MAKE YOUR WHOLE PALATE HAPPY! Balance the texture of simple soups with crunchy croutons, spongy noodles and creamy cheeses. Colin Moody, CCC Executive Chef Asilomar Conference Grounds Pacific Grove, CA "For our catered and VIP events, we like to prepare soups as part of a full course meal. We do a bi-color roasted carrot and beet bisque that is quite colorful. We prepare each soup separately, then pour them together into the bowl to create a ying-yang shape; then we drizzle creme ...

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