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Friday, May 31, 2013

Fiddlehead Soup with Chive Cream Drizzle

Early Summer 2005

By: Jennifer MacKenzie
from LCBO Food and Drink

Brilliant green with the fresh taste of early summer fiddleheads and leeks, this soup is the perfect start to an elegant dinner or makes a delicious light lunch with crusty bread.  Boiling the fiddleheads separately and draining before adding to the pot ensures the soup doesn't get discolored.  Straining the puree takes a little extra effort but the velvety texture you get makes it worthwhile. If using purchased or commercially prepared stock, choose a low sodium variety to be sure the delicate flavour of fiddleheads isn't overpowered. The soup can be made ahead of the pureeing stage and refrigerated overnight or even frozen. Reheat just before serving and add the milk or serve it chilled.

4 cups (1 L) fiddleheads (about 12 oz/375 g)
2 tbsp (25 mL) butter
1½ cups (375 mL) chopped leeks, white and pale green parts
Salt and freshly ground pepper
2 tbsp (25 mL) dry sherry
1 tbsp (15 mL) all-purpose flour
3 cups (750 mL) vegetable or chicken stock
1 large potato, peeled and diced
1 cup (250 mL) (approx.) milk or light cream
Chive Cream
¼ cup (50 mL) whipping cream
1 tbsp (15 mL) finely chopped fresh chives
Freshly ground pepper

1. Rub brown papery scales off of fiddleheads and rinse several times under cold running water.  Drain well and trim off ends. Bring a large pot of water to boil. Boil fiddleheads for 5 to 7 minutes or until crisp-tender. Drain and set fiddleheads aside, reserving 4 to 6 for garnish.

2. Melt butter in a large pot over medium heat. Add leeks and ¼ tsp (1 mL) each salt and pepper and cook, stirring, for 2 minutes. Reduce heat to low, cover and cook, stirring often, for about 10 minutes or until leeks are very soft and starting to brown. Pour in sherry and scrape up any brown bits stuck to pan and boil until almost evaporated. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in stock and bring to boil. Add potato, reduce heat to medium-low and simmer, covered, for 5 minutes or until softened. Add fiddleheads and simmer, uncovered, for about 5 minutes or until vegetables are soft.

3. Working in batches, in a blender or food processor or with an immersion blender, purée until smooth. Strain, if desired, through a fine mesh sieve and return to pot. Return to medium heat and stir in milk, adding more to thin as desired. Reheat to steaming, without boiling, and season to taste.

4. For chive cream, lightly whip cream with a whisk until slightly thickened, but not quite to soft peaks. Whisk in chives and season with pepper. Pour into a squeeze bottle or cover in a bowl. Refrigerate until serving, for up to 8 hours.

5. Ladle soup into warmed bowls and drizzle each serving with chive cream and top with a reserved fiddlehead.

Serves 4 to 6

Watermelon Gazpacho


8 servings (serving size: 3/4 cup)

6 cups cubed seeded watermelon
1 cup coarsely chopped peeled English cucumber
1/2 cup coarsely chopped yellow bell pepper
1/3 cup chopped green onions
3 tablespoons chopped fresh mint
3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon hot sauce
1 garlic clove, minced
1 cup cranberry-raspberry juice
Combine first 10 ingredients.  Place half of watermelon mixture in a food processor, and pulse 3 to 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

Nutritional Information
Calories:81 (24% from fat)
Fat:2.2g (sat 0.3g,mono 1.4g,poly 0.3g)

Mushroom and Potato Herbed Soup

Serves 4

1 large onion, finely sliced
200 g mushrooms, sliced
1 Tbsp olive oil
3 C strong chicken or vegetable stock
3 medium potatoes, peeled and chopped
1 C chopped fresh parsley
1 bay leaf
2 sprigs fresh thyme
½ C cream
½ C Greek yoghurt

1. Sauté the onion and mushrooms in the oil until soft. Add the stock and bring to the boil.

2. Add the potatoes, reduce the heat and cook until the potatoes are almost cooked.

3. Add the herbs and continue to simmer until potatoes are cooked.  Cool, remove the bay leaf and thyme sprigs.  Blend until smooth and return to the pan.

4. Mix the cream and yoghurt together and add enough of the soup to thin the cream. Add to the soup and reheat very gently. Do not boil.

5. Serve with a sprinkle of chopped thyme and parsley and grated Parmesan cheese

Russian Mushroom Soup


2 C. dried mushrooms
8 C. cold water
1 clove garlic
1 tsp. salt
2 Tbs. chopped onion
1 Tbs. margarine or oil


Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 C. cold water and add salt and garlic.  Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, sauté onion in oil and add to soup. Simmer for just a few minutes.

Swiss Onion Soup


1/4 cup butter
7 cups sliced onion
2 Tbsp. flour
1/2 tsp. salt
4 cups beef bouillon
2 cups half and half
8 thick slices French bread, toasted, buttered
2 cups shredded Swiss cheese


Preheat oven to 350 degrees F. Melt butter in a saucepan. Saute onions until tender.  Stir in flojur and salt; cook 1 minute, stirring constantly. Gradually stir in bouillon. Bring to a boil; reduce heat.

Cover and simmer 30-40 minutes. Stir in half and half. Heat thoroughly. Do not boil! To serve, ladle into ovenproof bowls.

Top each with 1 slice of French bread and 1/4 cup Swiss cheese. Bake 10 minutes or until cheese melts

Thursday, May 30, 2013

Beef Ramen Soup

Servings: 4
12 oz (375 g) beef top sirloin grilling steak
1/4 tsp (1 mL) each salt and pepper
4 pkg (100 g each) ramen noodles
2 green onions
8 oz (250 g) shiitake mushrooms
1 tbsp (15 mL) vegetable oil
2 cloves garlic, sliced
2 slices gingerroot
4 cups (1 L) sodium-reduced beef stock
3 tbsp (45 mL) teriyaki sauce
1 carrot, julienned
1 cup (250 mL) bean sprouts
Sprinkle steak with salt and pepper.  In greased grill pan or heavy skillet, grill steak over medium-high heat, turning once, for 6 minutes for medium-rare or until desired doness. Tent with foil and let stand for 10 minutes before thinly slicing across the grain.

Meanwhile, in Dutch oven of boiling water, cook noodles (discarding spice packet) for about 3 minutes or until tender but firm. Drain and divide among 4 large soup bowls.

Thinly slice greens onions; set aside white and green parts separately. Discard mushroom stems; thinly slice caps.

In same Dutch oven, heat oil over medium-high heat; sauté white parts of onions, garlic, ginger and mushrooms until softened, about 3 minutes. Add stock and 4 cups (1 L) water; bring to boil. Whisk in teriyaki sauce; simmer for 10 minutes.

Add carrot; simmer for 1 minute. Pour soup over noodles. Add beef and bean sprouts; sprinkle with green parts of onions.


Published by Chatelaine on 12/1/2009

This easy seafood dish is a guaranted dinner-party knockout.  Make the broth a day ahead so you need only to heat and add seafood.

Preparation time 25 minutes Cooking time 15 minutes

Makes 14 cups (3.5 L) for 6 to 8 servings

2 cups (500 mL) dry white wine
900-mL container chicken broth
236-mL bottle clam juice
1 tbsp (15 mL) butter
1/2 cup (125 mL) coarsely chopped cilantro (about 3 large)
1 Spanish or red onion
3 jalapeno peppers
1 small orange
1 tsp (5 mL) fennel seeds (optional)
1/2 tsp (2 mL) each dried thyme leaves and salt
1/2 tsp (2 mL) saffron threads, crumbled
1 pint cherry or grape tomatoes
1 lb (500 g) mussels
1 lb (500 g) sea or bay scallops
1 lb (500 g) fresh or frozen large uncooked tiger shrimp
1 cooked lobster (optional)

Pour wine, chicken broth and clam juice into a large wide pot and set over medium heat. Cover and bring to a boil. Add butter and shallots. Meanwhile, cut onion in half and thinly slice. Slice jalapenos in half lengthwise and seed, then finely chop. Stir both into broth. Finely grate in peel from half an orange. Add along with fennel seeds, thyme and salt. Crumble in saffron. Slice tomatoes in half and stir in. Reduce heat to low. Cover and simmer to develop flavour, at least 10 min.

Meanwhile, scrub mussels and remove beards.  Discard any that are open.  Then tear off and discard any tough muscles from sides of scallops. Pat dry with paper towels. If sea scallops are large, slice in half horizontally, forming two rounds. Leave small bay scallops whole. Peel and devein shrimp, if necessary. Crack the lobster shell and carefully remove the meat. Discard shell or set aside a claw or two for garnish. Slice lobster into generous bite-sized pieces.

Just before serving, bring broth mixture to a boil.  Stir in mussels.  Cover and simmer, wiithout stirring, until mussels partially open, about 2 min. Then stir in scallops and shrimp so they are submerged in broth.

Cover and cook just until shrimp turn pink, 3 to 4 min.  Remove from heat.  Remove and discard any mussels that have not opened.  Stir in lobster. Ladle bouillabaisse into large wide soup bowls. Great with aioli baguette crisps (also in our Recipe File). If making ahead, prepare broth mixture as directed in step 1. It will keep well, covered and refrigerated, up to 2 days. Before serving, reheat broth and continue with steps 2 and 3.


Save time by purchasing a cooked lobster from a supermarket or fish shop.

Nutrients per 2 cups (500 mL)
26 g protein
4 g fat
12 g carbohydrates
2 g fibre
92 mg calcium
198 calories

Roasted Parsnip Soup

Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions.  He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley.  The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.
Servings: 6 to 8

15 parsnips, peeled (about 2-1/2 lb/1.25 kg)
1 onion
1 head garlic (unpeeled)
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
6 cups (1.5 L) vegetable or chicken stock
1/3 cup (75 mL) whipping or 10% cream
2 tsp (10 mL) cider vinegar
2 tbsp (25 mL) chopped fresh parsley
Cut parsnips and onion into 1-inch (2.5 cm) chunks. Cut garlic in half crosswise. In bowl, toss together parsnips, onion, garlic, oil, cumin, salt and pepper. Transfer to large rimmed baking sheet.  Roast on center rack of 375F (190C) convection oven until lightly browned and almost tender, about 30 minutes.

Squeeze pulp from garlic halves into large saucepan. Add roasted vegetables, stock and 4 cups (1 L) water; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.

In batches in blender or food processor, puree soup until smooth. Strain through fine sieve into clean saucepan. (Make-ahead:  Let cool for 30 minutes; refrigerate until cold.  Cove and refrigerate for up to 24 hours.) Add cream and vinegar; bring to simmer. Ladle into warmed bowls; garnish with parsley.
Conventional oven: Centre rack at 425°F (220°C) for 45 minutes.
Canadian Living Magazine: March 2004

Tomato Soup with Pasta and Beans

Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.

Servings: 20

1 tbsp (15 mL) extra-virgin olive oil
3 oz (90 g) sliced pancetta or bacon, chopped
2 large onions, chopped
8 cloves garlic, minced
2 tsp (10 mL) dried basil
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) hot pepper flakes (optional)
1 can (28 oz/796 mL) ground tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
6 cups (1.5 L) chicken or vegetable stock
2 bay leaves
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) orzo or other small soup pasta (such as stelline or ditalini)
3 cans (each 19 oz/540 mL) red kidney beans, drained and rinsed

1 tsp (5 mL) chopped fresh parsley (per serving)
A few shavings of parmesan cheese or 1 tsp (5 mL), grated (per serving)

In large pot, heat oil over medium-low heat; fry pancetta until crisp, 8 minutes.

Add onions, garlic, basil, oregano, and hot pepper flakes (if using); fry over medium heat until softened, 5 minutes.

Add tomatoes, tomato paste, stock, 4 cups (1 L) water, bay leaves, pepper and salt ; bring to boil over high heat. Add orzo and kidney beans. Remove from heat. Let stand until orzo is tender, about 10 minutes. Discard bay leaves. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes.  Divide among five 4-cup/1L airtight containers.  Refrigerate,uncovered, until cold.  Cover and refrigerate for up to 3 days or freeze upt to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with fresh parsley and Parmesan cheese.

Canadian Living Magazine; February 2004

Vegetable Beef and Rice Soup

Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables.

Servings: 20

1 lb (500 g) lean ground beef
4 large carrots, diced
2 large onions, chopped
4 stalks celery, diced
1 sweet red pepper, diced
4 cloves garlic, minced
1 tsp (5 mL) dried rosemary, crumbled
1/2 tsp (2 mL) each salt and pepper
12 cups (3 L) beef stock
1-1/4 cups (300 mL) brown rice
2 cups (500 mL) frozen peas
2 tbsp (25 mL) lemon juice


A thin slice of lemon (per serving)A sprinkle of fresh parsley, chopped (per serving)

In large pot, saute over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes; drain off fat.

Add carrots, onions, celery, red pepper, garlic, rosemary, salt and pepper; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and rice; bring to boil. Cover, reduce heat and simmer until rice is tender, 45 minutes. Add peas and lemon juice; return to simmer. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes.  Divide among five 4-cup/1L airtight containers.  Refrigerate, uncovered, until cold.  Cover; refrigerate for up to 3 days or freeze for up to 2 weeks.)  Reheat before serving.

Garnish: Top each bowl with lemon and fresh parsley.

Canadian Living Magazine: February 2004

Wednesday, May 29, 2013

Herbed Lemon Chicken Noodle Soup

Prep : 10 min Cook Time : 25 min Serves : 4

By: Campbell's®

1/2 cup (125 mL) uncooked dry egg noodles
2 (8 oz / 250 g) boneless, skinless chicken breasts
2/3 box (600 mL) CAMPBELL'S® Organic Free Range Chicken Broth
1 cup (250 mL) celery, thinly sliced
1 cup (250 mL) carrot, cut into half moons
2 tbsp (30 mL) lemon juice
1 clove garlic, finely chopped
1/4 tsp (1 mL) dried oregano leaves, crushed
1 tbsp (15 mL) chopped fresh parsley]

1. Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.

2. Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned.  Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.

3. Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.

4. Simmer stirring occasionally, for 5 minutes. Stir in parsley and serve.
Recipe Tip

Egg noodles come in a variety of forms, from twisted medium noodles to flat, broad noodles - each type giving the recipe a special appeal. And it's a bonus, when you are busy, that egg noodles cook quite quickly!

Minestrone with Fennel and Ham

Prep: 25 min.

Cook: 30 min.
2 medium onions, chopped (1 cup)
1 stalk celery, sliced (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons olive oil or cooking oil
2 14-1/2-ounce cans chicken or beef broth
1 14-1/2-ounce can tomatoes, cut up
1 cup tomato juice
1 small head fennel, halved lengthwise and thinly sliced, or 1 cup shredded cabbage
1 teaspoon dried Italian seasoning, crushed
1 15-ounce can cannellini or great northern beans, rinsed and drained
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
1/2 of a 9-ounce package frozen Italian-style green beans or cut green beans
3/4 cup packaged dried tiny bow ties, small shells, or other small pasta
1/2 cup diced prosciutto or fully cooked ham (2 ounces)
1/4 cup grated Parmesan cheese


In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.

Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning.  Bring to boiling; reduce heat.  Cover and simmer for 20 minutes.

Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.

To serve, ladle soup into bowls; sprinkle with Parmesan cheese. Makes 5 main-dish servings.

Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.

Chilled Lemon Soup

Serve: 4

1 1/2 ints vegetable stock
1/2 pint dry cider
2 oz short-grain brown rice
salt and pepper
2 lemons, juiced, rind grated
2 tbsp chives, snipped
4 thin lemon slices to garnish

Simmer the stock, cider and rice in a covered pot with salt, pepper and lemon rind for 40 minutes.
Puree and return to the pot.
Mix in the lemon juice and simmer gently.
Cool and chill.
To serve, scatter with the chives and garnish each bowl with a slice of lemon.


Makes: 8 Servings

8 oz Medium Egg Noodles, uncooked
8 14 1/2oz cans low-sodium chicken broth
2 large eggs
4 tbsps water
½ cup grated Parmesan Cheese
1/2 tsp freshly ground pepper
1 cup frozen chopped spinach, thawed and drained well or
- 1 cup chopped fresh spinach, stems removed salt to taste

1. In a medium saucepan, heat the chicken broth to a boil.
2. Stir in egg noodles and cook according to package directions.
3. Meanwhile, beat the eggs and water together until blended.
4. Beat in the Parmesan cheese and pepper.
5. Stir the spinach into the broth and reheat to boiling.
6. Pour the egg mixture into the soup slowly while stirring constantly with a fork.
7. Cook 30 seconds.
8. Check the seasoning and add salt if desired.
9. Serve hot.

Slow Cook Chicken Vegetable Chowder

A savory meal to come home to, on a cold winter night and only 260 calories a serving.

•1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
•1 C ready to eat baby carrots, cut in hal lengthwise
•1 Cup sliced fresh mushrooms
•1 medium onion, chopped
*1/2 c water
•1/4 tsp garlic powder
•1/8 tsp dried thyme leaves
•1 (14 oz) can of chicken broth
•1 can (10 3/4 oz) 98% fat free/30% less sodium cream of chicken soup
•1/2 Cup milk
•3 Tbl flour
•1 (9 or 10 oz) pkg frozen broccoli cuts, thawed

1.In a 3 1/2 to 4 qt slow cooker, mix chicken carrots, mushrroms, onion, garlic powder, thyme and broth.

2.Cover and cook on low 7 to 8 hours

3.About 35 minutes before serving, skin any fat from slow cooker

4.In a small bowl whisk cream of chicken soup, milk and flour until smooth

5.Add soup mixture and broccoli to crock pot

6.Cover and cook on low an additional 30 minutes or until broccoli is tender

Tuesday, May 28, 2013

Hearty Quinoa and Bean Soup

Published by Chatelaine on 10/1/2011

Preparation time 10 minutesCooking time 20 minutes
Makes 4 Servings

1 tbsp vegetable oil
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp ground coriander
1/3 cup dry quinoa
2 cups vegetable broth
540 mL can white kidney beans, drained and rinsed
2 cups baby spinach

Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander and quinoa. Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 more min.

Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.

Prep Tip:
No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.

Nutrients per Serving
214 calories
10 g protein
34 g carbohydrates
5 g fat
10 g fibre
721 mg sodium

This is a delicious soup that is so easy to make. My kids loved it as well. I omitted the ground coriander as I had none but it was still great.

Sweet and Sour Cabbage Soup

Makes about 10-11 cups, about 6-8 servings

2 Tbs. Oil
1 small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
1 celery stalk, chopped
1/2 large cabbage (my cabbage weighed about 3 lbs so I used about 1 and a half pounds), chopped
1/2 large zucchini (or 1 small), into 1/2" chunks
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes
1/4 tsp Italian seasoning, crumbled
Remaining chopped tomatoes and juice from Hunger Challenge Cassoulet recipe (see post here) OR one 14-16 ounce can of chopped tomatoes with juice
32 ounce vegetable or other stock
1/4 cup apple cider vinegar
1 Tbs. Sugar

Put oil in large soup pot. Heat over medium high heat. Saute onions and garlic until light brown.  Add carrots saute for a few minutes, add celery and cabbage, saute until cabbage is wilted. Add zucchini and saute a few more minutes. Add salt, pepper, red pepper flakes and Italian seasoning. Mix well and saute a few minutes. Add tomatoes, their juice and the stock. Bring soup to a simmer, lower heat and cover. Simmer until all the vegetables are tender. Taste and correct seasoning. Add vinegar and sugar.  Simmer a few minutes for flavors to meld.  Taste again.  Add more sugar or vinegar to make sure you have the sweet and sour balance as you would like it.

Ajiaco bogotano (colombian potato and chicken soup)

Recipe By :Sophie Grigson from Good Food Live

Serving Size : 0 Preparation Time :0:00
Categories : Chicken Sophie Grigson
Soup TP

1 onion -- finely chopped
2 tbsp sunflower oil
1 garlic clove -- crushed
1/2 tbsp dried thyme
4 boneless chicken breasts -- or 8 boneless chicken thighs
1 litre Milk
1 litre water
450 g red-skinned potatoes (such as Desirée) -- diced
450 g white potatoes (such as King Edwards or Cara) -- diced
500 g small new potatoes -- scrubbed and thickly sliced
4 sweetcorn ears -- husks and silky threads removed, cut into 5cm lengths
2 tbsp roughly chopped coriander
2 tbsp chopped parsley
salt and fresh ground black pepper

For the egg salad:
1 egg -- hard-boiled and finely chopped
1 tbsp chopped parsley
1 tbsp chopped coriander
2 tbsp double cream or soured cream
salt and fresh ground black pepper

For the hot pepper sauce:
1 tbsp chopped coriander
1 tbsp chopped parsley
1 spring onion -- chopped
1 fresh red or green chilli -- deseeded and finely chopped
2 tbsp white wine vinegar
1 tbsp Olive oil

To serve:
5 tbsp capers
250 ml Soured cream -- or crème fraîche
2 ripe avocados

1. Fry the onion gently in the oil in a large saucepan until tender, without browning.  Add the garlic and thyme and fry gently for about 1 more minute.

2. Raise the heat and add the chicken pieces. Fry until lightly browned.

3. Add the milk, water, all three types of potato, and salt and pepper. Bring to the boil, and then reduce the heat and simmer, covered, for about 40 minutes.

4. Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.

5. Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.

6. Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.

7. Add the herbs and shredded chicken, and cook for a final minute or two. Taste and adjust seasoning.

8. While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.

9. To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.

10. Put the capers and cream in separate bowls. Just before serving, peel and slice the avocado and arrange on a plate. Put all of these in the centre of the table.

11. Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.

"From Sophie Grigson, a hearty South American meal-in-a-bowl with delicious accompaniments: hot sauce, egg salad and avocado"

Carrot Soup with Blue Cheese

A different take on a beautiful carrot soup.  You will live this clean and simple soup.


1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste


In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes.   Add cream.  Transfer to blender a nd puree.  Transfer back to pot ad add salt and pepper to taste. Ladle into bowls and top with blue cheese

Servings: 6
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy


Ingredients (note: these are all approximate, and this makes a very large quantity of soup - but I freeze what remains when we get tired of eating it in ziploc bags, and it saves me time the next time I feel like making it)
2 turkey legs
2-3 medium onions, chopped
Originally this was made with pork (neck) bones, but I have found that turkey tastes very similar in stock, and there is less fat to skim Boil this for several hours. Either proceed with recipe, or cool down refrig. until you feel like proceeding

1 bag of sour kraut which has been rinsed several times to remove some salt (this is about 1 lb)
1 chopped cabbage
3 shredded carrots
1 small can of tomato paste
1 can of "white beans" (great northern beans are what I use)
salt and pepper to taste


Add the sour kraut to the stock, after removing meat/bones.  Cook this covered for about 45 minutes.  Next  add the shredded carrots.  Cook for about 10 minutes. Then add the chopped cabbage, cooking for about 15 minutes, or until the fresh cabbage is tender. Then add the tomato paste, mixing until it's dissolved. Now bring it back to boiling, and cook for a couple of minutes. Next dump the beans in (you don't have to drain them). Heat til boiling, then cover it and let it sit (if you're not too hungry) for about an hour so the flavors can mix. If there is not enough liquid, you can add water or tomato juice.  O course, add salt and pepper to taste.  This soup is a hearty winter one that goes well with black bread and butter!

Monday, May 27, 2013

Broccoli N'Chcken Noodle Soup

If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time.  If you have leftover, you will want to thin the soup with a little chicken broth or milk to the desired consistency.

Yield: 10 servings (serving size: 1 cup)


Cooking spray
2 cups chopped onion
1 cup pre-sliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light cheese
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt


Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; saute 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally.

Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly.

Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

Excellent Broccoli Cheese Soup

Submitted By: NATHAN TRUAX

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 18

"This is by far the best broccoli cheese soup I have been able to come up with.   It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli."


3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt 1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese


1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper.  Bring to a boil, reduce heat to low, and simmer about 10 minutes.

2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.

3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Creamy Artichoke Hazelnut Soup

Categories: Soups, Kooknet

Yield: 6 Servings

1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes, Drained and finely chopped
1/2 c Hazelnuts, roasted, skinned And ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped

Saute shallot in oil over medium-low heat until ver soft. Stir in stock, chopped srtichoke hearts and hazelnuts.  Bring to a boil, reduce heat, and simmer 15 to 20 minutes. Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill.

Return soup to pot. Stir in cream and cook until thickened. Just before serving, stir in sherry and chopped parsley.

Per Serving: Calories: 215, Protein: 7g, Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.
Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at

Super Tuscan White Bean Soup

4 slices bacon, finely chopped

1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, quartered crosswise
2 cloves garlic, lightly crushed
3 cans (19 oz each) Progresso® cannellini beans, drained
1 dried bay leaf
1/2 cup white wine (I used cooking wine)
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup lightly packed fresh basil leaves, sliced
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper

1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.

2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.

3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.

4. Ladle soup into individual soup bowls. Top each with basil mixture.

The Edward Harris House Inn Black Bean Soup

1 pound package black beans, black turtle beans or frijoles negros

1 1/2 green bell pepper
4 large cloves garlic, finely minced
1 large onion, finely chopped
2 tablespoons oil or rendered pork fat
1/4 cup Spanish cooking wine or dry white wine
1 tablespoon vinegar
1 tablespoon sugar
1 bay leaf, crumbled
2 teaspoons oregano
1 tablespoon salt
1/2 tablespoon black pepper

Soak beans in 8 cups of cold water with a half green bell pepper for at least 2 hours until beans have swollen. Boil beans and the pepper half in same water for 1 to 1 1/2 hours, until beans can be easily mashed with a fork. Discard pepper half.

To make sofrito: Saute garlic, onion and remaining green pepper, finely chopped, in hot oil or pork fat until onion has turned soft and yellow. Add 1 cup of boiled beans to sofrito.  Mash together with sofrito and then pour completed sofrito back into the rest of the beans, mixing well. Add remaining ingredients to beans, mix and bring to a boil. Reduce heat as low as possible and cook, covered, for 1 1/2 to 2 hours, until beans have a mushy texture. Remove cover and boil away any water that remains. There should be no broth. Makes 6 to 8 servings.

Sunday, May 26, 2013

Peppered Beef Soup

Prep: 20 min.; Cook: 8 hr., 8 min.
Freeae leftovers in an airtight container up to three months.  Add a bit of canned broth when reheating to reach desired consistency.

Yield Makes 12 cups


1 (4-lb.) sirloin tip beef roast
1/2 cup all-purpose flour
2 tablespoons canola oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large baking potatoes, peeled and diced
1 (16-oz.) package baby carrots
2 (12-oz.) bottles lager beer*
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley flakes
1 tablespoon beef bouillon granules
1 1/2 to 3 tsp. freshly ground pepper
4 bay leaves
Salt to taste
Toasted Bread Bowls, optional

1. Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.

2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.

3. Place roast in a 6-qt. slow cooker.  Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots.  Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker.  Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.

4. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.

*3 cups low-sodium beef broth may be substituted.

Lisa Hurst, Blacksburg, Virginia, Southern Living, SEPTEMBER 2008

Sweet Corn Soup with Crab

Tom Neolke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.

Yield Makes 10 1/2 cups


1/3 cup diced salt pork
2 tablespoons butter or margarine
1/4 cup white cornmeal
2 celery ribs, diced
1 medium onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
3 cups fresh sweet corn kernels (about 6 ears)
4 3/4 cups chicken broth
2 corncobs
1 pound fresh lump crabmeat, drained
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Garnish: fresh cilantro sprigs

Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute.  Add celery and next 4 ingredients; saute 2 minutes.

Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.

Prep: 25 min., Cook: 45 min.

Southern Living, JULY 2002

Cheeseburger Paradise Soup Recipe

This is an excellent tasting soup.  Easy to make and is nice and creamy.
Recipe By : Nadina Ladimarco Burton, Ohio
Serving Size : 14 Preparation Time:
Categories : Soups

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 cloves garlic, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon

In a soup kettle, combine the first nine ingredients; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in cheese until melted.  Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Recipe Author: Nadina Ladimarco Burton, Ohio
Recipe Source: Best of Taste of Home Vol.. 2


Okay, since I just made a batch after a 2-year absence of the stuff, here's the recipe I use:


2/3 lb Napa Cabbage - sliced 1/4 inch thick
1/2 lb Daikon radish - peeled, sliced 1/4 inch thick
1 medium cucumber - peeled, sliced 1/4 inch thick
1 medium turnip - peeled, sliced 1/4 inch thick
1/2 cup salt
1 tblsp salt
3 spring onions, sliced
3 cloves garlic, minced
4 tsp fresh ginger, minced
1 tblsp dried chili flakes
2 tsp soy sauce/tamari
1 cup water


Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours.  Drain and Rinse vegetables in a colander.  Julienne each vegetable into a uniform shape. Return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightlty or cap.  Refrigerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator.


Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them.

Portuguese Sopas (Soup) (Crockpot)

A friend that grew up in Portuguese community gave this to me.  This is a thick and very filling soup.  Make in a crock pot (.5 or 7 quart size) or on the stove (I like the crock pot best as it doesn't stick to the bottom of the pan).  Can be frozen for later.


3 1/2 lb. Roast or ribs with bone-in
1/2 bottle ketchup
1 can tomato paste
4-5 cloves garlic, chopped (can use bottled from store)
1 lg. Onion, chopped
1 red pepper
1-2 bay leaves
4 ribs celery, chopped
1 tsp. Each: sage, cinnamon, Allspice, cloves, cumin powder
Salt and pepper to taste
1 sm. Head of cabbage
1-2 fresh mint springs (optional)


Brown meat on all sides in a deep skillet. Remove to crock pot and cover with water. Then add all of the other ingredients except for the cabbage. Cook on LOW for 7-8 hours (or on HIGH for 4-5 hours) or until meat almost falls off the bone. Then add the cabbage (optional), and cook until cabbage is done. Place 1-2 sprigs of mint in bottom of a large bowl and pour sopas over it. Serve with sourdough bread and salad.

Saturday, May 25, 2013

Mexican Ham and Bean Soup

A perfectly sweet partner for this filling soup is our molasses bread.

Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese, and 1 tablespoon cilantro)

1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.
Nutritional Information
Calories:303 (12% from fat)
Fat:4.2g (sat 1.8g,mono 1.3g,poly 0.5g)


Active Time: 30 Minutes

Total Time: 18 Hours 10 Minutes Serves 8

Ribollita is proof that some soups are better the next day, for it means "reboiled". I always cook my own beans for this soup because they taste so much better than canned, plus they produce a flavorful broth. Also, be sure to use black kale if you can find it. Since this soup is Tuscan, why not serve it with a Tuscan red wine, such as Chianti, Montepulciano or Morellino di Scansano. It will be quite thick, more of a potage than a soup.


2 cups dried cannellini beans (see Bean Know How)
2 teaspoons salt
1/4 cup plus 5 tablespoons olive oil
2 leeks (white parts only), chopped
1 large onion, finely chopped
2 celery stalks with leaves, chopped
2 large carrots, peeled, chopped
2 bunches kale, stemmed, leaves coarsely chopped
5 cups shredded Savoy cabbage
1/2 cup chopped fresh parsley
2 large garlic cloves, minced

One 14 1/2-ounce can diced tomatoes with juices
2 small russet potatoes, peeled, chopped
8 large pieces ciabatta or other country-style bread
1 large garlic clove, halved
Freshly grated Parmigiano-Reggiano cheese



Soak beains in a large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain.

Place 2 quarts water, beans and salt in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover partially and simmer until beans are tender, stirring occasionally, about 45 minutes.

Heat 1/4 cup oil in a heavy large wide soup pot or Dutch oven over medium-low heat. Add leeks, onion, celery and carrots.  Saute until onion is soft but not brown, about 12 minutes.  Add kale, cabbage, parsley and minced garlic. Cover and cook over low heat until cabbage and kale are wilted, stirring occasionally, about 30 minutes. Add beans with their broth, tomatoes with juices and potatoes. Bring to boil over high heat. Reduce heat and simmer gently until potatoes are tender, about 25 minutes. Cool soup. Cover and refrigerate overnight.
Bring soup to boil over medium-high heat, stirring occasionally. Season soup to taste with salt and pepper.
Preheat broiler. Broil bread until golden brown, about 2 minutes per side. Rub cut side of garlic clove over bread.  Brush with 3 tablespoons oil.

Ladle soup into 8 bowls. Drizzle remaining oil equally over each. Place toasts atop soup. Serve soup, passing cheese separately.

Apple-Cabbage Ravioli with Bacon & Thyme Broth 

Homemade ravioli is a great family project - set up an assembly line with one person rolling and measuring, another filling th ravioli, and another (kids preferred) trimming with a speedy pastry wheel.  once made, ravioli can be frozen until minutes before serving.
NOTE: To make this recipe more quickly, substitute wonton wrappers for ravioli dough and proceed from step 2.


Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil

Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water
Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.
To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.
To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square.  Brush square with eggwhite and cut square into thirds, creating nine 3-inch squares  Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet.  Repeat rolling, cutting and filling with remaining dough.  Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.
Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks.  In large pot, bring 3 quarts water to boiling; add ravioli and cook 5 to 7 minutes or until tender.  Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.

Spicy Chili Verde

With this easy slow cooker recipe, you can come home to a hot chili verde meal after a long day.  Both delicious and deliciously simple, this easy pork chili verde is a great option for busy evenings when you don't have time to cook.  Easy cooker recipes like this one make eating at home fun and easy!


2 pounds pork chops or pork shoulder steaks, chopped (reserve bone)
2 fresh tomatoes, chopped (or 1 can diced tomatoes)
1/2 medium onions, sliced
2 garlic cloves, minced
1 tablespoon cumin
6 jalapeno peppers, chopped
6 tomatillos, chopped
salt, to taste
pepper, to taste
1/4 teaspoon lemon juice


Chop pork and place it in slow cooker with bone.
Add all remaining ingredients, making sure to chop all very finely using Zylis food chopper or similar.
Add a bit of extra water so it doesn't cook down too much during the day.
Cover, turn on high heat until steam forms on lid, then lower heat and cook all day. Remove bone before serving.
Serve with tortillas, rice, and beans.

Non-Slow Cooker Method
Cook pork with bone until done.
Boil peppers until tender.
Place peppers with all remaining ingredients into blender and blend until smooth.
Add to pork and bring to boil.
Lower heat and simmer for 15 minutes.
Serve with tortillas, rice, and beans.

Ukrainian Cabbage Soup

You thicken the soup before freezing or after defrosting by making a butter-flour roux consisting of 4 tablespoons butter or margarine and 4 tablespoons all-purpose flour.

5-6 pounds pork neck bones
2 whole bay leaves
2 teaspoons ground black pepper
water to cover neck bones
1 large head cabbage, cored and shredded
2 x 28 ounce cans sauerkraut
2 large onions, finely chopped
4 tablespoons whole caraway seeds

Put neck bones in a large stockpot.  Add bay leaves and pepper and cover with water. Start on high heat to boil, reduce heat and cook 1 hour. Add shredded cabbage, sauerkraut (including juice) and chopped onions. Continue to cook about 45 minutes, meat will start falling off bones. Add caraway seeds. Remove and discard bay leaves. Remove bones with slotted spoon. After cooling bones, remove meat and discard bones. Add meat back to soup. Freeze. If canning, ladle sooup into sterilized wide-mouth quart jars, leaving 1" headspace.  Wipe rims.  Cape and seal.  Process in a pressure canned at 10 pounds pressure for 1 hour and 5 minutes.

Friday, May 24, 2013

Cauliflower Soup with Golden Caviar

Spring 2006 By: Lucy Waverman

from LCBO Food and Drink

Top this delicious creamy soup with either salmon caviar or flying fish roe (the cavair used n sushi).

2 tbsp (25 mL) butter
3 cups (750 mL) thinly sliced leeks, white part only
6 cups (1.5 L) chicken stock
6 cups (1.5 L) medium-sized cauliflower florets (1 to 2-inch/2.5 to 5-cm pieces)
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
2 tsp (10 mL) lemon juice, or to taste
¼ cup (50 mL) salmon caviar
2 tbsp (25 mL) chopped chives

1. Heat butter in a pot over medium heat. Add leeks and sauté until limp, about 3 minutes. Add chicken stock, bring to boil and simmer for 5 minutes. Add cauliflower and simmer for 10 to 12 minutes longer or until the florets are soft.

2. Purée soup in a blender or food processor until very smooth. Add cream and season with salt and pepper. Add lemon juice.

3. Top each serving with a dollop of caviar and sprinkle with chives.

Serves 6

North Woods Bean Soup

Adding turkey kielbasa lends this soup a rich slow-simmered flavor even though it takes less than 30 minutes to make.  Puree a portion of the recipe for a velvety consistency, and stir in fresh spinach after the soup is removed from the heat so it retains its bright color.
Yield: 5 servings (serving size: about 1 1/2 cups)

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves


Heat a large saucepan coated with cooking spray over medium-high heat.  Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to mediyum; cook 5 minutes.  Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Nutritional Information

Calories:227 (15% from fat)
Fat:3.9g (sat 1.2g,mono 1.3g,poly 1.2g)

Carrot Ginger Soup

Recipe courtesy Emeril Lagasse

Show: Emeril Live
Episode: Mom's Day Off
4 servings

* 2 tablespoons butter
* 1 tablespoon olive oil
* 1 cup diced onions
* 1/2 cup diced celery
* 1/4 cup minced ginger
* 1 tablespoon minced garlic
* 1/2 pound carrots, peeled and roughly chopped
* 4 to 6 cups chicken stock
* 1 teaspoon salt
* 1/2 teaspoon freshly ground white pepper
* 1 bay leaf
* 1/2 cup heavy cream
* 1/4 cup sour cream
* Chopped chives, for garnish

Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot.  Sweat the vegetables unil the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.

Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the heavy cream to the pot.

To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.

Green & Yellow String Bean Soup With Dill

Easy, healthy and packed with flavor, this soup comes from Elora-based culinary artivist/gastronomer Anita Strewart. She says it was created by Nettie Stanoyev, a Yugoslavian widow living in Saskatchewan who became a step-grandmother to Stewart’s friend Candice Stanoyev.

2 tbsp canola oil
1 onion, finely diced
1 clove garlic, minced or pressed
1 lb (450 g) green and yellow string beans, trimmed, cut into 1-inch (2-1/2-cm) pieces (4 cups)
1/2 cup chopped fresh, stemmed dill
28 oz (796 mL) can diced tomatoes
3 cups tomato juice
1 tbsp granulated sugar
1-1/2 tsp salt
1 tsp each: freshly ground pepper, crushed dried basil
Sour cream or plain yogurt
Fresh chopped basil
Heat oil in stock pot over medium to medium low. Add onions. Cook, stirring, 5 minutes or until softened and transparent. Add garlic. Cook, stirring, 2 minutes. Add beans. Cook, stirring, 1 minute. Add dill, diced tomatoes with juices, tomato juice, sugar, salt, pepper and basil. Raise heat to high; bring to boil. Reduce heat to low. Simmer 30 minutes to allow flavours to blend.  Soup can be served hot, at room temperature or chilled. Serve garnished with dollop of sour cream or yogurt and sprinkled with basil.
Makes about 9 cups.

Lamb, Eggplant and Green Bean Soup


1 lb.       lamb shank or shoulder chops, cut into 2" pieces, bone included
8 cups   water
1 tbsp.   corn oil
3 medium     (1-1/2 cup) onions, chopped fine
2            (1 lb) eggplants, cut into 1" pcs
1/2 lb.   green beans, cut in 12" pcs
2            medium sweet red pepper, cored, seeded, cut in 1" pieces
1 cup     fresh tomatoes, peeled, chopped or equal amount canned
1/4 cup       fresh coriander, chopped
3 cloves      garlic, put through a press
1 tsp.     salt, or to taste


       Put lamb and water in pan, bring to a boil, cook for 3 minutes, and remove fram heat.  Reduce heat to low and cook, covered, for about 30 minutes or until lamb is tender but firm.  Remove lamb pieces with slotted spoon and strain soup.  Heat oil in skillet, brown lamb over moderate heat for 3 minutes.  Set aside.  Bring lamb broth to a boil over moderate heat.  Add onions, eggplant, green beans, red peppers and tomatoes; cook, covered, 15 minutes.  Add lamb, coriander, garlic, and salt and cook for 10 minutes more.  Serve hot

Thursday, May 23, 2013

Cabbage and Chestnut Soup

Winter 2007 By: Jennifer McLagan

Peeled and cooked chestnuts are now available vaccuum-packed, which makes this simple soup quick to prepare.

2 tbsp (25 mL) unsalted butter
1 onion, peeled and diced
1 garlic clove, finely chopped
1 tsp (5 mL) fennel seeds
4 cups (1 L) shredded cabbage
6 cups (1.5 L) chicken stock
1 orange
20 cooked chestnuts
Kosher salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley

1. Melt the butter in a large saucepan over medium heat.  Add the onion and cook gently until it softens.  Add the garlic and fennel seeds and cook for another minute. Stir in the cabbage and cook, stirring until the cabbage wilts.

2. Pour in the stock and bring to a boil. Using a vegetable peeler, remove a long strip of peel from the orange, set 3 chestnuts aside and dice the remaining. When the stock boils reduce the heat so the soup simmers.  Add the piece of peel and diced chestnuts, season with salt and pepper and simmer for 10 minutes or until the cabbage is cooked. Grate the remaining peel from the orange and mix with the parsley.

3. Remove the strip of orange peel, check the seasoning, then ladle the soup into warm bowls.  Top with parsley mixture from the orange and a chestnut half.

Serves 4 to 6

White Bean-Rajas Soup

This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors.  The soup gets its name from the cooked peppers that are called rajas in Spanish.
Yield: 5 servings
Cooking spray
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
2 1/2 tablespoons reduced-fat sour cream

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Nutritional Information
Calories:373 (22% from fat)
Fat:9.2g (sat 5.1g,mono 2g,poly 0.7g)

Cheesy Cauliflower Soup

Prep Time: 15 Minutes

Servings: 4 - Difficulty Level: 2


1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce


Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling.  Add cauliflowerets; return to boiling.  Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.

Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.

Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.

Ginger's Cabbage Beef Soup

from Sharon Fry

1 1/2 pound ground chuck or ground turkey
1 (1.4 oz. pkg.) chili seasoning mix
2 (16 oz.) cans crushed tomatoes
1/2 head cabbage, chopped
1 medium green pepper, chopped
2 onions, chopped3 ribs celery, chopped
2 (14 oz) cans kidney beans, drained and rinsed
2 cups tomato juice
2 cups water
Salt and pepper, to taste

1. In large kettle, brown meat, pepper, onions, and celery together until meat is cooked and veggies are tender. If meat was fat, drain the fat.

2. Add chili seasoning mix and stir well.

3. Add canned tomatoes, kidney beans, tomato juice, cabbage, water, salt, and pepper. Cover, and simmer for about an hour, or until cabbage is very tender.



2 heads of Chinese (or white) cabbage
1 cup of salt
1 lbs daikon (long white Oriental radish)
6 green (spring) onions
4 cloves garlic
1 inches fresh gingerroot
1 stalk of celery
1 hard, semi-ripe pear
4 tblsp ground red pepper (cayenne)
1 tblsp granulated sugar

1. Remove (do not discard) the outer leaves from the cabbage.  Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.

2. Peel the daikon and cut into long thin strips. Cut the onions into 1." strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.

3. Peel and mince garlic and gingerroot.  Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture.

4. The cabbage will have produced a brine after sitting.  Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down.

5. Place the outer leaves in a layer on top of the cabbage and cover the crock.  Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass jars and used as needed.

This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy.

Wednesday, May 22, 2013

Barley Vegetable Soup

Prep Time 25 min. Cooking Time 8 - 10 hr. (low) OR  4 - 5 hr. (high)


1 cup chopped onion (1 large)
1/2 cup bias-sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cups sliced fresh mushrooms
1 15-oz. can red beans, rinsed and drained
1 14.5-oz. can stewed tomatoes
1 10-oz. pkg. frozen whole kernel corn
1/2 cup regular barley (not quick-cooking)
2 tsp. dried Italian seasoning, crushed
1/4 tsp. ground black pepper
3 cloves garlic, minced
5 cups vegetable or chicken broth


1. In a 3-1/2- to 5-quart slow cooker, place onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings.

Nutrition Facts

Calories 228, Total Fat (g) 2, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 1212, Carbohydrate (g) 47, Total Sugar (g) 10, Fiber (g) 8, Protein (g) 9, Vitamin C (DV%) 14, Calcium (DV%) 6, Iron (DV%)