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Soup

4 Min Read October 25, 2013

The Freezer-is-Overflowing Fish Chowder

Recipes, Soup

Husband John is addicted to fishing. He has no such passion for cooking.

He would happily fill a freezer with this season’s catch, and then buy another freezer before making a dent in his piscine loot. We have the same dilemma with venison, but that is another article. I am forever looking for new ways to cook his most frequent catch, crappie. Say “croppie”, please, despite the spelling. The name likely derives from the French crapet, meaning “sunfish.” A popular game fish, especially in the central states, it is also called Oswego, speckled, calico, or strawberry bass, or specks, depending on your region. Whatever the moniker, they are all in the perch order. White fleshed and mildly flavored, they adapt, fortunately, to a variety of cuisines.

This hearty soup is inspired by Manhattan clam chowder. It’s m

y preference over its New England rival, but the New England milk and butter base can be adapted just as easily.

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2 Min Read October 17, 2013

The Return of American Soup

Entrée, Soup

Now that the government is back up and running, the US Senate can once again serve its traditional Bean Soup. For sixteen days those embattled elected officials had to make do with extended turkey chili. Maybe not the most pressing of all programs halted by the shutdown, but I feel much better knowing that this comfort food is once again available. It’s that same sense of assurance I feel knowing that the ravens are forever at the Tower of London.

An uncomplicated soup,  it’s easy to make, economical and, above all, traditional, even if its origins are vague.

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0 Min Read April 7, 2011

Cauliflower and Celery Root Soup

Soup
  • 3 tablespoon butter
  • 3 cloves garlic, chopped
  • 1 large yellow onion, diced
  • 2 heads cauliflower, broken into chunks
  • 1 celery root, peeled and diced
  • 4 cups stock, chicken or vegetable
  • Dry white wine, if desired
  • 1 cup heavy cream
  • Salt and pepper to taste
  • New York Cheese and chives (or parsley) for garnish

Melt butter in large stockpot. Add garlic and onion, cooking on low and stirring until soft. Add stock, cauliflower, celery root, and salt to taste. Simmer, covered, until vegetables are tender, adding more stock or dry white wine, as needed. Using a hand-held blender, process soup until smooth. And cream and gently heat through. Garnish with shavings of hard cheese or crumbles of softer cheeses, and snipped chives or parsley.