Displaying items by tag: soups

With its clean, slightly spicy taste, this Thai-influenced mussel chowder is lighter and more exciting than New England-style chowders that are laden with cream and bacon. Double the mussels if you want to serve it as a main course. This recipe can be made ahead and reheated.

 

1 tablespoon vegetable oil

1 cup diced onions

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 teaspoons Thai red curry paste

2 cups fish or chicken stock or water

2 tablespoons fish sauce

1 teaspoon grated lime rind

1 teaspoon sugar

1 pound (500 grams) mussels

1/2 cup coconut milk

1/4 cup chopped coriander or mint

2 tablespoons lime juice

Salt and freshly ground pepper

 

Heat oil in a soup pot over medium heat. Add onions and sauté for 2 minutes or until they begin to soften. Add garlic, ginger and red curry paste and sauté another 1 minute. Pour in stock, fish sauce, lime rind and sugar and bring to boil. Turn heat to low and simmer for 5 minutes.

Turn heat to high, add mussels and boil until shells open (about 3 to 4 minutes), removing mussels as they open. Add coconut milk and boil until flavours are combined (about 2 minutes).

Reserve four mussels in their shells for garnish and remove others from remaining shells. Save any juices for soup. Return shelled mussels to soup, add 3 tablespoons coriander and lime juice and simmer together for 1 minute. Ladle soup into bowls and garnish each serving with a mussel and sprinkling of remaining coriander. Serves 4.

28.04.2010
Published in Recipes

This bright spring soup can be made with frozen fiddleheads if fresh aren't available.

 

3 tablespoons butter

2 leeks, white part only, sliced

12 ounces (375 grams) fiddleheads, well washed

4 cups chicken stock

1/2 cup whipping cream

Salt and freshly ground pepper

1 teaspoon grated lemon rind

Spiced pecans:

1 tablespoon butter

1 teaspoon garam masala

1 teaspoon sugar

1/3 cup pecan halves

Salt to taste

 

Melt butter in a large pot over medium heat until it sizzles. Add leeks and fiddleheads and sauté for 2 to 3 minutes, or until coated with butter. Cover pot and let steam for 5 minutes. Add stock, bring to a boil then lower the heat and simmer, covered, for 20 to 25 minutes or until the fiddleheads are soft.

Purée soup in a food processor or blender until smooth, the pour through a sieve to remove any fibres. Return soup to pot, add cream and simmer for 5 minutes or until flavours have combined. Season well with salt and pepper, and add lemon rind. If soup is too thick, add more stock to thin it down.

Heat butter and garam masala in a skillet over medium heat. As soon as it smells fragrant, add the sugar and pecans and toss until coated with garam masala, about 3 minutes. Season with salt to taste.

Divide soup between 4 bowls and garnish with spiced pecans. Serves 4.

04.05.2010
Published in Recipes

I have taken some licence in calling this a bouillabaisse because it has no fish in it, but it does have some of the same seasoning. It can be served hot or cold, but the dumplings taste better in hot soup.

 

2 tablespoons olive oil

1 teaspoon chopped garlic

1 cup chopped onion

1 cup peeled, coarsely chopped peeled Yukon Gold potatoes

4 cups chicken stock

1/2 teaspoon saffron

1/2 teaspoon dried thyme

1/2 teaspoon fennel seeds

2 teaspoons grated lemon rind

4 cups sliced fresh spinach

Salt and freshly ground pepper

Dumplings:

1/2 cup packed chopped sorrel

1/2 cup soft goat cheese

 

Heat oil in pot over medium heat. Add garlic and onion and sauté for 2 minutes or until softened. Add potatoes and sauté for 1 minute or until coated with oil. Add stock, saffron, thyme, fennel and lemon rind and bring to boil. Reduce heat to low and simmer for 10 minutes or until potatoes are tender. Add spinach and cook for 2 minutes or until wilted. Season with salt and pepper to taste.

Combine sorrel and goat cheese in a small bowl. Roll mixture into small balls and chill until ready to serve soup. Divide garnish between bowls and ladle hot soup overtop. Serves 6.

30.06.2010
Published in Recipes

This is a great soup to serve at Jewish holiday feasts. You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.

 

 

2 tablespoons olive oil or butter

1 cup chopped onions

1 teaspoon ground coriander

Pinch cayenne pepper

2 pounds (1 kilogram) chopped carrots (about 5 cups)

½ cup peeled and chopped potatoes

1 tablespoon grated ginger

6 cups chicken stock

2 teaspoons honey

½ cup packed fresh coriander

Salt and freshly ground pepper

Garnish:

2 tablespoons chopped coriander

 

Heat oil in a pot over medium heat. Add onion and sauté for 2 minutes or until softened. Add ground coriander and cayenne and cook for 1 minute longer or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes or until ginger is softened. Add stock and honey, bring to a boil, cover, turn heat to low and simmer for 20 minutes or until vegetables are soft. Add coriander and cook for 2 minutes or until wilted.

Transfer to a blender or use a hand blender and purée until smooth. Return to pot and adjust seasoning to taste. Garnish with chopped coriander. Serves 6.

15.09.2010
Published in Recipes

Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.

 

3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper

Garnish:

2 tablespoons slivered pickled ginger

 

Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger. Serves 4.

27.10.2010
Published in Recipes