This soup is served by Chef Sungchul (Sung) Shim of Neta, in NYC’s West Village, as an alternative to Gazpacho. He garnishes with cod fritters, , chive oil, and edible flowers. He suggest optional garnishes for the home cook: Shrimp, crab, lobster, chives, sour cream, creme fraiche, cilantro, fried or shallots. Ingredients 10 ears of corn…
I make this soup all the time. It has all of my husband’s favorite things in it and, as an added extra bonus, it is not very “fishy” tasting.
The chowder enjoyed in the Pacific Northwest is similar to New England’s famouns chowder since they are both cream based. Milk and half and half are also used if you prefer a thinner broth. The thinner broth is preferred on the West Coast. This chowder is often made with razor clams, which are only found…
This recipe comes from Chef Dustin Clark, Wildwood Restaurant and Bar, Portland, Oregon.
Harira is a traditional Moroccan dish made with chickpeas. This version has only vegetables, spices, and a little olive oil. This recipe makes a lot, so if you prefer, you can cut it down and only make half of it.
I have been dying for the longest time to make pozole. The fact that I didn’t really know what it was didn’t stop me. Okay, I knew it was some sort of stew, made with pork and hominy (mote). I’ve bought hominy a few times, but somehow used it for something else instead of my…
Tomatillos look a bit like green tomatoes, but they are not. They are a very versatile little fruit. Often, I use them in salsa or pickle relish. Here they are used to form a broth for this hearty soup.
Raise your hand if you want to make a low-sodium, low-calorie chicken tortilla soup.
This is a creamy, yet healthy soup that comes together in just over an hour.
Do you ever pick up those free booklets from your grocery store? You know the ones full of ideas and ads from their merchandise? Well you should! They have pretty good recipes in there.
This recipe is by Chef Cory Schreiber, Wildwood Restaurant and Bar, Portland, Oregon. It is very similar to a clam chowder, except, duh, it has oysters.
This recipe comes from Executive Chef/Vice President of Food Operations Rick Vellante, Legal Sea Foods, Boston, Massachusetts. This version is lighter because is is made with fish stock rather than cream.