I am not a cold-weather person. I’m sure that comes as no surprise to most of you. New Orleans is not known for their cold winters. There is a way to help warm you up on these days with the temperature around the freezing mark, Soup. To me, soup taste better when there is a chill in the air.
Today, I want to share with you two soup recipes. The first is a homage to my Dad, New England Clam Chowder. Being born and raised in Boston, I’m sure he had eaten his share. The second one is Cajun Wedding Soup. Come in from the cold, and Let’s head to the kitchen!
New England Clam Chowder
This is one of my favorite soups to make. It is also one of the first soups I have ever made.This traditional New England chowder is made Creole with the inclusion of Creole seasoning and thyme. It’s not a typical bland chowder.
6 sliced bacon, diced
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1/2 cup flour
4 (6.5 ounce cans) chopped clams, drained reserving juice
1 cup seafood stock
1 cup milk
1 cup half-and-half
4 medium russet potatoes, peeled and diced
Creole seasoning and thyme to taste
In a large pot over medium-high heat, add bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon. Add the onion, celery, and garlic and cook until tender. Add the flour and stir, cooking for 2 minutes. Add in the juice from the clams, seafood stock, milk and half-and-half, then stir until there aren't any clumps. Add in the potatoes. Bring pot to a boil and reduce heat until the potatoes are tender and the soup is thick. Stir in the clams, Creole seasoning and thyme to taste. When serving, top with crumbled bacon.
Cajun Wedding Soup
Here’s a Cajun twist on an Italian Wedding soup. The andouille replaces the beef in traditional meatballs. With a few other regional ingredients, this soup is great for any occasion, not just weddings.
8 ounces andouille sausage
1 cup diced yellow onion
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 cup chopped fresh parsley
3 large eggs, divided
1 1/2 teaspoons minced garlic
2 1/2 teaspoons Creole seasoning
1 slice while bread, torn into small pieces
8 ounce ground pork
12 cups chicken stock
2 cups diced carrots
1 pound curly endive, coarsely chopped
1/2 cup orzo
More grated Parmesan cheese for garnish
Preheat oven to 400℉. Line a baking sheet with parchment paper.
In the work bowl of a food processor, combine sausage and onion; process until finely ground, 3 to 4 minutes. In a medium bowl, whisk together 1/2 cup Parmesan, parsley, 1 egg, garlic, Creole seasoning, and bread. Stir in sausage mixture and pork. Shape meat mixture into 1-inch balls. Place on prepared pan.
Bake until slightly browned, about 8 minutes.
In a large stockpot, bring stock to a boil over medium heat. Add carrot, and simmer until slightly tender, about 10 minutes. Add endive, orzo, and meatballs; cook until meatballs are cooked through, about 8 minutes.
In a small bowl, whisk together remaining 2 tablespoons Parmesan and remaining 2 eggs. Stir soup in a circular motion, and gradually drizzle in egg mixture. Stir for one minute. Garnish with Parmesan, if desired.
Of course, the most popular Creole and Cajun soup is Gumbo. Next week, I will share some new takes on that dish. That doesn’t stop you from making other types of soups. Next time you’re feeling a little chilly, heat up one of these soups. They are guaranteed to warm your body and soul.
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