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
Sometimes my avocados don't ripen in time for the recipe I bought them for and 3-4 days later they need to be used. That's when I break out this recipe. It's creamy goodness with just the barest hint of heat.
Posted in /Cooking/Soups on Saturday, July 15, 2017
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste