I love soup. Preferably pureed soups, but any type will do. I am often at a loss when it comes to the vegetable portion of the meal – one can only eat green beans or asparagus so many times… So I’ve taken to using a soup as a substitute. Why not?!
I have a whole recipe book for my soups. Nothing goes in the book without being tested and loved first. I’ve decided to rate my soups here, so under the title there is a rating from 1-5 ladles. Anything 3 and under doesn’t make the book. Sometimes I will try it again if I think it has potential.
I’m going to use this page to post some of my favourites and the occasional seasonal soup.
Yellow Pepper & Almond
1 1/2 cup blanched almonds, slivered
2 tbsp olive oil
1 cup onions, coarsely chopped
1 cup carrots, peeled & finely sliced
2 tbsp garlic, coarsely chopped
1/2 tsp smoked Spanish paprika (sweet, not hot)
5 cups yellow peppers, coarsely chopped (about 3 large peppers)
6 cups stock (chicken or veggie)
Toast almonds in a large pot over medium heat until light golden and fragrant, about 3 mins. Stir constantly. Do not burn. Remove from pot and set aside.
Add oil to pot, sauté onions and carrots for 5 minutes.
Add garlic & peppers…
Sauté for 10 minutes.
Bring to a boil, cover, lower heat and simmer for 45 minutes.
Let cool slightly and puree soup in batches in a blender.** To make a velvety soup, strain solids from liquid. Puree the solids and some liquid in blender to make it fully smooth. Continue process with remaining liquid. Return pureed soup to pot and gently warm through.
* I goofed and added the almonds too early, they should go in with the broth. ** From past experience, I’ve abandoned the blender in favour of my immersion blender. The almonds don’t quite disappear and they give the soup a nice texture. I had no idea what to expect from this soup but it was great. I love the flavour of yellow peppers. It’s a nice light soup and the toasted nut flavour works really well with the pepper.
1 large eggplant (or two small), about 1 1/2 lbs
6 cloves garlic
2 small onions
1 tbsp fresh thyme (1 tsp dried)
Cut the veggies in half and place on baking sheet.
(skin onions and garlic first)
Place baking sheet in oven and roast veggies until tender and brown in spots.
Remove from oven.
Scoop eggplant from skin in to large heavy pot; discard skin. Add remaining roasted veggies, and thyme, to same pot. Add 4 cups broth to the veggies and bring to a boil. Cover pot, reduce heat and simmer until onions are very tender – about 45 minutes.
Remove from heat and let cool for a bit before pureeing. If you have an immersion blender you can puree right in the pot (be careful!), but if not, use a blender or a food processor.
This soup is a must in the winter. It is the comfort food of soup!
6 medium potatoes (about 2 lbs) – peeled and cut in to 1/4″ slices
5 cups cold water
1 carrot – peeled and thinly sliced
1 leek – thinly sliced, white part only
1 stalk celery – cut in pieces
1 medium onion – cut in slices
2 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground thyme
1/4 tsp ground marjoram
1 bay leaf
1 beef bouillon cube
2 tbsp butter
3 tbsp flour
Place potatoes in large pot with the water. Cover and bring to a boil.
Reduce heat to medium and add celery…
onion and carrots…
and finally the spices – salt, pepper, thyme, marjoram and bay leaf. (I don’t like bay leaf, so I skip it)
Cover. Bring to boiling then reduce heat and simmer for about an hour – until the veggies are tender.
Using a slotted spoon, remove the carrot, leek, onion and bay leaf. (The recipe says to “discard”, but I save them for other things.)
Remove 1 cup of broth and add beef bouillon cube, stirring until dissolved.
Force the remaining potato mixture through a fine sieve into bowl. Return to pot.
Heat butter in small saucepan. Blend in flour. Heat until bubbly.
Add potato/beef broth gradually, stirring constantly.
Pour broth mixture into soup and blend well.
Bring to a boil, reduce heat, and simmer 5-10 minutes.
mmmmm! Potato soup!
(not your typical) Butternut Squash