Potato Chowder with Pancetta and Aged Cheddar
We planned The Big Meal for weeks and then filled our tabletops with all of our holiday favorites.
Now that it’s over, it feels like we ate several days worth of food in one sitting.
I have talked to several people who share my temporary feelings of food burnout.
On Monday, I had oatmeal for lunch. That’s how interested I was in cooking and eating.
Also, in reality, we all should be eating more oatmeal.
Most people feel like eating light following Thanksgiving, but this cold weather also stirs the desire for warm, comfort food. It takes extra will power to have a cold salad when it’s 30 degrees outside.
An editor who said she had soup for Thanksgiving Eve inspired an idea today. It is the perfect time to put some soup on the stove. Or even better, find a recipe for the crock pot.
Soup is warm and satisfying, but it fills you up just enough. Many soups are filled with great vegetables like carrots, tomatoes and greens that will boost our immune systems when we need it the most.
Here’s a recipe from It’s About Thyme, the Tulsa Herb Society cookbook. The book will be on sale at Carols and Crumpets, a herbal craft fair hosted by the Tulsa Herb Society at the Tulsa Garden Center on Dec. 3.
Admission to the event at 2435 S. Peoria Ave. is free. The fair will be from 8 a.m. to 3 p.m. and offers a chance to buy from artists and crafters from a four-state area.
Lentil Herb Soup
Serves 6
2/3 cup dried lentils
4 cups water
1 onion, chopped
4 carrots, chopped
¼ cup dry white wine or to taste (optional)
4 tablespoons chopped dried parsley
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried dill
1 teaspoon dried tarragon
1 (6 ounce) can tomato paste
1. Mix lentils, water onion and carrots in a large pot; bring to a boil.
2. Cover and simmer for 30 minutes. Add wine to taste. Add parsley, garlic, thyme, dill, tarragon and tomato paste; simmer for 15 minutes.
And here is another soup recipe that should warm you up as the temperatures drop:
Potato Chowder with Pancetta and Aged Cheddar
makes 4 servings; multiply recipe for a crowd.
6 ounces pancetta or bacon, chopped
1 medium onion, chopped
1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
1 cup chopped celery
1-1/2 cups chicken broth
1 cup low-fat buttermilk
salt and pepper
1 cup (4 ounces) shredded Kerrygold Aged Cheddar
1. In large saucepan over medium-high heat, cook pancetta, stirring, until crisp, about 5 minutes. Remove pancetta and drain on paper towels.
2. Discard all but 1/2 teaspoon fat from pan. Add onion and sauté over high heat until lightly browned, 4 to 5 minutes. Add potatoes, celery and broth.
3. Cover, bring to a boil and simmer until potatoes are tender, about 12 minutes. Add buttermilk and pancetta and stir until hot, 1 to 2 minutes. Season with salt and pepper. Remove from heat, stir in cheese and serve immediately.
- from Kerrygold
