Displaying items by tag: soups

 

Jerusalem artichokes look a little like ginger root and their flavour has a slight artichoke edge to it. Once they are peeled and sliced you should have about 2 ½ cups.

 

Soup:

2 tablespoons butter

½ cup chopped onions

1 pound Jerusalem artichokes, peeled and chopped

1/2 cup chopped Yukon gold potatoes

Salt and freshly ground pepper

4 cups chicken stock

½ cup whipping cream

2 tablespoons chopped chives

Scallops:

6 large scallops

Salt to taste

1 teaspoon curry powder

1 tablespoon chopped mint

1 tablespoon vegetable oil

6 wonton skins, blanched for 1 minute

 

Heat butter in soup pot over medium heat. Add onions and sauté for 3 minutes or until softened. Add Jerusalem artichokes and potatoes and continue to sauté for 2 to 3 minutes or until coated with butter and beginning to soften. Season lightly with salt and pepper.

Pour in stock and bring to boil. Reduce heat to medium-low and simmer for 15 minutes or until vegetables are tender. 

Place in blender and blend until smooth. Return to pot and add whipping cream. Bring to boil then simmer for 5 minutes or until flavours are blended. Season again to taste. Set aside and keep warm.

Meanwhile, season scallops with salt, curry powder and mint. Heat oil in skillet over high heat. Add scallops and sear each side about 1 to 2 minutes depending on size. Place each scallop on a wonton skin and drape skin around it. Place scallop on base of soup plate. Pour hot soup over it and scatter with chives. Serves 6.

 

15.10.2008
Published in Recipes

This fresh and fragrant soup is especially good if you are feeling under the weather. It perks you right up.

 

1 onion, thickly sliced

6 cups low-sodium or homemade chicken stock

1-inch piece of ginger, peeled and sliced

2 star anise

1 2-inch cinnamon stick

1/2 teaspoon sugar

1 teaspoon grated lime rind

2 chicken breasts on the bone, skin removed

2 tablespoons fish sauce (or to taste)

4 ounces (125 grams) rice noodles (linguine-size)

Garnishes:

Coriander sprigs, fresh red chili, lime sections, Asian chili sauce, hoisin sauce.

 

Preheat oven to 450 F.

Place onion on baking sheet and bake for 20 minutes, turning once until browned (this gives great colour to the soup).

Place stock in pot along with onion, ginger, star anise, cinnamon, sugar and lime rind. Bring to boil and simmer 20 minutes. Add chicken and simmer another 15 to 20 minutes or until breasts are just cooked. Strain soup and add fish sauce to taste. Pull chicken off the bones and slice.

Place rice noodles in a bowl and cover with hot water. Let sit for 15 minutes or until noodles drape easily around your hand. Drain and add to chicken stock. Simmer together for 2 minutes.

Divide noodles and soup between 4 soup bowls. Top with sliced chicken. Have a serving plate piled with coriander sprigs, red chilies, lime sections and chili and hoisin sauces. Allow each person to garnish to taste. Serves 4.

22.10.2008
Published in Recipes

Use a sweet, crisp apple for this intriguing soup such as Mutsu (also known as Crispin).

 

¼ cup butter

2 cups chopped onion

2 cups peeled and diced apple

4 cups chopped zucchini

1 teaspoon Thai green curry paste

5 cups chicken stock

Salt and freshly ground pepper

¼ cup coconut milk

Garnish:

2 tablespoons chopped fresh mint

 

Heat butter in a pot over medium-high heat. Add onion and apple and sauté until soft but not brown, about 5 minutes. Stir in zucchini and curry paste and sauté 1 minute longer.

Stir in chicken stock and coconut milk and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes or until zucchini is tender.

Cool slightly, then purée in batches in a food processor or blender until smooth.

Return mixture to pot, season with salt and pepper and garnish with mint. Serves 4 to 6.

29.10.2008
Published in Recipes

The creamy potato soup tastes less rich when paired with the tangy smoked salmon.

 

2 tablespoons butter

1½ cups chopped leeks, white part only,

1 pound Yukon gold potatoes, peeled, cut into 1-inch dice

2 cups milk

2 cups chicken stock

Salt and freshly ground pepper

Salmon tartare:

1 tablespoon finely chopped red onion

2 tablespoons white wine vinegar

½ teaspoon dried tarragon

1 teaspoon chopped capers

½ teaspoon Dijon mustard

4 ounces (125 grams) smoked salmon

 

Heat butter in soup pot over medium heat. Add leeks and potatoes and sauté for 2 to 3 minutes until leeks are limp. Pour in milk and stock and simmer for 15 minutes or until potatoes are soft. Season well with salt and pepper.

Purée in a food processor or blender until smooth. Reheat when needed.

Combine onion, vinegar, tarragon, capers and mustard in a bowl.

Chop salmon very finely. Fold into reserved onion mixture and season with pepper to taste.

Divide soup between serving bowls and place a dollop of tartare on top of each serving. Serves 4.

10.12.2008
Published in Recipes

This is an inexpensive soup to make but a few luxe garnishes make it a star.

 

3 tablespoons olive oil

1 cup chopped Spanish onion

4 cups sliced Savoy cabbage

1/2 cup diced celeriac

1/4 cup diced floury potatoes

1/2 teaspoon Dijon mustard

½ teaspoon dried thyme

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper

Garnish:

1 tablespoon olive oil

½ cup finely chopped chorizo

½ cup tiny bread cubes

½ cup grated comte cheese

2 tablespoons chopped chives

 

Heat oil in a large pot over medium heat. Add onion, and cook for 5 minutes or until softened and tangled but not coloured. Add cabbage, celeriac and potatoes. Cover, turn heat to low and sweat for 15 minutes, stirring occasionally, or until quite soft. Add mustard and stock and bring to boil. Reduce heat and simmer for 10 to 12 minutes until vegetables are very soft.

Place soup in a blender and puree. Return soup to pot, stir in cream and season with salt and pepper to taste.

Heat olive oil in a skillet over medium heat. Add chorizo and sauté until crispy, about 2 minutes. Remove with a slotted spoon. Add bread cubes and sauté for 3 minutes, stirring, until crisp. Reserve for garnish.

Serve soup garnished with chorizo, bread cubes, Comte cheese and sprinkled with chives. Serves 6

14.01.2009
Published in Recipes

The best kind of mushroom soup is thick with mushrooms and not much else. In Montreal, I tasted three different kinds of mushroom soup in tiny bowls at the eclectic and excellent Aix Cuisine du Terroir in Old Montreal. One was made with chanterelles, one with oyster mushrooms and one with brown cremini. They all tasted different so, rather than sully individual tastes by using a number of mushrooms, this rich soup is made with the brown cremini only. The garnish of tiny Hon Shimeji mushrooms can be substituted with thin slices of cremini.



2 tablespoons butter

2 cups chopped leeks, white and light-green parts only

1 pound (500 grams) chopped brown cremini mushrooms (about 6 cups)

1 tablespoon Dijon mustard

1 tablespoon soy sauce

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

4 cups chicken stock

1/4 cup whipping cream

Garnish:

2 tablespoons butter

1 cup Hon Shimeji mushrooms

1/2 cup chopped chives



Heat butter in a pot over medium heat. Add leeks and mushrooms and sauté until softened, about 6 minutes. Add mustard, soy sauce and thyme and stir together. Pour in stock and bring to boil. Cover, turn heat to low and simmer for 10 minutes or until leeks and mushrooms are cooked.

Place mixture in a blender or food processor and puree until smooth. Return mixture to pot, add whipping cream and season with salt and pepper to taste. Reheat when needed.

For garnish, heat butter in a small skillet over medium-high heat. Add mushrooms and sauté for about 2 minutes or until golden and tender. Season with salt and pepper to taste. Divide soup between serving bowls and top with sautéed mushrooms and chopped chives. Serves 4 to 6.

05.03.2009
Published in Recipes

 

My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss chard matches much better.

2 tablespoons butter
1 cup chopped onions
1 bunch Swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups chopped leaves)
2 cups peeled, diced Yukon Gold potatoes
4 cups chicken stock
1 cup milk
Salt and freshly ground pepper
Garnish:
2 tablespoons vegetable oil
¼ cup thinly sliced Swiss chard


Heat butter in a pot over medium heat. Add onions and Swiss chard stems and sauté for 2 minutes or until softened. Add potatoes, chicken stock and milk and bring to a boil. Simmer soup for 5 minutes; add Swiss chard leaves (reserving ¼ cup for garnish) and simmer for 5 minutes longer or until potatoes are very soft and chard is wilted.

Purée soup in a blender or food processor. Season with salt and pepper to taste.

Heat oil in a small skillet over medium-high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped. Drain on paper towels. Garnish soup with crinkled Swiss chard. Serves 6.

18.03.2009
Published in Recipes

This filling dinner soup is light and flavourful.

 

Marinade:

3 tablespoons low-sodium soy sauce

¼ teaspoon sugar

2 teaspoons grated ginger

Salmon:

8 ounces (250 grams) salmon, skinned and thinly sliced

6 cups chicken stock

1 cup thinly sliced red onion

2 cups baby bok choy, broken into leaves

4 shiitake mushrooms, stemmed and thinly sliced

1 piece nori, thinly sliced

4 ounces (125 grams) udon noodles, cooked

Handful coriander sprigs

Togarashi or chili flakes to taste

 

Combine 2 tablespoons soy sauce, sugar and 1 teaspoon ginger in a small bowl. Brush over salmon slices. Set aside.

Heat chicken stock, remaining 1 tablespoon soy sauce and remaining 1 teaspoon ginger in a pot over medium high heat. Add onions and simmer for 1 minute. Add bok choy and mushrooms and cook another minute. Reduce heat to medium, add salmon and nori and cook 30 seconds longer or until salmon is cooked.

Divide udon between 4 soup bowls. Add salmon and ladle soup on top. Garnish with coriander sprigs and a sprinkling of togarashi or chili flakes. Serves 4.

07.04.2009
Published in Recipes

This Asian soup is another family favourite. It is full of flavour and texture and features a sublime combination of hot, sour, sweet and spicy.

 

1 tablespoon finely chopped ginger

2 tablespoons finely chopped shallot

1 teaspoon finely chopped garlic

½ teaspoon sambal oelek or other Asian chili paste

2 teaspoons vegetable oil

5 cups chicken stock

1 stalk lemon grass, bashed with heel of knife and cut into 2-inch pieces

3 kaffir lime leaves cut in 4 pieces or 1 teaspoon grated lime rind

1 tablespoon fish sauce

1 tablespoon brown sugar

1 cup oyster or honey mushrooms, shredded

6 ounces (150 grams) peeled medium shrimp

1 tomato, seeded and thinly sliced

2 tablespoons lime juice

2 teaspoons chopped coriander leaves

2 teaspoons chopped mint leaves

 

Combine ginger, shallot, garlic and sambal oelek in a small bowl.

Heat oil in a soup pot over medium heat. Add ginger-shallot mixture and sauté for 30 seconds or until you can smell the spice.

Pour in stock and add lemon grass, kaffir lime leaves, fish sauce and brown sugar and bring to boil. Reduce heat to medium-low, add mushrooms and cook for 1 minute. Add shrimp and cook another minute. Add tomato and simmer gently until shrimp is pink and curled, about 2 minutes. Add lime juice, coriander and mint leaves. Serves 4.

07.04.2009
Published in Recipes

During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.

 

6 cups chicken stock

12 cloves garlic, unpeeled

1 tablespoon white vinegar

Salt and freshly ground pepper

3 hardboiled eggs, grated

 

Add stock and garlic cloves to a large, heavy pot and bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove garlic cloves, peel and chop.

Add vinegar and chopped garlic to pot, cover and simmer another 20 minutes. Season with salt and pepper to taste.

Divide grated egg between 6 soup bowls and ladle soup on top. Serves 6.

07.04.2009
Published in Recipes