Category: Soups

Clam Chowder

INGREDIENTS
1-1/4 cups flour
1 cup butter, melted
2 cups clam juice
2 cups water
3/4 cup sherry
1 tsp Tabasco
4 tsp salt
1/2 tbsp black pepper
1 tsp fresh thyme leaves
5 bay leaves
4 cups potatoes, diced
2 cups celery, diced
2 cup onion, diced
2 cup leeks, diced
1 large green bell pepper, diced
2 cups clams, chopped
2 qts half and half
2 tsp red wine vinegar


DIRECTIONS
Combine melted butter and flour in oven-proof container and bake at 350° for 30 minutes. In a large saucepan, combine remaining ingredients except half and half and vinegar. Simmer until potatoes are thoroughly cooked. Add butter-flour mixture and stir until very thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally.  Stir in vinegar just prior to serving.

(Updated 27 Oct 2018)

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Mushroom Bisque

MushroomBisque1 onion, diced
2 lbs fresh mushrooms, sliced
sherry
chicken stock
butter
flour
half and half
chicken stock
lg bay leaf
thyme
sambal oelek (optional)

In a large frying pan, melt butter; add onion and mushrooms.  As mushrooms cook down and begin to release moisture, add sherry and chicken stock; cover.  In another pan, make a rue from butter and +/-3 heaping tbsp flour; cook until golden.  Stir in half and half.  Once combined, stir in juice from mushrooms.  Place 2/3 to 3/4 of mushrooms in food processor and process thoroughly (adding stock if necessary).  Pour processed mushrooms and remaining sauteed mushrooms into soup mixture; add a small pinch of thyme, bay leaf, and sambal.

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Creamy Cauliflower Soup

image1 onion, diced
2 cloves garlic
2 tbsp butter
salt to taste
1 head cauliflower, chopped
1 qt chicken stock
1⁄2 cup heavy whipping cream
nutmeg to taste
cayenne pepper to taste
In a sauce pan, combine butter, onions, garlic and salt; sweat over low heat. Once the onions are translucent, add cauliflower and chicken stock; bring to boil and then reduce heat and simmer until cauliflower is completely softened (about 30 minutes). Use emersion blender to blend mixture to a creamy consistency. Stir in cream, nutmeg and cayenne (just a small sprinkle of each; too much nutmeg or cayenne will overpower this soup).
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Lightly Curried Tomato Soup with Coconut Milk and Basil

image3 tbsp olive oil
2 onions, diced
1 tsp garlic, minced
4 lbs garden fresh tomatoes, seeded and chopped
1 can (14 oz) coconut milk
2 tsp red curry paste
1 tbsp chicken flavoring (or 1-2 sm bouillon cubes)
1 tsp sugar
1 tsp salt
1/2 tsp lemon grass
1/2 tsp ginger, freshly grated
1/4 tsp turmeric
1/4 tsp cumin
1 tsp basil paste (about 1-2 leaves)
sambal oelek (optional, to taste)

Heat oil in a large non-reactive pot (I use a ceramic lined dutch oven); add onions and garlic and cook until onions are translucent.  Add tomatoes and cook to soften.  Add remaining ingredients except basil and sambal oelek; heat thoroughly.  If desired, use an immersion blender to blend the soup to preferred consistency.  Stir in basil and sambal oelek.

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Snert (Erwtensoep)

Snert, or split pea soup, is a Dutch wintertime tradition.  This hearty soup is perfect for warming cold bodies after a day of skating on frozen canals.  Every family has their own special recipe for snert.  Traditionally, the soup is made a day ahead, allowing the flavors to meld and the soup to thicken.  It is the perfect consistency if a spoon can stand upright in it. 

4 cups dried split peas, rinsed
2 ham hocks
8 chicken bouillon cubes
1 onion, finely diced
1 bunch leeks, thinly sliced (green tops discarded)
1 bunch celery (including leaves), finely chopped
2 bay leaves
kielbasa (or smoked sausage), cut into disks
vinegar

Combine all ingredients except kielbasa and vinegar in a crock pot; add water to about 1 inch from the top of the crock pot.  Cook on high for +/-8 hours.  Remove hocks and bay leaves; slice meat from hocks and add back to soup (discard bones and skin).  Stir in kielbasa and cook for an additional hour.  Add a small amount of vinegar just prior to serving to brighten the flavor.

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Thai Pumpkin Soup

Filled with savory goodness, this creamy pumpkin soup has a curry-like quality.  Thanks to our Dutch-Indonesian friend, Liesbeth Gout-van der Meulen, for sharing this recipe with our family.

1 tbsp butter
2 onions, chopped
3 cloves garlic
1 tbsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 can (29-oz) pumpkin
2 cups chicken stock
1 can (14-oz) coconut milk
1 tsp sambal oelek
1 ½ tsp salt
cilantro, coarsely chopped (or chiffonade of Thai basil)
pepper, freshly ground

In a large pan, melt butter; add onion and garlic; sauté until onion is lightly browned and translucent.  Add coriander, cumin, and turmeric, and sauté until fragrant.  Add pumpkin, chicken broth, and coconut milk.  Stir in sambal; heat thoroughly.  Blend with submersion blender.  Season, as necessary, with salt.  Serve garnished with a few drops coconut milk, cilantro (or Thai basil), and freshly ground pepper.

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White Chicken Chili

2 lg onions
3⁄4 cup of butter
1⁄2 cup of flour
11⁄2 cups of chicken broth
1 qt of half and half
1 tsp salt
1 tsp cumin
1⁄2 tbsp chili powder
1 tsp Tobasco sauce
3 cans (15 oz) Great Northern Beans, undrained
1 cup green chilies, diced
6 chicken breasts, cooked and diced

Finely chop or mince the onions and sauté in 1⁄4 cup of butter. In a large stockpot make the base of the soup by gradually adding the flour to the melted remaining 1⁄2 cup of butter. Alternate adding chicken broth and half and half over a low constant heat. Stir until it thickens. Add sautéed onions, spices and hot sauce. Mix well; add the canned beans, chilies and chicken. Continue to let the chili slowly heat on a low temperature.

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Pumpkin Soup

9 tbsp butter
1 med onion, minced
1 tbsp garlic, crushed
10 tbsp flour
1⁄2 tsp fresh ground pepper
6 cups chicken broth
2 cups milk
3-4 cups pumpkin
4 cups heavy cream

Sauté together butter, onion and garlic until clear. Blend in flour and pepper and whisk like a roux. Stir in chicken broth and milk; bring to a boil. Add pumpkin (or 1⁄2 pumpkin and 1⁄2 butternut squash purée). Blend well. Let simmer without allowing the mixture to come to a boil over very low heat for several hours.

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Potato Cheese Soup

3 cups potatoes, finely chopped
2 cups celery, finely chopped
1 cup onion, finely chopped
1 cup carrots, finely chopped
1 cup butter
1 cup flour
1 qt half and half
1 large bottle Cheese Whiz
1 tbsp chicken flavoring (or 4 sm bouillon cubes or 1 lg cube)

Place first four ingredients in saucepan; just cover with water. Simmer until tender.

In skillet, melt butter; stir in flour. Cook for 3 minutes. Stir in half & half. Melt in Cheese Whiz; add chicken flavoring. Stir in vegetables. Stir until thickened. Burns easily.

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Clam Chowder

1 can (13-oz.) clams, minced
1 cup onion, finely chopped
1 cup celery, finely diced
2 cups potato, finely diced
3⁄4 cup butter
3⁄4 cup flour
1 qt half and half
1 1⁄2 tsp salt
1⁄2 tsp sugar
1 tsp red wine vinegar pepper to taste

In a sauce pan, combine onion, celery and potatoes. Drain juice from clams into vegetables. Add water until vegetables are barely covered. Simmer over medium heat until barely tinder (20 minutes).

In a separate pan, melt butter and add flour. Blend and cook for 2 minutes

In a third pan, warm cream. Add warmed cream to the flour mixture. Cook and stir until smooth and thick. Add vegetable and clam mixture and heat through. Add salt, pepper, sugar and wine vinegar. Stir and serve.

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Butternut Squash & Apple Soup

2 tbsp unsalted butter
1 yellow onion, thinly sliced
2 golden delicious apples, peeled, cored and thinly sliced.
1 jar (32 oz) butternut squash purée
21⁄2 -3 cups chicken stock
1 large bay leaf
2 tsp salt
1⁄2 cup heavy cream
freshly ground pepper to taste
1⁄2 cup heavy whipping cream, whipped until just thickened (optional)

In saucepan over medium heat, melt butter. Add onion and apples; cook, stirring occasionally, until softened (about 10 min.). Stir in squash purée, stock, bay leaf and salt. Bring to simmer, reduce heat to medium-low and cook, stirring occasionally, about 30 min. Discard bay leaf.

Using immersion blender, purée soup in pot until smooth. Pour through fine-mesh sieve set over clean saucepan. Stir in cream; add more stock to reach desired consistency. Season with salt and pepper. Ladle soup into warmed bowls. Garnish with a swirl of thickened cream; sprinkle with chestnuts.

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Tomato Egg Drop Soup

INGREDIENTS
+/- 20 slices dried sliced shiitake mushrooms
2 tomatoes
3 cans chicken broth
1 tbsp vegetable oil
1 small onion, sliced
3 eggs
3 tbsp corn starch
1 tsp salt
1⁄2 tsp white pepper
cilantro (optional garnish)


DIRECTIONS
Soak mushrooms in hot water for 10 minutes; drain and rinse. Soak again for 10 to 15 minutes or until soft; drain and rinse. Squeeze out excess liquid. Place tomato in boiling water; boil +/-10 seconds. Immediately place in cold water. Peel; cut into wedges.

Place corn starch in a bowl and pour in enough broth to dissolve. In saucepan, heat broth to boiling; add broth/cornstarch mixture and heat until thickened

Heat wok until hot. Add vegetable oil; tilt wok to coat sides. Add onion; stir-fry 1 minute. Add mushrooms and tomato; stir-fry 2 minutes.

Pour 1⁄2 of the broth mixture into the tomato mixture; reduce heat to medium. Cover and simmer 5 minutes. Heat remaining broth to boiling. Mix eggs, salt and pepper. Slowly stir mixture clockwise. Slowly pour egg mixture into broth allowing threads to form. Combine, garnish with cilantro and serve.

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