Tags Soup

Rhode Island Clam Chowder

Rhode Island Clam Chowder

Serves 8
Meal type Lunch, Soup
Misc Serve Hot
By author Chef Leslie Tripp

Ingredients

  • 24 cherrystones washed
  • 1 tablespoon tablespoon unsalted butter
  • ½lb slab bacon-diced
  • 1 Spanish onion diced
  • 3 ribs celery diced
  • 12 red bliss potato, cubed
  • ½ cup white wine
  • 4 sprigs fresh thyme leaves
  • 3 bay leaf
  • salt, pepper to taste
  • ¼ cup fresh chopped parsley

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Put clams in large pot and add 4 cups water. Cover, set over heat, and cook until clams have opened (10 minutes). Strain clam broth through fine strainer, set aside. Remove clams from their shells, set aside.

In heavy stock pot put on stove, add butter and turn heat to medium; add bacon, stirring occasionally until bacon starts to brown. Remove bacon from pot, set aside. Add onions and celery to the fat, cook stirring frequently until soft. Stir in potatoes and wine, and continue to cook until the wine has evaporated and potatoes start to soften. Add 4 cups of clam broth, thyme, and bay leaf.

Simmer gently until potatoes are tender. Chop the clams, stir the chopped clams and reserved bacon. Add black pepper, simmer, remove from heat. Remove bay leaf, discard. Let sit one hour. Serve. Garnish with parsley and oyster crackers.

Spicy Sage, Lentil, Potato Stew

Spicy Sage, Lentil, Potato Stew

Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Jodie Lynn Boduch

Ingredients

  • ½lb lentils
  • 6-8 Small yukon gold potatoes (cut in quarters)
  • 1 Medium white onion (chopped)
  • 1 Large red pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 Small can of diced tomatoes
  • 4 fresh sage leaves
  • ½ teaspoon dry sage
  • 1 tablespoon garlic powder
  • ¼ cup tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground pepper
  • 1 teaspoon sea salt
  • 4 cups water

Directions

Sort and rinse lentils. Heat olive oil, garlic, onion, pepper, potatoes. Add lentils, water, and spices.
Bring all to a boil, cover and simmer. Stew is cooked when all vegetables are tender and soup thickens.
Add extra water, if you prefer more of a broth than a thick stew. Great on a brisk, snowy day, serve with plenty of crusty warm bread for dipping.

Cream of Asparagus Soup

Cream of Asparagus Soup

Meal type Appetizer, Entrée, Soup, Starter
By author Elaine Pusateri Cowan

Ingredients

  • 1lb fresh asparagus (trimmed and cut into 1-inch pieces)
  • 1 Large Vidalia onion (diced)
  • 1 carton vegetable broth
  • 3 tablespoons salted butter
  • 2 tablespoons flour
  • 1 to 2 pinch salt
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 1/2 pint fresh blackberries (garnish)

Directions

1. Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
2. Process mixture in a blender until smooth, set aside.
3. Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
4. Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
5. Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
6. Stir while heating the soup to serving temperature. Don't allow it to boil.
7. Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately

Cream of Asparagus Soup

Cream of Asparagus Soup

Meal type Appetizer, Entrée, Soup, Starter
By author Elaine Pusateri Cowan

Ingredients

  • 1lb fresh asparagus (trimmed and cut into 1-inch pieces)
  • 1 Large Vidalia onion (diced)
  • 1 carton vegetable broth
  • 3 tablespoons salted butter
  • 2 tablespoons flour
  • 1 to 2 pinch salt
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 1/2 pint fresh blackberries (garnish)

Directions

1. Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
2. Process mixture in a blender until smooth, set aside.
3. Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
4. Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
5. Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
6. Stir while heating the soup to serving temperature. Don't allow it to boil.
7. Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately

Feijoada

Feijoada

Meal type Soup
Region South American
By author Christopher Rovezzi

Ingredients

  • 1lb black beans (dried – not canned)
  • 1lb salted pork ribs (bacon)
  • 1lb bacon
  • 8 tablespoons olive oil
  • 2 onions (peeled and finely chopped)
  • 6 cloves garlic (peeled, finely chopped)
  • 2 Large smoked sausages (cut into big chunks)
  • 1lb smoked pork ribs (cut into pieces)
  • 1lb smoked bacon (cut into chunks)
  • 1 tablespoon freshly ground black pepper
  • 5 bay leaves
  • 4 Servings your favorite potato gnocchi recipe

Directions

• Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
• Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
• Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
• Serve the Feijoada over your favorite potato gnocchi.

Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl

Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl

Serves 6
Meal type Appetizer, Entrée, Lunch, Soup
By author Elaine Pusateri Cowan

Ingredients

  • 3 tamarind pods
  • 1 Medium onion
  • 1 shallot
  • 3 cloves garlic
  • 5 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 teaspoon pepper
  • 1 teaspoon sea salt
  • 1 pint shiitake mushrooms
  • 1 pint Brussels sprouts
  • ½ cup brown rice
  • 7 cups vegetable stock
  • 1 cup cannellini beans

Directions

Prepping the Tamarind:
1. Prepare the tamarind by first cracking the hard outer shell
2. Remove the stringy fibers
3. Remove the seeds
4. Place the fleshy fruit into a small shallow pan
5. Cover with water and simmer
6. Once some of the water has evaporated, add a little vegetable stock and loosen any large chunks with a wooden spoon
7. Set aside
Soup Directions:
1. Clean Brussels sprouts off of the stalk
2. Chop onion, shallot, garlic
3. Sauté in olive oil: onion, shallot until onion is translucent
4. Add thyme, sage, salt and pepper- I ground the pepper very fine because I like the peppery bite, If the pan becomes too dry, add a little olive oil
5. Stir in tamarind pulp
6. When the above ingredients begin to slightly caramelize, add the mushrooms a little at a time, keep moving them around in the pan until slightly browned on the edges
7. Add the Brussels Sprouts and Rice, incorporate well, stirring for 2- 4 minutes
8. Add the veggie stock and simmer for 45 minutes
Bread Bowl
1. A day ahead, make your favorite bread dough
2. The morning of, take the bread dough out, place in an oiled bowl and cover with towel and allow to rise
3. Once risen, knock it down again, divide into 2-4 balls, pinching the bottom until it is as round as a ball-reference the photos
4. Oil small sauce pans, the heavier, the better and place the dough ball in the pan and allow to rise again to almost double in size
5. Preheat your oven to 375
6. Fill a large heavy pan with water and place on the bottom rack of the oven
7. Bake bread on the top rack for approximately 30-40 minutes, when the top begins to brown it’s a safe bet that they are done
8. Allow to cool, cut the top of the bread as seen in the photos- do not “dig” out the entire inside, you want the bread bowl to support the soup

Butternut Squash Bisque

Butternut Squash Bisque

Meal type Appetizer, Entrée, Lunch, Soup
By author Dianna Wacasey

Ingredients

  • 1 Medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • ½ cup orange juice
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup sliced leeks (white portion only)
  • 1 tart apple (peeled and chopped)
  • ½ cup chopped onion
  • ¼ cup butter
  • 4 cups chicken broth
  • ½ cup light cream
  • salt and pepper (to taste)

Directions

Preparation
In a covered roasting dish, toss the squash, orange juice, brown sugar, and cinnamon. Cover and bake at 450 degrees for 40 minutes. Mash warm squash with a potato masher and set aside.

In a large kettle, sauté leeks, apple, and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt, and pepper. Allow to cool slightly.

In a food processor, puree the soup in batches until smooth. Return all soup to the pan and heat through, but do not boil. Serve warm.

Ground Beef and Vegetable Soup with Cheese Tortellini

Ground Beef and Vegetable Soup with Cheese Tortellini

Meal type Appetizer, Entrée, Lunch, Soup
By author Peggy Bridges

Ingredients

  • 1lb ground beef
  • 2 cans fire roasted diced garlic tomatoes (undrained)
  • 1 zucchini squash (cubed)
  • 8oz frozen corn
  • 1 bag dried cheese tortellini
  • 1 tablespoon Better than Bullion Beef Base
  • 4 cups beef broth
  • 2 cups water
  • 1 Small onion (chopped)
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 teaspoon salt

Directions

Preparation
Brown the ground beef in a large kettle with chopped onion and garlic. Drain if fat remains. Boil the tortellini according to package instructions and steam the squash 6-7 minutes. Add the beef broth and water to the ground beef mixture, then add the beef base, bay leaves, and salt. When the zucchini and tortellini are done, add them to the pot. Simmer 20-25 minutes before serving.

Chicken Noodle Soup

Chicken Noodle Soup

Meal type Appetizer, Entrée, Lunch, Soup
By author Diane Edgecomb

Ingredients

  • 1 broiler/fryer chicken (3 to 3 ½ pounds)
  • 2 ½ quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon salt
  • 2 teaspoons chicken bouillon granules
  • ¼ cup chopped onion
  • ¼ teaspoon dried marjoram
  • ¼dried thyme
  • 1 bay leaf
  • 1 ½ cup fine noodles (uncooked)

Directions

Preparation
In a large kettle, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 ½ hours or until chicken is tender.

Remove chicken from broth; allow to cool. Remove the chicken from the bone; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
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