Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Cream of Tomato Soup
I know you can just go buy a can of soup and then add either water or milk and it’s ready. Try this one and you won’t want to go and just buy it again. It only takes 30-35 minutes to prepare and so worth it.
- 4 cups chicken stocks
- 1/4 cup butter
- 1 small onion, chopped fine
- 2 carrots, peeled and chopped fine
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1 sprig thyme, leaves only
- 1 bay leaf
- 1 can crushed tomatoes
- 1/2 – 3/4 cup whipping cream
In a large pot, melt the butter and add the onion, garlic, thyme, pepper flakes and bay leaf. Sweat these off without browning any of it.
Add the tomatoes and stock. Bring this to a full boil then reduce the heat and continue cooking for 40 minutes or so. Remove the bay leaf and now, CAREFULLY, puree the contents. When smooth, add the whipping cream. and adjust the seasoning if needed.
Now, for the ‘take 5’ moment, take:
- 1/4 cup whipping cream
- 1 tbsp. grated lime zest
Whip the cream to stiff peaks, add a dollop on top of each soup serving, and sprinkle some zest over it.
All that is needed is a couple of crackers, glass of chilled white wine and voila!!!! Yummy.
*If you grew too many tomatoes either last year or earlier in the year and froze them. Use them, they make such a difference in pure, fresh flavour.
Lacy Cheese Garnish
One way to “up the ante” on your entertaining, is to make these lacy cheese ‘pillows of air” crackers.
For each guest you may have, line a cookie sheet with parchment paper. Place small handfuls (1 for each guest) of grated Asiago cheese on it and make little circles with your fingers.
In a 350 degree oven, bake until lightly golden, about 7-8 minutes, being careful not to burn.
Transfer to paper towels, then completely cool on a rack. You can either place one of each plate or let your guests help themselves. Either way, you are the big winner……hostess who “took five” more.
WOW!
Beet and Cabbage Borscht Soup
I love this soup and and this is an awsome recipe to use. The sour cream makes it and, of course, nice warm rolls, glass of wine, good company….what else is there?
Serves 4-6
- 3 tbsp. olive oil
- 3/4 lb. russet potatoes, peeled and chopped
- 2 1/2 cups chopped cabbage (1/4 of
a small one) - 1 small onion, chopped
- 8-10 cups vegetable broth
- 6-7 small beets, peeled and chopped
- 1 cup drained and chopped Roma tomatoes (canned)
- 1/2 cup chardonnay wine
- Pinch celery salt
- Fine herbs to taste
- 1 tbsp. fresh lemon juice
- Sour Cream for garnish
Heat the oil in a heavy skillet, and add potatoes, cabbage, onion and saute until the cabbage softens (maybe five minutes). Now add eight cups of broth, , wine, the beets and tomat
oes and bring to a boil. Reduce heat and simmer until all the vegetables are tender (thirty to forty-five minutes). Add lemon juice, salt and pepper.
Put in a blender and blend until smooth. Be sure you do this in small batches or it will explode all over your kitchen. Trust me. If you want a thinner soup, add more stock. Ladle into pretty soup bowls, add a dollop of sour cream. This is a very good course to serve company. Remember, it is all in how it is presented. Voila! You mastered another easy course for your dinner.
Corn on the Cob Soup
Gotcha! This soup is absolutely perfect this time of year. Tis the season for corn. Try this and you will absolutely love it.
- 4 tbsp. butter
- 1/2 cup onion
- 4 cups corn, just cut from the cob
- pinch of kosher salt
- 1-2 tbsp. sugar
- 2-3 cups milk
- 1 cup whipping cream
- 1/4 tsp. freshly grated nutmeg, plus additional for garnish
In a saucepn, melt the butter and gently saute the onion for about 5 minutes until tender. Do not brown.
Add 3 1/2 cups of the corn and sprinkle with a pinch of kosher salt. Stir well and cook for about 5-6 minutes. Now stir in the sugar.
In a medium saucepan combine the milk and the cream and warm over medium heat until heated through. Pour the corn mixture over the milk and over medium heat, cook to just a simmer. Remove from the heat and let it cool slightly.
Pour about 1/3 of the soup in a blender and puree until smooth. Pour a fine strainer over a bowl and allow the soup to drain through. Repeat until all done. Transfer all the soup back into the saucepan and reheat, this time whisking in the nutmeg.
The corn is its own thickner but if you want it thinner, add a touch more milk. I love a nice thick soup so I find it quite lovely as it is.
Pour into warm soup bowls, and again lightly grate some nutmeg over top and place a tsp or two of the remaining corn on top. OMG this is yummy.
Serve with warm slices of honey corn bread and a chilled glass of white wine. If this is heaven, send me there!
French Canadian Pea Soup
This is a wonderful soup to have on a very cold winter’s day whether it was walking along a stormy beach, skating or skiing or just wanting a little comfort food.
Serves 8
- 1 lb. whole dried yellow peas
- 8 cups water
- 1/2 lb. salt pork (better yet, ham bone)
- 1 onion, chopped
- 1/2 cup celery, ribs removed, chopped fine
- 1/4 cup carrot, grated fine
- 1 tsp dried savory
- 1 red pepper, seeded and chopped fine
- 1 tsp salt
Wash and sort peas, place in large pot and bring to a boil. Remove from heat and let sit for one hour.
Add the salt pork (ham bone) onion, red pepper, celery, carrots, savory and 1 tsp salt.
Bring to a boil, reduce heat and simmer until peas are very tender (about two hours) adding more water, if required. Remove salt pork (ham bone) and chop the meat and return it to the soup.
Take one half of the soup and slowly puree in a blender and add back to the soup. Be sure to let it cool down a little or it will explode. Oh yes, it will…and your kitchen will look like a war zone. Just ask anyone that this has happened to and it wasn’t me!
This also freezes well so you can have leftovers for lunch a little later on.
Apple Vichyssoise
This soup is also wonderful if you use fresh blackberries. You do not have to wait for summer. I have served this in the middle of winter and it is such a wonderful change of pace for your guests. (Has a little bit of a surprise factor). Scale of 1-10 as far as delicious and fabulous go….about a 17. Enjoy! It is WONDERFUL.
Reality: Cold Apple Soup
Serves 4
- 3 granny smith apples, peeled and diced
- 4 oz. ready made apple sauce
- 2 tbsp butter
- 1/2 cup sugar syrup (recipe follows)
- 1/2 cup Piesporter Wine
- 1 tbsp. fresh chopped ginger
- 3/4 cup premium vanilla ice cream
- 2 tbsp. Calvados (apple brandy)
- 3/4 cup vanilla yogurt
- 1/3 cup whipping cream
- 1 tsp. cinnamon
- 1 granny smith apple, finely diced (garnish)
Cook apples in sugar syrup, allowing to cool down completely. Melt butter in a saucepan and sauté ginger, then adding the apple sauce, wine, Calvados and cream and allow this to cool down.
Puree the mixture with the ice cream in a food processor until very smooth and pass it through a fine sieve. Stir in the cinnamon, mixing well. Refrigerate until very cold. Stir in the yogurt and garnish with a bit of the finely diced apples.
Syrup
Take one-half cup water and one-half cup sugar. Boil until sugar is melted and becomes a little thick.
Note: The yogurt taste should compliment the soup not overpower it.
Oh yeah, be sure to test the wine before using it…oh yeah, and again when testing it. Okay, okay….now open a new bottle and share with your guests as they delight in the flavours of the soup. Hav fun!
Bacon Mushroom Soup
I mentioned before, and had previously put in one of the recipes from the cooking class with Chef Justin, (Walnut Beach Resort) that he made four different dishes. This is another of the recipes and believe me, you have never tasted a soup as delicious as this one.
- 8 slices of bacon, diced
- 1 onion
- 3 garlic cloves, minced
- 4 cups of sliced mushrooms (your choice)
- 6 tbsp. flour
- 1 litre vegetable stock, hot
- 1 cup half and half cream
- 3 sprigs of thyme
- salt and pepper to taste
In a hot soup pot, saute the bacon until crispy and remove from the pot and set aside. Discard the bacon fat EXCEPT for 2 tbsp. you leave in the pot.
Place the pot back on the heat and saute the onions on high to get some quick colour. Once the onions are lightly browned, add the mushrooms and saute.
Once this has cooked, stir in the garlic and flour to make a thick paste. Slowly add the vegetable stock to the mixture, in four equal parts, stirring to incorp- orate the stock in between each addtion.
Add cream and the sprigs of thyme.
Bring the soup to a boil then drop to a simmer and cook for 20 minutes minimum.
Add salt and pepper to taste. Remove the sprigs of thyme. When plating, add a dollop of chive whipped creme fraiche in the middle of each bowl.
Chive Creme fraiche
- 1/2 cup whipping cream
- 2 tbsp. sour cream
- 2 tbsp. fresh chives, finely chopped
Whip the cream until medium peaks appear, then fold in the sour cream and chives.
As mentioned many, many times before I shudder at the mention of chives, BUT and a big BUT, it was fabulous in the soup. You could’t taste them but it enhanced the soup.
Thanks again Justin!
Fresh Mushroom Soup
I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
Serves 6
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.
Pear And Oka Soup
This is a fabulous tasting soup. Certainly not your canned variety.
Serves 4
- 2 ripe Bartlett pears, peeled, cored and chopped
- 1 1/2 cups vegetable stock
- 1 tsp. fresh ginger
- 1/4-1/2 tsp. nutmeg, freshly grated
- 1 red skinned Pear, cored and Julienned (Do not peel)
- 2 tbsp. fresh lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1/2 – 1 cup cream (more if needed)
- 3/4 cup Oka cheese, cut into small pieces
- 1/2 cup Piesporter wine
- Salt and Pepper to taste
Combine Bartlett pears, stock, ginger and nutmeg in a large saucepan. Bring to a boil over high heat, then reduce heat and cook until the pears are tender. Set aside.
In a small bowl, make a salsa by mixing together the red pear, lime juice, pecans and cranberries. Set this aside.
In a small saucepan melt butter and add the flour, stirring to make a roux for about one minute. Do not brown the flour. Now with a whisk, add the cream and on low heat cook while stirring constantly for about four minutes or until it thickens. Add the cheese to the cream mixture and let it melt. Set aside.
In a blender, puree the pear and stock mixture until really smooth. Return to saucepan and add the cheese mixture and heat through. Gradually add the wine. When the soup is heated through (not boiled), ladle into your prettiest bowls and top with a spoonful of the salsa.
This is a really great soup and will make your guests glad they know you. You may also find that some of your guests (or family) will ask when they are AGAIN on the guest list.
Fresh Ginger, Shrimp and Mushroom Soup
After all the heavy foods consumed over the holidays, this might be a welcome choice. It is light, tasty and very satisfying.
- 2 cups sliced white button mushrooms
- 1 inch piece of fresh ginger, peeled and thinly sliced
- 2 tbsp. white vinegar
- 2 tsp. soy sauce
- 2 tsp. white granulated sugar
- 1/2 tsp. hot chili sauce
- 3/4 lb. uncooked shrimp, peeled and deveined
- 1 tsp. dark sesame oil
- 1 small tin of sliced water chestnuts, drained
Add a little oil to the frypan and cook the mushrooms until they start to turn a light brown. Add the chicken broth, ginger, vinegar, sugar and chili sauce. Bring to a boil and continue boiling for about 3-4 minutes.
Add the shrimp and water chestnuts and cook for about 2 more minutes until the shrimp turn pink. Remove from heat and add the sesame oil.
If you are making ahead and freezing, omit the step of adding the shrimp. Defrost first and reheat the soup before adding the shrimp at that time.
Yummy!
Asparagus and Brie Soup
This is a great tasting soup and your family and guests will really love this one.
- 1/3 cup butter
- 1/2 lb. asparagus, pared and blanched
- 1/4 cup flour
- 3 cups chicken broth
- 3/4 cups Piesporter white wine
- 1 1/2 cups whipping cream
- 3/4 cup Brie, rind removed.
In a saucepan heat the butter and add the asparagus, cooking just until tender. Stir in the flour and cook for a couple of minutes. Now add the broth, wine and cream. Bring to just boiling and immediately turn to simmer for 10 minutes.
Transfer to a food processor and puree until smooth. Return to the pot and reheat, but do NOT boil. Stir in the cheese and simmer for about 5 minutes. If this is not thick enough for your taste, just add more brie.
To bring this up a notch, add a square of puff pastry that would overhang the soup dish and bake until the pastry is golden. This is so classy and fun.