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Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Pork Chili Verde (Green Pork Chili)
This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.
Chef John's Bay Scallop Chowder
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Caldo Verde (Portuguese Sausage Kale Soup)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Chef John's Minestrone Soup
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Chef John's Irish Stew
Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
Avgolemono Soup
Avgolemono is a rich, silky, and comforting Greek soup made with chicken broth and Arborio rice, enriched with beaten eggs and lemon juice, that's amazingly delicious! I've made this epic Greek soup many times but this recipe is made from scratch with a whole chicken and homemade broth. Garnish with parsley and lemon zest.
Hungarian Potato and Sausage Soup
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Chef John's Black Lentil Soup
Use black beluga lentils for lentil soup instead of green. There's absolutely nothing wrong with green lentil soup, but once you start using black beluga lentils, you'll have a hard time going back. These beauties cook up melt-in-your-mouth tender but still retain their structural integrity, giving the soup a thick, satisfying body with a light, non-starchy mouthfeel.
American French Onion Soup
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Chef John's Mulligatawny Soup
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Moroccan Harira Soup
Harira is Morocco's most popular soup. It is without a doubt one of the best soups you'll ever enjoy, and I am very happy to show you my take on this dish. Once you taste it you'll understand why the combination of pasta, lentils, and chickpeas is so hearty, so flavorful, and so satisfying. If you prefer a vegetarian harira soup, you can leave out the lamb.
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