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Posts Tagged ‘Soup’

Inspired by the changing autumn colours, the crisp morning bike rides through the streets of Ottawa, and the bountiful harvest, I sometimes feel like I cannot satisfy my desire to cook at this time of year. There are so many things I’d like to make!

This soup is inspired from rebar, a fantastic cookbook Catherine has already talked about. What I love about this soup is the tangy, rich and spicy flavour, in the form of a light soup. It is simply delicious!IMG_20151004_200842

Ingredients – 6 servings

-1 1/2 lb tomatillos, de-husked and washed
-1 hot chili of your taste (jalapeno or other), diced. You can remove or keep the seeds depending on how spicy you want it
-1 Tbsp olive oil
-4 garlic cloves, minced, and divided in 1/4 and 3/4
-1/2 tsp salt and pepper

-6 cups vegetable stock, kept hot while preparing the rest
-2 Tbsp olive oil
-1 onion, diced
-1 red pepper, diced
-1 tsp ground coriander
-1 tsp salt
-2 cups corn kernels
-1 small zucchini, chopped
-1/4 cup minced fresh cilantro plus more for garnish
-1/2 lime, juiced

Directions

Preheat oven to 425. Cut the tomatillos in half and place in a bowl with the olive oil, the chili and 1/4 of the garlic. Toss with salt and pepper and then place in a large enough baking dish that they can all be roasted without being piled up. Roast in the oven for 35-40 minutes until they are browned and roasted. Cut in quarters and set aside.

In a saucepan, bring the stock to a simmer, with the corn kernels.

In a large soup pot with a lid, heat the olive oil. Sauté the onion until it softens. Add the red pepper, the garlic, coriander, salt, and sauté for a further 3 minutes before adding the zucchini. Once the zucchini is in add the minced cilantro and stir, until the veggies are soft and the garlic is fragrant. Add the stock and lime juice and bring to a boil. Simmer the mixture for 30 minutes, then add the roasted tomatillo mixture. Taste and adjust seasoning with salt and pepper. Simmer for another 15 minutes. Add cilantro leaves for garnish. This is a delicious tangy soup you can have as a full meal with fresh corn bread or as a first course in a bold autumn feast!

-Sitelle

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Kuri squash soup

A well-prepared soup always pleases guests. On top of this, many soups are very easy to make, and once you have one simmering away as your guests arrive, you can easily finish assembling the rest of the meal without worrying about it. Soup is, in my mind, a perfect entrée that sets the mood for a nice evening meal (entrée translates to “opening/entrance of the meal”, contrary to the “entrees” which have become the main course name on English menues).

Here, I am sharing the recipe for a soup I had the pleasure of making not only for Catherine, but also for her parents, when we had a dinner party last weekend. Despite our busy schedules both as clinical clerks living in 2 different cities, we managed to cook a very fine meal which we’re both excited to share.

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Ingredients – 6 servings

  • 1 kuri squash (aka hubbard squash), sliced in half and seeds removed
    • 2 sprigs rosemary
    • 1-2 Tbsp olive oil
    • Salt and pepper to taste
  • 1 leek, light part only, washed and diced
  • 1-2 Tbsp butter
  • 2 bay leaves
  • 1/8 tsp nutmeg
  • 1/4 tsp freshly cracked pepper
  • 6 cups vegetable broth of your liking
  • Salt to taste
  • 6 small dollops crème fraiche
  • 100g pecan halves
  • 1/2 package fresh sage leaves
  • 1 Tbsp butter

Directions

Heat the oven to 375F and place the squash prepared with a drizzle of olive oil, salt and pepper, and a sprig of rosemary in each on a baking dish.  Roast for 40 minutes approximately. This can be done even the day before you make your soup

To make the soup: prepare the leek, and heat 1 Tbsp of butter in a large soup pot with a lid over medium heat. Once the butter is bubbly, add the leek, and cook, stirring occasionally and otherwise keeping the lid on until leeks become soft. Add a little more butter if necessary if they begin to brown too fast before softening.

Once the squash is roasted, slice it and cut off the peel as much as possible (a little that remains is fine and will just increase the fibre content!). Add the squash to the leek mixture, and stir. Over this sprinkle your nutmeg, pepper, bay leaves, and a few pinches of salt.

Add the stock and bring to a slow boil, covered. Once it is boiling, reduce heat and simmer 20-25 minutes, leaving off the lid for the final 5-10 minutes. Remove the bay leaves, and then blend the soup in a blender or with a hand blender, until fully smooth.

When you are almost ready to serve the soup, heat the pecans in a dry frying pan over medium-high heat, and toast carefully so they brown but don’t burn.  Coarsely chop the sage in the meantime, and when the pecans are almost ready, melt the other 1 Tbsp of butter in with them, and add the sage for 1-2 minutes once the butter is bubbly, just long enough for it to crisp up a bit and to flavour the butter.

Serve the soup with a dollop of crème fraiche and a spoonful of the pecan-sage-butter topping in each bowl.

Enjoy!

-Sitelle

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As a child, my mom would often open a can of Campbell’s Tomato soup for lunch.  Served with a toasted cheesie, there was nothing quite so quick and appealing for lunch.  While I have long found canned soup to be overly salty, I still often find myself craving a warm bowl of tomato soup.  My dilemma has been finding the right tomato soup – I haven’t been overly impressed by the soups either canned, jarred, or boxed on offer at the grocery store.

My roommate recently shared a secret with me: making homemade tomato soup is easy.  Her secret is using a jar of canned soup to add a touch of sweetness to this super simple yet delicious soup.  Since she shared the recipe, I’ve made it a few times and it’s never taken me more than 20 minutes.   And it’s super easy to build on: for a creamy rendition, simply stir in some cream or to give it a little zing, stir in some pesto.

Tomato and Roasted Red Pepper
 
 

Tomato and Roasted Red Pepper Soup

(serves ~4 large bowls)

 

Ingredients

1 onion, coarsely chopped

2 cloves garlic, minced

1 tbsp of olive oil

1 28 oz can of diced or whole tomatoes, drained

1 jar of roasted red peppers

750 mL of chicken broth

Salt and pepper to taste

(Optional add ins: herbes de provance, cream, pesto, grated cheddar cheese)

 

Directions

Saute the onion and garlic in the olive oil until translucent and fragrant. Mix in the tomatoes, roasted red peppers, and broth.  Bring all soup ingredients to a boil, and allow to simmer for ~10 minutes.

Remove the soup from the stove and allow to cool slightly.  Blend with a hand-held food processor or in a blender until smooth.

Season the soup with salt and pepper. It’s great as is, or considering topping of the soup with some of your favourite finishers: handful of chopped fresh herbs, a little cream, some grated cheese, or a piece of toast.
 
Bon appetit!

– Catherine

 

 

 

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If you’re looking to find some warm colours and comforting flavours on this Ontario Election Day, look no farther than this simple farmhouse vegetable stew! This recipe created itself from the remaining vegetables in my CSA box this week, and I’ve already put it into jars as I’m looking forward to sharing some with someone this weekend!

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Ingredients – for 6 portions

1 onion, diced
2 Tbsp olive oil
1 turnip, peeled and diced
2 carrots, diced
1/2 acorn squash, peeled and diced
1 Tbsp flour
4 cups vegetable stock, hot
1/2 cut hot milk
Grated parmesan, for garnish

Directions

Dice the onion, and then sauté over medium heat in the olive oil in a stockpot. Once the onion is soft, add the remaining vegetables and cook  and stir for 5 minutes or so, until fragrant. Sprinkle the flour onto the veggies and stir to coat.

Add the hot vegetable stock and hot milk, and bring to a simmer. Allow the whole soup to simmer on low for 45 or so minutes, with the lid partially on to prevent too much evaporation.

Serve hot with grated parmesan and crusty bread!

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With probably almost 1.5 m of snow or more outside, it’s really hard to imagine that winter is more than a month away. The Christmas decorations are already up (and their light is welcome on the dark days). We even saw a Santaclaus parade last weekend in Yellowknife. Needless to say it’s already necessary to have warm and hearty soups cooked on the weekend so that we can come home after work and warm up with a bowl of it.

On Sundays in Hay River we have a winter market where people sell beadwork and baked goods, and where we can have what is by far the loveliest meal out in town at the “Real Food Cafe”. The wonderful woman in charge of that initiative cooks fresh fish caught by her husband, and serves it up with delicious soup, bannock, locally grown leafy greens (there must be a greenhouse somewhere!), coleslaw, homemade pickle, and a variety of jams made with berries I’ve never seen and sometimes never even heard of. It is absolutely lovely. There is also a vendor selling locally grown squash, potatoes, carrots, beets, and other root veggies, and she sells fresh eggs if her hens have produced enough. It’s a great event to look forward to each week. I imagine that until the stocks let up I will be posting many winter inspired dishes cooked up with vegetables from this very market.

This soup – a rustic squash soup with roasted garlic – is an absolute delight. We don’t have a blender or anything to make a puree with, but roasting all veggies in advance and then cooking it slowly until dinner results in a thick, rustic, and hearty soup. It’s delicious as is, and there is no need to puree it unless you want extremely even texture!

 

Ingredients – approximately 6 servings

1 medium butternut squash; washed, quartered, cored, drizzled in olive oil and roasted in the oven at 400F for 1 hour

1 head of garlic, top sliced off, wrapped in tin foil, and baked along with squash for same duration

2 medium onions, finely diced

1 carrot, finely diced

1 Tbsp butter or oil

4 cups chicken or vegetable broth (home-made is delicious but not mandatory)

1/2 tsp salt

pinch nutmeg

pepper to taste

Directions

Preheat oven to 400F. Wash, quarter, and core the squash. Place in an ovenproof dish and drizzle with olive oil. Slice the top off the garlic and wrap the garlic in tinfoil. Place in oven with the squash. Bake for 1 hour until roasted golden and garlic is soft.

Dice the onions. Melt the butter in a large heavy pot with a lid. When hot, add the onions and stir. Reduce heat after a minute or two and allow the onions to brown slowly. When the onions are almost done, add the carrot, and cook for another 3-4 minutes, stirring occasionally.

Remove the squash from the oven and scoop into the carrot-onion mixture. Squeeze the garlic out of its skin and into the pot as well. Stir everything together. Pour in the broth and bring to a light boil. Reduce heat and simmer for 30-45 minutes, stirring occasionally. You can use a potato masher if the squash maintains its shape but I found it quickly mixed into the broth.

Enjoy with a sprinkle of green onions and a hot slice of bread!

-Sitelle

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Last Saturday I took advantage of passing through Kensington Market in Toronto and picked up some fresh whole jackfish. “Do you want me to clean those fish?” the fishmonger asked me. Stunned, I took a second to reply. “Why, of course, that would be really nice” I ended up saying, while I smiled inwardly realizing how I have no problem doing so myself, but enjoyed having someone offer to help. I had sent scales flying on more than one occasion in Gambia, and I’m not squeamish. I’m not going to turn down the help though!

It’s kind of funny and ironic: some of my most common culture-shock has surrounded food (perhaps I should call it food-shock). Although I definitely felt it when I arrived in Gambia (I would have given almost anything for vegetables, fruit and sweets at first, and then it was low-oil cooking,  and finally it became meat and dairy), the real surprise has been feeling reverse food-shock as I readjust to Canadian life. I wake up craving fish, I don’t feel full unless I eat rice, and I eat as if 10 people were competing with me for my food at each meal- meaning I eat a mile a minute. Mind you I am definitely enjoying my veggies again.

This recipe is one I was delighted to discover: its spiciness I couldn’t resist on a hot, hot day, and I was forever grateful for its lack of oil.

For me on a hot steamy day there’s nothing better than a spicy but light at the same time meal.

Ingredients – 4 servings

4 jackfish or other small-ish fish, gutted, cleaned, spines removed, with slashes in their sides (jackfish have spines on the sides also)

1 red onion, finely sliced

1/2 sweet red pepper, minced into tiny pieces

1 tomato, seeds removed, pounded or crushed

2 cloves garlic, germs removed

1 jalapeno, seeds removed (medium hot), or half a scotch-bonnet, seeds removed (extremely hot)

1 cube vegetable bouillon

1 tsp whole peppercorns

salt to taste

1 1/2 cups water approximately

juice from 1/2 lemon

Fresh baguette

Directions

Clean and wash the fish. Slice the onions. Place water in a pan, add the onions, and increase heat to medium-high until it boils. Meanwhile, clean the garlic, and pound the garlic, peppercorns, hot pepper, and bouillon until they are a smooth paste.

When the water boils, dissolve the seasoning mixture into the water, and add salt to taste. Add the red pepper and tomato and stir, letting the mixture simmer, for 2-3 minutes.

Add the fish and lemon juice and poach the fish in the soup, for approximately 4-5 minutes per side.

Serve with fresh baguette in a deep plate. You can sprinkle finely chopped parsley on it if you’re feeling creative!

-Sitelle

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I love leeks.  They have such a delicate flavour, with delicious nutty undertones.  Versatile, they are the perfect substitute for onions in any risotto or soup.  Leeks are often overpriced in the winter, but the Halifax market is currently overflowing with this vegetable, so I have been taking full advantage of their presence!

Vichysoisse is one of my go -to soups.  Ready in less than half an hour, this soup is lovely served either hot or cold. With a piece of crusty bread, it makes for a rusting meal. While purists may recommend serving it chilled, I also love this soup hot. Its flavour is subtle, but comforting.  The secret is to use flavourful broth (homemade is best – although if you buy yours in-store, I recommend spending the extra 50¢ to upgrade from a can to a box) and fresh leeks.

My largest recommendation?  Do not get impatient with your blender.  I may have tried to velouté too large a batch, only to end up with my blender and the hot soup exploding on me.  There are smudges of vichysoisse on my kitchen ceiling to prove it!

 

Vichysoisse

(serves 4-6)

Ingredients:

1 bunch leeks, dark green segments discarded and the rest coarsely chopped

2 cloves garlic, minced

2 tablespoons butter

2 potatoes, peeled and chopped

1 bay leaf

About ½ teaspoon salt

Broth (about 3 cups)

Pepper to taste

Cream (about ½ cup) – Both liquid or sour cream work well here

Chives or green onions for garnish, finely chopped (optional)

Directions:

Sauté the leeks and garlic in the butter until fragrant, about 5 minutes.  Add the potatoes, broth, bay leaf, and salt, and bring the soup to a boil.  Simmer for 20-25 minutes until the potatoes and leeks are cooked through.  Allow to cool slightly.

Blend the soup in batches in a food processor until smooth.  Return to the stove and season to taste with salt, pepper, and cream.  Serve either hot or chilled, garnished with chives or green onions.  Delicious with a crusty slice of bread.

Bon appétit!

–       Catherine

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