In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.

ASPARAGUS AND BRIE SOUP

3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper

In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares avocado salad and scallops.

Click here for Chef Bryant Alden's Profile

Grilled Avocado and Mango Salad with a Honey-Lime Vinaigrette
4 servings

Honey-Lime Vinaigrette
6 limes
4 tablespoons honey
1 tablespoon cider vinegar
1 cup olive oil

Method: