Ahh! Lunchtime and what to serve? That is a question asked in millions of kitchens on a daily basis, I think. This is one superb soup and costs less than two dollars a bowl. Ready to see?
- 2 lbs. sweet potatoes (the orange kind)
- 2 green onions, coarsely chopped
- 14 oz. chicken broth (if vegetarian, use vegetable broth)
- 1 cup whipping cream
- 1/2 tsp. curry powder
- 1/2 cup shredded white cheddar cheese
- paprika (optional for garnish)
Preheat oven to 400 degrees. Pierce potatoes all over with a knife. On paper towels, microwave for about 6-8 minutes or until tender, making sure to turn them over once during the cooking time.
Remove from the microwave and cut in half lengthwise. Scoop all the flesh out and put in a food processor. Add the onion and one half of the broth and puree until smooth.
Transfer to a large saucepan and add the remaining ingredients, except the paprika and cook until heated through.
To make the cheese crisps, line a cookie sheet with parchment paper and make mounds (8) and place them about 2 inches apart. Bake for 4-5 minutes until melted and starting to brown. Cool slightly and then remove with a metal spatula. Serve two with each bowl of soup.
If you wish, sprinkle a little paprika over the top of the soup.
YUMMY!
Chicken Butternut Soup
Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.
Are you ready? Remember to always recite the mantra “Damn I can do this”.
- 4 chicken thighs, skin on, bone in
- 1 medium butternut squash, peeled and cut in 1 inch cubes
- 1/2 medium yellow onion, medium dice
- 2 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1/4 tsp. cumin and coriander
- 2 tbsp. lemon juice
- pinch of salt and pepper
Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with olive oil and bake in the oven for about 30 minutes.
Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.
Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.
Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.
Stir in 2 tbsp. lemon juice, pinch of salt and pepper.
Serve in a pretty soup bowl with a slice of toasted baquette (or two).
Chilled Pepper And Raspberry Soup
Here is another fabulous cold soup to make, taste and drool over. This summer, here at least, has been mighty hot and a chilled soup makes it seem a little cooler.
- 4 yellow bell peppers
- 3 cups raspberries
- 1/2 cup vegetable stock
- 1/2 cup mascarpone cheese, room temperature
- pinch of salt and freshly ground pepper
- 1/3 cup Grana Padana cheese***
- fresh raspberries for garnish
Preheat oven to 375 degrees. Place the peppers on a baking sheet and roast until blistered and blackened. The best way is really to place on the top of a gas burner and turn it as it blisters. Remove and place in a plastic bag and let sit for about 10 minutes.
Remove the peppers from the bags, scrape the skins off, seed and cut in half.
In a blender, puree the peppers and raspeberries until smooth. Strain to remove all the seeds.
Return to the blender, add the stock and mascarpone cheese and blend until smooth. Season and refrigerate for a minimum of 4 hours.
To serve, garnish with some diced grana padano cheese and raspberries.
The Grana Padano cheese is one of the world’s first hard cheeses from Italy.
Yummy…just pour the wine and enjoy the ambience…summer evening, friends, family or guests, lively conversation…what more could you ask for?
Don’s Roasted Red Pepper And Tomato Gazpacho
Ladies and Gents, this will put you on the top of the list for sure. The last time I had gazpacho was at the Jasper Park Lodge and they don’t even come close. THIS is awesome. Yes, I know, you think you don’t like cold soups…uhuh…you will.
- 3 large red peppers, roasted, skin and seeds removed
- 1 28 0z. can and
- 1 14 0z. can roma tomatoes with juice
- 1 14 oz, low sodium chicken broth
- 2 tbsp. good quality olive oil
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1/2 small onion, finely chopped
- 1/2 jalapeno pepper (seeds removed)
- 1/2 fennel bulb (white only)
- 1 garlic clove, finely chopped
- 1 sprig fresh thyme, finely chopped
- 2 lemon thyme leaves, finely chopped
- 1 sprig oregano, finely chopped
- 10-12 small basil leaves, finely chopped
- 1/3 english cucumber, skin removed and finely chopped
- 2 tbsp. Worchestershire sauce
- 1 tbsp. balsamic vinegar
In a large saucepan, add the olive oil. Saute the carrot, celery, onion, garlic, fennel and jalapeno pepper until soft. Add pinch of salt and pepper (first layer).
When soft, add the chicken broth, tomatoes and herbs and cook for 20-25 minutes. Let cool.
Add the chopped cucumber, Worchestershire sauce and balsamic vinegar. Using a boat blender (or regular blender done in batches), blend until smooth.
Taste again, add salt and pepper to taste (2nd layer). Cover and put in refrigerator, chilling until cold.
Place 2 slices of cucumber in center of soup when serving in your prettiest bowl..
YUMMMMMY. Yes, this is served cold and is fabulous.
Cauliflower Soup With A Surprise Garnish
This is a beautiful soup to serve special guests and can be made ahead and just given the addition of the orange zest and juice to perk it up and heat through. This one will make your guests sit up and go “Oh Yummmmmmm!”
- 2 tbsp. butter
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 bay leaf
- pinch of salt and pepper
- 1 potato, peeled and diced
- 4 cups of vegetable stock (the best quality you can buy)
- 1 1/2 cups water
- 1/2 cup whipping cream
- 1 large head (7 cups) cauliflower, chopped
- 1/2 tsp. grated orange zest
- 1 tbsp. freshly squeezed orange juice (this is important)
Melt the butter in a medium sized saucepan, add the onion, and saute for about 5 minutes, just until softened but not browned. Add the bay leaf, garlic, pinch of salt and pepper and saute for another minute until the garlic has become softened and fragrant.
Add the potato, stock, and water . Bring to a bowl and do scrape up the bits stuck to the pot with a rubber spatula. Stir in the cauliflower and let this boil for about 15 minutes until the vegetables are soft and remove from the heat.
Remove the bay leaf, and in small batches, transfer to a blender and puree. Stir in the cream and blend well. Always make sure to do in small batches and keep the lid on tight…you don’t want to be washing down the ceiling. Puree the entire soup until velvety smooth. Set aside. (This can be kept in the fridge for 2 days before serving….just reheat.
If you are going to prepare ahead and reheat when ready to serve…hold back the zest and juice and add when reheating. If serving immediately after making (doubtful) add the juice and zest at the end.
Spiced Pear Chips
- 1 large but firm Bosc pear
- 1/2 tsp. sweet paprika
- 1/8 tsp. cinnamon
Line a cookie sheet with parchment paper. Cut the pear lengthwise into paperthin slices. Combine the spices together and sprinkle over the slices. Place on the cookie sheet in a single layer. Cover with another sheet of parchment paper and place another cookie sheet on top. This is to keep the slices flat.
Preheat oven to 275 degrees. Bake in the oven for about 45 minutes, until the edges start to look dry and are very soft.
Remove the top cookie sheet and CAREFULLY peel off the parchment paper off the top. Bake for up to 30 minutes, checking often until the pears are dry and firm. They will crisp up while cooling. While still warm, carefully peel off the parchment paper and place on a wire rack to cool completely.
Get out your prettiest soup bowl, ladle the soup and top with a couple of the pear chips (standing up for pure drama).
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!
Onion And Fennel Bisque
Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.
Cantaloupe Soup
This is a different but lovely new summer soup. Honest!
- 3 cups ripe cantaloupe, peeled, seeded and cut into 1 inch pieces
- 3 tbsp. fresh lemon juice
- 1/2 cup sparkling apple cider (non-alcoholic)
- 1/4 cup Piesporter wine, chilled
- small pinch of Madras curry powder** This is optional.
Puree the fruit with the lemon juice until smooth. Put through a sieve and add the sparkling cider, wine and curry.
Serve immediately at room temperature and enjoy.
This serves 4
Lemon Scented Potato Chowder
I love chowders and, in fact, is the one soup I don’t want my husband to make. He makes terrific soups, but not this one. I do.
- 4 cups chicken stock (better if you make your own, but store bought is good)
- 5 slices of bacon, cut in 1″ pieces, cooked crisp
- 2 cloves glarlic, chopped
- 3 large Yukon gold potatoes, peeled and cut in 1″ pieces
- 2 stalks celery, peeled and finely chopped
- 1 tsp. kosher salt
- pinch of pepper
- 1 tbsp. grated lemon zsest
- 1/2 – 3/4 cup whipping cream
- 2 tsp.fresh, chopped dill
Once you have cooked the bacon to crisp, remove and drain on a towel.
Combine the stock, garlic, potatoes, celery, salt and pepper and boil for about 15-20 minutes until tender. Remove from the heat and puree until smooth. Stir in the lemon and cream. Simmer for about 5-8 minutes over a medium heat and lastly, add the dill. Garnish each bowl with the bacon pieces.
Just remember, this should be a thick soup, so cook it down until as thick as you want it to be.
Anyone sitting at your table will always want more. Serve with crackers or toasted ciabata bread.
Summer Cucumber and Fresh Pineapple Soup
Oooooh! I love it when I can surprise people with a new chilled soup. This is my version of a recipe that is used in a hotel in Bankok, and is very refreshing.
- 2 1/2 cups of cubed, fresh pineapple
- 1 seedless cucumber, peeled, cored and seeded, chopped
- 1 large yellow bell pepper, seeded and chopped
- 1/4 cup water
- 1/4 cup whipping cream
- 1 tsp. Worchestershire sauce
- pinch of salt and white pepper
- diced fresh pineapple for garnish
Blend the pineapple, cucumber, bell pepper and water in a food processor until thick and smooth. Add the cream, Worchestershire sauce, salt and pepper and pulse until well combined. Pour through a fine sieve into a bowl, pressing hard on the solids.
Chill, covered until very cold for about 1 hour. Ladle into pretty bowls and garnish with the diced pineapple.
Yummy! Add a glass of chilled Chardonnay (NK’Mip makes a great one).
Chilled Summer Fruit Gazpacho
The sun is beaming, the clouds are scarce and it is time to eat. Well, set the table on the deck/patio and get ready to enjoy the coolest gazpacho you have ever had. Play on words? Perhaps…..
- 3 1/2 cups fresh raspberries (blackberries would be a good choice, as well)
- 20 oz. unsweetened frozen raspberries, thawed
- 3 tbsp. berry sugar
- 2 cups sparkling water, lime flavoured (try Costco’s Sparkling Ice lime flavoured water)
- 5 kiwi fruit, peeled
- 2 1/2 tbsp. fresh lime juice
- 1 cup finely diced honeydew melon (to match the colour of the kiwi)
- 1 cup finely diced watermelon, seeds removed *
- Zest from 1 large lime
Blend the raspberries and sugar until smooth. Strain through a sieve to catch all the seeds. Lightly press through the sieve making sure not to break the seeds up. Pour into a large bowl and add the sparkling water. Stir to blend well. Cover and place in the fridge while you continue on.
Process the peeled kiwis (remove the centre white ‘core’) and lime juice in the blender and puree until smooth.
Set out 6 pretty soup bowls and pour equal amounts of the raspberry puree into the bowls. Now, here’s the fun. CAREFULLY pour eual amounts of the kiwi puree into the CENTER of the raspberry puree.
Sprinkle the honeydew melon pieces on the raspberry puree and the watermelon over the kiwi. Scatter a little bit of the lime zest on top.
Make sure the purees are cold and the soup bowls are thoroughly chilled.
*I much prefer the gold kiwi and this would really work with the blackberries as far as flavour and contrast would be. The gold kiwi are not as tart or sometimes even bitter as the green kiwi.
If you can get the yellow watermelon absolutely go for it. They have much more flavour, are a bit sweeter taste and oh, so good. Your taste. Your choice.
Spring Pea Soup – The Best You Will Ever Eat
I know, you don’t like peas…and you think this could be a Habitat Pea Soup. Not! We were treated to this last night at a cooking class. Shannon from The Lake Village Bakery put this recipe up and Sean, her husband did the cooking and explanation why he did what he did, and it made perfect sense. OMG it was good. These two work so well together, it is fun to watch them.
Soup Base
- 3 stalks celery, chopped
- 2 medium onions, chopped
- 2 cloves garlic, smashed
- 4 carrots, chopped
- 500 g shelled peas (frozen will do just fine)
- 50 g butter
- 2 tbsp. flour
- 2 tbsp. vegetable oil
- 2 litres of vegetable stock
- 500 mls whipping cream
Heat a large pot over medium heat, then add 2 tbsp. vegetable oil. Now add the celery, onions, garlic, carrots and stir, cooking until soft. Add the butter and peas and cook for 2 minutes while stirring. Add the flour and continue stirring and cook for another 2 minutes. Add the stock and cream and continuously stir to keep the flour from sticking. Bring to a boil then turn down and simmer for about 45-60 minutes. Strain through a fine mesh sieve.
Soup
- Soup base from above
- 1 kg shelled blanched fresh peas or not blanched, frozen
- 10 oz. baby spinach
In a blender start on low speed, then speed up) add the soup base, peas and spinach and blend (puree). Keep doing this for 4-5 minutes. The longer you blend, the greener it gets.
Strain this through a fine mesh sieve, making sure to press it through. Discard the pulp. Garnish this with the homemade Creme Fraiche (recipe follows) and a little lime zest on top.
- 3 parts whipping cream
- 1 part buttermilk
Stir together until well combined. Put in a glass jar or container. Cover with saran wrap and poke a few holes in the saran. Sit on the counter for 2 nights and then refrigerate for up to 1 week. If, in the summer, only let it sit on the counter for 1 night.
You won’t believe this. Truly, it is simply delicious.