“In the June 2012 cooking school we featured some wonderful dishes from “South of the Border”, including a duck quesadilla from Mexico, Churrasco steak and chill rubbed lamb tenderloin from Argentina, a Caipirinha sorbet from Brazil, Venezuelan guasacaca ( a fancy guacamole) and Flan with Brandied fruit. This soup was a hit and we have been featuring it regularly since. It can be prepared a little on the chunky side with several different accompaniments (above with avocado) or pureed as sipped from a cup. Either way we know you will enjoy this easy to make soup from the Andes.”
About Chef Patty Griffey
As part of our Chef Series of recipes, PeeDeeFoodie.com™ is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Abingdon Manor in Latta, South Carolina. Chef Griffey is also a contributing blogger here on our blog. This month’s recipe is from Chef Griffey’s recipe of the month collection. It is re-published with here permission.
For this months recipe, click on this link: Recipe Collection. For this months cooking show click on this link: Patty’s Cooking Shows. For the calendar of entrees, click on this link: Monthly Entrees. Guests have the opportunity to select the night’s entree when making their reservations. If the entree says FIXED, it has already been selected by a guest and is the entree for the evening, if not, it may be changed to another entree if available. Dietary restriction and food allergies can be addressed and vegetarian options are always available.
Category: Abingdon Manor
About the AuthorKevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.
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