Articles tagged “Soup Of The Week”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            

Soup of the Week: Parsley By Kelly Rossiter IN Food & Health Jul 16 2008 As usual, I was casting about looking for something interesting to make when I picked up Roast Chicken and Other Stories by English writer Simon Hopkinson. The cover boasts that it is "the most useful cookbook of all time" which is a bit of a lofty claim, but I am quite enjoying it. Originally I just read a few of the recipes and I've already shared the Cilantro and Coconut Soup with readers, but now I'm reading it like a novel and there are plenty of other recipes I'd like to try. + READ MORE

Soup of the Week: Strawberry By Kelly Rossiter IN Food & Health Jul 11 2008 Another heat wave has hit Toronto and with the temperature hovering around 30C, I ditched the plans I had for a hot soup and started searching for something I could make ahead and serve cold. I had some strawberries left over from my foray into jam making, and they were getting a little mushy. I certainly didn't want to waste my farmers' market berries, so I decided to make strawberry soup. I'm used to cold vegetables soups such as cucumber, avocado, and the classic Vichyssoise but this is an entirely different take on cold soups. + READ MORE

Soup of the Week: Tomato Soup By Kelly Rossiter IN Food & Health Jul 3 2008 by Kelly Rossiter My mother-in-law is visiting our cottage this week and I thought I would serve her lots of vegetarian meals in an effort to demystify the whole thing in her mind.She was happy to eat the soup for lunch, but what she was really waiting for was the steak for dinner.Tomato Soup 2 tbsp olive oil 1 medium... + READ MORE

Soup of the Week: Asparagus By Kelly Rossiter IN Food & Health Jun 6 2008 I was happy to find a straight forward recipe for asparagus soup, other than the chevre filled squash blossoms in tempura batter that you are supposed to whip up and put on top. The chef goes into great detail about how you build up a platform in the bottom of the soup bowl so that your squash blossom doesn't fall into the soup. There you go, scaffolding in the soup. You might well be wondering how I got the sour cream and chives to sit on top of the soup rather than sinking to the bottom in my photo. It's a secret, but be careful where you place your spoon. + READ MORE

Soup of the Week: Jerusalem Artichokes By Kelly Rossiter IN Food & Health Apr 28 2008 I made a visit this weekend to the Green Living Show in Toronto. One of the booths we hit was Chef Ezra Title's Chezvous He was serving Jerusalem artichoke soup and although it was only 9:30 in the morning, I had to have some. + READ MORE

Soup of the Week: Creamy Spinach Soup By Kelly Rossiter IN Food & Health Apr 24 2008 I've been casting around looking for spring ingredients to make into a soup, but I'm not having much joy there yet. I decided to make a soup with ingredients that some of you in the U.S. can get at your local farmer's market, even if I can't. + READ MORE

Soup of the Week: Make up Your Own Black Bean Soup By Kelly Rossiter IN Food & Health Apr 8 2008 I was casting about yesterday looking for something to make for lunch.Give it a try and don't be afraid to make it up as you go.Black Bean and Vegetable SoupServes 2 1 medium onion, chopped1 tbsp olive oil 1 tbsp ground cumin1/2 tbsp curry powder1 carrot, sliced1 celery stalk, sliced1 medium potato, peeled and cubed1... + READ MORE

Soup of the Week: Stir Up Some Egg and Lemon By Kelly Rossiter IN Food & Health Apr 4 2008 We eat a lot of rice in our family and I always make extra for stir fry lunches.Don't make this soup in advance, because the rice will continue to absorb the stock.Egg and Lemon SoupServes 4 3 cups chicken or vegetable stock1/2 cup cooked rice2 eggs, lightly beaten1/4 cup lemon juiceSalt to tasteSliced lemon for garnish + READ MORE

Soup of the Week: Sup on This White Bean and Escarole By Kelly Rossiter IN Food & Health Mar 21 2008 Hopefully, with the arrival of spring, I'll soon be making lighter soups, but for now it's still cold, so a filling bean soup is on the menu for today.White Bean and Escarole SoupServes 4 2 tbsp extra virgin olive oil1 onion, chopped2 celery stalks, chopped2 carrots, chopped4-5 garlic cloves1 sprig fresh rosemary1/4 tsp + READ MORE

Soup of the Week: Make the Most of Those Parsnips By Kelly Rossiter IN Food & Health Mar 12 2008 Here it is, the absolute depth of winter as far as cooking in Canada is concerned.Maple Parsnip SoupServes 8 3 tbsp butter1 lb parsnips, chopped2 medium onions, chopped2 cloves garlic, minced6 cups chicken or vegetable stock1/4 tsp ground nutmeg1/2 cup evaporated milk (I used light cream)1/3 cup maple syrup2 tbsp Dijon... + READ MORE

Soup of the Week: Stir Up a Roasted Celeriac Soup By Kelly Rossiter IN Food & Health Jan 24 2008 I just couldn't get that celeriac out of my head. This time, I got a larger one and it was a bit hollow in the middle.Roasted Celeriac SoupServes 6 to 8 4 cups peeled and cubed celeriac2 tbsp olive oil1 onion, chopped2 cloves garlic, chopped2 stalks celery, chopped1 leek, white and light part only, chopped1 potato,... + READ MORE