Sugarlaws: Living Sweetly.

Entries Tagged as 'soups'

Corn and Carrot Chowder

December 9th, 2007 · 6 Comments

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I fell asleep reading bon appetit the other night (it happens…) and the last recipe I remember reading was for corn and crab chowder. So it was no wonder that I woke up this morning with an inextinguishable craving for corn soup. And, after about five hours of Christmas shopping in crowded stores (you haven’t truly experienced ‘crowded’ until you’ve tried to visit the stores in Rockefeller center at Christmastime), I felt like I deserved something extra delicious.

My soups are basically salads in a bowl. I figure, you don’t have to worry about losing vitamins through boiling vegetables if you’re eating the water that they boil in (i.e., soup). Of course, I’m not a nutritionist, so I could be flat out wrong. But until someone proves otherwise, I think veggie soups are pretty darn healthy. You could finish this with some cream, if you wanted a more authentic ‘chowder’ recipe.  But I thought it was great with just veggies!

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Corn and Carrot Chowder

INGREDIENTS:
1 pound bag of carrots, peeled and diced
1 small onion, diced
3 cloves of garlic, diced
2 tsp olive oil
2 cups corn kernels (I used frozen, no need to defrost)
4 cups vegetable stock
2 tsp salt
1 tsp paprika
Pinch of saffron

DIRECTIONS:
1. In a large saucepan, saute onion and garlic in olive oil.
2. Add vegetable stock, corn, carrots, salt, paprika and saffron. Simmer 20 minutes, covered.
3. Strain soup into a large serving bowl. Reserve 1/2 cup of solids. Place remaining solids into food processor and puree until smooth.
4. Add puree and reserved solids back into broth, and mix until well incorporated. Serve.

Serves 4.

Tags: food · soups

(Cold Night in) Manhattan Clam Chowder

December 5th, 2007 · 6 Comments

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This weekend was the start of a major weather change in Manhattan — after a long indian summer, it finally got really, really cold.  It even snowed on Sunday!  And last night, it was frigid.  What’s a girl to do but whip up a big pot of warm, delicious, homemade soup?

I have been craving Manhattan clam chowder for a week or two, pretty much nonstop.  And ironically, even in Manhattan, it’s a hard soup to find!  There’s a canned version by progresso, but I wanted the real thing.  I spent yesterday thinking about which ingredients to use, and whether I wanted to deal with live clams (no).  I’d love to make this again for a dinner party, and use clams in their shells, but since it was just for me, I didn’t want to put in the extra effort.

I highly recommend this soup — it’s easy to make (3o minutes or so, from start to finish) and incredibly delicious.  Get some big chunks of bread to dip into the broth, because really, isn’t that the best part of eating soup?

Manhattan Clam Chowder

INGREDIENTS:
1 28 ounce can of whole peeled tomatoes (san marzano, if you can find them)
1 medium-size white onion, diced
2 cloves garlic, diced
2 tsp olive oil
1 bottle clam juice
1 green bell pepper, cut into 1/4″ by 1″ slices
2 carrots, peeled and cut into 1/4″ rounds
1 small baking potato, peeled and cubed
1 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 can of clams, packed in water

DIRECTIONS:
1. In a large saucepan, saute onions and garlic in olive oil until tender and slightly browned.
2. Pour clam juice into water. Pour liquid from the canned tomatoes in with the clam juice.
3. Add potato, green pepper, carrots, salt, paprika and pepper.
4. Cut tomatoes into about 4 slices per tomato (this is messy — it works best if you cut them over the saucepan, rather than on a cutting board. Wear an apron!). Add to soup.
5. Simmer 20 minutes, covered.
6. Add clams (including juice) and simmer an additional 5-7 minutes, covered. Ladle into bowls and serve!

Serves 4.

Tags: food · soups

Butternut Squash Chowder

November 27th, 2007 · 8 Comments

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My mother puts Martha Stewart to shame. Every time I go home, whether it’s for Thanksgiving dinner or for a random weekend, when my mother cooks, she goes all out. Beautiful, seasonal, organic ingredients, healthy preparations (mostly), and decorations that are almost as lovely as the food.

This soup was my favorite part of Thanksgiving dinner. And, frankly, I was a little troubled by the bacon ingredient, but when my mother asked me if it was ok, I wasn’t going to ruin everyone else’s soup just because I happen to be a vegetarian. BUT, you could easily make this soup without the bacon and it would still be delicious. In fact, I might just try to do a veggie-friendly version this week. But it was really, really yummy, and a perfect fall-inspired starter for a traditional Thanksgiving meal!

Butternut Squash Chowder

INGREDIENTS:
4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp chopped fresh sage, plus small sage
leaves for garnish
4 tsp kosher salt, plus more, to taste
1 tsp freshly ground pepper, plus more, to taste
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 jar (32 oz.) butternut squash puree
1/2 cup heavy cream

DIRECTIONS:
1. In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside.
2. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.
3. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
4. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
5. Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately.

Serves 6 to 8.

This is a Williams Sonoma recipe — you can find the original recipe here.

Tags: food · soups