At this time of year, you can never have too many soup recipes up your sleeve. As much as a part of me misses the shorts, flip flops and t-shirts of summer, I like that feeling where I can sift through my closet, rummage through my drawers and find the sweaters and jackets that have been waiting for the temperature to dip.
This soup is really simple and really good. If you don’t have any Thai curry paste kicking around in your fridge, you should really go buy some. Just a spoonful adds a ton of flavour to a soup like this. It’s definitely one of my go-to’s when I want to add that ‘warming’ sort of feeling to a dish.
Anyway, make this soup, sip it and love it. OR ELSE!
When August rolls around, I’m always scrambling to make the most of the last few weeks of summer before ‘back to school’ mode kicks in. This month has been ladden with road trips to Saskatoon, Kelowna and Edmonton and I’m about to take off to Vancouver for a few days as of tomorrow.
While I do have a parrot, I do not have any children, nor do I attend university, but I do run the cooking program Start From Scratch, so that’s how the ‘back to school’ feeling creeps into my life.
If you haven’t heard of the program before, Start From Scratch is a free 10 week cooking course for post secondary students in Calgary (MRU, U of C or SAIT) and Saskatoon (U of S). We take 30 participants in Calgary each semester and 15 in Saskatoon.(Start From Scratch alumni getting ready for service in the kitchen with Chefs Paul McGreevy and Dilan Draper.)
Now in our fourth year, the program is still a ton of fun. Just this week, we had a pop-up dinner in collaboration with Test Kitchen YYC where we brought some of our awesome alumni participants into the restaurant space to help cook and serve a coursed dinner to a full dining room. Was it scary? Of course! But, we pulled it off!
Even though it’s getting warmer and warmer out, I still find a good quality bowl of soup still hits the spot. Besides, who are we kidding here? There are still plenty of rainy days in June!
The bisque recipe here is nice and simple, but when you’re working with lobster (or essence of lobster in this case), you don’t want to overpower its distinct flavour with a pile of other ingredients.
Apparently I am stuck on a soup train lately, but you should always have some tasty soup recipes to share at this time of year. Cauliflower is a fairly under-utilised vegetable. When you roast it, it gets a rock, meat-y sort of flavour, which makes it an awesome addition to a pot of soup. Couple that with some salty bacon and, well, you are pretty much winning at life.
I first made this soup earlier this winter while I was traveling in Australia and New Zealand. It was one of many rainy days we experienced while exploring down under, so a warming soup like this was the perfect thing to enjoy. Try it this weekend!
It’s officially the first of August. I’m not quite sure how that happened, but it made me realise that fall is just a few weeks away – as is my birthday, if you feel like getting me a gift. With fall comes the retirement of gazpacho and the return of hot, comforting soups on my dinner table! See, fall’s not all bad. Although, I will be a little sad to see my summer tan slowly fade away.
Kale is one of my very favourite vegetables. I think it kicks the asses of all the other type of leafy greens. I’m not saying spinach is for chumps, but it can get a little boring sometimes. Anyway, cream, kale, sweet and salty pancetta…what more could you want in a soup?
3 cups fresh pumpkin (1″ cubed)
2 large Italian sausages (casing removed, and Spolumbo’s of course!)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2″ sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 TBSP red wine vinegar
2 TSP lemon juice
1 TSP chili powder
salt and pepper
Once snow appears on the ground and sticks around for awhile, I get a little soup crazy. Not like ‘Soup Nazi’ crazy, but just mildly obsessed with making soup at home. When I had Julie van Rosendaal pop by my Start From Scratch class a few weeks ago (to make Dill Pickle Soup, neat hey?), she reminded me just how much flavour some quality sausage can add to a pot of soup. The spicy, Italian sausage adds a nice heat to this hearty pumpkin, and veg-heavy, bowl of goodness. Best enjoyed with friends.
- Thai Coconut Roasted Carrot Soup
- Maple Sriracha Roasted Cauliflower
- 6 Delicious Things to Eat in Vancouver and a #TasteForTravel Quiz from Travelocity.ca!
- ‘Greek’ Lemon Mashed Potatoes
- Avenue Magazine: Restaurant Round Up For The Summer
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States