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Archive for the ‘Soup’ Category

Asian Soup

 Robin got this great recipe from chef Kyle Brandt who was doing a lunchtime cooking class at her work.  It was a hit at home.
Ingredients
3 c chicken broth
3 c water
1 Tb soy sauce
3 c coarsely chopped bok choy
shiitake mushrooms, sliced
3 Tb fresh ginger, peeled
3 Tb minced garlic
2 Tb green onions
2 Tb cilantro
1 lb cooked diced chicken breast
2 t sesame oil
1/4 lime juice
Prep
Bring broth, water and soy sauce to a boil.
Divide all other ingredients and place into 4 bowls, pour broth over ingredients in bowls, add a few drops sesame oil and lime juice/wedges to season soup.
We also add rice noodles (soaked separately) and the beauty of the soup is everyone can add/remove ingredients they don’t like.
We’ve also added bean sprouts and chopped broccoli.

 

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This came from Robin. The kids loved it, but you need to add some tobasco or hot sauce for parents.

Ingredients

2 tbsp(25 mL) butter
1small onion, chopped
3 tbsp(45 mL) all-purpose flour
3 cups(750 mL) vegetable or chicken stock
1 cup(250 mL) 1% milk
4 cups(1 L) frozen mixed chunky vegetables
Pinchblack pepper
Pinchcayenne (optional)
2 cups(500 mL) shredded old orange cheddar cheese (one 227-g pkg)

Directions

1. In a large saucepan, heat butter over medium heat. Add onion; cook, stirring often, about 5 minutes, until softened. Add flour; cook, stirring, 2 minutes. Gradually add stock and milk, stirring constantly. Bring to boil over medium-high heat, stirring often. Boil 1 minute until thickened and smooth.

2. Stir in vegetables, pepper and cayenne. Return to boil. Reduce heat to medium-low; simmer about 5 minutes, stirring often, until vegetables are tender and heated through. Remove from heat and add cheese, stirring until melted.

http://www.canadianfamily.ca/recipes/hearty-veggie-cheddar-soup/

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This soup is actually a traditional South African starter.  I stole it off the internet, but have adapted it slightly.  This is definitely Adelaide Approved.  Serve with some fresh bread from Cozy Cafe and you’re all set!

Ingredients:
1 large butternuts
1 apple
1 large onions
Olive Oil
7 ml medium curry powder (1 ¼ t)
750ml of chicken or veggie stock
500ml of milk (or just use all stock if you choose)

Directions:
Sautee onions in olive oil until soft.  Add curry powder and fry lightly.
Add butternut and apple and sautee.
Add stock and milk.
Note:  Be careful how much liquid you add to this soup, as the butternut can be a bit watery.  I add the milk slowly to see how it’s turning out.  You can also add some more milk at the end if you find it to be too thick after you puree it!
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

http://www.rainbownation.com/recipes/recipe.asp?type=1&id=3

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I would double this recipe as it barely fed all four of us.  Yea – I said it….ALL FOUR OF US!  Success! Something everyone enjoyed.  It was also very fast to make.  So this is the recipe with some of my changes.

Ingredients:
1 Tbsp. butter
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth (You’ll be tempted to use more broth, but don’t, you’ll be adding milk later)
1/2 tsp. freshly ground white pepper (I omitted the pepper as Addie says it’s too spicy – will add to my own later)
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

Preparation:
1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.

3. Purée soup with a hand-held blender.  I also throw in about 1/2 cup of ground flaxseed into it at this point.  A naturopath told me that flaxseed is awesome for you and it’s got a kinda nutty taste, but is almost invisible in recipes).

4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

5. Add milk (I actually served it to the girls before adding milk, but I added some cream directly into their bowls to cool it…they loved the extra creaminess) and cook over medium-low heat until hot.

http://localfoods.about.com/od/winter/r/CauliflowerSoup.htm

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Ingredients:
1 onion
1 c carrots
1 celery rib
28 oz tomatoes
1 1/2 c broth
1 T dried basil
1/4 t pepper
1 1/4 c cooked rice
1 c milk

Directions:

Saute onion, carrots and celery 5 minutes. Add canned tomatoes, basil and broth, simmer 15 – 20 minutes. Stir in 1/2 c cooked rice, remove from heat, puree. Return soup to stove, add milk and remaning 3/4 c rice.
Another winner with Hugh, this came from Robin who suggested pureeing the whole thing as Hugh is into “smooth” sauces and soups.  It is also baby friendly.

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This is not Adelaide Approved.  Supposedly she doesn’t like potato and she won’t try it, but I know that most kids really are okay with the tater.

Ingredients:
1 lb of potato peeled and cubed
2 large leeks sliced
1 tsp of dried thyme
1 bay leaf
4 cups of stock
less than 1/4 tsp chili powder (leave this out if you’re making for the kids)
salt
pepper

Preparation:
Fry the leeks in 3T of butter and a pinch of salt until soft, stirring often.
Add the thyme (and chili if using) and stir for about 30s to let flavours release.
Add potatos, stock, pepper and bay leaf.
Simmer until potato is soft.
Once cooked your can mash the soup for a more chunky texture or puree with your immersion blender.  Your choice.  Add some milk if you’d like to dilute it more.
Serve with cayenne or chili powder if you left if out for the kids.  It’s much better when spicy.

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I cannot take credit for this one but it is Adelaide Approved.

Ingredients:
2 tablespoons butter
1 onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
Directions:
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent.Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

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