Creamy Clam Chowder

Dice and cook about 4 medium  potatoes, 2 large celery sticks chopped and a medium onion chopped small, 1/2 tsp. lemon pepper, 1/8 tsp. garlic powder,  and 1and 1/2 cup of water. When the vegetables are cooked,  add 3 cups of whole milk and 3 Tbsp. of butter and 1 tin of clams with the nectar. Reheat until hot and serve sprinkling bacon bits on top with a dollop of butter.

 

Lettuce Soup 

Melt 1/4 cup butter in a large pot, add 1 head lettuce that is finely chopped. Cook stirring until limp. Puree in a food processor until smooth, adding a little bit of the 2 cups of  chicken broth to assist in the puree process.   Now return to the pot. Sprinkle in 2 Tbsps. flour stirring well to avoid lumps. Gradually whisk in 1 cup of cream and the remaining chicken broth. Add 1/2 tsp. salt and 2 Tbsps. of chopped chives and simmer 5 minutes until slightly thickened.  Pour into oven proof bowls. Combine 2 Tbsps. of mashed  Roquefort cheese with 1/2 cup of whipping cream. Whip with a mixer until fairly stiff.  Divide this between your bowls. Place them under the broiler until cream is lightly browned. You can make the soup a day ahead and refrigerate.  The cheese and whipping cream can be made a few hours ahead. Reheat the soup and assemble when ready to serve. Makes 4 to 6 bowls.

Sweet Potato Soup

Click here to find the nutritional value of the sweet potato  It is amazing.

1 Tbsp. cooking oil. 1 medium  Onion, chopped

6 cups of chicken broth or water 

 1 1/4 lb Sweet potatoes - peeled and roughly diced 1/2 tsp. nutmeg 1 tsp. salt  or to taste 1/4 tsp. white pepper 1/2 c Chunky cranberry sauce and some Sour cream HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. 

Kale

I have just discovered in the last 2 years how easy it is to grow KALE  here on the west coast. It survives all winter. Just brush the snow off and pick your leaves and it just keeps on growing.  I chop it up in the food processor and add it to most soups. 

Potato leek and spinach soup

Ingredients
1/4 cup butter or margarine
4 cups water, divided
1 cup leeks, sliced
1 1/2 lb (4 - 5 medium) potatoes, sliced
6 cup fresh spinach, coarsely chopped
 Salt and white pepper
Sour cream

Confetti corn chowder

Melt 2 tbsp. butter in a saucepan. when bubbling, add 1 chopped onion,  1 seeded and chopped  green pepper or if you like a bit of crunch, add half now and half at the end of cooking. Cook stirring occasionally until onion has softened. Meanwhile peel 2or 3  potatoes and dice into cubes about the size of blueberries. Stirring constantly, slowly sprinkle onion mixture with 1/3 cup of flour. Continuing to stir,  gradually pour in 2 cups of chicken broth or boulioun  broth. Then stir in 2 tsp Dijon, 1/2 tsp. paprika, 1/2 tsp. salt, 1/4 tsp. cayenne or some  hot red chili flakes. Cook until thickened, from 5 to 8 minutes. Then stir in the potatoes and a tin of whole kernel corn. Simmer about 20 minutes until potatoes are tender. Stir in 3 cups of milk, any remaining green pepper.  Top with green onions.

Jalapeno Sante Fe chowder

Ingredients
1 lge cooking or red onion
1 tbsp. olive or other vegetable oil
4 minced garlic gloves
1 to 3 jalepeno peppers
1 lge green pepper
2 stalks celery
1 tbsp. ground cumin
1 tsp chili powder
1/2 tsp leaf oregano
28 oz. canned diced tomatoes
2 cups chicken broth or boulion
1 cup kernel corn

Directions
Coarsely chop onion, Heat oil in a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 muinutes. Meanwhile, seed jalapenos, finely chop and stir in. Seed and chop green pepper. Add all of green pepper or, if you like a bit of curnch, add half now and half at end of cooking. Dice celery and add. When onion is soft, stir in cumin, chili powder and oregano. Stir for 2 minutes. Add tomatoes, including juice and broth. Bring to a boil, uncovered and stir occasionally. Cover, reduce heat to low and simmer about 10 minutes. Taste and stir in pinches of salt and pepper if needed. Stir in corn and any remaining green pepper. Continue cooking until hot, about 5 minutes. Serve sprinkled with grated cheddar and lightly crushed corn chips.


Oriental three mushroom soup

Ingredients

10 whole dried mushrooms, such as shitake or black.
4 cups water
1/4 cup mirin
1 to 2 tbsp. fish sauce or 2 tbsp. teriyaki sauce
1/4lb. button muchrooms
2 green onions
1/4 lb enoki mushrooms

Directions
Rinse dried mushrooms with hot water and place in a saucepan. Add water,mirin and fish sauce. Bring to a boil over high heat. Remove from heat and let stand, covered, for 15 minutes to soften mushrooms. Meanwhile slice button mushrooms. Diagonally slice green onions. When dried mushrooms have softened, use a slotted spoon to remove from broth. Remove stems from softened mushrooms and discard, Thinly slice mushroom caps and set aside.Return saucepan to medium high heat. Stir in button and dried mushrooms and bring mizture to a boil. Then add enoki mushrooms and onions. Simmer, uncovered, until enoki are hot, about 2 minutes. To make ahead Prepare soup just to point of adding enoki mushrooms. Cover and refrigerate. Soup will keep well for at least 1 day. Add enoki mushrooms and green onions after reheating soup to a boil.

 

Carrot and Pear Soup

Ingredients
1 tbsp. butter
1 lge onion chopped
1 lge minced garlic glove
4 lge carrots or 2 sweet potatoes, peeled and chopped
4 pears or apples, peeled, cored and chopped
4 cups chicken broth or boulion
1/4 tsp cayenne or white pepper
1 tsp granulated sugar
Optional---snipped chives, sauteed mushrooms or sour cream

Directions
In a large sauce pan melt butter over medium heat. Add onion and garlic. Cook until onion has softened. Add carrots and pears or apples. Add broth and cayenne. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender, about 30 minutes. Puree in a blender or food processor. To serve, return puree to saucepan. Heat over medium low heat, uncovered and stirring often until very hot, but not boiling. Stir in sugar. Serve with a scattering of snipped chives and sauted mushrooms or a dollop of sour cream if you like. To make ahead--- After pureeing soup, cover and refrigerate up to 2 days or freeze.

Fresh corn and potato chowder

Ingredients
4 cobs corn, kernels removed
1 medium onion diced
1/4 cup butter
1/4 cup flour
5 cups chicken or vegetable stock
2 large red potatoes, cut into 1/2 inch cubes
1 bay leaf
1 tbsp fresh thyme
1 cup of milk or cream
salt and pepper to taste
chopped parsley or chives for garnish

Directions
In a pot saute onion and corn in the butter over medium heat for about 5 minutes. Mix in the flour and slowly pour in the stock stirring steadily. Bring to a simmer and add the potatoes, bay leaf and thyme. Simmer 20 minutes until potatoes are tender. Stir in the milk or cream and season to taste. Return to a simmer and serve. Garnish with chopped parsley or chives.

Garlic Soup
Heat 2 tbsp olive oil in sauce pan.
Add 30 chopped garlic cloves
1 tbsp minced onion
1 jalapeno pepper chopped and seeded
Fry until soft and golden
Add 2 tins chicken broth
and 2 tins water
and 1 tsp soya sauce
Put in blender and puree
Return to sauce pan and stir in 1/2 cup evaporated milk. Heat through.
Salt and pepper to taste
Serve with french bread covered with parmesan cheese that has been toasted under the broiler.
This recipe contributed by Jacque Field

Index of Recipes

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