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  • All Year
  • 1 hour 30-45 minutes
  • Serves 6-8

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Herbes de Provence Olive Oil

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Neapolitan Herb Balsamic Vinegar

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French Citrus Fennel Sea Salt

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Herbes de Provence Olive Oil & Neapolitan Herb Balsamic

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Cloudy with a Chance of Meatballs Chowder

The Saratoga Olive Oil Co. chowder recipe for Chowderfest 2019! Meatballs, like the weather, are not always predictable. Saratoga Olive Co. forecasts a cloudy blend of grass-fed beef and lean pork with occasional splashes of Neapolitan Herb Balsamic Vinegar and Herbes de Provence Olive Oil. To finish, a sprinkle of French Citrus Fennel Sea Salt rounds out the amazing flavors. We predict an herbaceous chowder with a chance of occasional flavor overload! (Fellow chowderheads – meat ball recipe NOT included.)

Ingredients

  • 2 cups cut young potatoes (skin on)
  • 8 cups premium chicken stock
  • 1/4 cup (4 Tablespoons) SOOC Herbes de Provence Olive Oil
  • 2 cups cut shallots
  • 1 1/2 cups cut fennel
  • 1/2 cup flour
  • 6-8 cups sliced mushrooms
  • 2 Tablespoons SOOC Neapolitan Herb Balsamic Vinegar
  • 1/2 teaspoon SOOC French Citrus Fennel Sea Salt (or more to taste)
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon dried thyme
  • 1 cup heavy cream

Directions

  • 1. In a large soup pot, cook the diced potatoes in the chicken stock until tender.
  • 2. Strain the potatoes from the stock, and reserve both the potatoes and the stock.
  • 3. Put SOOC Herbes de Provence Olive Oil in the pot, add the onions, diced fennel, and cook until onions are translucent.
  • 4. Add the mushrooms and sauté, add SOOC Neapolitan Herb Balsamic Vinegar.
  • 5. Add the flour and cook, stirring constantly, until the flour turns golden.
  • 6. Add the reserved chicken stock, a little at a time, whisking until the mixture is smooth.
  • 7. Stir in the SOOC French Citrus Fennel Sea Salt, pepper and thyme, and let the chowder simmer for 45 minutes.
  • 8. Add the potatoes, cream, and bring the chowder back to a simmer.
  • 9. Ladle the chowder over meatball, finish with spoon of Tornado Vinaigrette (see instructions below).
  • 10. Finish with a light sprinkle of SOOC French Citrus Fennel Salt.
  • 11. Cover and refrigerate any leftover chowder for up to 3 days.
  • 12. (Optional) Neapolitan Herbes de Provence Tornado Vinaigrette:
  • 13. Mix a 1/4 cup each of Herbes de Provence Olive Oil and Neapolitan Herb Balsamic Vinegar. Add 1.5 tablespoons of Tuscan Herb Seasoning, 1 tablespoon of Parmesan cheese and French Citrus Fennel Salt to taste. Shake vigorously until emulsified.

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Cloudy with a Chance of Meatballs Chowder

  • All Year
  • 1 hour 30-45 minutes
  • Serves 6-8

The Saratoga Olive Oil Co. chowder recipe for Chowderfest 2019! Meatballs, like the weather, are not always predictable. Saratoga Olive Co. forecasts a cloudy blend of grass-fed beef and lean pork with occasional splashes of Neapolitan Herb Balsamic Vinegar and Herbes de Provence Olive Oil. To finish, a sprinkle of French Citrus Fennel Sea Salt rounds out the amazing flavors. We predict an herbaceous chowder with a chance of occasional flavor overload! (Fellow chowderheads – meat ball recipe NOT included.)

Ingredients

  • 2 cups cut young potatoes (skin on)
  • 8 cups premium chicken stock
  • 1/4 cup (4 Tablespoons) SOOC Herbes de Provence Olive Oil
  • 2 cups cut shallots
  • 1 1/2 cups cut fennel
  • 1/2 cup flour
  • 6-8 cups sliced mushrooms
  • 2 Tablespoons SOOC Neapolitan Herb Balsamic Vinegar
  • 1/2 teaspoon SOOC French Citrus Fennel Sea Salt (or more to taste)
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon dried thyme
  • 1 cup heavy cream

Directions

  • 1. In a large soup pot, cook the diced potatoes in the chicken stock until tender.
  • 2. Strain the potatoes from the stock, and reserve both the potatoes and the stock.
  • 3. Put SOOC Herbes de Provence Olive Oil in the pot, add the onions, diced fennel, and cook until onions are translucent.
  • 4. Add the mushrooms and sauté, add SOOC Neapolitan Herb Balsamic Vinegar.
  • 5. Add the flour and cook, stirring constantly, until the flour turns golden.
  • 6. Add the reserved chicken stock, a little at a time, whisking until the mixture is smooth.
  • 7. Stir in the SOOC French Citrus Fennel Sea Salt, pepper and thyme, and let the chowder simmer for 45 minutes.
  • 8. Add the potatoes, cream, and bring the chowder back to a simmer.
  • 9. Ladle the chowder over meatball, finish with spoon of Tornado Vinaigrette (see instructions below).
  • 10. Finish with a light sprinkle of SOOC French Citrus Fennel Salt.
  • 11. Cover and refrigerate any leftover chowder for up to 3 days.
  • 12. (Optional) Neapolitan Herbes de Provence Tornado Vinaigrette:
  • 13. Mix a 1/4 cup each of Herbes de Provence Olive Oil and Neapolitan Herb Balsamic Vinegar. Add 1.5 tablespoons of Tuscan Herb Seasoning, 1 tablespoon of Parmesan cheese and French Citrus Fennel Salt to taste. Shake vigorously until emulsified.