Chefs to bring and share soups
Soup and a Bowl
At the community event, Soup and a Bowl, Warrior Run School District, Real Taste Food Truck, Nippenose Valley Village and UPMC/Aramark will be making and donating soups for the annual event. For some this is the first year donating and for others, they have been contributing to the event annually. Chef Brian Yarborough, of UPMC/Aramark and the Warrior Run School District’s Jonathan Hall, food service coordinator and teacher of the All Things Food cooking class, and students have shared recipes that they will be bringing to help fight to end hunger.
Yarborough will be creating a New England seafood chowder while the All Things Food cooking class will be making a quinoa vegetable soup. The New England seafood chowder is a thick creamy soup of clams, tuna, crab, potatoes, bacon, onions, celery and herbs.
New England seafood chowder
Serving size: 10 fluid ounces
4 1/2 ounces unsalted margarine, solid
10 ounces smoked pork belly or thick cut country bacon, thawed and diced to 1/4 inch
6 ounces yellow onion, trimmed and diced to 1/4 inch
6 ounces celery, trimmed and diced to 1/4 inch
5 1/4 ounces all-purpose flour
3 ounces base clam, no added MSG and gluten-free
6 cups whole milk
4 1/2 cups water
1 pound 8 ounces potatoes, peeled and diced to 1/2 inch
2 teaspoons Worcestershire sauce
1 1/2 teaspoon hot pepper Tabasco
3/4 teaspoon black pepper, table grind
1/4 teaspoon dried thyme leaf, whole
2 dried bay leaves, whole
2 pounds 6 ounces (51 ounces) canned chopped clams in clam juice
3 tablespoons fresh minced parsley
1 pound thawed tuna ahi, cubed
1 pound crabmeat lump, pasteurized
In a stockpot over medium-high heat, melt margarine. Add bacon, saute until lightly browned for 3 to 5 minutes. Add onion and celery, saute until onion is translucent, 3 to 5 minutes.
Reduce heat to medium. Add flour and whisk until well blended. Cook, whisking constantly, until mixture thickens and boils. Add remaining ingredients except clams and parsley. Bring to a boil. Reduce heat and simmer until potato is tender, 20 to 25 minutes. Discard bay leaves.
Add clams and tuna, return to a simmer for 3 minutes and fold in the crab meat. Do not boil.
Cover and keep hot for service. At time of service, stir in parsley.
Quinoa vegetable soup
3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables (zucchini, yellow squash, bell pepper, sweet potatoes, butternut squash)
6 garlic cloves, pressed or minced
1/2 teaspoon dried thyme
1 can (28 ounces) diced tomatoes
1 cup quinoa, rinsed well in a fine mesh colander
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 to 2 teaspoons lemon juice, to taste
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.
Divide into bowls and top with grated Parmesan if you’d like.