SOUP RECIPE - 808
HARVEST
VEGETABLE
SOUP
I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. 1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts, thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely chopped
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper
Melt the butter in a large heavy pot over medium heat.
Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes.
Add the
chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes.
Add the basil, thyme, and
salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender.
Serve.
(The soup can be made a day in advance and reheated over low heat before serving.)
Serves 16.
Carmel, NY
SOUP RECIPE - 810
CLAM
CHOWDER
PERFECTION
About 15 to 20 sm. clams in the shell or 2 cans (7 1/2 oz. each) minced
clams
Water
5 med. potatoes, diced
1 lg. onion, diced
2 slices bacon, diced
Clam liquid
1/4 c. butter or oleo
1 1/2 c. milk
Salt & pepper to taste
If fresh clams are used, scrub them well and place in a pan with about 1 cup of
water in the bottom.
Cover and bring to a simmer, steam about 5 minutes or until shells open and clams are just tender.
Pull clams from shells, strain liquid through a fine mesh strainer lined with cloth and reserve.
Cut clams
into small pieces.
Measure, you should have about 2 cups.
If canned clams are used, drain them, reserving the liquid.
Place the potatoes and onions and bacon
in a saucepan and nearly cover them with clam liquid and water, cover and simmer until potatoes are just tender.
Meanwhile, make a thick white sauce by
melting the butter over low heat in a pan large enough to hold the chowder.
Add flour and stir until bubbly and blended.
Add milk and cook, stirring constantly until thick.
Add the clams and potato mixture with its liquid to the sauce.
Then to desired consistency, with water.
Salt and pepper to taste.
Heat, stirring, just to the boiling point before serving.
Makes 6 to 8 servings.
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