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Wings Peking | Cooking with Beans | Grilled Vegetable Soup | Polenta-Crusted Swordfish
Pan-Seared Nantucket Bay Scallops | Seared Shrimp and Avocado

Grilled Vegetable Soup 3 medium summer Squash, halved lengthwise medium zucchini halved lengthwise medium leek halved lengthwise 1 large eggplant cut into quarters 3 ears of corn kernel removed from cob large red pepper 1 large yellow pepper 2 medium fennel bulbs, sliced in thirds quart heavy cream 3 cups reduced chicken heavy cream 3/4 cup good olive oil 3 tablespoons chopped fresh basil 2 tablespoons fennel seeds, ground 1 tablespoons fresh thyme 4 cups soaked hickory wood chips  For garnish: dice 1/2 of each pepper; set aside with the kernels from from two ears of corn. Toss remaining pepper halves and grill vegetables, except corn, in the olive oil and grill, adding soaked wood chips as necessary. Grill vegetables until tender, but not charred. In a food processor fitted with a steel blade, macerate grilled vegetables, including the last ear of corn kernels, while gradually adding the heated chicken stock. Combine mixture in a four quart soup pot with herbs and cream. Cook for 50 minutes. Push soup mixture through a fine strainer, add salt and pepper to taste. Before serving, saute the garnish in butter until tender and sprinkle on top of soup - Serves Four

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