Our Always-Popular Soups class with chef Jeanne Raffetto-Tentis.
New England Clam Chowder
Recipe by Dave Lieberman
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
1. Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. 2. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. 3. Add the clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons: Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
HOT & SOUR SOUP
Recipe by Jeanne Raffetto Tentis
4 dried Chinese mushrooms such as, wood ear
6 oz cremini mushrooms or white button
2T neutral cooking oil such as, grape seed
1-inch piece of fresh ginger root, peeled and grated
1T sambal oelek (red chili paste)
1/4 c naturally brewed soy sauce
3T rice vinegar
1T sweetened black vinegar (or 4T of just the rice vinegar)
1t sea salt
1t freshly ground black pepper
1 pinch of sugar
2 quarts chicken or vegetable stock infused with Asian flavors (see recipe below)
8oz. firm tofu, drained and cut into thin strips (about 1/4-inch)
2T corn starch mixed with 1/4c water (if you prefer a thicker soup, use 3T of the corn starch)
1 large egg, lightly beaten
4 scallions (mostly green parts with some white),sliced thin
1/2 c cilantro leaves for garnish (optional)
1. Reconstitute wood ears by soaking them in boiling water for 30 minutes. Drain and cut into thin slices, discarding any hard spots.
2. Trim the bottoms of the fresh mushroom stems and slice thick, about 1/4 inch.
3. Heat the oil in a heavy soup pot over medium high heat. Add the ginger, sambal oelelek and both mushrooms. Stir to incorporate the flavors and cook for about one minute. Combine the soy sauce, vinegar(s), salt, pepper and sugar in a small bowl. Whisk to dissolve the sugar and salt.
4. Pour the soy sauce mixture into the pot and toss with the mushrooms. Cook for a minute or two and add the stock. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Add the tofu and continue cooking for 3 minutes. Add the corn starch slurry and continue to simmer until soup is thickened to your liking.
6. Remove the soup from the heat and using a whisk swirl the soup in one direction until you create a whirlpool. Slowly add the beaten egg in a steady stream to the center. The egg will cook almost instantly. Serve hot garnished with the scallions and cilantro, if using.
ASIAN INFUSED STOCK
Makes 2 quarts
2 quarts + 1c of chicken or vegetable stock (homemade or commercial will do) 1 medium onion, quartered 4 cloves of fresh garlic, smashed 3-inch piece of fresh ginger, peeled and smashed 1t whole black pepper corns Bring the stock and remaining ingredients to a boil in a large pot. Lower the heat and simmer for an hour. If time permits, remove from heat and allow to steep for another hour. Strain through a fine sieve or strainer lined with cheese cloth. Chill if not using immediately. Can be made several days ahead and stored in refrigerator
1 c split red lentils
3 c water
½ t sea salt
1/8 t ground turmeric
¼ t chili powder or cayenne
½ t ground cumin
½ t ground coriander seeds
½ t ginger root, finely chopped or grated
1 t black mustard seeds
1 T mustard oil
½ dried hot red pepper(cut this open and discard the seeds, break or chop to small pieces)
2 oz. fresh lemon juice (more or less, to taste)
2 T fresh cilantro, chopped
Sort and wash lentils until water runs clear. Drain.
Bring water to a boil and add the salt and dal. Bring to a boil again and cook uncovered
for 5 minutes. Reduce heat to low, cover and cook for another 15-20 minutes, or until
Stir and add in the 4 powdered spices and the ginger. Let this simmer for another couple
In a small skillet or saucepan with a lid, place the mustard oil, mustard seeds, and
chopped dried red pepper. Cover and put on medium low heat. As pan heats up the seeds
will pop and spatter. When the spattering stops, take off the heat and wait several
minutes before removing the lid. Be careful not to inhale the hot fumes from this pan as
they will sting and burn your eyes.
Add mustard oil mixture to your dal.
NOTE: Dal can be held at this point for several hours.
Even though the lentils are salmon colored to begin with, the final result is dark yellow.
Before serving, make sure dal is hot. If you had it on hold, leave the mixture to simmer,
covered, for 2 minutes or so. If too thick, thin with water or stock.
Add the lemon juice and cilantro and stir.