Souper Saturday!

"Chowder breathes reassurance. It steams consolation."
-Clementine Paddleford

Hello! I am pressed for time today, but I wanted to share a great soup recipe. It makes a lot, so have some friends and family over and make it party! Enjoy!


Clam Chowder:
Servings: 15 cups

Ingredients:

* 4 oz pancetta, cubed
* 4 Tbsp butter
* 1/2 cup diced onions
* 1/2 cup diced celery
* 1 cup leeks, diced
* 3 cloves garlic, minced
* 1/4 cup flour
* 32 oz. clam juice
* 4 cups heavy cream
* 2 lbs white potatoes, peeled & diced
* 16 oz clam meat
* 2 Tbsp chopped parsley
* 1 Tbsp chopped thyme
* 1 tsp cayenne pepper sauce
* Salt and pepper to taste

Equipment Needed:

* Stockpot

Directions:

1.) place pancetta & butter to stockpot on medium.
2.) Cook 2-3 min, until pancetta is crispy.
3.) Add onion, celery, leeks & garlic; stir well.
4.) Cook about 5 min, until soft but not browned.
5.) Add flour; stirring until completely blended.
6.) Cook, stirring & scraping bottom of pan every 30 seconds, about 2 min.
7.) Whisk in clam juice and cream.
8.) Add potatoes.
9.) Increase heat to medium-high.
10.) Cook, stirring occasionally, about 10 min, until it comes to a boil.
11.) Reduce heat to medium-low.
12.) Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.
13.) Add clam meat, herbs, & pepper sauce.
14.) Season to taste with salt and pepper.
15.) Stir until soup is warmed through, about 3 min.
16.) Ladle soup into warmed bowls.

Thought of the Day:

"Don't look where you fall, but where you slipped."
-African Proverb

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Strive not to be a success, but rather to be of value."
-Albert Einstein


Hello and Welcome! Today I have another wonderful soup recipe to share with you! Enjoy!


"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Vegetarian Potato, Leek, and Spinach Soup

Serves: 8

Ingredients:

*2 Tbsp extra virgin olive oil
*1 1/2 Cups potatoes diced
*1 Cup leeks cleaned and diced
*1 1/2 Cups mirepoix (carrots, celery & onion) diced
*2 Cartons vegetable stock
*1/2 tsp ground nutmeg
*1 Cup light Cream, at room temperature
*1 Pkg baby spinach cut into fine strips (chiffonade)
*2 tsp lemon juice
*1 Tbsp thyme, finely chopped


Equipment Needed:

* Stock/soup pot
* Hand blender (you can use a regular blender)
* Saute' pan

Directions:

1.) In a soup pot, soften vegetables in olive oil over medium-high heat, about 5 min. 2.) Stir occasionally, do not brown.
3.) Add vegetable stock to pot and bring to a bring to boil on high.
4.) Reduce heat and simmer 30-40 min.
5.) Carefully puree soup with hand blender in pot until smooth (or carefully pour into blender, puree and return to pot).
6.) Salt and pepper to taste.
7.) Add nutmeg and stir well.
8.) Remove soup from heat.
9.) Temper light cream (pour cream into bowl and slowly add 2 cups of hot soup to cream).
10.) Add cream mixture back into pot.
11.) Quickly saute' spinach.
12.) Add sauteed spinach to soup.
13.) Just before serving stir in lemon juice.
14.) Ladle into bowls and garnish with thyme.


"Do vegetarians eat animal crackers?"
-Author Unknown


Joke of the Day:

Little Emily was complaining to her mother that her stomach hurt. Her mother replied, “That’s because it's empty. Maybe you should try putting something in it." The next day, the pastor was over at Emily's family's house for lunch. He mentioned having his head hurt, to which Emily immediately replied, "That's because it's empty. Maybe you should try putting something in it."



Have a great weekend and remember: Go Ahead & Indulge!