Thai Coconut Soup with Shrimp and Mushrooms

 This is a nice light soup with a lot of flavour and really simple to make.

2 inch piece of ginger

zest of 1 lemon

zest of 1 lime

2 cans (each 398 ml) full fat coconut milk

1 cup water

1/2 tsp red pepper flakes

2 tbsp oyster sauce

2 tsp granulated sugar

1 cup thinly sliced cremini mushrooms

350 g shrimp peeled and deveined

2 tbsp fresh lime juice

1/4 cup packed cilantro leaves, plus more for serving

Peel and slice ginger.  In a large pot, heat coconut milk, water, ginger, lemon and lime zest, and red pepper flakes over medium height.  Bring to a boil, then reduce to a gentle simmer.  Cook 5 minutes.  Add mushrooms.  Cook until tender 3 to 4 minutes.  Add shrimp. Simmer until pink and cooked through 2 to 5 minutes.  Remove from heat.  Add lime juice and cilantro.  Garnish with more cilantro leaves and serve.

Serves 4

Moroccan Chicken, Lentil and Barley Soup

The flavours in this soup are exotic and warm.  A simple recipe that you can adjust to your taste (as most soups are).  This is from Food and Drink Winter 2017.

Ingredients

2 tbsps olive oil

4 skinless, boneless chicken thighs , about 1 lb in total

salt and pepper ot taste

2 carrots, finely chopped

1 onion, finely chopped

1/2 cup chopped fresh cilantro

3 tbsps, diced garlic in oil

1 tbsps finely grated ginger

1 tbsp cumin seed

1 tsp turmeric

1 tsp paprika

1 tsp cinnamon

1 1/2 cups dried red lentils, rinsed and picked over

1 can diced tomatoes

8 cups chicken stock

1/4 cup pearl barley

2 tbsp lemon juice

Directions

Grab a large pot, add oil and heat over medium  heat.  Season the chicken with salt and pepper and add to pot.  Cook chicken until golden, turning occasionally, for about 8 minutes. Set aside on a plate.

Add remaining oil. Add carrots, onion, parsley, coriander and salt. Cook over medium heat until veggies are tender (about 5 minutes.)  Add garlic, ginger, cumin, turmeric, paprika and cinnamon.  Return chicken  and any juices to pot. Stir.  Add in the lentils, tomatoes, stock and barley. Bring to  boil, then cover and gently simmer until lentils and barley are tender, about 40 minutes. Remove chicken.  Shred the chicken and return to the pot.  Add lemon juice, season with salt and pepper to taste.

Ladle into bowls and top with a dollop of yogourt and chopped fresh cilantro. Savour the flavours and Enjoy!

Spicy Sausage, Bulgar and Kale Soup

This is a hearty and spicy soup I adapted from a recipe in Food and Drink Winter 2017.  You can lessen the heat with a mild sausage or pump it up by adding a little hot pepper - your choice.

1 tbsp olive oil
1 onion, finely chopped
1 carrot finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups chicken stock
3/4 cup bulgar
1 parmesan rind
1 small bunch kale
1 1/2 cups 1/2 inch diced butternut squash (acorn squash also works well)
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and or Parmesan curls

• In a large pot, heat oil over medium heat.  Add onion, carrot and celery.  Remove sausages from casings and stir with vegetables in pot.  Stir frequently to break up and cook sausage, about 5 minutes.  Add garlic and sage, then stir.
• Add stock to pot.  Rinse bulgar then add to stock along with Parmesan rind.  Bring to a boil then cover and simmer gently, stirring once or twice for 30 minutes.  Meanwhile, remove and discard ribs and stems from kale.  Stack leaves and cut crosswise into 3 inch pieces.  You should have about 7 cups lightly packed.
• After 30 minutes, add kale and squash to pot.  Continue to cook covered for 10 more minutes.  Season to taste with salt and pepper.  Ladle soup into bowls.  Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups.

Chicken, Sage and Ham Soup

This soup has a wonderful blend of flavours.  Pair it with a salad for a healthy and hearty dinner.

1 tbsp olive oil
2 tbsp chopped shallot
2 (14 1/2 oz) cans reduced sodium chicken broth, plus 1 cup water
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 oz ham, chopped
1/2 tsp dried sage leaves
1 lemon
1/2 tsp salt (I omitted this as the ham has enough salt for me)
1/2 tsp pepper

• Heat oil in large saucepan over medium heat.  Add shallot; cook 1 minute, until softened.  Add broth, water, chicken, ham and sage.  Bring o a boil.  Reduce heat to low.  Cook 5 minutes, until chicken is almost cooked through.
• Add 1 tsp grated lemon rind, 2 tsp lemon juice, salt and pepper.  Cook 2 to 3 minutes more.
• Enjoy

Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.

Asian Chicken and Mushroom Soup

Soup this time of year warms you from the inside out.  This has a different take to it with Asian inspired flavours.

8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced

• Bring broth, mushrooms and ginger to a boil in a large pot.  Reduce heat and simmer 3 minutes.
• Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes.  Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes.  Stir in rice vinegar.  Season with pepper.
• Ladle soup into bowl.  Sprinkle with green onions and serve.

Simple French Onion Soup

A wonderful comfort food this time of the year.  As always great ingredients are what make this shine so get the best quality of bread and cheese that you can.

3 tbsp butter
2 onions, thinly sliced
2 tbsp flour
2 cans (14 1/2 oz) reduced sodium chicken broth
1/2 cup white wine mixed with 1/2 to 1 cup water
4 slices good quality thick bread slices, toasted
1/2 pound Smoked Gruyere Cheese, shredded

• Melt butter in a large soup pot over medium low heat.  Add onions; cook 35 minutes, stirring occasionally, until onions are very soft and golden brown.  Stir in flour.
• Slowly whisk in one can of chicken broth; pour in remaining can.  Add wine mixture.  Bring to a boil over high heat; reduce heat to low and simmer, covered, 20 minutes.
• Heat four soup bowls.  Place one slice of toast at bottom of each bowl.  Top with one quarter of the cheese.  Ladle soup into bowls.

Chicken Noodle Soup

I love soups this time of year and this is a really good recipe to start with.  Add some different pasta or veggies to give it some variety.

2 1/2 to 3 pound chicken, quartered
1 large onion, diced
2 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
4 cups water
4 oz fettuccine, broken into 1 inch pieces
1 tsp grated lemon rind
1 tsp lemon juice
1 3/4 tsp salt
1/4 tsp freshly ground pepper

• Place chicken, onion, carrots, celery and 4 cups of water into a large pot.  Bring to a boil over high heat.  Reduce heat to low and simmer 35 minutes, or until chicken is cooked through.
• Meanwhile, bring a pot of salted water to a boil.  Cook fettuccine according to pkg directions.
• Pour coup through a strainer into a smaller pot.  Reserve chicken and vegetables.  When cool enough to handle, remove chicken from bones and cut into 1/3 inch cubes.
• Add chicken, vegetables, fettuccine, lemon rind, juice, salt, and pepper to the pot.  Stir well; cook 2 to 3 minutes over low heat to heat through.

Curried Squash and Apple Soup

A great soup with a bit of spice!  From Food and Drink Holiday 2000.

2 tbsp vegetable oil
1 cup chopped onions
1 tbsp grated ginger
2 tsp curry paste
4 cups peeled, diced butternut squash
2 cups peeled chopped green apples
6 cups chicken or vegetable stock
1/2 cup coconut milk
3 tbsp chopped mint

1. Heat oil in soup pot on medium heat.  Add onions and saute fro 3 minutes or until softened.  Stir in ginger and curry paste.  Saute for 1 minute, add squash and apples and saute for 2 more minutes or until vegetables are coated with spices.
2. Pour in stock bring to boil and reduce heat to medium low.  Simmer gently for 20 minutes or until vegetables are softened.  Puree soup in batches in food processor or blender.  Return to heat and add coconut milk.  Bring to boil, then simmer for 5 minutes or until flavours are combined.  Season well with salt and pepper.  Stir in mint.

Yukon Gold and Sweet Potato Soup

I always love sweet potato, this is just another great way to use it.  From Readers Digest November 2013.

2 tsp vegetable oil
1 cup onions, chopped
2 tsp garlic, minced (about 2 cloves)
2 cups Yukon Gold potatoes, peeled and cubed
5 cups sweet potatoes, peeled and cubed
3 cups low sodium chicken or vegetable stock
1 tsp dried basil
1/8 tsp each salt and ground black pepper
1/2 cup milk
1/4 cup fresh parsley or basil for garnish, chopped

• In a saucepan, heat the oil over medium heat.  Cook the onions and garlic for 5 minutes or until the onions begin to brown (I always add the garlic later - when the onions are almost done - as it can burn and then taste bitter). 
• Stir in the potatoes, stock, basil, salt and pepper.  Bring to a boil, reduce the heat to a simmer, cover and cook for 20 minutes or until the potatoes are tender.  
• In a food processor or blender, puree the soup with the milk.  Serve sprinkled with the basil.

Roasted Tomato and Garlic Soup

A nicely flavoured soup great for the fall and winter.  From Readers Digest 2013.

8 plum tomatoes, halved

6 cloves garlic, peeled

Salt and pepper to taste

3 tbsp unsalted butter, divided

1/2 sweet onion, chopped

2 tbsp fresh rosemary, chopped

4 cups low sodium vegetable broth

1 tbsp spelt flour

1. Preheat oven to 400F.  In a medium bowl, toss tomatoes and whole cloves of garlic with olive oil, then add salt and pepper to taste.  Transfer into a large baking dish.  Roast tomatoes for 45 minutes, stirring occasionally.  Remove dish from the oven and let cool for a few minutes.
2. Melt 2 tbsp of the butter in a large saucepan over medium heat  Add the onion and rosemary and saute until onion is translucent.  Add broth and roasted tomatoes and garlic.  Simmer uncovered for about 20 minutes, stirring occasionally.
3. Working in batches, transfer soup to a blender and puree.  Return soup to the saucepan set over low heat.  In a small frying pan, melt remaining 1 tbsp of butter over low heat.  Add flour and whisk continuously until blended to make roux.  Add roux to the soup, combine well and season to taste with salt and pepper.  Simmer uncovered for 3 more minutes.  Serve topped with  croutons.

Classic Pea Soup with Ham

This is a family favourite!  A hearty and flavourful soup that is simple to make.

1 smoked ham hock bone
1 tbsp vegetable oil
1 large onion, finely shopped
2 each carrots and celery stalks, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper (I leave out the salt)
4 cups sodium reduced chicken stock
2 cups dry yellow split peas
3 green onions thinly sliced

• Using a paring knife, trim off and discard fat from ham hock.
• In dutch oven or large pot, heat oil over medium low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock bone, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add stock, peas and 2 cups water; bring to boil over medium high heat, skimming off any foam.  Cover and simmer over medium low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours.
• Remove ham hock bone, pull off and shred meat.  Set meat aside.  Discard bone and bay leaves. With immersion blender puree soup to desired texture; return to pot along with meat.  Ladle into bowls and serve with green onions.

Bradford Vegetable Soup

My kids will like this one!  I used to make this for the holidays as a starter to the turkey/ham…it has always been a favourite.  I will give you the original recipe but will say that I have changed it now by not adding the cream to the pot.  I got a small 5% cream and just put a dash of it in the individual serving bowl.  I also added some Parmesan Cheese on the top.

1/2 cup butter
1 1/2 cups chopped onions
1 1/2 cups chopped leeks white and light green parts
3 cups chopped celery
3 cups diced carrots
10 cups chicken stock
1/2 cup long grain rice
freshly ground pepper
2 cups light cream
1/2 finely chopped green onion tops or chives
2 tbsp butter


In large saucepan melt 1/2 cup butter over medium low heat.  Add onions, leeks, celery and carrots and cook stirring frequently about 8 to 10 min.

Pour in stock and rice.  Bring to a boil and season with pepper.  Reduce heat.  Simmer uncovered until vegetables are tender and rice is cooked 20 - 30 min.

Add cream, heat through and taste for seasoning.  Just before serving stir in green onions and swirl in remaining butter.

Spinach and Shrimp Soup

I almost didn't make this one… it just doesn't sound appetizing does it.  I got this recipe from Food and Drink Winter 2000…wow that is already 13 years ago..I really need to get rid of these magazines.  So while considering not making the recipe I looked and the ingredient list and it intrigued me, also my husband and I went to Jamaica a year ago and I love the food and of course the people, so I thought I would give this one a try.  This is a Jamaican recipe and in Jamaican cooking the whole Scotch Bonnet Pepper is often used to add a more subtle heat.  Jalapeno peppers may be substituted.  I loved the flavour of this recipe.  You must try it!

2 tbsp vegetable oil
1 onion, chopped
3 green onions, chopped
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp ground allspice
1 whole Scotch Bonnet Pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
250 g peeled shrimp
1 tbsp lime juice or to taste
Salt and freshly ground pepper to taste

• Heat vegetable oil in a large soup pot on medium high heat.  Add onions.  Saute for 3 miutes or until onions soften slightly.
• Add green onions, garlic, thme, allspice, and Scotch bonnet pepper.  Saute for 1 more minute.  Add broth and bring to boil.  Add spinach and coconut milk.  Reduce heat and simmer for 10 to 15 minutes or until spinach is limp.  Remove pepper and discard.
• Add shrimp and cook for another 2 minutes or until pink and curled.  Add lime juice season well with salt and pepper.

Serves 6

Squash Corn Soup

The original recipe called for pumpkin, but I went with a butternut squash instead.

8 ears corn, shucked (or 4 cups frozen corn kernels)
2 tbsp vegetable
1 large onion, coarsely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1 tsp minced fresh ginger
1/2 tsp seeded and minced fresh hot chili
1/2 tsp ground cumin
4 cups diced, peeled and seeded squash
8 cups low sodium chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
3 tbsp finely chopped fresh coriander
4 slices cooked bacon

1. With a sturdy serrated knife, cut kernels from ears of corn.  Set corn kernels aside.
2. In a large dutch oven, heat oil over medium heat.  Add onion, salt and pepper.  Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.  Add garlic, ginger, chili and cumin; cook, stirring for 1 minute or until fragrant.  Add squash to pot, stirring to coat with onion mixture.  Add stock and half of corn kernels.  Bring to boil over high heat.  Reduce heat to low; simmer, covered for 20 to 30 minutes until squash is very tender.  Remove pot from heat and let soup cool slightly.
3. In a blender (or with a hand blender) blend soup in batches until smooth (I don't like it completely smooth). Return soup to rinsed out pot; stir in remaining corn kernels.  Bring soup to a simmer over medium heat, stirring occasionally.  Simmer, covered, for 10 minutes or until corn kernels are tender.  Stir in lemon zest, juice and coriander.  Taste and add more salt and pepper if necessary.  Ladle into soup bowls and crumble bacon on top.

Lentil and Sweet Potato Soup

Love the colour and flavour of this soup!   From Food and Drink Autumn 2010.

2 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
3 cups peeled and chopped sweet potatoes
1 tsp chopped ginger
1/4 tsp chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups vegetable stock
1/4 cup whipping cream (I use milk)
Salt and freshly ground pepper
1 tbsp lemon juice
1 tbsp maple syrup

Garnish
1 tbsp vegetable oil
1/4 cup sage leaves

1. Heat oil in a pot over medium heat.  Add onions and saute for 2 minutes or until they begin to soften.  Add carrots and sweet potatoes and saute for 5 minutes.
2. Add ginger, chili flakes and cinnamon and saute for 1 minute or until fragrant.  Add lentils and stir to coat with oil.
3. Add stock and bring to a boil.  Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
4. Puree soup in a food processor or with hand blender.  Return to pot, stir in whipping cream and season with salt and pepper.  Stir in lemon juice and maple syrup.  Reheat when needed.
5. For garnish, heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp.  Drain on paper towels.  Place on soup.

Nova Scotia Seafood Chowder

An outstanding chowder!

2 tbsp butter
1 cup chopped onions
2 cups chicken stock
1 cup chopped celery
3 carrots, chopped
1 tsp salt
Freshly Ground Pepper
1 lb Haddock fillets
2 cups whole milk
1/3 cup all purpose flour
5 o can clams, undrained
1/4 lb cooked small shrimp or lobster meat

In large saucepan, melt butter; add onions and cook over low heat until softened.  Stir in chicken stock, celery, carrots, salt and pepper to taste.  Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender.  Add fillets.  Cover and cook for 5 minutes longer.  The chowder may be prepared ahead to this point and frozen.

Stir about 1/2 the milk into the flour to make a smooth mixture.  Gradually stir mixture into soup; stir in remaining milk.  Simmer until soup thickens slightly.  Just before serving, stir in clams and shrimp; heat through.  Makes 6 servings.  Great as a main course with crusty rolls and a green salad.

Danish Pork Soup

2 lb fresh pork (I use pork loin)
1 leek
2 carrots
1 parsnip
1/2 cup barley
2 potatoes
Salt to taste

Cut meat into cubes; add to 2 quarts boiling water.  Bring to a boil; skim soup.  Add barley and vegetables cut in cubes.  Cook about 1 1/2 hours.  Serve hot with chopped parsley.

Simple Onion Soup

I love this simple and wonderful soup.  It has a strong satisfying flavour.  Have on its own for a healthier version or indulge with some toasted bread and cheese.

1 1/2 tbsp butter
2 large onions, sliced
1 1/2 tbsp flour
2 (10 oz) cans beef bouillon (stock)
1 cup water
salt and pepper to taste
Cubes of toasted bread
Mozzarella cheese

Lightly brown onions in butter; add flour.  Add soup, water, salt and pepper.  Simmer 10 minutes.  Put in onion soup bowls.  Place bread on top; cover with shredded cheese.  Place in 450F oven until cheese melts.

Danish Chicken Soup

A great meal this time of the year!

1 1/2 kg soup hen
2 L cold water
3 carrots
1 bunch green onions
2 beef soup bones
10ml (1tbsp) salt
1 celery stalk

Meatballs for soup:
250g ground lean beef
75 ml (5tbsp) flour
2 tsp salt
1 onion, finely grated
250g ground lean pork
2 eggs
2 tsp pepper
200ml water

Dumplings:
250 ml butter
1 tsp salt
7 eggs
400 ml flour
500 ml boiling water

Place hen and soup bones in a large pot of cold water; bring to a boil and skim off foam.  Add salt and vegetables.  Let boil about 2 to 2 1/2 hours.  Remove hen and bones; strain soup.  To serve, add cooked, diced carrots and celery, meatballs and dumplings.  Add salt to taste.

Meatballs for Soup:  Grind meat 3 or 4 times with onion.  In large mixing bowl, combine meat, flour, eggs, salt, pepper and water.  Drop by teaspoon into lightly salted boiling water.  Boil gently for 3 to 5 minutes.  Remove and strain.  Serve in soup.

Dumplings:  Melt butter; add flour.  Add boiling water, a little at a time, to make a very thick paste.  Bring to a boil.  Remove from heat and let cool.  Add salt and eggs, one at a time.  Using a teaspoon drop into lightly salted very hot water, not boiling.  After 5 minutes, remove to a bowl of cold water; drain.  Remember do not let the dumplings boil.