The inspiration for this soup comes from two places. The first is Dovetail, one of my favorite restaurants in New York. One of the dishes that I love there is a deconstructed clam chowder that is by far the most interesting (and arguably best-tasting) clam chowders I've ever had. You are presented with a bowl filled with the normal constituents of a clam chowder; clams, onion, diced potato, etc, and then a warm, creamy, perfect chowder broth is poured over the top if it in front of you. The result is a startling contrast to a standard chowder, where all of the flavors blend together and become one. Instead you find yourself tasting the ingredients on their own, with the broth being the perfect backdrop. It was eye-opening. Since then I've been wanting to create a soup using that method. The second, of course, is Food52. When I read about the onion contest, it seemed like the perfect time to test it out, using caramelized onions, pears, and bacon as the main ingredients, and adding a gorgonzola cream to it.

Share: