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Clamless Chowder

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This soup is paying homage to New England clam chowder: it’s thick, creamy, and stuffed with potatoes, in addition to onion, celery, bay leaves, and thyme. Chopped oyster mushrooms present an awesome clam-like texture. A number of cashews blended in add richness as a substitute of cream and butter, and if you need a seafood taste, merely add some kelp granules.

If this Clamless Chowder had been a movie, it might be “inspired by” as a substitute of “based on” a real story. Traditional New England clam chowder is characterized by its heavy use of butter and salt, in addition to precise claims. Given that none of this stuff is used on this chowder, it doesn’t style identical to clam chowder, however, I believe it’s the closest a plant-based, no-salt, no clam chowder can get—and it’s scrumptious!

Feel free so as to add kelp granules to get that seafood taste (see Notes). Many folks additionally get pleasure from utilizing the granules as a result of it add a little bit of saltiness. This recipe additionally makes use of cauliflower, which to me has at all times tasted slightly seafood-y and mineral-y, and I like its impact on this more healthy chowder. Please go away a remark under when you make it, and let me understand how you favored it and when you made any substitutions that labored nicely!

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Clamless Chowder

Prep time: 

Cook time: 

Total time: 

Serves: Four-6 (makes about eight.5 cups)

Ingredients

  • Blender elements:
  • 1 ounce uncooked, unsalted cashews (about ¼ cup)
  • ¼ cup water
  • Soup pot elements:
  • ½ medium yellow or white onion, chopped into small items (about 1 cup)
  • 1 rib celery, chopped into small items (about ½ cup)
  • 2 kilos russet potatoes, peeled and minimize into ¾-inch chunks (about 6 cups)
  • Four cups water
  • ½ small head of cauliflower, chopped into small items (about 2 cups)
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ½ teaspoon dried dill
  • 2 bay leaves
  • Frying pan elements:
  • ¼ pound king oyster or trumpet mushrooms, chopped into small items (about 1½ cups)
  • ½ medium yellow or white onion, chopped into small items (about 1 cup)
  • 1 rib celery, chopped into small items (about ½ cup)
  • 1½ teaspoons finely chopped recent thyme leaves
  • Optional garnishes: chopped parsley and black pepper

Instructions

  1. Place the ¼ cup cashews and ¼ cup water right into a blender (small blenders work greatest for this small quantity) and put aside when you put together the remainder of the soup.
  2. For the soup pot elements, warmth 1 tablespoon of water in a soup pot over medium-high warmth. When the water begins to sputter, add the 1 cup onion and ½ cup celery, and cook dinner whereas stirring for three to five minutes to melt, including slight water, as wanted.
  3. Add the potatoes, water, cauliflower, granulated garlic, paprika, dill, and bay leaves, and produce to a boil, uncovered. Reduce the warmth to medium-low, and cook dinner coated for 15 to 20 minutes, or till the potatoes are very tender, stirring often.
  4. While the soup pot elements are cooking, warmth 1 tablespoon of water in a frying pan over medium-high warmth. When the water begins to sputter, add the mushrooms, 1 cup onion, and ½ cup celery, and cook dinner whereas stirring for three to five minutes till smooth, including slightly water, as wanted. Add the thyme towards the tip. Set the pan apart off warmth.
  5. Remove the bay leaves from the soup pot on the finish of cooking, and mix the soup to your required consistency with an immersion blender (or see Notes), leaving some small chunks.
  6. Blend the cashews and water till very easy, and stir into the soup pot together with the cooked greens from the frying pan, and simmer on low for five to 10 minutes coated earlier than serving. Garnish with black pepper and/or chopped parsley.

Notes

Your place is here kitchengadgets.shop. Enjoy it!

For added seafood taste, add 1 to 2 teaspoons of kelp granules in step 6, or add “to taste” to particular person bowls. (Kelp granules are often discovered within the Asian cooking aisle of the grocery retailer.)

If you don’t have an immersion blender, fastidiously ladle most the soup right into a blender or meals processor, and mix briefly to your required consistency earlier than returning to the pot. Or you should utilize a handheld potato or bean masher proper within the pot.

If you do not eat nuts or try to keep away from further energy, merely omit the blended water and cashews. The chowder will nonetheless be thick and creamy, simply not as wealthy.

If you don’t have thyme, which is conventional for this dish, chances are you’ll use finely chopped recent rosemary.

Optional additions: 1 cup inexperienced peas and/or small chopped carrots.

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March 7, 2017
March 7, 2017

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