Displaying items by tag: soups

senegalesesoup

My mother used flour to thicken the soup and a combination of eggs and cream to enrich it at the end. Certainly you could use the eggs and cream, but I like the flavour of the coconut milk with the garam masala. I used Pink Lady apples but any tart apple will do.

Prep time: 20 minutes

Ready in: 40 minutes, plus cooling time

Serves: 4 - 6

 

INGREDIENTS

Soup: 

2 tablespoons butter

1 cup chopped onions

2 cups chopped and peeled apples, preferably a tart apple

1 cup chopped celery

2 fresh Thai red chilies, whole

1/2 cup red lentils

1 tablespoon garam masala

4 cups chicken stock

salt and freshly ground pepper

1/2 cup thick coconut milk


Garnish: 

1/4 cup chives

1/4 cup coconut milk

 

METHOD

Heat butter in a soup pot on medium heat. Add onions, apples, celery and Thai chilies. Sauté for about 3 minutes or until vegetables start to soften.

Add lentils and garam masala, and sauté everything together until you can smell the spices. Add stock and bring to boil. Reduce heat to medium low and simmer for 20 minutes or until vegetables and apples are tender.

Purée in food processor. Return to pot and season with salt and pepper. Stir in coconut milk and simmer for 5 minutes.

Cool soup. Chill in refrigerator overnight.

Sprinkle with chives and swirl with some coconut milk over top before serving.

 

WINE PAIRINGS

Hibiscus tea is the go-to beverage for many in Senegal, a largely Muslim country. Those who do consume alcohol might opt for a local beer, such as Flag or Biere La Gazelle. I’d be more inclined toward a medium-bodied white wine, preferably one with strong aromatic presence to push back against the spicy assault. Riesling and gewürztraminer would work particularly well with this soup, their rich fruit taming heat better than beer. - Beppi Crosariol

26.07.2012
Published in Recipes

fennelsoup1

This unusual soup has a slight licorice flavour that is more pronounced when served chilled. If you can find baby fennel you will need three bulbs. Shave off a few shards to use as a garnish. The bigger fennel is not tender or pretty enough to use for that (in which case, basil is an attractive option).

Prep time: 15 minutes

Ready in: 45 minutes

Serves: Six


INGREDIENTS

2 tablespoons vegetable oil

1 cup chopped onions

1 bulb fennel, trimmed and coarsely chopped

1 cup chopped young, white turnips

1 teaspoon crushed fennel seeds

4 cups chicken stock

Salt and freshly ground pepper

1 pound (500 grams) fava beans, shelled, blanched, outer skin removed

2 tablespoons sliced basil


METHOD

Heat oil in a soup pot on medium heat. Add onions, fennel and turnips and sauté for 5 minutes or until slightly softened. Stir in fennel seeds.

Add stock and bring to boil. Reduce heat and simmer uncovered for 17 to 20 minutes or until vegetables are very tender. Season with salt and pepper.

Puree in food processor or blender. Return to heat and add fava beans. Simmer for 2 minutes then scatter with basil.

11.07.2012
Published in Recipes

carrotsoup

This recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.

Servings: 6 to 8

Prep Time: 30 minutes

Ready In: 50 minutes

 

INGREDIENTS


Soup:

2 tablespoons olive oil

1 pound (500 grams) chopped carrots (about 3 cups)

1 cup chopped onion

½ cup diced and peeled potato

4 cups chicken stock

Salt and freshly ground pepper to taste


Dandelion Pesto:

3 cups packed chopped dandelion leaves

1 teaspoon chopped garlic

½ cup slivered almonds

½ cup olive oil

½ cup sheep’s milk feta cheese


METHOD

Heat oil in a large pot over medium heat. Add carrot and onions, and sauté for 5 minutes or until beginning to soften. Add potatoes and chicken stock and bring to a boil.

Simmer for 10 to 15 minutes or until vegetables are soft. Cool slightly. Purée in a blender or food processor and season with salt and pepper to taste. Return to pot and reheat when needed.


PESTO:

Combine dandelion leaves, garlic, almonds, olive oil and feta in a food processor and pulse until well combined. Season with salt to taste.

Serve bowls of soup with about 2 tablespoons of pesto swirled on the top.

 

WINE PAIRINGS:

A gently sweet Amontillado Sherry might be the textbook match for this soup. The Spanish fortified wine is silky, nutty and tangy. Another good option is semillon or a semillon-chardonnay blend from Australia. On the kosher (and mevushal) front, I’d suggest the fine Dalton Safsusa Sauvignon Blanc Chardonnay from Israel ($16.95 in Ontario). - Beppi Crosariol

11.04.2012
Published in Recipes

seafood_soup

Casa Mun is a serene restaurant in Buenos Aires that serves outstanding Asian food with a dash of Californian cuisine. Chef Mun Kim is a former banker from Los Angeles who was obsessed with creating fine food. Eventually, he took chef training and moved to Argentina to open this exquisite candlelit loft dining room (it's one of the hardest reservations to get in B.A.).

This crystal clear soup offers up a tangle of spicy, sweet and salty flavours. You can add other seafood to this rich flavoured broth, if desired. To make life easier, you can make or buy fish or chicken broth and then add the broth seasonings. I could not find chrysanthemum leaves in Toronto but on the chef’s recommendation I used Italian parsley. Use about 4 inches of daikon radish if Korean radish is not available. Konbu is available in packages labelled kelp in Asian grocery stores.

Servings: Four to six

Prep Time: 20 minutes

Ready In: 2 hours 15 minutes including making broth

 

INGREDIENTS

1 large onion, thickly sliced with the peel

One bunch of green onions, including the roots

One large Korean radish, cut into cubes (if the radish has leaves, add them)

1/2 bunch of chrysanthemum leaves (or Italian parsley)

1 large carrot, thinly sliced

1 head of garlic, left whole

1 inch, long piece of ginger, sliced

3 sheets konbu (2 by 3 inches)

12 cups of water

Broth seasoning

1 tablespoon Korean pepper paste

2 tablespoon fish sauce

¼ cup mirin

2 tablespoon light soy sauce

Salt to taste

 

SEAFOOD

8 medium-to-large size clams

8 large shrimp, shelled

2 calamari cut into bite sized pieces,

½ block soft tofu cut in 1-inch squares (about 200 grams)

¼ cup chrysanthemum leaves or Italian parsley

 

METHOD

Add onions, green onions, Korean radish, chrysanthemum leaves, carrots, garlic, ginger and konbu in a large pot and add water. Bring it to the boil and lower the heat to medium-low. Simmer it for about 1½ to 2 hours, or until broth is flavourful. Strain (you should have seven to eight cups).

Return broth to pot over medium high heat and add Korean chili paste, fish sauce, mirin and soy sauce. Taste for seasoning, adding salt if needed.

Add clams and simmer for three minutes or until beginning to open. Add shrimp and cook one minute longer or until pink. Add calamari and tofu, and cook one minute longer or until seafood is just cooked through and clams are open.

Divide seafood among shallow soup bowls, pour over broth and garnish with parsley.

 

WINE PAIRINGS

This Korean soup is a spice and umami extravaganza, and for that I’d suggest Austrian gruner-veltliner, a white with a sour-fruity dual personality, its sour side harmonizing with the soy-fish sauce and its fruitiness taming the spice while coasting above and complementing the dish. But you might also consider shochu, the spirit distilled from barley, sweet potatoes or rice, popular in Japan and Korea (where it’s called soju). At about 25 per cent alcohol, it delivers a modestly bracing kick and will not fall on the swords of the radish or chili. Besides, you don’t want to sip loads of wine with a soup. Good sake is a fine alternative. Serve either chilled. Beppi Crosariol

29.02.2012
Published in Recipes

BEEF_HOT_POT

This fondue is made without oil. The beef and seafood is simmered in flavoured stock – rather like a Mongolian hot pot. You can change the flavourings to your taste. If you prefer Italian cuisine, add capers, anchovies and more garlic. For some Spanish flair, add smoked Spanish paprika, leeks and almonds. Substitute cubed chicken breast for beef and chicken stock for beef stock, if desired. Or you can make it all seafood, cubing up chunks of halibut, monkfish, salmon or swordfish.

When you finish dipping, pour the stock into soup bowls, garnish with some chopped green onion and serve as soup. Sriracha is Asian hot sauce that has sugar and vinegar in it. (It is the Asian ketchup.) If you don’t have a fondue set, you can use a metal tray sitting over three votive candles and place the pot on top.


Servings: TwoPrep Time: 1 hour, including dipping saucesCooking Time: As long as it takesReady In: 1 hour

INGREDIENTS

4 cups chicken or beef broth4 cloves garlic, peeled1 cup thinly sliced onion½ cup carrot, sliced in rounds2 tablespoons parsley sprigs2 tablespoons coriander sprigs, optional½ teaspoon Sriracha1 tablespoon fish sauce1 tablespoon thinly sliced unpeeled ginger12 ounces (375 grams) New York sirloin, cubed6 shrimp, shelled4 scallopsSalt and freshly ground pepper

METHOD
Combine broth, garlic, onion, carrot, parsley, coriander, Sriracha, fish sauce and ginger in small heavy pot over medium heat. Bring to simmer and let simmer for 15 minutes, or until broth is flavourful. Reserve whole garlic cloves.

Pour into fondue pot and set over burner. Broth should be simmering. Season meat and seafood with salt and pepper.Spear ingredients with fork and cook in pot until done to your liking. Serve with sauces. Serves 2.Dipping Sauces:SPINACH AIOLI: Purée 1 cup packed spinach, reserved garlic cloves, ½ cup mayonnaise, 2 green onions, 2 teaspoons of lemon juice and one teaspoon chopped parsley in a food processor.

Season with salt and pepper.RED DEVIL SAUCE: ½ cup tomato sauce puréed with ¼ cup Sriracha, 1 tablespoon balsamic vinegar and 1 teaspoon Worcestershire sauce.SWEET AND SPICY SAUCE: Combine ¼ cup water with 1 cup sugar in a pot over medium-high heat. Bring to boil and boil for 5 minutes or until slightly syrupy. Cool. In a food processor purée ½ red pepper, 2 cloves garlic, ¼ cup fish sauce, ¼ cup lime juice and ¼ cup sugar syrup.

Add more sugar syrup if sauce is too thick. Pour into bowl and garnish with finely shredded green onions and ginger. Reserve remaining syrup for another use.


WINE PAIRINGS
Preferable options for this hot pot include silky Alsatian pinot gris or, better, musky gewürztraminer. These are substantial white wines that deliver up-front fruit and rich texture to counterbalance the piquant dipping sauces. Beppi Crosariol

22.02.2012
Published in Recipes

Harira

Harira is the thick, wholesome Moroccan soup eaten at sundown on Ramadan and it includes lamb, sometimes chicken, spices and herbs. This is my much quicker vegetarian version, lighter but still full flavoured. Soak the chickpeas overnight so they cook in the time available or use a drained can stirred in 20 minutes before the end of cooking. If the soup gets too thick, add a little extra water, as needed.

Servings: Two to four

Prep Time: 10 minutes

Cooking Time: 1 hour 10 minutes

Ready In: 1 hour 20 minutes

Ingredients

2 tablespoons olive oil

1 cup chopped onions

½ cup chopped celery

1 cup diced carrots

1 tablespoon chopped garlic

2 teaspoons turmeric

2 teaspoons ground ginger

2 teaspoons ground cumin

¼ teaspoon cayenne

1½ teaspoons ground cinnamon

2 cups canned tomatoes, lightly crushed with juice

5 cups water

½ cup brown lentils

1 cup soaked chickpeas

2 tablespoons chopped parsley

1 tablespoon chopped coriander

1 tablespoon lemon juice

Method

Heat oil in soup pot over medium heat. Add onions, celery and carrots and sauté for 3 minutes or until softened. Add garlic and sauté 1 minute longer. Add turmeric, ginger, cumin, cayenne and cinnamon and sauté for 1 minute or until fragrant.

Add tomatoes and water, and bring to boil. Add chickpeas, cover and simmer over low heat for 30 minutes or until chickpeas begin to soften.

Add lentils and cover, simmer for 30 minutes longer or until chickpeas and lentils are cooked through.

Stir in parsley, coriander and lemon juice. Season well with salt and pepper to taste.

07.02.2012
Published in Recipes

Growing up, kale was about the only local green available in winter. Even though there is much more to be had today, kale still holds a place of honour. Scottish bacon is meatier and smokier than our Canadian version; I find thick-cut double smoked is a good substitute.Servings: 4

 

Prep Time: 15 minutes

Cooking Time: 25 minutes

Ready In: 40 minutes

 

Ingredients

2 tablespoons olive oil

4 ounces (100 grams) double smoked bacon, diced (about three-quarters of a cup)

2 cups sliced leek (white and light green part only)

3 cups diced fennel

1 cup chopped cherry tomatoes

4 cups fish or chicken stock or water

1½ pounds (750 grams) mussels, rinsed

2 cups thinly sliced kale leaves

 

Method

Heat oil in soup pot on medium heat. Add bacon and sauté for 4 minutes or until slightly crisped. Add leeks and fennel and sauté for 4 minutes or until softened. Add cherry tomatoes and continue to sauté until they soften, about 2 minutes longer.

Add stock and bring to boil, simmer 5 minutes. Raise heat and add mussels and kale, cover and cook for 3 to 4 minutes or until the mussels have opened.

Ladle into 4 bowls and serve with baguette.

 

Wine Pairings

The ghost of Scotland's national poet will haunt a man for not suggesting "Scotch drink" with this hearty spread. And whisky – ideally with a splash of water or two ice cubes – would not be out of place. The malty richness, fruity overtones and smoky aroma of a lightly peated Scotch touch all bases for a home run. But if strong spirit seems too jarring, consider a malty Scottish brew, such as the excellent, moderately bitter Caledonia 80 or an oak-aged bottling from Innis & Gunn. Prefer wine? On the white side, an oaked chardonnay works. Red-wise, consider a syrah-based cuvee from southern France. Beppi Crosariol

25.01.2012
Published in Recipes

| Fred Lum/The Globe and Mail

After many rich meals over the holiday season, a light and spicy one-bowl soup is just the thing to refresh and restore the overindulged body. If you wish, you can use salmon or shrimp instead of chicken. The garnish is important for both the look and taste.

Servings: 2

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ready In: 45 minutes

 

Soup

1 6-ounce (175-gram) boneless, skinless chicken breast

2 tablespoons teriyaki sauce

1 teaspoon vegetable oil

2 shallots, sliced

5 cups chicken or fish broth

2 teaspoons grated ginger

1 teaspoon Chinese chili sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

4 ounces (125 grams) ramen or instant noodles

1 medium onion, thinly sliced

3 shiitake mushrooms, sliced

2 green onions, slivered

1 carrot, cut in julienne strips

2 tablespoons fresh coriander, slivered

2 tablespoons fresh mint leaves, slivered

 

Garnish

1 lime, cut in wedges

Sprigs of mint and coriander

Red chilis

1 cup bean sprouts

 

Marinate chicken with teriyaki sauce for 20 minutes. Heat oil in a small pan over medium heat, then add shallots and fry until brown and crispy. Drain and reserve.

Combine chicken broth, ginger, chili sauce, fish sauce and vinegar in a pot. Bring to a boil and simmer for 5 minutes.

Rinse noodles in a colander. Grill or broil chicken for about 2 to 3 minutes per side or until juices are clear.

Cool slightly and shred.

Reserve.

Add onions, mushrooms, green onions, coriander, mint, chicken and noodles to broth. Taste for seasoning, adding more fish sauce or rice vinegar as needed.

Cook for two minutes more or until everything is hot. Divide into two large bowls. Sprinkle shallots over soup and serve with lime wedges, mint, coriander, chilis and bean sprouts on the side.

11.01.2012
Published in Recipes

 

11.01.2012
Published in Recipes

chickensoupwithdumplings

Make these dumplings ahead of time and reheat in the soup. Making your own stock is best, otherwise buy chicken broth at the butcher shop or a low-salt Tetra Pak.

 

Servings: 8

Ready In: 35 minutes

 

8 cups chicken stock

½ cup carrots, diced very small

½ cup parsnips, diced very small

1 cup spinach, shredded

Chive Dumplings

1 large egg

½ cup ricotta

½ cup flour

¼ cup chives, chopped

¼ cup grated parmesan

½ teaspoon grated lemon rind

¼ teaspoon kosher salt and freshly ground pepper

 

Garnish

¼ cup chives, chopped

 

Beat egg in a bowl with a whisk until frothy. Stir in ricotta. Blend in flour, chives, Parmesan and lemon rind. Season with salt and pepper.

Drop heaping teaspoons of mixture into simmering salted water and cook for 3 to 4 minutes or until dumplings float and are cooked through.

Heat chicken stock in a large pot over medium-high heat. Add carrots and parsnips and simmer gently for 5 minutes or until just cooked through. Add spinach and simmer 1 minute longer or until wilted. Season with salt and pepper to taste.

Add dumplings to soup just before serving and garnish soup with chives.

22.12.2011
Published in Recipes