Soups

Sea Hag Clam Chowder (serves 6 - 8)

3 - 6 oz can chopped clams
4 - 80z bottles clam juice
3/4 oz clam base - 1 T (opt)
1/4 tsp dried basil
1/4 tsp dried thyme
3/4 c butter (1-1/2 sticks)
1 c flour
1/2 lb chopped bacon, end and pieces
3/4 c chopped celery
3/4 c chopped onion
3 c peeled, chopped potato
4 c milk or preferably half & half
Butter and fresh parsley for garnish

1. Drain clams, reserving juice. Combine reserved juice and clam juice in a large pot. Stir in clam base, basil, thyme. Bring to boil.

2.Melt 3/4 butter over med heat in a small sauce pan. Stir in flour to make a roux. Cont. to cook for 20 min, stirring occasionally

3.In a separate skillet, cook bacon until limp & slightly brown on edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 min or until tender-crisp.

4. Cook potatoes in lightly salted water just until tender. Drain

5. Stir in roux into boiling clam juice, using wire whisk to blend thoroughly. Stir in clams, bacon mixture & potatoes. Bring mixture back to boil, then reduce heat. Stir in half & half. Do not let soup boil. Top with butter.

Tortellini Soup (Serves 32)

9 10-1/2 oz cans chicken broth
14 c water
3 cans cr chicken soup
6 c cooked cubed chicken
3c sliced carrots
1-1/2 c water
6 garlic cloves
1-1/2 tsp basil
1-1/2 tsp oregano
3 pkg 8 oz cheese tortellini
2 bags (16 oz) brocolli
3/4 c parmesan cheese


Turkey Soup with Egg Noodles and Vegetables

2 tsp olive or veg oil
2 leeks, cleaned and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 c leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 tsp dried thyme
1/2 tsp salt
1/4 tsp ground black pepper
8 c reduced-sodium chicken broth
6 oz uncooked egg noodles
1 c frozen green peas
2 T chopped fresh parsley leaves

Heat oil in a large stock pot or Dutch oven over med heat. Add leeks, carrots, garlic, and celery and saute 4 min, until soft. Add turkey, bak leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to med-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas & cook until peas are just heated through about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.


Tortilla Soup (Prep time: 1 hour; 4-1/2 qts)
The charm here lies in the toppings, which guests can customize to their liking.

1 T veg oil, plus more for frying
2 lg onions, chopped
8 cloves garlic, minced
1 T plus 1-1/2 tsp coarse kosher salt
1 tsp ground cumin
1/2 tsp red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz) diced tomatoes
Juice of 2 limes
1 pkg (8 oz) small corn tortillas, cut into 1/4" thick strips (see notes)
2 lbs boneless, skinless chicken breast, cut into 1/4" thick strips
1 c chopped fresh cilantro
Sliced avocado, sour cream, grated Monteray jack cheese, additional chopped cilantro, &/or sliced green onions for topping

1. Heat 1 T veg oil in a lg pot (at least 5 qts)over med heat. Add onions and cook until translucent, 5 - 7 min. Stir in 2/3 of garlic, 1 T salt, cumin, & chile flakes & cook 2 min.
2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
3. Meanwhile, pour about 1" of veg oil into a small frying pan set over med-high heat. When oil is hot but not smoking, add 1/3 of the tortilla strips & cook until golden brown & crisp, about 2 min. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla stirps in 2 batches. Sprinkle with 1 tsp salt. Set aside.
4. Puree soup in batches in a blender. Return soup to pot & resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, & 1/2 tsp salt. Marinate at room temp for 10 min, then add to soup & simmer 5 min, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips & your choice of toppings.
Per cup: 142 Cal