Recipes, re-invented from cooking shows
Apple and Fennel Soup
Prep. Time:
Baking Time:
Total Time:
30 mins
1 hour
1 hour 30 mins
Serves:
Serves 6
Roasted Apple & Fennel Bisque with Chorizo Clam Succotash A sophisticated yet everyday soup that marries sweet roasted apples with aromatic fennel, topped with a vibrant succotash that brings the flavors of coastal New England together. The magic is in the contrast: silky, warming bisque meets...
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Ingredients
BISQUE: 2 large fennel bulbs, quartered (save fronds) 3 Honeycrisp apples, quartered and cored 1 large Yukon Gold potato, cubed 1 yellow onion, quartered 4 garlic cloves, smashed 3 tablespoons olive oil 4 cups low-sodium chicken stock 1 cup heavy cream 2 tablespoons butter 1 teaspoon kosher salt ½ teaspoon white pepper ¼ teaspoon nutmeg 2 tablespoons dry sherry (optional)
CHORIZO CLAM SUCCOTASH: 1½ pounds littleneck clams, scrubbed 4 oz dry-cured Spanish chorizo, diced 1½ cups fresh corn kernels 1 Honeycrisp apple, small dice 1 Roma tomato, seeded and diced ¼ cup red onion, finely diced 2 tablespoons fresh chives, chopped 1 tablespoon fresh tarragon, chopped 2 tablespoons olive oil 1 tablespoon apple cider vinegar ½ teaspoon smoked paprika Salt and black pepper to taste
HERB OIL: ¼ cup fresh chives ¼ cup fresh parsley ½ cup extra virgin olive oil Pinch of kosher salt
Method
PREPARE THE BISQUE: Roast the vegetables: Preheat oven to 425°F. Toss fennel, apples, potato, onion, and garlic with olive oil and salt. Roast for 35-40 minutes until caramelized and tender. Build the base: Transfer roasted vegetables to a large pot. Add stock and bring to a boil. Reduce heat and simmer 15 minutes. Blend to perfection: Remove from heat. Using an immersion blender, puree until completely smooth. For ultra-smooth texture, strain through fine-mesh sieve, pressing solids with a wooden spoon. Finish the bisque: Return to pot over low heat. Whisk in cream, butter, white pepper, nutmeg, and sherry. Taste and adjust seasoning. Keep warm.
HERB OIL: Blanch and blend: Blanch herbs in boiling water 30 seconds, then shock in ice water. Squeeze dry and blend with oil and salt until bright green. Strain if desired.
SUCCOTASH: Steam clams: In a large pot with tight lid, steam clams with ¼ cup water over high heat until opened, 5-7 minutes. Reserve ½ cup clam juice. Remove meat and roughly chop. Build the succotash: In a large skillet, cook chorizo over medium heat until crispy, 4-5 minutes. Add corn and cook until lightly charred, 3-4 minutes. Add red onion and cook 1 minute more. Finish and season: Remove from heat. Stir in chopped clams, diced apple, tomato, herbs, olive oil, vinegar, and 2 tablespoons reserved clam juice. Season with smoked paprika, salt, and pepper.
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Instructions
PREPARE THE BISQUE:
Roast the vegetables: Preheat oven to 425°F. Toss fennel, apples, potato, onion, and garlic with olive oil and salt. Roast for 35-40 minutes until caramelized and tender.
Build the base: Transfer roasted vegetables to a large pot. Add stock and bring to a boil. Reduce heat and simmer 15 minutes.
Blend to perfection: Remove from heat. Using an immersion blender, puree until completely smooth. For ultra-smooth texture, strain through fine-mesh sieve, pressing solids with a wooden spoon.
Finish the bisque: Return to pot over low heat. Whisk in cream, butter, white pepper, nutmeg, and sherry. Taste and adjust seasoning. Keep warm.
HERB OIL:
Blanch and blend: Blanch herbs in boiling water 30 seconds, then shock in ice water. Squeeze dry and blend with oil and salt until bright green. Strain if desired.
SUCCOTASH:
Steam clams: In a large pot with tight lid, steam clams with ¼ cup water over high heat until opened, 5-7 minutes. Reserve ½ cup clam juice. Remove meat and roughly chop.
Build the succotash: In a large skillet, cook chorizo over medium heat until crispy, 4-5 minutes. Add corn and cook until lightly charred, 3-4 minutes. Add red onion and cook 1 minute more.
Finish and season: Remove from heat. Stir in chopped clams, diced apple, tomato, herbs, olive oil, vinegar, and 2 tablespoons reserved clam juice. Season with smoked paprika, salt, and pepper.
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Ingredients
BISQUE:
2 large fennel bulbs, quartered (save fronds)
3 Honeycrisp apples, quartered and cored
1 large Yukon Gold potato, cubed
1 yellow onion, quartered
4 garlic cloves, smashed
3 tablespoons olive oil
4 cups low-sodium chicken stock
1 cup heavy cream
2 tablespoons butter
1 teaspoon kosher salt
½ teaspoon white pepper
¼ teaspoon nutmeg
2 tablespoons dry sherry (optional)
CHORIZO CLAM SUCCOTASH:
1½ pounds littleneck clams, scrubbed
4 oz dry-cured Spanish chorizo, diced
1½ cups fresh corn kernels
1 Honeycrisp apple, small dice
1 Roma tomato, seeded and diced
¼ cup red onion, finely diced
2 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
Salt and black pepper to taste
HERB OIL:
¼ cup fresh chives
¼ cup fresh parsley
½ cup extra virgin olive oil
Pinch of kosher salt
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