While devotes will insist that chowder must contain milk or cream, I have become quite fond of the clear broth Rhode Island version that really punctuates the briny flavor of the clams and ocean in which they reside.
Traditionally, making a stew can be a bit of a time consuming endeavor as the meat is usually dredged in flour then seared on all sides to create a crust of sorts that will "lock in" the flavor. While this technique certainly yields great results, I don't always wish to put in the effort, especially at 6 am.
For those of you who raise chickens in your backyard, you may know what it's like to have heaps of eggs in the pantry at all times. Since I began raising chickens, I have become accustomed to consuming eggs nearly every day, and sometimes, at multiple meals. Eggs are quick to prepare, packed with quality fats, and the perfect delivery system for various sauces and condiments.
Although I am far from a raw foodist, there are many elements of the diet that I still utilize often. This raw soup draws inspiration from my years exploring the art of not cooking features the versatile avocado and fresh overwintered spinach which is well received come April in Maine. The addition of spinach adds a beautiful vibrant color and pairs well with ripe avocado. This simple, yet satiating soup takes minutes to prepare, is light on the body, and is quite refreshing.
Winter in Maine calls for lots of soup. Whether I am outdoors doing chores, or building tunnels in the snow with Wilder, nothing warms me to my core like soup. Soup is like a blank canvas, allowing you to take it in so many different directions. Chunky, pureed, meat based or vegetable based, the sky is the limit!
Here's a simple summer soup I whipped up for the Clean Blog featuring sweet peas and caramelized onions. I love recipes like this on hot summer days when eating warm food just does't feel so appealing. Play around with the herbs and use what's fresh in the garden. Chives, mint, or oregano will work great alongside the sweet peas and onions.
When the workload is demanding, lunch will at times take a back seat. In a pinch, recipes like this are great to have in your catalog. Once all your vegetables are prepped, a nourishing meal will be on the table in less then 20 minutes. This soups was so good, that both Camille and I drank a quart each in about 10 minutes.
With over 100 pounds of winter squash purchased from the nearby Peacemeal Farm, I have basically forced myself to use the bounty in new and interesting ways. Butternut, delicata, buttercup, and acorn are happily being stored in my root cellar and will likely last until late March, when my appetite for squash fades away.
The more these Polar Vortexes keep sending an arctic chill to Maine, the more I crave soup. During the colder months, I tend to make a lot of soup, usually about 2-3 times a week. Every batch is different, but usually starts with a homemade chicken or beef stock. Veggies from the rot cellar then get chopped and added to the flavorful broth along with various herbs, spices, seaweeds, and often times medicinal mushrooms.