This is a crazy little recipe I “souped” up. Last night we threw 5 pounds of native Cape Cod steamers into a pot with the end of two lemons and a 1/2 pot of water. The steamers were delicious. And the clean, clear, lemony salty brine was worth saving. Today, I wanted to eat a light and savory lunch.This was spicy, lemony, bright and delicious. I ended up serving it as an appetizer before dinner and I will add local chopped clams to it tomorrow and have it for lunch again. I love this local and delicious light soup!
When GourGanics Local and Organic salsa takes a road trip from Fairfield, we search for new and exciting local flavor!
Here’s what you need:
1 pint clam juice
2 stalks of organic celery
1 minced organic shallot
1 small organic yellow onion chopped fine
2 small organic carrots chopped rough
2-3 fresh organic tomatoes
1/3 jar GourGanics spicy
1/4 cup grated Parmesan cheese
1 local and organic yellow squash, chopped
Top with cheese and minced cilantro or parsley
Handful of local organic spinach
Handful local organic baby kale
Dash of hot chipotle sauce
Crusty French Bread for serving
Here’s what to do:
I sauteed shallots in a smidge of olive oil, added a celery, two chopped carrots, a handful of baby kale and a handful of baby spinach. I added organic tomatoes, 1/3 jar of spicy Gourganics local and organic salsa, and a dash of chipotle hot sauce. I boiled all of this for a few minutes. I added a small thin slice of local bread into the bowl, ladled over the soup, topped with one thin slice of American cheese.
YUM! Hope you enjoy this fun creation.