Now that Valentine's Day is over, it's time to bring some of those pungent aromatics back into your life. This week, we're looking for savory, silken soups that make the most of the two stars of the lily family. You fill the bowls, we'll provide the crusty bread!
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Onion, shallot, parsley, chives, (forgot to include the thyme!), garlic, leek, celery, oyster crackers, half and half, and pancetta.
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Thickly slice pancetta.
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We love this photo -- reminds us of the hundreds of hours we've spent in the kitchen together, peeling, chopping, chatting.
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This chowder involves a bunch of prep and then not much else. Our kind of recipe!
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There's Kristen on the left!
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The pancetta goes into the pan along with some butter. You render the pancetta and brown it lightly.
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All our vegetables and aromatics, on the runway.
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First the celery, shallot and onion go into the pot.
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Then the leeks, garlic and thyme.
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Next broth (wasn't pretty enough to include) and then half and half and potatoes.
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Then comes the magic trick -- you bring the soup to a boil, then cover it with a lid, turn off the heat and let it sit for 30 minutes. The potatoes cook through, the flavors meld and the chowder chowders.
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Oyster crackers.
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More butter! You could skip this part. Purely out of a sense of duty, we followed through with toasting the crackers in butter.
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You season them with pepper.
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And then blanket them with parsley.
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Last step is to stir some fresh parsley and chives into the chowder.
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