remedy

Sometimes the most urgent thing you can possibly do is take a complete rest
Ashleigh Brilliant


{photo courtesy of flickr}

hello friends!

i am finally home from chilly manhattanville…..and caught a little cold along the way. boo…

it feels like my body is demanding some much deserved rest after 8 grueling work days and 8 friend, food and wine filled evenings.

so to help begin my recovery, i am going to curl up on the couch, finish my book and catch up on some of my favorite shows with my guy and doggie.

and what better way to nurse myself back to health than with a divine farmhouse chowder by the one and only martha?

here’s to a restful weekend.

xo,
s

{photo courtesy of martha stewart living}


Farmhouse Chowder

Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.

Ingredients

Serves 8 to 10

  • 1 whole chicken (3 1/2 to 4 pounds)
  • 8 to 10 cups water
  • 1 large onion, 1/2 left whole, 1/2 chopped
  • 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
  • 4 stems fresh flat-leaf parsley, plus more for garnish
  • 10 whole black peppercorns
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 tablespoons flour, preferably Wondra
  • 1 small turnip, cut into 1/2-inch dice
  • 4 ounces rutabaga or parsnip, cut into 1/2-inch dice
  • Coarse salt
  • 1/2 cup heavy cream
  • 1 tablespoon fresh dill, finely chopped, for garnish
  • Vermont Common crackers, for serving

Directions

  1. Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
  2. Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
  3. Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

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friends, your sweet thoughts and inspiring comments are the bright spot of my day. please make the jump, hang out and share what’s on your mind. 🙂

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