Search This Blog

Wednesday, October 13, 2010

Warming Soups for Winter for the Assiniboine Park Conservacy

Last night I had the pleasure of presenting 5 warming soups for winter at the Madison
Square MLCC for the Assiniboine Park Conservancy. MLCC Product Ambassador, Gary Dawyduk presented pairings for each dish and Assiniboine Park Conservancy Educator, Bonnie Tulloch, presented on the plants and herbs represented in each dish.

Winter will come and having soups will make it all the more enjoyable.

To Start:
Scarlett O’Hara cocktail
2 oz. Southern Comfort Liqueur (#105601, $21.99)
6 oz. Cranberry juice
dash of lime juice
mix ingredients into an ice-filled glass, add dash of lemon juice

First: Vietnamese Sour Soup
1) Sauvignon Blanc Wairau Valley 2008 – Wither Hills (#3620) $17.95
1a) Ossian Bitter Beer (500ml, #9602) $3.84

Second: Curried (Butternut) Squash Soup
2) Pinot Gris 2008 – Sandhill (#626002) $16.99
2a) Great Lakes Brewery Pumpkin Ale (650ml, #9656) $6.33

Third: Leek and Potato Soup
3) Pinot Grigio Alto Adige 2009 – Santa Margherita (#2125) $16.74

Fourth: Roasted Red Pepper Soup
4) Negra Modelo Lager (325ml, #5615) $1.83
4a) Earth, Zin & Fire Zinfandel 2008 (#5301) $18.51

Fifth: Yellow Split Pea Soup with Rosemary
5) Château Saint-Germain Bordeaux Superieur (#152587) $14.99

To Finish:
6) Agent Orange cocktail
1 ½ oz. Southern Comfort (#105601, $21.99)
1 ½ oz. Bailey’s Cream Liqueur (#5959, $18.39)
1 oz. Kahlua Coffee Liqueur (#389, $26.99)
Fill a tumbler with ice, add all ingredients; stir and serve

Vietnamese Sour Soup (makes 6 servings)

1 can pineapple rings, in juice, drained and cut
4 cups vegetable broth (from stock or low-salt bouillon)
3 tomatoes, canned with juice
4 tbs white vinegar
2-4 tbs hot sauce (Vietnamese Ot Toi e.g.)
2 tbs brown sugar
3 tbs Mirin
2 tbs Black Vinegar (for vegetarians, fish sauce for non-vegetarians)

Filling Options:
1 pkg tofu, cubed and fried or plain
2 cups bean sprouts
1-2 red bell peppers, sliced
1 lotus root, green shoots sliced
1 celery stalk, sliced on the bias
Water chestnuts

Garnish with 1 bunch fresh Thai Basil

Non-vegetarian filling options:
Shrimp, scallops, grilled chicken, etc.

Drain pineapple juice into soup pot and reserve pineapple for later. Mix broth, juice, vinegars, hot sauce, tomatoes, brown sugar and Mirin. Bring to a boil. 5 - 10 minutes prior to serving add filling options and bring to boil again. Serve and garnish with basil.


Curried (Butternut) Squash Soup

1 Squash, seeded and baked (small to medium sized)
1 medium onion, diced
1 inch fresh ginger, grated
2 tbs curry spices (add a pinch extra ground cinnamon and ground cloves)
4-6 cups broth (test thickness of soup)
1 cup yoghurt
2 tbs olive oil
Salt and Pepper to taste

Sauté onions in a soup pot until soft. Add ginger and curry spices. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Stir in yoghurt. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Garnish with a bit of yoghurt.

Leek and Potato Soup

3-4 Leek whites, sliced
4-5 medium white or yellow potatoes, peeled and diced (keep in cold water to prevent browning)
1 head roasted garlic
½ tsp ground nutmeg
½ tsp ground white pepper
1 tbs dried tarragon or 2 tbs fresh
Salt, to taste
1 litre broth (low-sodium chicken or vegetable, e.g.)
1 cup whipping cream
1 tbs olive oil

In a soup pot, sauté the sliced leek whites with the olive oil on medium heat until they are softened and begin to turn translucent. Add diced potatoes and stir. Add seasoning and broth and bring to a boil. When the potatoes are soft, add the cream. Remove from heat. Using an immersion blender or in a food processor, purée the soup. Return to stove and serve hot.

Roasted Red Pepper Soup

4 red peppers, roasted, seeded and peeled
1 large oven roasted yam or sweet potato
1 head roasted garlic
1/2 cup sun-dried tomatoes, rehydrated
1 can tomatoes
2-3 cups broth
Salt and pepper, to taste
1 onion, thinly sliced
1 tbs butter
1 tbs olive oil
Optional: 1 pinch saffron

Heat a large saucepan over medium-high heat and add butter and olive oil. Sauté onions until light brown in colour and add remaining ingredients. Cook until well incorporated and purée using an immersion blender or transfer to a blender or food processor.

Garnish with crouton or crème fraiche and/or crispy fried herbs.


Yellow Split Pea Soup with Rosemary

1 large onion, chopped
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 sprigs fresh rosemary, whole
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth

For meat based soups, try: 1/2 peeled Farmer's Sausage, 1 cup whole pancetta, thick slab bacon, ham, or any of your favourite smoked pork product)

Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, rosemary and optional meat. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!

When lentils are soft, remove rosemary sprigs and optional meat. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.

Enjoy on a cold day with some hot toast on the side.

No comments: