The Weekly Soup: Cream of Mushroom November 23, 2009

After an annual trip to Costco, my fridge looked like it was going to explode at any second.  You had to precariously open the door, for fear of anything from oversized sauce jars to heads of broccoli falling on your unsuspecting foot.  Without even realizing what I’d done, a ginormous tray of sliced mushrooms kept pleading with me everytime I snuck in for a quick snack.  I do love a mushroom and I happened to be in the ball and realized I was overdue in my soup of the week, so I thought: let’s kill two birds with one stone (figuratively of course!!).  This resulted in a creamy, earthy soup that tasted even better as my warming lunch the next day.

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INGREDIENTS:

1 TBSP butter

1 medium onion, finely chopped

1 TBSP olive oil

2 dozen crmini mushrooms, chopped

2 cloves of garlic, minced

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 tsp sea or kosher salt (if your stock is super salty, use less)

1/3 cup 10% table cream

Pepper to taste

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DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the garlic and mushrooms, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour 3/4 of the contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in pepper to taste and re-heat slightly (you do not want to burn the soup, so keep a close eye).

7)      Serve hot with crackers or bread!

The Weekly Soup – Leek and Cauliflower November 2, 2009

It dawned on me this weekend that I make home-made soup at least twice a month, so I thought seeing as the weather is turning why not make this into a heart-warming weekly affair!  I do love a theme.  So, I officially welcome you to the very first edition of the Weekly Soup.  Nice and timely right at the beginning of November.  It’s brisk but lovely here in Canadaland where I live, and soup seems to make it all the better.

 

Seeing as leeks just happened to land in my lap (a wee gifty from the mom-in-law), I set out yesterday to make something soothing and oniony.  I intended on making potato leek soup, but with nary a spud in sight, I swapped in that other tasty white veg: cauliflower.  The result?  A gorgeous smooth and savory soup that is actually one of the best I’ve had in ages.  It holds up pretty well to a quick zap to re-heat and would even do well served cold in the summer as a vichyssoise. Versatile, easy and spectacularly tasty?  SOLD!

 

INGREDIENTS:

1 TBSP butter

½ small onion, finely chopped

1 TBSP olive oil

2 leeks, chopped and washed of all grit (TIP: soak the chopped leek in cold water, drain a repeat a few times to ensure all the dirt is gone)

½ large head of cauliflower, chopped

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 ½ tsp sea or kosher salt (if your stock is super salty, use less)

½ cup 10% table cream

1/3 cup extra old white cheddar, grated (you could use any old hard cheese, but this is my FAVE!)

Pepper to taste

 

DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the leek and cauliflower, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour all contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in grated cheese and re-heat slightly (you do not want to burn this soup, so be careful!).

7)      Serve warm with zesty crackers or crusty bread – even top with plain yogurt or sour cream and a sprinkling of freshly chopped chives!!  Mmmmmmmmmmmmm.

Crunchy Corn Soup October 15, 2009

Summer may be over (or what was a bad substitute for summer as it was here) but that doesn’t mean that we have to say ’see ya next year’ to lovely corn.  Corn is such a fall vegetable for me, more so than summer.  I do love driving back from up north in August and picking up a dozen fresh corn from a local farmer for next to nothing … but all the fall dishes with corn are where it’s at for me in the end.  Soups, breads, warm sauces … now you’re talking!  Give this super easy soup a try this fall – you will love the simplicity and savoriness of this velvety liquid gold.

Happy belated Canadian Thanksgiving!

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

Roasted Veg with Rice Soup July 22, 2009

As mentioned about a trillion times before, I LOVE making soup.  Love Love Love.  It’s so easy and so cheap, and uses up all the veggies in the fridge that otherwise might have had to head to the green bin.  That said, I hit the fridge last night and raided the crisper for anything less than fresh.  Enter sweet potatoes, some sprouting garlic, an assortment of mushrooms and some frozen veggie stock.  Three hours later, the house smelled delectable, only bad spots sat resting in the green bin and I was left with enough soup for dinner and lunches for two days.

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

SOUPS UP YO! Potato-Leek & Brocolli-Cheddar April 21, 2009

Some people enjoy a TV marathon, some enjoy a movie marathon.  I seem to gravitate towards cooking marathons, and last night was no different.  I was in a soup frenzy, and happily spent a few wee hours abusing my brand spanking new Le Cruset stock pot.  The result was not one, but 2 separate batches of delicious, soup, much to the delight of my hungry cousin and fiance.  Lucky duckys.

POTATO LEEK SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

2 leeks, white & light green parts washed and sliced into 1/4-inch slices

2 cups yellow onion, chopped

1/2 TSP sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled & cut into 1/2-inch cubes

4 cups veggie stock

1/2 cup white wine

2-3 tsp fresh rosemary leaves

pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the leeks, onion, and salt and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3. Add garlic and stir well – and cook for 1 min more.

4. Add potatoes, veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 20 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup with the fresh rosemary leaves until smooth and free of chunks.

6. Pour smooth soup back into pot (if in blender) and warm over low heat until heated through – serve hot with a sprinkling of fresh pepper and a grating of cheddar cheese on top for garnish.

BROCCOLI CHEDDAR SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

1 head of broccoli, washed and sliced into 1/4-inch slices (florets and stems included)

2 cups yellow onion, chopped

1/2 TSP sea salt

1 clove garlic, minced

4 cups veggie stock

1/2 cup white wine

2/3 cup milk

1/2 cup old cheddar, shredded

salt and pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the onion and salt, and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3.  Add broccoli and stir well – and cook for 5 min more (until the broccoli is vibrantly green(.

4.  Add veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 10 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup  until smooth and free of large chunks.

6. Pour smooth soup back into pot (if in blender), add in milk and grated cheese and warm over low heat until cheese is melted and soup is heated through.

7.  Serve hot with an additional grating of cheddar cheese on top for garnish!

Moroccan Tomato Soup February 19, 2009

I fould this tasty soup at a local soup kitchen a few years back, and fell head over heels in love.  I am a peanut butter junkie, and couldn’t believe my taste-buds that I could make a soup that had PB in it and tasted so amazingly decadent.  Trust me, this is your sure-fire way of instant happiness!  Guaranteed!  Easy, cheap and velvety smooth, this insanely delishious soup will warm your soul and keep your wallet and tummy very very happy.

Ingredients:
2 TBSP Olive Oil
2 medium onions, diced
1 head garlic, diced
4 cups veggie stock
1 can tomatoes
1 can tomato paste
1/2 – 1 cup all natural peanut butter
1 tsp Cumin Powder
1 tsp or 1 tbsp Hot pepper sauce
2 tbsp Cayenne Pepper
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Salt
1 tsp Pepper

Directions:
1) In a large sauce pan, heat oil and fry onion and garlic until golden brown.

2) Add veggie stock, canned tomatoes (including all the liquid) and tomato paste, bring to a boil and then reduce heat (simmering for about 10 minutes).

3) Puree mixture with hand blender, continue to simmer on LOW, and season soup with vinegar, sugar, cumin , cayenne pepper and pepper sauce.

4) Adjust salt and pepper to taste, stir in peanut butter and let soup simmer on LOW heat for an additional 15-20 minutes.

5) Serve and enjoy!

Notes – you can add chick peas and/or quino/rice, etc … to make it even heartier if you like. 

Tomato-Corn-Basil Soup September 25, 2008

This is a great soup for end of summer or the beginning of fall, when you can still get wonderful fresh corn and tomatoes.  Frozen and canned substitutes still work amazingly well, and will more than suffice if you’re in a pinch in mid winter.  Serve with slices of avocado and some crispy toasts, and you’ll be adding this meal to your regular rotation in no time.

Ingredients:
1 c finely chopped onion
2 tbps extra-virgin olive oil
3-4 cloves garlic, minced
4-5 large tomatoes, skinned and chopped finely, OR 28 ounces canned, crushed tomatoes
1 c purified water
3 cups fresh corn kernels (cut from the cob), OR 1 pound frozen sweet corn
Salt and pepper to taste
1 c finely chopped fresh basil (use fresh – avoid dry if you can)

Directions:
1) Sauté onions in the olive oil in a saucepan over medium-high heat until they begin to brown, then add garlic and sauté for a minute, stirring constantly.

2) Add tomatoes and cook, stirring occasionally, until they release their juice, then cover and continue cooking about 5 min.

3) Add water and corn and cook until the corn is soft (about 5 min), then season to taste with salt and pepper.

4) Stir in basil, combine well, remove from heat, and serve immediately.

Top with fresh a small slice of fresh avacado, a dollop of sour cream and a basil leaf to impress yourself and your guests!

Effortless Roast Garlic and Potato Soup August 20, 2008

If you’ve never roasted garlic before, you will become an addict after your very first try. It’s not a bad addiction, so embrace it. It’s so easy and the result is unreal. You can spread the roasted garlic like butter, and adding it to any recipe will enhance the flavour like you won’t believe. This recipe will surprise you at how simple and delicious it is … and ridiculously cheap to make. Stores brilliantly in the freezer for weeks.

INGREDIENTS:

2 full heads of garlic

2 Tbsp olive oil

2 onions, diced

2 pounds potatoes, peeled and diced

6 cups strong vegetable broth

salt and pepper to taste

chopped fresh chives, for garnish

DIRECTIONS:

1) Wash and dry garlic heads (do not peel), place in tinfoil and drizzle with olive oil. Close tinfoil tightly over heads, and bake in 350 oven for 25-30 minutes.

2) Heat remaining oil in a large pot and cook onions until soft, about 5-7 minutes.

3) Once garlic is cooled, squeeze roasted garlic cloves from their skins into pot and mash heads with back of a spoon.

4) Add potatoes and stir until coated with the oil, add broth and bring to a boil, and reduce heat and simmer (about 30 minutes until the potatoes are soft).

5) Puree soup with a hand blender, or in batches in a regular blender if need be, and add the chives as garnish and serve.

Gazpacho-so July 10, 2008

I have been meaning to post this simply incredible recipe for months now. I keep getting distracted by new ventures in the kitchen! This is based on a birthday menu my brother in law put together for me 2 years ago, and I’ve been making it steadily ever since. If you can’t be bothered with the roasting, this tastes just as good sans cooking!

INGREDIENTS:

1 pound cherry, grape, or small tomatoes
1 small red bell pepper
1/2 large cucumber, chunked
1 clove garlic
2 tbsp red wine vinegar
1 tbsp fresh parsley
1/2 tsp hot pepper sauce, to taste
1/4 tsp each salt and pepper
1/4 cup cold water
3-4 ice cubes

DIRECTIONS:

1] Preheat oven to 425F, spray an 8×8-inch baking dish lightly with olive oil and place the tomatoes in it in a single layer.

2] Spray a smaller dish, and place the whole pepper in it, and roast for 15 minutes.

3] Stir tomatoes, turn pepper, and roast for 10 more minutes (hint: when tomatoes are wrinkled and have leaked their juice, remove them from the oven to cool.

4] Turn the pepper and continue to roast until the skin has darkened on all sides, then remove it from the oven and seal it in a storage container until it is cool enough to handle.

5] Peel off pepper skin, discard the seeds and stem, and cut it in half.

6] Once tomatoes are cool, put in blender.

7] Add half of peeled pepper and half of the cucumber, cut into chunks, setting the remaining bell pepper and cucumber aside.

8] Add all of the remaining ingredients, except ice cubes, and puree until vegetables are finely chopped.

9] Refrigerate until chilled.

10] When ready to serve, finely chop the remaining bell pepper and cucumber and add it to gazpacho, along with a few ice cubes, and serve!

NOTE: this looks really sharp when served in stemless martini or parfait glasses (or any fancy glass for that matter). It is a great starter on a hot summer night. Garnishing with a fresh mint leaf or small slice of avacado make a nice touch too.

Popeye Lasagna July 10, 2008

I am all about easy and tasty kitchen endeavors and I love a good leftover – and this recipe has it all. Don’t be frightened at the prospect of making your own lasagna. Once you’ve done it a couple of times, you won’t even need a recipe! And the stuff freezes immaculately. Delicieux! Plus, this version is a low-fat treat. If you want something dairy-free, use silken tofu instead of cottage cheese, and swap in Soy Parm for the regular.

INGREDIENTS:

1/2 lb fresh mushrooms, sliced (or 1 small can of pre-sliced if you’re stuck)
1 tsp. chopped garlic

1 small onion, finely chopped
2 tbsp. oil
2 x 26-oz jars of tomato sauce (or your own homemade pasta sauce)
9 x lasagna noodles (regular, uncooked – I use the whole wheat variety)
1/2 cup freshly shredded Parmesan cheese
1/2 cup sliced black olives (optional)

FILLING:

10 oz frozen chopped spinach, thawed (or 1 pound of fresh, washed baby spinach)
1 pound tub cottage cheese
1 tsp. salt (optional)
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/8 tsp. cayenne pepper

DIRECTIONS:

1] Sauté mushrooms, onions and garlic over medium heat in oil until tender; remove from heat and add the spaghetti sauce to the pan and stir.

2] Place cottage cheese and thawed spinach in blender and process briefly, then add the remaining filling ingredients to processor and blend until smooth.

3] Preheat oven to 375F degrees.

4] Spread half of sauce in the bottom of a 9×12-inch pan, then place a layer of noodles over sauce (use about 3 dry noodles ensuring you leave a little space in between them).

5] Spread half of cheese/spinach mixture on noodles (easiest to drop by spoonfuls and then spread), cover with another layer of 3 noodles and then spread remaining cheese/spinach mixture over them.

6] Top with a final layer of noodles, and pour remaining sauce over this.

7] Cover dish tightly with foil or glass lid, and bake for about 30 min.

8] Remove foil or lid, and bake for another 30 min (watch you don’t burn or dry out the lasagna!).

9] Remove from oven and sprinkle with grated Parmesan and sliced black olives if you want. Put under broiler for a few min to melt the cheese. Be careful not to over do it!

NOTES:

The lasagna will cut better if you allow it to cool for 10-15 min before serving.

Seal tightly before freezing!

You can add in mozzarella if you’d like, to make this cheesier (just add to cheese/spinach mixture before cooking).

Garnish with a fresh sprig or parsley or basil.