September 21, 2021

The Soup Pot

Soup. Soup and more Soup. Tis the season. Right about now when the weather begins to turn cooler, is the time I start my soup pots. I check my pantry for staples of dried peas, beans, pasta and spices. Check the freezer for vegetables, beef, chicken, seafood and homemade broths. Last but not least I pull out my trusty Faberwear soup pot.

That Farberware pot is older than me. I inherited it from my Mother who had one set of pots. She cooked everything we ate in these pots and pans and they never saw a dishwasher until I got them. When those pots come out, there's some good cooking about to happen.

This hearty minestrone soup uses vegetables from my freezer, including zucchini, tomatoes, carrots and beef vegetable broth.

Chicken soup with mushrooms and fresh dill

Cover shot of Manhattan Clam Chowder

Manhattan clam chowder is one of my favorite soups. I first had it at the Grand Central Oyster Bar and would enjoy a bowl whenever I visited the restaurant. This recipe is adapted from a recipe from the New York Times Magazine, which in turn was adapted from "The Grand Central Oyster Bar and Restaurant Complete Seafood Cookbook", Stewart, Tabori & Chang, 1996.

Ingredients

2 medium leeks, white and light green parts chopped, approximately 2 cups
1 teaspoon cider vinegar
2 ounces slab bacon or Canadian diced
3 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
2 large potatoes peeled and diced 1/2", approximately 1 1/2 cups
1/2 cup water
8 ounces bottled clam juice
juice from fresh or canned clams
1 green bell pepper seeded and diced 1/2"
1 large celery stalk diced 1/4", approximately 1/2 cup
1 large carrot peeled and diced 1/4", approximately 1/2 cup
2 1/2 pounds tomatoes about 6 large, peeled and chopped OR
42 ounces canned diced unsalted tomatoes with liquid
1/4 cup tomato paste
1/4 teaspoon baking soda
1/8 teaspoon black pepper
1 pint clams fresh shelled, chopped OR
2 6.5 ounce canned clams with juice
1 tablespoon fresh parsley minced

Instructions

Clean leeks well and soak in cold water with 1 teaspoon cider vinegar, while preparing other vegetables. Then roughly chop.
Place a 6-quart stock pot over medium heat. If using Canadian bacon, add 1 teaspoon canola oil. Fry the bacon until brown. Discard any fat.
Using a small piece of kitchen string, tie parsley sprigs, thyme sprigs, and bay leaf together. Add to stock pot along with all of remaining ingredients, except minced clams and minced parsley. Place pot over high heat and bring to a boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Stir in clams, heat until cooked, approximately 3 minutes.
Remove from the heat and discard the tied herbs. Adjust the seasonings, stir in the minced parsley, and serve.

Notes

Makes 2 1/2 quarts.The small amount of baking soda is added to counter the acidity of the tomatoes.

I used Roma tomatoes from my garden for this soup...nothing better.

And, because fall is here and apple season is upon us, I'd like to share a favorite roasted acorn squash and apple soup from the website Killing Thyme. It includes sweet potatoes which add a richness and depth to this soup. Perfect as is, or sprinkled with a teaspoon or two of Ginger Spiced Pat's Granola.

Roasted Acorn Squash and Apple Soup Roasted Acorn and Apple Soup