As for the meal itself, I decided to keep it to just the soup recipe this week. Because the soup has so many vegetables, plus protein and satiating heavy cream, it really does make a meal all on it's own. Of course, feel free to add a salad if you want, or crispy bread. As much as I love a good crostini, I decided to cut another corner this week and serve this soup with Triscuits instead. Weird? Maybe, but it's my homage (and upgrade) to the saltine cracker that is normally served with soup. Another secret of mine is that I've always loved Triscuits with soup because they are hearty enough to hold up to the broth and still lend a great crunch. Try it, if you're curious! Finally, the ingredients require some chopping, but otherwise, the soup comes together quickly. Dinner in 30 minutes! I hope you enjoy!
PREP ~ 5-10 minutes; COOK ~ 20 minutes
Makes about 6 cups
1 Small cooking onion, diced(about 1 cup)
1 cup celery, diced
1 garlic clove, peeled and minced
1 tablespoon extra virgin olive oil
5-8 sprigs of fresh thyme
2 tablespoons butter, unsalted
3 tablespoons flour, unsalted
1/2 cup dry white wine
2 cups clam juice
2 cups heavy cream
7-8 oz whole canned clams, strained
1 cup corn, frozen
1 1/2 cups cauliflower, trimmed into small florets
1/2 cup peas, frozen
3 tablespoons fresh parsley, finely chopped
kosher salt and black pepper
Set a large pot over medium-high heat. Add olive oil and warm. Add onions, celery, garlic and sprigs of thyme. Season with salt and pepper. Cook to soften, about 5 minutes, stirring often. Ideally, you don't want to brown the onions so if they are browning, lower the heat.
Add butter to the pot and melt. Stir in flour. Cook for 1-2 minutes until mixture is soft and starting to toast slightly. Slowly whisk in white wine. Scrape up any brown bits from the bottom of the pot and cook for about 1 minute. Slowly whisk in the clam juice. Pouring the liquid in slowly makes it easier to incorporate the roux (flour-butter mixture) with the liquid and avoid clumps. Once clam juice is all in and liquid is smooth, pour in the heavy cream. Bring to a boil.
Once boiling, lower heat to a simmer and cook for about 5 minutes. Then, add the clams, corn and cauliflower. Simmer for another 3 minutes. Remove from heat, stir in peas and parsley. Squeeze in the juice of half a lemon. Check seasoning and add salt and pepper to taste. Squeeze in more lemon juice if desired.
Scoop soup and serve warm with bread or crackers on the side!