Clam Soup – Zuppa di Vongole

One of the best things about living near the ocean is the availability of fresh seafood.  While in Whole Foods I noticed how nice the littleneck clams looked, so I immediately decided that clam soup would be on the night’s menu.  On the way back to the apartment I stopped in at Kashkaval and picked up a baguette and a few mini boreks.  Using a recipe from a family favorite, “Every Night Italian“, I made Zuppa di Vongole (before and after photos below).  With this we had some Vinho Verde from Portugal.  Another great night!

Door to Door Organics Delivery – 02/16/10 – Curry Parsnip and Carrot Soup

This week’s delivery included:

1 – Leek
2 – Cucumbers
6 – Valencia Oranges
6 – Braeburn Apples
1 lb Bananas
1 – Broccoli
6 – Bosc Pears
1 – Bunch Spinach
3 – Avocados
2 – Mangos
2 lbs Yellow Onions
1 lb Carrots
1 – Head of Red-Lead Lettuce (not shown since Brie had already shredded it for salad)

I used the parsnips from last week with the carrots and leek from this week to create a delicious winter soup.  My recipe:

Curried Parsnip and Carrot Soup
1 lb Parsnips, peeled, roughly chopped
1 lb Carrots, peeled, roughly chopped
1 onion, roughly chopped
1 leek, rinsed, white part only, roughly chopped
2 tsp curry powder
2 cloves garlic
1/2 tsp white pepper
1/2 tsp salt (or to taste)
3 cups chicken broth
2 Tbsp olive/vegetable oil

Preheat oven to 450F.  Toss vegetables in oil.  Place vegetables and garlic in oven-safe pan and roast at 450F, stirring/rotating vegetables every 10 minutes, until lightly browned and soft.  Remove from oven and let cool for 5 minutes.  Place vegetables, spices, salt, and broth in a blender and blend until smooth.  Pour into pan and bring to simmer over LOW heat.  Once heated through, place in preheated bowls and serve immediately with a dollop of sour cream/yoghurt and some parsley flakes.