Soup is Good Food, Day 12, Quarantine Kitchen

Many years ago, I had the privilege of being a student in several classes with Marcella Hazan.  She was larger than life in many ways, and I chronicled the classes here.  She brought authentic Italian food to the US when she invited New York Times columnist Craig Claiborne for lunch. 
Marcella's recipes were simple, that's really the basis for Italian and most of Mediterranean cooking: simple ingredients to produce extraordinary results. 
Today I had about 3 cups of cooked broccoli sitting in the fridge, Dr. C. had gone out for a motorcycle ride, and I found this recipe for Marcella's Broccoli and Potato Soup....I urge you to make it, it's simple, comforting and delicious. It's also a great way to get rid of leftovers.  I've adjusted the recipe from the original since I didn't have the same quantities called for in the original recipe.  This will serve 4 nicely.

Broccoli and Potato Soup

Serves 4

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
2 cups cubed Yukon gold or red potatoes
3 1/2 cups chicken or vegetable broth
3 cups cooked broccoli
1/2 cup grated Parmigiano Reggiano
salt and pepper

In a Dutch oven, heat 2 tablespoons of butter with the oil.  Saute the onion over medium-high heat, until almost caramelized--this will take about 5 to 7 minutes. 

Add the garlic and cook another minute. 
Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color. 

Add the broth (if you have uncooked broccoli, add it now, otherwise, wait till the end of the cooking time)

Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender. 

Add the cooked broccoli, simmer another 5 minutes, add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

During this time of self-isolation, it's sometimes the simplest things that make me happy; simple dinners, a glass of great wine, and the company of Dr. C.  Praying you all are safe and well. 

Rainy Days and Mondays--Take 5

I woke up to rain and a cold wind this morning; gloomy days make me want to make soup to fortify our souls.  I didn't want to go to the store, and the fridge was quite empty, but I did have these goodies in the house, so I set about making a ham and corn chowder, which satisfies and soothes after a cold rainy day.

This is also a great Take 5 for tomorrow, if you are in the mood for soup.

Ham and Corn Chowder
Serves 6

2 tablespoons unsalted butter
One medium onion, finely chopped
4 ribs celery, finely chopped
1 teaspoon dried thyme
2 cups finely chopped smoked ham (you can leave this out if you want to go vegetarian, or substitute cooked chicken or smoked turkey)
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups corn, either fresh cut from the cob, or frozen and defrosted
2 medium potatoes, peeled, and cut into 1/2-inch dice
1/2 cup heavy cream or whole milk

1. Melt the butter in a 4-quart saucepan, and add the onion, celery, thyme and ham, sauteing for 3 to 4 minutes. 
2. Add the flour,and cook for 3 to 4 minutes.
3. Add the broth, and bring the soup to a boil, stirring until thickened. 
4. Add the potatoes, and cook for 12 minutes, until the potatoes are tender. 
5. Add the cream and bring to serving temperature.  Serve in small bread bowls, or in soup bowls with crusty bread.    
6. If you would like a lower fat soup, omit the cream/milk, and add additional chicken broth.