Clam Chowder

Ingredients

• 553.8 g minced clams
• 165 g minced onion
• 120 g diced celery
• 310 g cubed potatoes
• 130 g diced carrots
• 170 g butter
• 95 g all-purpose flour
• 945 ml half-and-half cream
• 30 ml red wine vinegar
• 9 g salt
• ground black pepper to taste
• 
  
• Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Preparation Time:

25 Min.

Cook Time:

25 Min.

Ready In:

50 Min.

Read more »

Quick and Easy Chicken Noodle Soup

Ingredients

• 15 g butter
• 80 g chopped onion
• 60 g chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 225 g chopped cooked chicken breast
• 55 g egg noodles
• 120 g sliced carrots
• 0.4 g dried basil
• 0.8 g dried oregano
• salt and pepper to taste
• 
  
• Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Preparation Time:

10 Min.

Cook Time:

20 Min.

Ready In:

30 Min

Read more »

Ham and Potato Soup

Ingredients

540 g peeled and diced potatoes
40 g diced celery
55 g finely chopped onion

• 85 g diced cooked ham
• 770 ml water
• 0.8 g chicken bouillon granules
• 3 g salt, or to taste
• 2 g ground white or black pepper, or to taste
• 70 g butter
• 40 g all-purpose flour
• 475 ml milk
• 
  
• Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Preparation Time:

20 Min.

Cook Time:

25 Min.

Ready In:

45 Min.

Read more »

Cream of Asparagus Soup

Ingredients

55 g margarine

• 1 onion, chopped

• 3 stalks celery, chopped

• 25 g all-purpose flour

• 950 ml water

• 1 (10.5 ounce) can condensed chicken broth

• 60 g chicken bouillon powder

• 1 potato, peeled and diced

• 455 g fresh asparagus, trimmed and coarsely chopped

• 180 ml half-and-half

• 15 ml soy sauce

• 0.5 g ground black pepper

• 0.6 g ground white pepper

• 
  

• Directions

1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth.
2. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
3. Puree soup in a food processor or blender in batches. Return to pot.Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Preparation Time:

30 Min.

Cook Time:

30 Min.

Ready In:

1Hr.

Read more »