Is it soup season yet? I hope so! I don’t know about you, but I am so ready for the fall. Think rainy days, cloudy skies, cooler temperatures, and the crunch falling leaves under your feet. I am done with the drought; the scorching temperatures and relentless smoky skies. I know I am whining, but this is the west coast – a rain forest, and I can’t handle the heat we have been enduring. So, in honour of the rain that finally fell in the last few days, I am presenting you with the perfect soup for fall! And what better way to celebrate a welcome event, than with Paella – well, a chowder named after it, anyway! This is one beautiful bowl of soup, so colourful and chock full of flavours, it will make you feel like dancing the flamenco!
Serve this chowder with some good crusty rolls for dunking and sopping up the last bits of soup in the bowl. Add a crisp glass of white wine, and your meal is a party!
This recipe come from one of my very favourite series: “Whitewater Cooks with Friends”, by Shelley Adams, which I have modified.
I will be sharing this celebratory bowl with the gang at Fiesta Friday this week. See you all there!
2 tablespoons olive oil
I medium onion, diced
1 carrot, diced
2 stalks celery, diced
1/4 cup white rice
½ teaspoon saffron threads, crushed
1 cup white wine
4 cups chicken stock
½ cup whipping cream
2 smoked Italian sausages, sautéed and cut into diagonal slices (I used Andouille, but chorizo would be good too)
I cup frozen green peas, thawed
6 – 8 seas scallops
¾ lb uncooked prawns, shelled and deveined
2 tablespoons green onions, sliced
salt and pepper to taste
freshly squeezed lemon juice
Heat oil in a soup pot over medium heat.
Add carrot, onion and celery and sautée until soft.
Add rice, wine, saffron, and stock and simmer, covered, until the rice and vegetables are soft.
Remove from the heat and cool for 20 minutes.
Purée with a hand-held blender until the mixture is smooth.
Stir in the whipping cream.
Return the pot to low heat. Add the sausage, peas and scallops.
Heat for 10 minutes on medium heat.
Add prawns and cook until they are pink.
Season with salt and pepper. Add a generous amount of freshly squeezed lemon juice.
Garnish with green onions and serve.