Category Archives: soup

Sweet Corn Chowder with Chanterelle Mushrooms

The Farmer’s Market yielded some great finds today:  mini pumpkins for 50 cents,  a big bag of hazelnuts of $6, seed garlic to plant tomorrow,  and fresh ears of local corn for 50 cents each. The best find this week, … Continue reading

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Chanterelle Mushroom Soup

It’s fall! For some, that means it’s time to forage for chanterelles and lobster mushrooms in the local forests. Me? I just sit back and accept them as gifts. My friend Jane doesn’t like the chanterelles that her hubby finds, … Continue reading

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Laura’s Sweet Potato Soup with Curried Apples

While walking home from work today, I mentally planned tonight’s dinner, going over in my mind what was in the frig that should be eaten. Leftover Jambalaya? Naaaa–it would make good lunches. Quinoa patties from the freezer? Boring. I knew … Continue reading

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(The Best) Carrot-Ginger Soup

Comfort food (and healthy food) for a rainy fall day. Roasting the carrots first intensifies their flavour. Spoonfuls of this soup seem to always be followed by “Mmmmmm. . . .” Makes about 8 cups Ingredients 3 pounds fresh carrots, … Continue reading

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Spot Prawn Veloute with Fresh Asparagus and Chive Flowers

This veloute is just as its name suggests:  velvety smooth. It uses ingredients readily available and plentiful here in the late spring:  spot prawns, asparagus and chive flowers. One of the five classic sauces of French cuisine, it seems delicate … Continue reading

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Carrot-Ginger Soup . . . with Butternut Squash too

Inexpensive. Healthy. A rich source of Vitamins A and B, fiber, and anti-oxidants. A perfect soup for a fall day. Except it’s spring here now! I should be thinking about fresh asparagus, early peas, and other first-of-the-season vegetables but a … Continue reading

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Andrea’s Potato Cheese Soup

We had this flavourful soup at Andrea’s. If you use orange cheddar, the soup will be an appealing burnt orange colour. Don’t eliminate the smoked paprika! Serves 4. Ingredients: 2 tbsp. butter 1/3 cup celery, chopped 1/3 cup onion, chopped … Continue reading

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How Do I Make Roasted Caulifower Soup?

. . . and why should I roast the cauliflower first? Does it really make a difference? That’s what I asked myself. Did I really need to take the extra time to roast it first? It’s all going to be … Continue reading

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Creamy Tomato Soup with Basil

A new favourite. I have adapted this from the Tomato Cream recipe in the Rebar cookbook. This makes enough for 10-12 servings. 6 cups organic vegetable stock 2 tbsp. olive oil 1 yellow onion, diced 2 tsp. salt 6 garlic … Continue reading

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Butternut Squash Soup with Lemongrass

It’s too bad that we have to rely on words and photos to share a recipe because the smells emanating from this soup as it simmers are sublime. Lemongrass has such a subtle, almost polite aroma, but it adds a … Continue reading

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Creamy Leek and Potato Soup with Stilton Cheese

Comfort food for a fall or winter day. I love the contrast of the smooth creamy soup and the strong cheese. I’ve served this in a full bowl as a first course and in mini tasting bowls with short homemade … Continue reading

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Tomato Soup . . . with love

1 medium onion, halved and thinly sliced 2 garlic cloves, chopped 2 Tbsp. flour 2 Tbsp. tomato paste 2 1/2 cups organic vegetable or chicken broth 10 medium tomatoes, diced pinch of white sugar 10 fresh basil leaves freshly ground … Continue reading

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The Best West Coast Seafood Chowder

I’ve been experimenting with different variations of creamy seafood chowder, and now I think I’ve found our favourite. We are so fortunate to be able to have fresh-caught local seafood at our fingertips, if not caught by my husband or … Continue reading

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