipe later

1 Stick of Butter (1/4 Lb)

1/2 cup olive oil

3 Tablespoons of garlic or more if you like it. Chopped

1 Tablespoons of oregano

1 Tablespoons of basil

2 Teaspoons of Hot Sauce or Sriracha Sauce or Tabasco

1  small lemon or 1/2 large Lemon
1 Lime

1 Loaf of Crusty Italian or French Bread.

Place oil and butter in a pan. (when done you will serve the scampi from the pan. Usually in my house it goes from the stove to the Island where everyone is gathered anyway. If it is for a sit down dinner place on separate plates and serve.

When butter is melted and mixed with oil, add the garlic for one minute and spread around the pan add the shrimp the basil and the oregano. Cook till the shrimp is turns pink turning to cook all of them ( do not overcook). Lower the heat to medium or less. Squeeze the fresh lemon and lime using your hands as a sieve to prevent the seeds to fall into the pan ( if some do don't worry). finally add the hot sauce (Sriracha preferably since it has more garlic). Toss around so all the flavors coat all the shrimp. You are ready to eat or dip.

On this one remember that the shrimp is just an excuse. The idea is to be able to dip the bread in the delicious butter garlic sauce, and eating the shrimp is just an aftermath.

Huy Fong brand (Sriracha)