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Thursday, January 30, 2014 | return to: Return to: Cook Articles


cook |  San Francisco favored to win Souper Bowl

by faith kramer

kramerIt’s Super Bowl weekend, an American ritual that involves eating in front of the TV. A bowl of hearty soup is just the thing to complement all of those chips and unhealthy snacks — and bring a taste of San Francisco to the festivities.

The city’s most famous soups are from Fisherman’s Wharf — creamy New England chowder and tomato-based cioppino, created by Italian immigrants. The versions below take out the shellfish but leave in all the flavor. Serve in sourdough bread bowls for extra authenticity.

Not New England Chowder is lighter than the original and substitutes fish for clams. Red Menace Soup is named for the drips that stain while eating it. I like a vegetarian chipotle-flavored sausage in the recipe, but sub with any spicy vegetarian, chicken or turkey sausage.


Not New England Chowder

Serves 6-8

2 Tbs. oil, divided

1/2 cup vegetarian bacon, cut into 1⁄4-inch dice

1 cup onion, cut into 1⁄4-inch dice

1 Tbs. minced garlic

1 cup carrots, cut into 1⁄4-inch dice

1 cup celery, cut into 1⁄4-inch dice

1/8 tsp. ground nutmeg

1/8 tsp. plus 1 tsp. paprika

1/4 tsp. ground black pepper

1/8 tsp. salt or to taste

2 Tbs. unsalted butter

3 Tbs. flour

4 cups vegetable stock

2 cups whole milk

2 bay leaves

2 cups potato, peeled, cut into 1/2-inch cubes

2 cups butternut squash, cut into 1/2-inch cubes

1 lb. red snapper fillets, cut in 1-inch pieces

4 oz. can diced green chilies, with liquid

1/4 cup chopped parsley

Heat 1 Tbs. of oil in large pot over medium-high heat. Brown veggie bacon. Drain on paper towel. Add 1 Tbs. oil. Sauté onion 2 minutes. Stir up any browned bits. Add garlic, carrots and celery. Sauté 2 minutes. Add nutmeg, 1/8 tsp. paprika, black pepper and salt. Stir. Remove vegetable mixture to bowl.

Lower heat. Melt butter. Whisk in flour. Whisk in stock until smooth. Bring to simmer on medium-high heat. Stir in milk. Add bay leaves, potatoes, squash and reserved vegetables. Return to simmer, cover and adjust heat. Simmer for 20 minutes, stirring occasionally, until potatoes and squash are tender. Stir in fish and chilies. Simmer until fish is cooked. Taste. Adjust seasonings. Garnish with veggie bacon, remaining paprika and parsley.


Red Menace Soup

Serves 8-10

2 Tbs. oil, divided

6-8 oz. spicy vegetarian or other sausage, cut in 1⁄4-inch slices

1 cup onion, cut into 1/4-inch dice

1 Tbs. minced garlic

1 cup carrots, cut into 1/4-inch dice

1 cup celery, cut into 1/4-inch dice

1 cup red bell pepper, cut into 1/4-inch dice

1/4 tsp. dried, ground oregano

1/8 tsp. ground cumin

1/8 tsp. paprika

1/4 tsp. salt or to taste

1/2 tsp. ground black pepper

1/4 tsp. red pepper flakes

6 cups vegetable stock

28 oz. can crushed tomatoes 

2 cups potato, peeled, cut into 1/2-inch cubes

1/4 cup balsamic vinegar

2 Tbs. tomato paste

2 cups brown mushrooms, cut into 1⁄4-inch slices

15.5 oz. can chickpeas, drained and rinsed

6 Tbs. finely chopped fresh basil, divided

2 tsp. sugar

Heat 1 Tbs. oil in large pot over medium high heat. Brown sausage. Remove to plate. Add  1 Tbs. oil. Sauté onion 2 minutes. Add garlic, carrots, celery and red bell pepper. Sauté 2 minutes. Stir up browned bits from pan bottom. Add oregano, cumin, paprika, salt, pepper, pepper flakes, vegetable stock and tomatoes. Stir, bring to simmer. Add potatoes. Cover . Simmer 10 minutes. Stir in vinegar, tomato paste, mushrooms, chickpeas, 3 Tbs. basil and sugar. Cover. Simmer, stirring occasionally, until potatoes are cooked. Add sausage. Simmer until sausage is heated. Taste. Adjust seasoning. Garnish with remaining basil.

Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at Contact her at .(JavaScript must be enabled to view this email address).

J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.


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