Award Winning Clam Chowder
By Carl W. Knopf
In medium sauce pan and on medium heat, melt 12 ounces butter. Turn the fire down to low and add 10 ounces (1 cup +2 Tablespoons) flour and cook until you recognize a chest nutty bouquet, approximately 15 minutes, thus creating a perfect blond roux.
Chop ¼ pound of bacon.
Chop one (1) small onion in ¼ inch cubes, two (2) ribs of celery in ¼ inch cubes, and two (2) medium sized potatoes cut into ¼ inch cubes.
In soup pot, melt two (2) ounces butter. Add the bacon and cook until lightly brown. Add four (4) ounces (¼ cup) of chopped garlic until garlic dances and starts to split Add celery and onions and sweat for approximately two (2) minutes. Add one (1) Tablespoon of Italian seasoning, one (1) teaspoon of white pepper and a pinch of nutmeg. Add potatoes and 2 ounces of dry white wine.
Add ½ gallon of clam base and bring to a boil. Once boiling, add roux slowly stirring constantly until well incorporated. Turn off fire. Adjust the flavor with salt.
Add 16 ounces (1 pound) of chopped clams and enough whole cream to satisfy the thickness you prefer. Cut ¼ pound of butter into cubes and add slowly until well incorporated.
Add 1 pound of steamer type clams to a medium size sauce pan, cover and steam until all shells have opened. Those that don't open, discard. Add as garnish to each bowl.
Serve with hot French bread and fresh parsley.
Chicken Soup w/Motza Balls
Ingredients:
Instructions
Add chicken to 2 1/2 quarts cold water, bring to boil and skim. Cook for 1/2 hour then add vegetables and season. Cook 1 to 1 1/2 hours until chicken is tender. Break into bit size pieces returning to pot. Bring to low boil, using a table spoon, spoon matzo meal to pot. Lower heat, cook an additional 15minutes. Serve with French Bread. MATZO BALLS: 3/4 c. matzo meal 3 eggs Separate eggs. Beat yolks and set aside. Beat egg whites until stiff. Fold together, then fold in matzo meal. Salt and pepper and place in refrigerator for 15 minutes.
Arizona Sunset Soup
Ingregients
Instructions:
Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
In a Soup Pot, heat oil over medium heat. Add garlic, onion, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots are tender. Add Whole cream and roux to consistency desired. Set Aside.
Put the red peppers in food processor and process until smooth. Add third of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl.
Rinse out food processor. Put yellow peppers in food processor and process until smooth; add third soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl.
Rinse out food processor, Put green peppers in food processor and process until smooth: add remailing soup to green pepper pure'e and process till smooth. Season with pepper and pour into another serving bowl.
To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl and ladle some of the green pepper soup in the center of the bowl. Add coriander to soup and serve.
Dungeness Crab Bisque
Ingredients
Old Fashioned Split Pea Soup
Ingredients:
Instructions
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve(optional) and reheat just to boiling point.Ingredients:
Instructions:
Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.
Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.
Uncover. Add flour to mushrooms, blending well. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.
Add cream to taste, white wine, chopped parsley and chives just before serving.
note: Mushroom soup may be prepared ahead. For best appearance, be sure to add cream and garnish just before serving.
Minestrone Soup
Ingredients:
Instructions:
Heat oil in a large pot over medium heat. Add carrots, onions, celery and garlic. Stir, cover and cook for five minutes stirring occasionally or until carrots are tender. Add beef sausage. Stir and contunue to cook another 2 to 3 minutes. Add tomato paste, kidney beans, oregano and chicken stock. Bring to a boil then reduce qand simmer for 30 minutes. In a seperate pot cook pasta shells according to package directions. Drain and add to soup. Add spinach, simmer 2 minutes and serve.
Navy Bean Soup
Ingredients:
Instructions:
In a stock pot combine the navy beans, ham hock, and water. Cover and bring to a boil. Uncover and reduce the heat. Simmer for 1 hour or until the navy beans are tender. In a sauté pan melt the butter over medium heat and add the diced yellow onion. Sauté until the onions are translucent. Remove and set aside. When the navy beans are tender remove the ham hock and set aside. Stir in the diced yellow onion. Slice off the meat from the ham hock bone and dice. Add to the soup and simmer for an additional 10 minutes. Add salt and pepper to taste.
Potato Soup
Ingredients:
Instructions:
Lightly sauté the chopped onion and garlic in the olive oil and butter in a stock pot Add vegetable or chicken stock to the pan Peel, cut, and cube potatoes and add to broth Simmer for about 20 minutes until potatoes are soft Lightly mash the potatoes a little in the broth Add salt, pepper, and your favorite seasonings The starch from the potatoes should make the soup thick enough, but if it is too thin, add 1T cornstarch to the half-n-half to thicken and slowly add to soup.
French Onion Soup
Ingredients:
Instructions:
In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately
