the weather has been a bit strange this spring. one day it's gorgeous and sunny; the next rainy and dreary. i cooked up this chowder because of the wet, chilly damp air we have had the past couple of weeks.
and... it was suprisingly delicious!
cannellini chowder w/ shallot chips and chili oil
chowder
2 16 oz. cans cannellini beans (be sure to drain and rinse)
1 yellow onion - diced
2 ribs of celery - chopped
2 lareg carrots – chopped
2 cups diced potatoes (peeled)
3 large cloves garlic – minced
2 cups chopped chikn (you can use seitan or your favorite chicken substitute….or baked tofu!)
vegetable or no-chicken stock (enough to cover to 3 inches above ingredients…you may need to add a little water if it gets too thick)
2 bay leaves
olive oil
salt
cracked black pepper
½ cup cashew cream (or your favorite creamer)
handful of chopped fresh parsley leaves
shallot chips
2 large shallots - thinly sliced
canola oil (enough to fry your shallots)
salt and pepper
chili oil
crushed red pepper
olive oil
in a small bowl, combine 2-3 tbsp of crushed red pepper flakes and ¼ cup olive oil. set aside.
heat a tbsp or so of oil in a pot over medium-high heat; add the onion, celery, carrot and cook until starting to soften, about 2-4 minutes. turn heat down to medium, stir in the garlic. cook another few minutes, but do not let the garlic brown. add your potatoes, chikn, stock, bay leaf, salt, pepper, and beans and bring to a boil; turn heat down and simmer 20-30 minutes (uncovered).
while the soup is simmering, heat some canola oil and add your shallot slices until they just bring to brown. remove immediately and set on paper towels to soak up the oil.
when the soup is finished simmering, turn the heat off, remove the bay leaves and stir in the cream and fresh parsley. (soup will thicken upon removal of heat)
ladle into your favorite soup bowl and garnish with a few shallot chips and drizzle with chili oil.
serve with a glass of crisp white wine.
enjoy!
