Photo by Gina Moore
HEARTY CHICKEN AND PASTA SOUP
SERVES 6–8
2 tablespoons butter
1 large onion, chopped
2 stalks celery, thinly sliced
3 carrots, thinly sliced
2 garlic cloves, minced
2 quarts chicken stock
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon crushed red pepper flakes
Kosher salt
Fresh ground black pepper
2–3 chicken breasts, cooked and shredded
8 ounces rotini pasta, or egg noodles
¼ cup chopped fresh parsley
In a Dutch oven or large stockpot, melt butter over medium heat. Sauté onions, celery, carrots, and garlic for 3–4 minutes. Add stock, thyme, rosemary, pepper flakes, salt and pepper. Bring to a boil and cook for 10 minutes. Add chicken and noodles and cook for 8–10 minutes until pasta is tender. Stir in parsley. Serve warm with a French baguette.
Leeks and Cannellini Bean Soup (Vegetarian)
Photo by Karen Hermann
SERVES 8
4 leeks
2 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
⅛ teaspoon crushed red pepper flakes
2 cups baby spinach
6 cups vegetable stock
2 15-ounce cans cannellini beans, drained and rinsed
2 pounds Yukon Gold potatoes, cubed ½ inch (optional)
Kosher salt
Fresh ground black pepper
Chopped fresh parsley, for garnish
Trim leeks at the bottom and the tops where the dark green stems are woody, about 2 inches. Cut in half lengthwise, then slice crosswise into ¼-inch slices. Put into a large bowl filled with cold water and rinse until clean. Drain and dry with paper towels or a clean dish towel.
In a Dutch oven or large pot, heat oil over medium heat. Add the leeks and cook until tender. Add the garlic, thyme, rosemary, pepper flakes and spinach. Cook an additional 1–2 minutes. Add stock, beans, potatoes, salt and pepper. Stir and bring to a boil. Lower temperature and simmer for 15–20 minutes, until potatoes are tender. Serve topped with fresh parsley and a crusty no-knead bread, like Artisan Olive Rosemary bread.
Chef’s tip
If you prefer a thicker soup, puree 4 cups of the hot soup in a blender and add back to the pot. Stir well.
Vegetable Beef Stew
Photo by Iuliia Nedrygailova
SERVES 8
2 pounds stew meat, or beef chuck cut into 1-inch cubes
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil (more if needed)
1 large onion, chopped
2 carrots, halved and thinly sliced
2 celery stalks, thinly sliced or chopped
3 garlic cloves, minced
8 cups beef stock
1 28-ounce can San Marzano diced tomatoes, with juices
1½ teaspoons Italian seasoning
1 bay leaf
2–3 medium potatoes, cubed
1½ cups chopped green beans (about 1½-inch), trimmed
1½ cups frozen corn
1 cup frozen peas
¼ cup chopped parsley
Pat meat dry and season with salt and pepper. In a Dutch oven or large pot, heat oil over medium heat. Working in batches, brown meat on all sides and remove to a paper towel-lined platter. Add additional oil to pot, if necessary, and add onions, carrots and celery. Sauté 2–3 minutes; add garlic and sauté an additional minute. Pour in stock, tomatoes, browned beef, seasoning and bay leaf. Stir and bring to a boil. Lower heat, cover and simmer for 30 minutes, stirring occasionally. Add potatoes and green beans and simmer 30 minutes longer or until beef is tender. Add corn and peas and simmer 5 minutes. Stir in parsley and remove bay leaf. Serve warm with popovers.
Seafood and Sausage Chowder
Photo by Gwénaël Le Vot
SERVES 6
4 tablespoons olive oil
1 pound ground Italian sausage
1 large onion, chopped
1 red bell pepper, chopped
½ cup flour
1½ quarts fish stock or clam juice, warmed
2 medium potatoes, diced
½ pound shrimp
½ pound bay scallops
1 10-ounce can clams, drained
½ teaspoon dried thyme
8 ounces heavy cream
½ cup white wine (or additional clam juice)
Kosher salt
White pepper
Chopped parsley, for garnish
In a Dutch oven or large stock pot, heat oil over medium-high heat. Add sausage, onion and bell pepper. Sauté, breaking up the sausage into bite-size pieces until sausage is cooked. Reduce heat to medium. Sprinkle the flour over mixture and stir to create a roux. Cook 5–7 minutes. Gradually whisk in the warm stock/clam juice, blending until smooth. Bring to a boil, then reduce to a simmer. Add potatoes and simmer about 10 minutes until potatoes are cooked but still firm. Add shrimp, scallops, clams and thyme and finish cooking, about 5–6 minutes. Temper the cream into the soup. Add wine and season with salt and pepper. Serve warm, garnished with parsley. For an exceptional presentation, serve this chowder in small hollowed-out bread boules.
Chef’s tips
Why use white pepper instead of black? Black pepper is sharper and more intense in flavor, whereas white pepper is milder and smoother in flavor. Typically, white pepper is used aesthetically in dishes where the sauce or gravy is white. You get the pepper flavor without affecting the appearance of the dish.
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Related recipes
Our daily bread
Did you catch Chef Belinda’s recommended bread pairings with each of this month’s recipes? From buttery popovers to bodacious baguettes, use this collection of bread recipes to bake your way to a complete meal.
Bodacious Baguettes—Ooh la la! This recipe for classic French bread is tres magnifique.
Olive Rosemary Bread —Why go to a bakery when you can make this tasty bread at home?
Buttery Popovers—These tasty treats are the perfect companion to any meal.
Classic Boule—Easy to make and oh-so-satisfying, this no-knead bread can even serve as an edible dish.