Now that Valentine's Day is over, it's time to bring some of those pungent aromatics back into your life. This week, we're looking for savory, silken soups that make the most of the two stars of the lily family. You fill the bowls, we'll provide the crusty bread!
More about our contests»
Onion, shallot, parsley, chives, (forgot to include the thyme!), garlic, leek, celery, oyster crackers, half and half, and pancetta.
photo 2 of 21
Thickly slice pancetta.
photo 3 of 21
photo 4 of 21
We love this photo -- reminds us of the hundreds of hours we've spent in the kitchen together, peeling, chopping, chatting.
photo 5 of 21
This chowder involves a bunch of prep and then not much else. Our kind of recipe!
photo 6 of 21
There's Kristen on the left!
photo 7 of 21
photo 8 of 21
The pancetta goes into the pan along with some butter. You render the pancetta and brown it lightly.
photo 9 of 21
All our vegetables and aromatics, on the runway.
photo 10 of 21
First the celery, shallot and onion go into the pot.
photo 11 of 21
photo 12 of 21
Then the leeks, garlic and thyme.
photo 13 of 21
photo 14 of 21
Next broth (wasn't pretty enough to include) and then half and half and potatoes.
photo 15 of 21
Then comes the magic trick -- you bring the soup to a boil, then cover it with a lid, turn off the heat and let it sit for 30 minutes. The potatoes cook through, the flavors meld and the chowder chowders.
photo 16 of 21
photo 17 of 21
More butter! You could skip this part. Purely out of a sense of duty, we followed through with toasting the crackers in butter.
photo 18 of 21
You season them with pepper.
photo 19 of 21
And then blanket them with parsley.
photo 20 of 21
Last step is to stir some fresh parsley and chives into the chowder.