Posted in /Cooking/Soups on Saturday, April 28, 2018
This is a rich sweet way to eat your garden fresh tomatoes. When I make this with my students, the ones who don't think they like tomatoes instantly change their minds and slurp down their soup!
Posted in /Cooking/Soups on Sunday, March 11, 2018
Cauliflower has been expensive again this year, so when it went on sale I bought two! I needed to find something to new to do with at least one of the cauliflowers and I am always hungry for curry so this recipe tackled two jobs! I made some changes from the inspired recipe and from my first batch to bump up the flavour and highlight the curry.
Serves: 6
Posted in /Cooking/Soups on Sunday, February 04, 2018
It was a cold snowy weekend and I had a hankering for warm creamy soup. The soup might scare off some people thinking it will be too sweet, but its actually a great balance between sweet and savory. And I know the granola in soup seems weird but it was AMAZING, I actually added more to my bowl than just a garnish!
Posted in /Cooking/Soups on Saturday, July 15, 2017
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.
Posted in /Cooking/Soups on Saturday, July 15, 2017
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.