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Soups

Fresh Herb Soup

North Sea Chowder

Clam Chowder




Fresh Herb Soup

Herbs were grown for food and medicinal purposes, and the medicinal herbs were shipped all over the world. You will want to use fresh herbs in this soup, as dried herbs give it a very harsh flavor.

1 tablespoon butter
2 tablespoons chopped chives
2 tablespoons minced chervil
2 tablespoons minced sorrel
1/2 teaspoon finely chopped tarragon
1 cup minced celery
1 quart Chicken soup stock or canned chicken broth
Salt and freshly ground black pepper to taste
1/2 teaspoon sugar
6 slices toast
pinch of freshly grated nutmeg
1/3 cup freshly grated Cheddar cheese
Melt the butter in an enameled, glass, or stainless-steel saucepan. Add herbs and celery and saute for 3 minutes. Add stock, salt, pepper, and sugar. Simmer gently for 20 minutes. Place slices of toast in a tureen and pour the soup over them. Add nutmeg and sprinkle with the grated cheese. Serve very hot.



North Sea Chowder

1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 Tbsp. butter or olive oil
4 cups water
2 fish bouillon cubes
1 Tbsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1/4 tsp. fennel seed
Dash powdered saffron (oppional)
1 bay leaf
1 pound skinless, boneless sea bass, red snapper, and /or catfish fillets, cut into 3/4 inch cubes
4 roma tomatoes, halved lengthwise and thinly sliced
Fresh thyme sprigs (optional)
In a large saucepan cook onion and garlic in hot butter or oil over medium heat until tender. Stir in the water, fish bouillon cubes, lemon juice, chicken bouillon granules, thyme, fennel, saffron (if using), and bay leaf. Cook and stir until boiling.
Add fish and tomatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove and discard bay leaf. Garnish with fresh thyme sprigs, if desired. Makes 4 to 6 servings.



Clam Chowder

8 pounds of clams, steamed
2 cloves of garlic, peeled and crushed
1 stick of butter
1 medium yellow onion, peeled and minced
1 rib celery, minced
1/2 teaspoon white pepper
1 bay leaf
1/4 teaspoon whole thyme leaves
1/2 cup flour
5 1/2 cups clam nectar and milk (use the nectar from steaming and make up the quantity needed by the additional milk
1 large potato, peeled and cut into 1/4 inch dice
1 pint whipping cream
Wash clams and steam in a 12-quart heavy stockpot. Reserve the broth. Remove the clams from their shells and chop coarsely. Cover both items and set aside.
In the same pot saute the garlic in the butter for about 3 minutes. Add the onion, celery, pepper, bay leaf, and thyme. Saute until the onions are clear. Add the flour to make a roux, stirring constantly. Cook over low heat for 5 minutes (don't brown). Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for 10 minutes (the soup will be thick at this point so be careful that it does not burn). Add the potato and cook until tender. Add the cream and clams and bring back to a boil. Correct the seasonings and serve.