Northwest Seafood Soup with Winter Greens and Sausage
Yield: 4 to 6
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.
- 8 ounces (2 links) PCC Chicken Italian Sausage (mild or spicy) Add to list
- 3 tablespoons olive oil, plus more for drizzling Add to list
- 1 leek, halved lengthwise, rinsed and sliced Add to list
- 4 to 6 cloves garlic, chopped Add to list
- 1 teaspoon fennel seed Add to list
- 1 teaspoon thyme Add to list
- 1 cup white wine Add to list
- 2 cups clam nectar, chicken or vegetable broth Add to list
- 14.5 ounce can crushed tomatoes Add to list
- Salt and freshly ground pepper, to taste Add to list
- 1/2 pound mussels, scrubbed and "beards" removed (see note) Add to list
- 1/2 pound clams, scrubbed Add to list
- 1 pound firm-fleshed fish in season, cut into chunks Add to list
- 2 cups chopped winter greens (chard, kale, collards or a mix) Add to list
- 1/2 cup chopped fresh basil Add to list
- Balsamic or red wine vinegar, for drizzling Add to list
- Chopped parsley, for garnish Add to list
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.)
Spoon soup into heated bowls, top with a splash of your favorite vinegar. Scatter with chopped parsley.
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 21, 2012.
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.