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Archive for the ‘soups’ Category

10 cups home made or organic chicken stock (preferably home made)
2 large acorn squash
2 medium yellow onions, chopped
2 tbs butter
1 jalapeno pepper
kosher salt/fresh ground pepper
Halve squash and discard seeds. Place squash, cut sides up, on a large baking sheet. Sprinkle with salt and pepper. Place in a 350F oven. Roast for about an hour, until tender. When there’s about 20 minutes left, add jalapeno. Saute onions in butter until tender.
Add stock into a large pot. Scoop squash flesh out of the skins, and seed and finely chop jalapeno. Add, along with onions, to stock and simmer for about half an hour to allow flavours to combine before pureeing with a hand blender and seasoning to taste with salt and pepper.
Serve with fresh bread or rolls, such as French Epis, the recipe for which will be posted at nicefatgurdie.wordpress.com
Notes: If you’d like to make your own chicken stock, it couldn’t be simpler. We never bother with adding veggies or herbs, or any other seasoning. Just take the bones and scraps of a roasted chicken (we often buy pre-roasted birds from the store), place them a large Crock Pot and allow to simmer slowly for several hours or overnight.

 

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1 quart Saskatoons
2 quarts water
2/3 cup sugar
4-5 tbs flour
1 cup sweet cream
Cook fruit and water until soft.
Add half of the sugar.
Add the other half of the sugar to the flour and mix with cream until smooth.
Add mixture to the pot and stir constantly until thickened.
You can serve this warm or cold.

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about 3 liters homemade or organic chicken stock
1 1/2 large yellow onions, chopped
1 large leek, white and light green parts only, sliced
4 large parsnips, chopped (discard tough core)
1 fennel bulb, trimmed, quartered and chopped
1/2 cup butter
3/4 cup flour
kosher salt/fresh ground pepper
Note: Keep chicken stock hot on the stove in a separate pot.
Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).
In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).
Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.
Pictured with a toasted, smoked gruyere “cracker” and apple garnish.

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Potato Leek Soup


recipe courtesy of Christa Breuggermann
500 grams potatoes, peeled (I used Yukon Gold)
250 grams pound leek, white and light green parts, only
1 stalk celery
1 medium carrot
1 liter chicken stock
100 ml cream or whole milk
100 g butter (half that works very well)
1 tsp dried lovage leaves (or celery seed)
1 tsp dried marjoram leaves
salt/pepper (at least 1 1/2 tsp kosher salt)
Dice potatoes into medium cubes. Roughly chop carrots, celery and leeks. Heat butter in a pan over medium heat. Add leeks and sauté until soft. In a large pot, add potatoes, sautéed leeks, celery, carrot and chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are very soft.
Remove from heat and puree using a hand blender. Return to heat and add seasonings, adjusting to your preference. Just before finishing, add cream or milk.

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Roasted Acorn Squash Soup

10 cups home made or organic chicken stock (preferably home made)
2 large acorn squash
2 medium yellow onions, chopped
2 tbs butter
1 jalapeno pepper
kosher salt/fresh ground pepper
Halve squash and discard seeds. Place squash, cut sides up, on a large baking sheet. Sprinkle with salt and pepper. Place in a 350F oven. Roast for about an hour, until tender. When there’s about 20 minutes left, add jalapeno. Saute onions in butter until tender.
Add stock into a large pot. Scoop squash flesh out of the skins, and seed and finely chop jalapeno. Add, along with onions, to stock and simmer for about half an hour to allow flavours to combine before pureeing with a hand blender and seasoning to taste with salt and pepper.

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Saskatoon Berry Moos

It’s Mennonite fruit soup. Because fruit is always better cooked in cream.

1 quart Saskatoons
2 quarts water
2/3 cup sugar
4-5 tbs flour
1 cup sweet cream
Cook fruit and water until soft.
Add half of the sugar.
Add the other half of the sugar to the flour and mix with cream until smooth.
Add mixture to the pot and stir constantly until thickened.
You can serve this warm or cold.

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