Servings: 12

Fresh 2 Tbsp. butter 1 large onion 6 carrots 4 stalks celery 2 qts. Chicken Stock or vegetable stock 2 [...]]]> I created this soup today based mostly on what produce I had in the refrigerator, and the result was so good that I wrote down the recipe so I can repeat it.

Servings: 12

Fresh
2 Tbsp. butter
1 large onion
6 carrots
4 stalks celery
2 qts. Chicken Stock or vegetable stock
2 lemons
1 bunch parsley

Pantry
2 tsp. ground cumin
1-1/2 tsp. salt, adjust to taste depending on the salt content of the stock
1/2 tsp. ground black pepper
1 lb. dry red lentils
1 can (28 oz.) diced tomatoes

Prepare vegetables
Chop carrots and celery into a small dice (brunoise) and set aside. Chop onion finely and set aside with the other vegetables.

Saute vegetables
Melt butter in a large Dutch oven over medium heat. Saute carrots, celery, and onions for 5 to 7 minutes or until onions are translucent. Add cumin, salt, and pepper and continue to cook for another 3 minutes.

Simmer soup
Add stock, lentils, and tomatoes with juices to the Dutch oven and stir. Increase heat to medium-high, cover and bring to a boil. Reduce heat to a simmer, partially open the cover, and cook until lentils are tender, approximately 20 minutes.

Add lemon and herbs
Juice the lemons and add lemon juice to the soup. Chop parsley and add to the soup.

Serve
Season with additional salt and pepper if needed just before serving. Serve warm with bread or crackers.

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Servings: 6

Fresh 2 medium onions 3 large potatoes (1.5 lbs.) 2 ribs celery 2 lbs. haddock 2 Tbsp. butter 1-1/2 cups whole milk

Pantry 3 cups water 2-1/2 Tbsp. flour 2 cups water 1/2 tsp. salt 1/2 tsp. ground black [...]]]> Fish Chowder is a classic New England recipe served year-round at the Glen-Mor Restaurant.

Servings: 6

Fresh
2 medium onions
3 large potatoes (1.5 lbs.)
2 ribs celery
2 lbs. haddock
2 Tbsp. butter
1-1/2 cups whole milk

Pantry
3 cups water
2-1/2 Tbsp. flour
2 cups water
1/2 tsp. salt
1/2 tsp. ground black pepper
Oyster crackers (optional)

Prepare vegetables
Chop onion into a small dice and set aside, should yield about 1-1/2 cups. Chop celery into small dice and set aside with the onion, should yield about 1/2 cup. Peel potatoes and cut into medium dice.  Bring a stock pot with water to a boil, add potatoes, and cook until tender. Drain water and set cooked potatoes aside.

Prepare haddock
Rinse haddock and chop into approximately 1-inch square pieces, set aside.

Sauté onion and celery 
Melt butter in a medium stock pot. Add the onion and celery mixture and sauté for 5 minutes, stirring occasionally. Add flour to the pot and stir with a whisk for 4 to 5 minutes to cook the flour, scrap the bottom of the pan while stirring to prevent burning.

Make chowder 
Add water to the pot. Add salt, pepper, cooked potatoes, and haddock and stir. Heat for several minutes. Slowly add milk to the soup and heat for several minutes.

Serve
Ladle soup into bowls and serve warm with oyster crackers if desired.

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Servings: 6

Fresh 8 oz. bacon, uncooked 2 oz. butter 1/2 small onion 2 celery stalks 4 large russet potatoes 1 qt. Chicken Stock 1 cup milk [...]]]> Jim took charge of this dish. His spotty memory recently produced two new soups, not previously identified on our To Do list: Potato Bacon and Mushroom Barley. 

Servings: 6

Fresh
8 oz. bacon, uncooked
2 oz. butter
1/2 small onion
2 celery stalks
4 large russet potatoes
1 qt. Chicken Stock
1 cup milk
Croutons

Pantry
4 oz. (8 Tbsp.) flour
1/2 tsp. ground black pepper
1/4 tsp. liquid smoke

Prepare vegetables
Finely chop the onion and celery with a knife or in a food processor, set aside. Peel potatoes and cut into 3/4-inch cubes. Set potatoes aside in a large bowl with water to prevent potatoes from browning.

Sauté vegetables
In a large stock pot, melt the better and add 2 oz. of the retained bacon fat. Add onions and celery and sauté for 5 minutes or until tender.

Make roux
Add the flour to the vegetables and stir. Cook the flour for 3 to 5 minutes.

Simmer soup 
And chicken stock to the vegetables and stir over high heat until thickened. Strain the potatoes and add to thickened stock. Reduce heat to a simmer and crack the cover to let steam escape. Simmer for 20 minutes, stirring occasionally, until potatoes are tender and soup is thickened. Add milk, pepper, and liquid smoke and stir to combine.

Serve 
Transfer soup to bowls and serve soup warm with Croutons, if desired.

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Servings: 6

Fresh 2 carrots 2 stalks celery 1/2 large onion 2 cloves garlic 20 oz. white mushrooms 6 cups Chicken Stock

Servings: 2

Fresh 6 oz. freshly shucked oysters 2 tsp. Clarified Butter 3/4 cups milk

Pantry 1/2 tsp. salt Oyster crackers

Saute oysters Melt Clarified Butter in a medium pot over medium heat. [...]]]> We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.

Servings: 2

Fresh
6 oz. freshly shucked oysters
2 tsp. Clarified Butter
3/4 cups milk

Pantry
1/2 tsp. salt
Oyster crackers

Saute oysters
Melt Clarified Butter in a medium pot over medium heat. Add oysters and saute in butter for several minutes.

Add milk
Add milk to the oysters and stir until heated through, almost boiling. Add salt, taste and adjust salt as needed.

Serve
Divide stew evenly between two bowls, starting with oysters first, then ladling in liquid into each bowl a small amount at a time to ensure even distribution of oysters.

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Fresh 1 lb. onion, approximately 2 medium onions 2-1/2 lbs. asparagus spears 6 [...]]]> Our first Cream of Asparagus Soup recipe was a nice cream soup, but the flavor of the asparagus was lost. With a few tweaks we recreated the Glen-Mor Restaurant’s version. The photo is one of my favorites for this book so far.

Fresh
1 lb. onion, approximately 2 medium onions
2-1/2 lbs. asparagus spears
6 Tbsp. butter
4 cups Chicken Stock
1/2 cup whole milk
1 cup Croutons, if desired

Pantry
1 Tbsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Trim off a few asparagus tops and put aside for garnish. Coarsely chop asparagus and onions and set aside. Melt butter in a large stock pot. Add asparagus, except for the tops for garnish, and onion and saute for 7 to 10 minutes or until tender.

Add stock and simmer
Add stock and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.

Process soup
Once soup is done simmering, process through a food mill. Return processed soup to the large pot. Add the milk and heat thoroughly over medium heat. Add salt and pepper and adjust seasoning to taste.

Serve
Serve soup warm and garnish with asparagus tops. Serve with fresh Croutons if desired.

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Servings: 6 to 8

Fresh 1 lbs. ground turkey 1 medium onion 4 cups Chicken or Turkey Stock 1 lime 1 bunch scallions [...]]]> Turkey Chili was not on the Glen-Mor Restaurant menu and won’t be included in the cookbook. I made a batch last night to accompany homemade Cornbread for an improved photo.

Servings: 6 to 8

Fresh
1 lbs. ground turkey
1 medium onion
4 cups Chicken or Turkey Stock
1 lime
1 bunch scallions
1/2 cup sour cream

Pantry
2 Tbsp. olive oil, divided
2 Tbsp. cornmeal
2 cans (15.5 oz. each) cannellini beans
1 tsp. hot sauce, green Tabasco or similar
2 tsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Finely chop the onion and set aside, should yield approximately 1 cup. Thinly slice scallions including greens and set aside separately from the onions.

Brown turkey
Heat 1 Tbsp. oil in a large stock pot over medium heat. Add ground turkey and brown, breaking up the meat with a large spoon as it cooks, approximately 8 minutes. Once turkey is completely cooked, remove from pot to a bowl.

Saute onions and cornmeal
Heat remaining 1 Tbsp. oil in a large stock pot over medium heat. Add onions (not scallions) and saute until tender, approximately 5 minutes. Add cornmeal and stir with a whisk and cook for 2 minutes.

Boil beans in stock
Drain and rinse beans. Add beans to the onions. Add stock, cover, and bring to a boil. Uncover and simmer for 5 minutes. Juice lime and add lime juice to the chili.

Add turkey and seasonings
Return cooked turkey to the pot, add hot sauce, salt, and pepper. Taste and adjust seasonings as needed.

Serve
Ladle soup into bowls and top with scallions and sour cream. Serve with homemade Cornbread if desired.

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Servings: 6

Fresh 1 oz. salt pork 2 Tbsp. butter 4 ears yellow corn 1/2 medium onion 2 russet potatoes 1 cup milk 1 cup half & half 2 cups Chicken Stock Croutons

Pantry 2 Tbsp. all-purpose [...]]]>  The Glen-Mor Restaurant’s Corn Chowder was made from canned creamed corn, but we brightened-up the recipe using fresh corn cobs.

Servings: 6

Fresh
1 oz. salt pork
2 Tbsp. butter
4 ears yellow corn
1/2 medium onion
2 russet potatoes
1 cup milk
1 cup half & half
2 cups Chicken Stock
Croutons

Pantry
2 Tbsp. all-purpose flour
1 Tbsp. granulated sugar
1/4 tsp. ground black pepper
1/2 tsp. salt

Prepare vegetables
Cut corn kernels off uncooked cobs and set kernels aside, discard cobs. Peel potatoes and cut into large dice. Set potatoes aside in a bowl with water to cover to prevent browning. Finely chop the onion, it should yield approximately 1 cup, and set aside.

Cook vegetables
In a medium stock pot, bring chicken stock to a boil and add potatoes. Boil over medium-heat high for 5 minutes then add corn. Continue boiling vegetables until potatoes are done, approximately 3 to 5 more minutes depending on the size of the potato dice.

Saute onions
While potatoes and corn cook, melt salt pork and butter in a separate large stock pot. Add onions and saute until onions are tender, approximately 5 minutes.

Make roux
Add flour to the onions and stir with a whisk, cooking over medium heat until golden brown.

Combine and add milk
Add cooked potatoes, corn, and stock to to onions and roux, stir with a whisk, and cook over medium heat until stock is thickened. Add milk, half & half, sugar, pepper, and salt. Taste and adjust seasonings as needed, amounts may vary depending on the stock used.

Serve
Once soup is thoroughly heated, serve warm with Croutons.

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Servings: 6

Fresh 2 Tbsp. butter 1 large onion 3 stalks celery [...]]]> According to Jim, I make versions of tomato soup so often he can no longer tell them apart. This version is intended to replicate the Glen-Mor Restaurant’s Cream of Tomato Soup, which it does, as well as Jim can remember anyway.

Servings: 6

Fresh
2 Tbsp. butter
1 large onion
3 stalks celery
3 oz. ham
2-1/2 cups milk
Croutons

Pantry
2 lbs. whole peeled tomatoes
1 tsp. salt
1/4 tsp. ground black pepper

Prepare and saute vegetables
Finely chop onion and celery and set aside. Melt butter in a large stock pot over medium heat. Add onion and celery and cook for 7 to 8 minutes or until tender.

Add tomatoes and ham
Add tomatoes and reserved juice and stir to incorporate. Chop ham into small cubes, 1/2-inch or smaller. Add to soup and stir.

Boil
Bring to boil over medium-heat heat. Reduce heat to medium-low and simmer for 45 minutes to 1 hour.

Process soup
Run soup through a food mill. Return to stock pot and warm over medium heat. Add remaining ingredients and heat until soup is heated through.

Serve
Serve soup warm with Croutons if desired.

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