I am so excited! Hogtown HomeGrown has been chosen to participate in St. Francis High School's Souper Fun Sunday on January 31, 2010 from 1-4pm. It is a fund raiser for technology upgrades and enhancements for the school.
Lots of area restaurants and caterers will be participating in this soup tasting competition. Each participant will provide 5 gallons of soup to be tasted by ticketholders and judged by both local celebrities and ticketholders in several categories. They even added a vegetarian category this year!
Tickets are available on the website http://www.souperfunsunday.sfchs.net/ There are discounts on ticket packages until December 15th, so get your tickets now. With a Kid's Activity Tent (new this year) and family passes available, this is an event for the whole family.
What soup will I be making? I'm not telling, but I'll give you three hints - it's vegan, very simple and in the recipe section of the Hogtown HomeGrown site. Buy a ticket, taste my soup and I'm sure you'll be voting for it!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, December 9, 2009
Saturday, December 5, 2009
Clam Chowder for a cold, wet night
I'm back in the kitchen, successfully this time. Came home from shopping yesterday and knew that soup would be the perfect dinner.
1 T olive oil
1/2 large sweet onion, diced
1 T butter
6 stalks celery, chopped
2 pounds yukon gold creamer potatoes, chopped
dried herbs to taste
1/4 t salt
4 cups seafood stock
2 cups pinot grigio (white wine)
2 pounds frozen chopped clams (Northwest Seafood freezer)
1 can Pet evaporated milk (not condensed - that's got sugar!)
1 T butter
Salt and Pepper to taste
Saute onions in oil until limp, add butter and celery, stir until celery is softened.
Add potatoes, herbs and salt and stir occasionally until potatoes are hot, then add stock and wine. Bring to a boil and cook uncovered until potatoes are fork tender.
Add partially defrosted clams and reduce heat to medium. Cook until clams chunks are separated. Add milk, stir, cover and simmer on low for at least 1 hour.
Stir in butter and taste for seasonings.
Serve hot with crusty rolls to dip into broth.
Makes a huge pot, so either serve a crowd or cover and refrigerate.
1 T olive oil
1/2 large sweet onion, diced
1 T butter
6 stalks celery, chopped
2 pounds yukon gold creamer potatoes, chopped
dried herbs to taste
1/4 t salt
4 cups seafood stock
2 cups pinot grigio (white wine)
2 pounds frozen chopped clams (Northwest Seafood freezer)
1 can Pet evaporated milk (not condensed - that's got sugar!)
1 T butter
Salt and Pepper to taste
Saute onions in oil until limp, add butter and celery, stir until celery is softened.
Add potatoes, herbs and salt and stir occasionally until potatoes are hot, then add stock and wine. Bring to a boil and cook uncovered until potatoes are fork tender.
Add partially defrosted clams and reduce heat to medium. Cook until clams chunks are separated. Add milk, stir, cover and simmer on low for at least 1 hour.
Stir in butter and taste for seasonings.
Serve hot with crusty rolls to dip into broth.
Makes a huge pot, so either serve a crowd or cover and refrigerate.
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