Kathryn Greeley
by allthebest • 4 Dec ’11 • profile • 15 Comments
Three things I love are clam chowder, books and a beautifully set table. So I was particularly thrilled when my friend Tobi Fairley recently introduced me to Kathryn Greeley.
Kathryn is not only an interior designer (a 30-year veteran in the industry), but she is also a gracious hostess with extensive knowledge of tabletops and many beautiful collections. This fall Kathryn released her first book The Collected Tabletop that features this delicious clam chowder recipe that she has been making for years.
In the spirit of the season, Kathryn has kindly offered to give an inscribed copy of The Collected Table Top to one All the Best Reader. Simply leave a comment below telling us your favorite soup recipe for holiday entertaining and we will select one reader to recieve the book. A winner will be announced next Sunday, December 11, 2011.
Be sure to visit Kathryn’s website and blog as well.
Kathryn’s Clam Chowder
8 strips lean bacon, fried and crumbled
1 large onion, diced
1⁄2 teaspoon red pepper flakes
4 large potatoes, peeled and diced
1⁄2 pound whole clams, jarred and undrained
1⁄2 pound minced clams, jarred and undrained
1 can cream of celery soup
1 can evaporated milk (12 ounces)
Fry the bacon in a stockpot until crisp. Remove the bacon and set aside. Brown the diced onion in the bacon drippings. Add red pepper flakes and potatoes. Cover with water and cook until the potatoes are soft. Add clams and simmer about 7 minutes. Add soup and evaporated milk. Simmer 45 minutes. Salt and pepper to taste. Top with crumbled bacon just before serving.
The Necessary Verbiage: Contest closes on Friday, December 9, 2011 (11:59 pm PST). One reader will be selected at random by a third-party and announced on All the Best Blog on December 11, 2011. Good Luck!
Pingback: Soup on Sunday: Kathryn Greeley’s Clam Chowder + Book Giveaway | Shelterholic Now
Curried Carrot and Apple Soup
serves 4
Ingredients:
2tsp sunflower oil
1Tbls mild korma curry powder
3 1/2 C chopped carrots
1 large onion, chopped
1 tart cooking apple, chopped
3 C chicken stock
salt and freshly ground black pepper
plain yougurt and carrot curls, to garnish
1) Heat oil in a large, heavy-bottomed pan. Add the curry powder and fry for 2-3 minutes.
2) Add the carrots, onion and cooking apple and stir weill until coated with the curry powder. Cover the pan.
3) Cook over low heat for about 15 minutes, shaking the pan occasionally, until soft. Spoon the vegetable mixture into a food processor or blender, then add half the stock and process until the mixture is smooth.
4) Return to the pan and pour in the remaining stock. Bring the soup to a boil and adjust the seasoning before serving in bowls, garnish with a swirl of yogurt and a few curls of raw carrot.
Got this recipe from a Soup cookbook many years ago and has been a family favorite ever since. The combination of carrot, curry powder and apple is a highly successful one. Curried fruit is delicious!
THANK YOU for sharing!
I follow your tweets on my phone, although I am a true twitter failure. I try to translate all the lingo and insider business that goes on, but I remain outside of loop. You and Stacey are my twitter role models, so one day I might get it. Will you pass on our fantastic giveaway at Art by Karena. It is a beautiful faux tortoise chest with a retail value of $1,200.00. I love it, and there is a reasonable chance for someone to get it, in contrast to the lottery. See, I cannot do anything in code for under 140 characters, or something like that. Come visit me.
Best,
Liz
Thank you Liz! Will do…and maybe you can pass along our cookbook giveaway!
Carolyne Roehm’s Cream of Chestnut Soup. I got it from your blog
http://www.allthebestblog.co.uk/2009/12/carolyne-roehm%E2%80%99s-cream-of-chestnut-soup.html
An asparagus soup from an old Williams-Sonoma cookbook, That and a loaf of bread is pure heaven. And a Gimlet, of course. I am going to gift the book to myself if I win.
Hey, I’m being honest here!
Sounds yummy! Which Williams-Sonoma cookbook? I have several of the old ones.
Paula Dean’s Chicken Soup is unparalleled. I was skeptical about putting in the cream, and the soup certainly works without it, but it really pushes it over the edge!
Potato Soup
6 to 8 medium sized potatoes
1 to 1.5 pints stock ( chicken or vegetable both are fine)
1 Large onion
5 tbsp of butter and teaspoon of oil
small tub of fresh cream
handful of chopped parsley
Method
Melt butter and oil in a large pot (oil stops the butter burning, but keeps the nice taste)
Finely chop onion and sweat gently in oil mix
Peel and chunk potatoes into rough pieces
Toss these in hot oil mix
Pour on 1 pint of stock
Cook until potatoes are tender
Whizz in a blender until smooth
You may need to add more stock at this stage as the soup tends to thicken
Gently heat through again before serving
Serve with a drizzle of cream and some parsley sprinkled on top
I love Kathryn’s blog and would be thrilled to have her book. Her blog is a wonderful inspiration, as I am very fond of dressing beautiful and interesting tables myself.
The original Silver Palate cookbook will celebrate its 30th anniversary next year. Unbelievable! I still use the series often and have made this Wild Mushroom Soup for years for Thanksgiving and/or Christmas. It is absolutely delicious, and I highly recommend it!
Wild Mushroom Soup with Madeira
•1/2 c. Madeira
•2 3/4 c. chicken broth
•1 oz. dried morels
•3 leeks, white parts only, well rinse and dried
•1 onion
•4 T. unsalted butter
•3 T. unbleached all purpose flour
•2 1/4 c. beef broth
•1 lb. fresh button mushrooms, stems removed
•salt and fresh pepper to taste
•creme fraiche for garnish
•Snipped fresh chives for garnish
1. In a small saucepan combine the Madeira , 1/2 c. of the chicken broth , and the morels. Bring to a boil, reomove from heat, and let stand for 30 minutes.
2. Dice the leeks and onion. Melt the butter in a large soup pot. Add the leeks and onion, and cook over low heat until wilted, about 10 minutes. Sprinkle with the flour, stir, and cook an additional 5 minutes.
3. Add the remaining 2 1/4 cups chicken broth, the beef broth, button mushrooms, morels, and their soaking liquid, and salt and pepper. Simmer, uncovered, until the mushrooms are soft, 30 minutes. Allow the soup to cool slightly.
4. Puree the soup in batches, in a blender or food processor. Return it to the pot and heat through over low heat, Serve with garnishes.
Enjoy and Happy Holidays,
Marilyn Storey
MS Design Maven
carrot & chilli soup
6 carrots (peeled and chopped)
3-4 medium onions
2 x 50g sachets creamed coconut (warmed in a mug of hot water)
2 red chillies (you can add more or less to taste)
Kettle of boiled water
courgette soup for 6!
1kg courgettes
250g potatoes
150g soft cheese
1 sliced onion
3 garlic cloves
Bunch of fresh chives (chopped finely)
Bunch of parsley (chopped finely)
2 tbsp olive oil
800ml vegetable stock
Salt and pepper
chilli soup (fav winter recipe!)
3/4 pound ground beef
3 tbsp chili powder
2 cans Diced Tomatoes
Green Chilies
2 cans tomato sauce
1 can Red Kidney Beans, drained
I like to season my soup with black pepper afterwards.
Ronda I love clam chowder this time of year!
Adore Kathryn and of course would be thrilled to win her book!
xoxo
Karena
Art by Karena