The ART in FIRE

Soups that Satisfy

So You think You Can Cook

by Karl Merten

As the temperature drops, our minds wonder to warm comfort foods, especially the foods that stick to your ribs and are loaded with great flavors. I have just the ticket to warm you up-  Our New England Clam Chowder!  This version is very simple, full of flavor and guaranteed to satisfy your craving for a delicious meal.  It has all the essential ingredients; potatoes, celery, onions, cream, parsley, garlic and chopped clams.  You can taste the sea in every bite.   The second soup is my Dad’s Sante Fe Pumpkin Soup.  As you may know my Mom was born in Abiquiu New Mexico and spent her high school years at the Loretto Academy in Sante Fe.   Over the years my Dad has assimilated the flavors of the southwest in much of his cooking.  He loves the flavor of New Mexico Chili and in his version of pumpkin soup he doesn’t hold back.  The other flavors that you will recognize in the soup are cumin, oregano and garlic.  My Dad makes this soup annually for the Holidays and is really heavy handed on the ground chili- It is truly memorable!  So this month I’m going to hold back on the commentary and stick to the recipes.  Enjoy!
Recipes from Café 225

New England Clam Chowder  (yield 1 gal)

1 large yellow onion diced
1/2 stalk celery diced
1 T ground or crushed fresh garlic
48 oz can chopped sea clams
48-60 oz clam juice
5-6 peeled and diced potato or you may substitute left over mashed potato
1 T chopped parsley
salt and pepper to taste
½ gal hot milk
1 ½ cups all purpose flour
1 cup melted butter

In a soup pot add onion, celery, potatoes, garlic and clam juice cook till potatoes are nearly tender.  Add chopped clams and liquid, milk and parsley and simmer (do not bring to boil) in separate sauté pan combine butter and flour to make a roux (equal parts fat to flour) slowly cook for 5 minutes.  In a separate mixing bowl, place an equal portion of chowder to roux and combine till all lumps are removed and thickened then add back to soup pot and mix in well.  ( a trick to prevent the roux from forming lumps plus you will end up breaking down the potatoes.  The soup will begin to thicken. Simmer 5 minutes, stirring regularly.  If you desire a thicker soup you can make more roux to add.

Season with salt and pepper and enjoy.  I add a little grated parmesan cheese at the end for a little unique flavor.  If you are concerned about the butter, you may substitute with corn starch to thicken and use non-fat milk.

Sante Fe Pumpkin Soup
Ingredients:
3 to 4 cups cooked pumpkin
2 cans (4-6 cups) chicken broth or home cooked stock
12oz. can condensed milk or fresh cream
1/4 lb. butter or margarine
2 large onions, chopped
2 medium potatoes, peeled and chopped
6 cloves garlic, crushed
3/4 teaspoon basil, dried
3/4 teaspoon oregano, dried & crushed
1 1/2 teaspoons ground cumin
1 tablespoon red New Mexico chili, or to taste
1/2 teaspoon ground pepper
1 1/2 teaspoon salt (to taste)

Directions: In stockpot, heat butter, add onions, potatoes and garlic, and sautee until limp. Add to pot the spices and simmer for 5-10 minutes. Add chicken broth and simmer for 30 minutes. Add pumpkin and cook 10 minutes more. Let cool.
Put in food processor or blender, puree, then reheat. Taste for salt and pepper. Before serving, add cream being careful not to let soup boil, then serve. Sprinkle with chopped green onions for garnish.