| Legal Seafood Clam Chowder |
|
| 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped) 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped [butter + salt to taste] 2 cups chopped onions |
3 tablespoons flour 1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes 4-1/2 cups clam broth 3 cups Fish Stock 2 cups light cream Oyster crackers (optional) |
| Clean the clams and place them in a large pot along with the
garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side. Serves 8 |
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| Split Pea |
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| 2 leeks, chopped 2 carrots, chopped 5 cloves garlic, chopped 2 stalks celery, chopped |
salt, pepper mustard seed basil, oregeno 2 c. dried split peas 6 c. stock |
| Saute the veggies & spices until soft, add stock & split peas & simmer for an hour or more. Puree lightly and serve. | |
| Grit's Roasted Red Pepper & Mushroom Soup (deveganized) |
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| 12 oz. jar roasted red peppers 3-1/2 c. water 1/3 c. soy sauce 1 t. onion powder 2 t. butter 1 sm. onion, finely chopped 1 t. minced garlic 3 c. sliced cremini mushrooms 1/2 c flour 1 t. salt |
1/2 t. black pepper |
| Puree the peppers with their liquid, set aside. Thouroughly combine water, soy sauce & onion powder in a sm. bowl; set aside. Melt butter in a large stock pot & add onion & garlic. Saute until onions are translucent. Add mushrooms and saute until tender. Add flour, salt, pepper, dried mustard, herbs, and worchestershire sauce. Cook over low heat, frequently stiring, for 5 min. Increase heat & stir in soy sauce mixture, then pureed red peppers. Simmer, stirring frequently for 15 min. Turn off heat & stir in milk. | |
| Onion Soup |
|
|
4 yellow onions |
salt & pepper 4 thick slices toasted sourdough or french bread 1/4 c. grated parmesan cheese 3/4 c. grated gruyere cheese |
| Saute the onions and mushroom in the butter until the onions are translucent. add the broth, wine, and spices and simmer until the onions are very soft, about 25 min. Put a slice of toast in each of 4 bowls, cover with soup, top with cheese, and bake at 275 for about 5 min. or until golden brown. | |
| Chicken Coconut Soup (Gai Tom Ka) |
|
6-8 slices galanga |
seasonings: |
put galanga, lemongrass, peppercorns, coconut milk, and 1c. water into a soup pot. Boil over med. heat, add chicken. Simmer over low heat 15mins or until chicken is tender. Remove whole spices, add seasonings. Garnish with cilantro (4-5 fresh kaffir lime leaves optional). |
|
| Avgolemono |
|
3 c. veggie stock |
1 egg |
Bring stock & boulion to a boil & add orzo. When pasta is tender, (about 10 minutes) remove from heat. Beat together pepper, egg, & lemon juice until the egg is completely combined. Slowly stir the lemon & egg into the soup. |
|
| Tortilla Soup |
|
8 c. veggie stock |
doz sm. corn tortillas |
Cut the tip off of the bunch of celantro & reserve for garnishing. Preheat oven to 400. Bring stock, chicken, 2 quarters of the onion, 4 garlic cloves, & the stems and midsection of the celantro to a boil in a dutch oven. Cut the tortillas into 1/2 in. strips, toss with oil until lightly covered on a cookie sheet, and bake for about 15 minutes, or until light brown, tossing half way through. Puree in a food processor or blender: remaining onion & garlic, tomatoes, chilies, & adobo. When the chicken is cooked (about 20 minutes), remove from the broth and set to cool. Strain the broth retaining the liquid and tossing the veggie matter (but try the garlic; it's yummy). Pour the tomato puree into the now empty dutch oven and simmer until it darkens in color (about 10 min). Mince the remaining celantro & dice the avacado. Shread the chicken with forks. When the tomato puree is darkened, add the broth, chicken, & lime juice. Salt to taste & let simmer until flavors have blended (about 5 min). In bowls, place a handfull of tortilla strips, crumbled cheese & some avacado. Add chicken & broth. Top with a dolop of sour cream and a sprinkling of minced celantro. Yum! |
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| Vegetable |
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| 2 leeks, chopped 2 carrots, chopped 5 cloves garlic, chopped 2 stalks celery, chopped 1 c. frozen corn 1 c. frozen peas 1 bay leaf |
salt, pepper mustard seed basil, oregeno 2 cans chopped tomatoes 1 can green beens 6 c. vegetable stock |
| Saute the raw veggies & spices until soft, add stock, cans, & frozen veggies. Simmer for an hour or more. | |
| Potato |
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| 2 leeks, chopped 2 carrots, chopped 5 cloves garlic, chopped 2 stalks celery, chopped 1/4 c. celery leaves, chopped 2 lbs. white potatoes, pealed 1 bay leaf |
salt, pepper |
| Saute the veggies & spices until soft, add stock & potatoes in 1 cm cubes & simmer for an hour or until the potatoes are soft. Add dariy and serve. | |
| Creamy Broccoli |
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| 2 leeks, chopped 2 carrots, chopped 5 cloves garlic, chopped 2 stalks celery, chopped 1 bunch broccoli, chopped 1/2 head cauliflour, chopped |
1 lb. peeled white potatoes, cubed |
| Saute the leeks, carrots, garlic, celery, & spices until soft. Add stock, broccoli, cauliflour, & potatoes. Simmer for an hour or until tender. Puree lightly, add dairy, and serve. | |
| Lamb Stew |
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| 1 lb lamb 2 med onions 8 garlic cloves 4 stalks celery & leaves 3 lg carrots 4 c. broth 1/2 t. pepper |
1/2 t. caraway seeds |
| Cut the lamb into 1/2 inch cubes, brown, & set aside. Cook veggies until soft, add spices & flour. Add potatoes, broth, & beer and bring to simmer. Add lamb & cook for about 1 hour. Serve with soda bread. | |