Elgin Street Diner Carrot and Ginger Soup
Serves 8 to 10
- 2 tablespoons (25 mL) butter
- 2 large onions, peeled and sliced thin
- 6 inches (15 cm) fresh gingerroot, peeled and sliced thin
- 1/4 cup (50 mL) white wine vinegar
- 2 pounds (900 g) carrots, peeled and chopped rough
- 2 large Yukon Gold potatoes, peeled and chopped rough
- 8 cups (2 L) chicken stock
- 1/2 cup (125 mL) heavy 35-per-cent cream
- Salt and pepper, to taste
- 1 teaspoon (5 mL) sugar
1. In a large pot over low heat, melt butter and sauté onions until golden. Add ginger, white wine vinegar and reduce liquid by half. Add carrots, potatoes, chicken stock; bring to boil, then reduce heat to simmer slowly until carrots and potatoes are soft, about 20 to 30 minutes.
2. Remove from heat and purée in small batches in blender. Return to pot, add cream, salt and pepper, sugar. If soup is too thick, add a little water.
West End Station Bistro Roast Butternut Squash Soup with Spiced Jamaican Rum
Serves 8
- 3 large butternut squash, peeled, seeds removed and sliced about 1-inch (2.5-cm) thick
- 6 tablespoons (100 mL) butter, divided
- 3/4 cup (175 mL) maple syrup
- 1 large cooking onion, diced
- 1/2 cup (125 mL) spiced Jamaican rum*
- 6 cups (1.5 L) duck or chicken stock
- 1 orange, juice and grated zest
- Pinch, cayenne pepper
- One 2-inch (5-cm) piece fresh gingerroot, peeled and chopped fine
- 3/4 cup (175 mL) heavy 35-per-cent cream
- Salt and white pepper, to taste
- Grated nutmeg, to garnish
- Heavy 35-per-cent cream, to garnish
* To make spiced rum, steep the rum 24 hours in a sealed jar with 1/2 cinnamon stick, 2 cloves and 1 pod of cardamom
1. Preheat oven to 400°F (200°C). Arrange sliced squash on flat baking sheet; dot with half the butter and drizzle with maple syrup. Roast until squash is tender and syrup has caramelized into dark brown patches, about 45 minutes. Remove from oven and set aside.
2. In a large stockpot, melt remaining butter and gently sauté diced onion on medium heat until translucent but not browned. Add spiced rum and simmer, using a wooden spoon to loosen any pieces of onion clinging to the pot. Add duck or chicken stock, orange juice and zest, cayenne pepper, ginger and roasted squash, including syrup stuck to the baking sheet.
3. Simmer on low 30 minutes, or until squash has dissolved, adding hot water if necessary to keep soup from becoming too thick. Purée with a hand blender or in batches using a food processor until smooth. Add 3/4 cup (175 mL) heavy cream; season to taste with salt, white pepper.
4. Serve hot, garnished with freshly grated nutmeg and a drizzle of heavy cream.
National Arts Centre Roasted Eggplant and Red Pepper Soup
Serves 6 to 8
- 1 dry ancho chile
- 2 medium red bell peppers
- 4 tablespoons (65 mL) olive oil, divided
- 1 large eggplant
- 1 large onion
- 1 large potato
- Juice of 1/2 lemon
- 1 tablespoon (15 mL) honey
- 4 cloves garlic, chopped fine
- 6 cups (1.5 L) chicken stock
- Salt, to taste
- Crème fraîche, to garnish*
- 1 small bunch fresh coriander leaves, chopped coarse
* For crème fraîche, combine 2 tablespoons (25 mL) sour cream with an equal amount of heavy cream; cover and leave at room temperature overnight or until set firm, like yogurt, then refrigerate.
1. Soak ancho chili in warm water about 1 hour, or until soft. Meanwhile, wash red peppers and pat dry.
2. Brush red peppers with 1 tablespoon (15 mL) olive oil and roast in pre-heated oven at 400°F (200°C) until browned on all sides, about 10 to 15 minutes. Remove from oven, place in a small bowl and cover tightly with plastic wrap to stand 15 minutes; remove, peel and discard seeds.
3. While peppers are roasting, peel eggplant, onion, potato and cut into small cubes. Set aside in separate bowls.
4. In a medium pot, sauté eggplant in 3 tablespoons (50 mL) of olive oil on high until browned and caramelized. Add lemon juice, honey and sauté 30 seconds longer. Add onion, garlic, ancho chile, red peppers, potato, chicken stock and bring to a rolling boil. Reduce heat to very low and gently simmer and cover 1 1/4 hours, stirring occasionally with a wooden spoon.
5. Transfer soup to blender and purée in small batches, then strain through a medium sieve to achieve silky smooth texture. Season with salt. Serve, garnished with 1 teaspoon (5 mL) crème fraîche and chopped coriander.
John's Quick Lunch Pea Soup
Makes 6 cups (1.5 L)
- 3/4 pound (340 g) dried whole yellow peas (not split peas)
- 1/4 pound (114 g) white navy beans
- 1 ham hock
- 8 cups (2 L) cold water
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 bay leaves
- Pinch each, salt and pepper
1. Pick over dried peas, beans and remove discoloured and imperfect ones. In a large mixing bowl, soak peas and beans overnight in cold water; drain and rinse.
2. Return soaked peas and beans to large pot. Add ham hock and
8 cups (2 L) cold water, and simmer on medium-low heat 1 hour to 11/2 hours. Add carrot, celery, onion, garlic, bay leaves and simmer
1 hour longer, or until all vegetables are tender.
3. Remove ham hock; discard bone and fat. Dice the meat and return to soup. Simmer to desired consistency (or add water if necessary) and season to taste with salt, pepper just before serving.
Flying Piggy's Spiced Butternut Squash Soup
Serves 6 to 8
- 1 tablespoon (15 mL) butter
- 2 medium onions, diced
- 1/4 cup (50 mL) white wine vinegar
- 8 cups (2 L) chicken stock
- 3 pounds (1.4 kg) butternut squash, peeled and cubed into 1-inch (2.5-cm) pieces
- 1 apple, peeled, cored and diced
- 1 1/2 tablespoons (22 mL) fresh gingerroot, peeled and grated
- 1/2 teaspoon (2 mL) turmeric
- 2 cups (500 mL) apple juice
- 1/2 cup (125 mL) brown sugar
- Pinch, cayenne pepper
- Pinch, grated nutmeg
- 1 tablespoon (15 mL) lemon juice
- Salt and pepper, to taste
1. In a large pot, melt butter and sauté onions until transparent but not browned. Add white wine vinegar and, using a wooden spoon, loosen any bits of onion clinging to the bottom of the pot. Add chicken stock, butternut squash and apple. Add remaining ingredients except salt and pepper, and simmer until squash is tender, about 20 minutes.
2. Using a hand-held blender, purée mixture. Add salt, pepper to taste.
Basic Chicken Stock
Makes about 8 cups (2 L)
- 4 to 51/2 pounds (1.8 to 2.5 kg) chicken parts (backs, necks, wings, legs or thighs) or 1 whole roasting chicken, well rinsed.
- 12 cups (3 L) cold water (or just enough to cover)
- 1 onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 celery stalk, chopped coarse
- Small bunch of parsley
- 8 sprigs fresh thyme or 1 teaspoon (5 mL) dried
- 1 bay leaf
- 1 teaspoon (5 mL) whole peppercorns
1. In a stockpot over medium heat, combine chicken, water and bring to a boil. Reduce heat and simmer gently, skimming often until impurities no longer appear on the surface, about 20 to 30 minutes.
2. Add all remaining ingredients and gently simmer, uncovered,
2 or 3 hours, adding hot water as needed to cover meat. Strain into a clean pot or heatproof plastic container. Quickly cool, uncovered, by placing the hot bowl of stock in a sink partially filled with cold water, then refrigerate. Remove solidified fat from surface and discard when ready to use. (Stock will keep 3 to 5 days in the refrigerator.)
Serves 8 to 10
- 2 tablespoons (25 mL) butter
- 2 large onions, peeled and sliced thin
- 6 inches (15 cm) fresh gingerroot, peeled and sliced thin
- 1/4 cup (50 mL) white wine vinegar
- 2 pounds (900 g) carrots, peeled and chopped rough
- 2 large Yukon Gold potatoes, peeled and chopped rough
- 8 cups (2 L) chicken stock
- 1/2 cup (125 mL) heavy 35-per-cent cream
- Salt and pepper, to taste
- 1 teaspoon (5 mL) sugar
1. In a large pot over low heat, melt butter and sauté onions until golden. Add ginger, white wine vinegar and reduce liquid by half. Add carrots, potatoes, chicken stock; bring to boil, then reduce heat to simmer slowly until carrots and potatoes are soft, about 20 to 30 minutes.
2. Remove from heat and purée in small batches in blender. Return to pot, add cream, salt and pepper, sugar. If soup is too thick, add a little water.
West End Station Bistro Roast Butternut Squash Soup with Spiced Jamaican Rum
Serves 8
- 3 large butternut squash, peeled, seeds removed and sliced about 1-inch (2.5-cm) thick
- 6 tablespoons (100 mL) butter, divided
- 3/4 cup (175 mL) maple syrup
- 1 large cooking onion, diced
- 1/2 cup (125 mL) spiced Jamaican rum*
- 6 cups (1.5 L) duck or chicken stock
- 1 orange, juice and grated zest
- Pinch, cayenne pepper
- One 2-inch (5-cm) piece fresh gingerroot, peeled and chopped fine
- 3/4 cup (175 mL) heavy 35-per-cent cream
- Salt and white pepper, to taste
- Grated nutmeg, to garnish
- Heavy 35-per-cent cream, to garnish
* To make spiced rum, steep the rum 24 hours in a sealed jar with 1/2 cinnamon stick, 2 cloves and 1 pod of cardamom
1. Preheat oven to 400°F (200°C). Arrange sliced squash on flat baking sheet; dot with half the butter and drizzle with maple syrup. Roast until squash is tender and syrup has caramelized into dark brown patches, about 45 minutes. Remove from oven and set aside.
2. In a large stockpot, melt remaining butter and gently sauté diced onion on medium heat until translucent but not browned. Add spiced rum and simmer, using a wooden spoon to loosen any pieces of onion clinging to the pot. Add duck or chicken stock, orange juice and zest, cayenne pepper, ginger and roasted squash, including syrup stuck to the baking sheet.
3. Simmer on low 30 minutes, or until squash has dissolved, adding hot water if necessary to keep soup from becoming too thick. Purée with a hand blender or in batches using a food processor until smooth. Add 3/4 cup (175 mL) heavy cream; season to taste with salt, white pepper.
4. Serve hot, garnished with freshly grated nutmeg and a drizzle of heavy cream.
National Arts Centre Roasted Eggplant and Red Pepper Soup
Serves 6 to 8
- 1 dry ancho chile
- 2 medium red bell peppers
- 4 tablespoons (65 mL) olive oil, divided
- 1 large eggplant
- 1 large onion
- 1 large potato
- Juice of 1/2 lemon
- 1 tablespoon (15 mL) honey
- 4 cloves garlic, chopped fine
- 6 cups (1.5 L) chicken stock
- Salt, to taste
- Crème fraîche, to garnish*
- 1 small bunch fresh coriander leaves, chopped coarse
* For crème fraîche, combine 2 tablespoons (25 mL) sour cream with an equal amount of heavy cream; cover and leave at room temperature overnight or until set firm, like yogurt, then refrigerate.
1. Soak ancho chili in warm water about 1 hour, or until soft. Meanwhile, wash red peppers and pat dry.
2. Brush red peppers with 1 tablespoon (15 mL) olive oil and roast in pre-heated oven at 400°F (200°C) until browned on all sides, about 10 to 15 minutes. Remove from oven, place in a small bowl and cover tightly with plastic wrap to stand 15 minutes; remove, peel and discard seeds.
3. While peppers are roasting, peel eggplant, onion, potato and cut into small cubes. Set aside in separate bowls.
4. In a medium pot, sauté eggplant in 3 tablespoons (50 mL) of olive oil on high until browned and caramelized. Add lemon juice, honey and sauté 30 seconds longer. Add onion, garlic, ancho chile, red peppers, potato, chicken stock and bring to a rolling boil. Reduce heat to very low and gently simmer and cover 1 1/4 hours, stirring occasionally with a wooden spoon.
5. Transfer soup to blender and purée in small batches, then strain through a medium sieve to achieve silky smooth texture. Season with salt. Serve, garnished with 1 teaspoon (5 mL) crème fraîche and chopped coriander.
John's Quick Lunch Pea Soup
Makes 6 cups (1.5 L)
- 3/4 pound (340 g) dried whole yellow peas (not split peas)
- 1/4 pound (114 g) white navy beans
- 1 ham hock
- 8 cups (2 L) cold water
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 bay leaves
- Pinch each, salt and pepper
1. Pick over dried peas, beans and remove discoloured and imperfect ones. In a large mixing bowl, soak peas and beans overnight in cold water; drain and rinse.
2. Return soaked peas and beans to large pot. Add ham hock and
8 cups (2 L) cold water, and simmer on medium-low heat 1 hour to 11/2 hours. Add carrot, celery, onion, garlic, bay leaves and simmer
1 hour longer, or until all vegetables are tender.
3. Remove ham hock; discard bone and fat. Dice the meat and return to soup. Simmer to desired consistency (or add water if necessary) and season to taste with salt, pepper just before serving.
Flying Piggy's Spiced Butternut Squash Soup
Serves 6 to 8
- 1 tablespoon (15 mL) butter
- 2 medium onions, diced
- 1/4 cup (50 mL) white wine vinegar
- 8 cups (2 L) chicken stock
- 3 pounds (1.4 kg) butternut squash, peeled and cubed into 1-inch (2.5-cm) pieces
- 1 apple, peeled, cored and diced
- 1 1/2 tablespoons (22 mL) fresh gingerroot, peeled and grated
- 1/2 teaspoon (2 mL) turmeric
- 2 cups (500 mL) apple juice
- 1/2 cup (125 mL) brown sugar
- Pinch, cayenne pepper
- Pinch, grated nutmeg
- 1 tablespoon (15 mL) lemon juice
- Salt and pepper, to taste
1. In a large pot, melt butter and sauté onions until transparent but not browned. Add white wine vinegar and, using a wooden spoon, loosen any bits of onion clinging to the bottom of the pot. Add chicken stock, butternut squash and apple. Add remaining ingredients except salt and pepper, and simmer until squash is tender, about 20 minutes.
2. Using a hand-held blender, purée mixture. Add salt, pepper to taste.
Basic Chicken Stock
Makes about 8 cups (2 L)
- 4 to 51/2 pounds (1.8 to 2.5 kg) chicken parts (backs, necks, wings, legs or thighs) or 1 whole roasting chicken, well rinsed.
- 12 cups (3 L) cold water (or just enough to cover)
- 1 onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 celery stalk, chopped coarse
- Small bunch of parsley
- 8 sprigs fresh thyme or 1 teaspoon (5 mL) dried
- 1 bay leaf
- 1 teaspoon (5 mL) whole peppercorns
1. In a stockpot over medium heat, combine chicken, water and bring to a boil. Reduce heat and simmer gently, skimming often until impurities no longer appear on the surface, about 20 to 30 minutes.
2. Add all remaining ingredients and gently simmer, uncovered,
2 or 3 hours, adding hot water as needed to cover meat. Strain into a clean pot or heatproof plastic container. Quickly cool, uncovered, by placing the hot bowl of stock in a sink partially filled with cold water, then refrigerate. Remove solidified fat from surface and discard when ready to use. (Stock will keep 3 to 5 days in the refrigerator.)
