Monday, November 15, 2010

Time for Soup?


Soup-ah's On!

This weekend was absolutely gorgeous. Afternoon temperatures reached a sun drenching 70 degrees in some towns. This is highly unusual for us up here in the Northeast, but we gladly took advantage of it and pretended it was late spring all over again. And in typical New England fashion, we are back to seasonal temps. today.


One particular neighborhood in Dover (Dov-ah), NH, where our new event planner resides, hosted their ninth annual Soup-ah party on Saturday. Usually reserved for colder, pre-winter days, this year’s event was greeted with bright sunshine and plenty of warm soup. The gist of the event is as follows: Everyone brings a pot to share-and places it upon a home-made outdoor stove-top; a grate over a bed of coals, in a neighbor’s yard. Neighbors, friends and friends of friends show up to enjoy the soups and good company. Thirty-nine soups in all were in attendance this year, varieties included Chicken Gumbo, Alligator Chili, Corn Chow-da and Pumpkin Coconut-Milk Bisque, to name a few.



What a great idea!  This of course got us thinking about the inevitable colder days that lie ahead and delicious soups that will keep us warm many a long winter’s night.





How did you spent this past weekend, was it as warm in your neck of the woods?  Do you have any great neighborhood events to celebrate the impending arrival of winter? Share with us!


 One of our favorite soup recipes:

Corn-Crab Chowder
ingredients
3       3 tablespoons unsalted butter
·          2 small white onions finely chopped
·          1 large celery stalk, finely chopped
·         ½  lb. small waxy potatoes, peeled and quartered
·         3 cups fresh (from 5 medium corn ears)or frozen corn kernals
·         1 large garlic clove minced
·         1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
·         ¼ cup white vermouth or dry white wine
·         4 cups chicken stock or canned low-sodium broth
·         1 bay leaf
·         2 cups (16 oz.) lump crabmeat
·         ½ cup heavy cream
·         ¼ cup finely chopped cilantro
·         Salt and freshly ground pepper to taste
·         1 cup Stonewall Kitchen Spicy Corn Relish or your favorite vegetable relish


directions
Melt butter in large pot over medium heat. Sauté the onions and celery until the onions are translucent and the celery is softened, about 5 minutes. Add the potatoes, corn, garlic, and thyme and cook for 1 minute, stirring constantly.

Add the vermouth and raise the heat to high. Allow the vermouth to come to a bowl, and cook until the pan is almost dry. Pour the chicken stock into the pot, bring to a boil, and add the bay leaf. Reduce the heat to medium and simmer the soup, uncovered, for 20 minutes, or until the potatoes are just tender when pierced with the tip of a sharp knife. Remove from the heat and allow the soup to cool for 10 minutes.

Remove and discard the bay leaf, then puree the soup in two or three batches in a blender or food processor. (There is no need to scrape down the sides of the blender – the vegetable chunks will give the soup a nice texture.) The soup can be made to this point and kept covered in the refrigerator for up to 2 days.

Return the soup to the pot and bring to a simmer over medium-low heat. Add the crab, cream and cilantro. Cook just long enough to heat the crab through, about 3 minutes. Season with salt and pepper.

Ladle the soup into bowls and top each serving with 1 heaping tablespoon of corn relish. Serve immediately. Enjoy!




2 comments:

  1. This looks so good. I may just have to make a pot.

    ReplyDelete
  2. Good flavor but too much corn. Dominates the dish and over powers the crab. Will try less corn next time.

    ReplyDelete

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