Northwest Seafood Soup with Winter Greens and Sausage | PCC Natural Markets

Northwest Seafood Soup with Winter Greens and Sausage

Yield: 4 to 6

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Redolent with wine and garlic, this soup uses local leeks, delicious mussels and clams, leafy greens and a somewhat unexpected but important addition: Chicken Italian sausage. PCC sausages are made exclusively for us by Mondo's Meats, in Seattle's Rainier Valley. This beautiful soup has vibrant color and can be prepared in less than 30 minutes.

Ingredients

Preparation

Remove casings from the sausage. In a large, heavy pot over medium-high heat, cook sausage, breaking it up with a spoon, until it is lightly browned (about 4 to 5 minutes). Remove sausage and its cooking juices from the pan.

Place the pot back on the stove and heat olive oil over medium heat until the surface begins to move. Add leeks, garlic, fennel seed and thyme to the pan and cook for 5 to 6 minutes or until leeks are tender. Add white wine and simmer for 1 minute. Stir in clam juice, chicken or vegetable broth, tomatoes and the sausage with their juice. Bring mixture to a simmer. Cook for 10 minutes and then taste for seasoning. Adjust with salt and pepper.

Add mussels, clams and fish. Toss in greens and basil. Bring mixture back to a simmer over medium heat, cover the pot and let it cook for about 5 to 7 minutes, until clams and mussels pop open. (Discard any that do not open.)

To serve

Spoon soup into heated bowls, top with a splash of your favorite vinegar. Scatter with chopped parsley.

Notes

Most mussels have what is commonly called "the beard," also known as byssal threads. The "beard" on a mussel is comprised of many fibers used to attach the mussel to rocks, pilings, so on. To remove the beard, using a dry towel, grasp the beard and give a sharp yank out and toward the hinge end of the mussel.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 21, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chicken, cruciferous vegetables, greens, mussels, shellfish, soup

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