Choice Of One Soup Recipe
Lentil Soup, Onions, carrots, celery, fresh garlic, crushed tomatoes and traditional spices or Clam Chowder, Cream-based with traditional ingredients onion, celery, potatoes, and clams.
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Ingredients
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Lentil Soup
Clam Chowder
Method
Lentil Soup
- 1
- 2
- 3
Add spices and tomatoes
Stir in 1 teaspoon cumin, 1 teaspoon smoked paprika and 1 teaspoon dried oregano. Cook 30 seconds, then add 1 cup crushed tomatoes and stir to combine.
- 4
Simmer lentils
Add the rinsed lentils, 4 cups broth and 1 bay leaf. Bring to a gentle boil, then reduce heat to a simmer. Cover and simmer until lentils are tender, about 25–30 minutes. Stir occasionally and add more broth or water if soup becomes too thick.
- 5
Season and finish
Remove and discard the bay leaf. Stir in 1.5 teaspoons salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice if using. Taste and adjust seasoning. If you prefer a creamier texture, use an immersion blender to purée 1/3 of the soup, or transfer a portion to a blender and return to the pot.
- 6
Serve
Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley. Serves hot.
Clam Chowder
- 7
Prepare clams (if using fresh)
If using fresh clams, scrub shells and steam in a covered pot with 1/2 cup water until they open, 5–8 minutes. Remove clams from shells, reserve cooking liquid, and chop clams coarsely. If using canned clams, drain clams and reserve their juice; measure 1 cup total liquid between clam juice and reserved liquid.
- 8
Cook vegetables
In a heavy pot over medium heat melt 2 tablespoons unsalted butter. Add 1 cup diced onion and 1 cup diced celery; cook until softened, 6–8 minutes. Add 1 teaspoon minced garlic and cook 30–60 seconds until fragrant.
- 9
Make roux
Sprinkle 3 tablespoons flour over the softened vegetables and stir continuously for 1–2 minutes to cook the flour and form a roux.
- 10
- 11
Finish chowder
Once potatoes are tender, stir in 1 cup heavy cream, chopped clams, 1 teaspoon thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Heat gently (do not boil vigorously) for 3–4 minutes to warm clams through and meld flavors. Taste and adjust seasoning.
- 12
Serve
Remove and discard bay leaf. Ladle chowder into bowls and garnish with 1 tablespoon chopped chives or parsley. Serve hot with crusty bread or oyster crackers. Serves hot.