Stay warm this winter with three delicious soup recipes from ‘The Blue Bloods Cookbook’ by Bridget Moynahan and Wendy Howard Goldberg.
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Chicken Noodle Soup
Ingredients
1 tsp. canola oil
1 yellow onion, finely diced
2 garlic cloves, minced
2 celery stalks, finely diced
1 carrot, peeled and finely diced
1 tsp. lemon pepper seasoning
6 cups low-sodium chicken stock
8 oz. egg noodles
kosher salt and freshly ground black pepper
1 Tbsp. finely chopped fresh flat-leaf parsley
finely grated zest of lemon
Directions
1. In a large pot over medium-high heat, heat oil. Add onion and garlic and cook until onion softens, approximately 3 minutes.
2. Add celery, carrot, and lemon pepper, and cook, stirring, for 1 minute. Add chicken stock and bring to a boil. Reduced heat to a simmer and cook for 10 minutes.
3. Add noodles and simmer for 5 minutes, or until the noodles are cooked through. Taste the soup and season with the salt and black pepper as needed.
4. Top the soup with parsley. Transfer to individual bowls and sprinkle with lemon zest before serving.
Tomato Soup and Grilled Cheese Sandwiches
Soup
3 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
1 yellow onion, diced
1 large garlic clove, smashed and peeled
2 Tbsp. all-purpose flour
2½ cups low-sodium chicken broth
1 28-oz. can diced San Marzano plum tomatoes, with the juice
2 Tbsp. tomato paste
1 Tbsp. sugar
1 tsp. chopped fresh thyme leaves
kosher salt and freshly ground black pepper
Sandwiches
8 slices sourdough bread (or your favorite thick-sliced bread)
4 Tbsp. (½ stick) unsalted butter, softened
8-12 slices cheddar cheese
Directions
1. Make the soup: Heat olive oil and butter in a 6-quart nonreactive pot over medium-high heat until butter melts. Add onion and garlic and sauté until softened but not browned.
2. Add flour and stir until onion in evenly coated. Add broth, tomatoes with their juices, tomato paste, sugar, and thyme. Season lightly with salt and pepper, and stir the soup until it comes to a simmer. Lower the heat to medium-low, cover, and simmer for 40 minutes. Check the soup often and adjust the temperature as needed to keep it at a gentle simmer.
3. Puree the soup in batches in a blender (or use and immersion blender to puree it all at once). Transfer pureed soup to a large bowl until you’ve processed all of it, the return it to the pot and keep warm over low heat while you make the grilled cheese sandwiches.
4. Make the sandwiches: Heat a heavy skillet over medium heat. Butter one side of all the bread slices, making sure the butter is applied evenly.
5. Sandwich 2 or 3 slices of the cheese between 2 slices of bread, with the buttered sides out. Toast in the skillet, checking often to ensure the bread is not burning. Flip the sandwiches as soon as the bottoms are golden brown. When both sides are browned and the cheese has melted, transfer to a cutting board.
6. Let the sandwiches sit for 2 minutes before slicing each one on the diagonal. Serve with a bowl of the hot soup.
Manhattan Clam Chowder
Ingredients
3 Tbsp. canola oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 springs fresh thyme
¼ tsp. celery seed
1 bay leaf
kosher salt and freshly ground black pepper
1 Tbsp. tomato paste
1 14.5-oz. can crushed tomatoes
2 8-oz. bottles clam juice
2 10-oz. cans baby clams, juice reserved
1 lb. Yukon gold or fingerling potatoes, peeled and cubed
Directions
1. In a large pot over medium-high heat, heat oil. Add the onion and garlic and cook until slightly soft, approximately 3 minutes.
2. Add carrots and celery and cook until celery beings to soften, approximately 5 minutes. Add thyme, celery seed, and bay leaf, and season with salt and pepper. Stir and cook for approximately 2 minutes. Add tomato paste, stir thoroughly to incorporate, and cook for 1 minute.
3. Add tomatoes, bottled clam juice, reserved juice from the canned clams, and potatoes. Stir to mix well. Reduce the heat, cover, and simmer for 40-45 minutes until potatoes are fork-tender.
4. Remove and discard thyme springs and bay leaf. Add the canned clams and cook for 5 minutes. Serve hot.
Excerpted from The Blue Bloods Cookbook by Bridget Moynahan and Wendy Howard Goldberg. Copyright © 2015 by the authors and reprinted by permission of St. Martin’s Press.
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