Soups & Stocks: Here are our recipes for Chicken Stock . Vegetable Stock . Broccoli . Carrot-Ginger . Gazpacho . Squash with Ginger

Chicken Stock

Ingredients

Preparation

1. Wash vegetables well and coarsely chop. Chop up the chicken carcass. Put everything in a large cauldron and cover with cold water.
2. Bring to a boil. Immediately lower the heat, cover and simmer on a very low heat - the stock should just be barely smiling until the carrots are fork tender - about an hour (NOT much longer, or the stock will get an overstewed taste).
3. Strain and use as a base for your favourite soup.

printer friendly file

Arroz con Pollo . Fondue Chinoise . Paella

Back to our recipes

Vegetable Stock

Ingredients

Preparation

1. Wash vegetables well and coarsely chop. Put everything in a large cauldron and cover with cold water.
2. Bring to a boil. Immediately lower the heat, cover and simmer on a very low heat - the stock should just be barely smiling until the carrots are fork tender - about an hour (NOT much longer, or the stock will get an overstewed taste).
3. Strain and use as a base for your favourite soup.

printer friendly file

Fondue Chinoise . Wild Rice Casserole

Back to our recipes

Broccoli Soup

based on a recipe in the Ontario Milk Calendar - can't remember what year

Ingredients

Preparation

1. Put oil in big pot. Add chili pepper and sauté until it is dark brown almost black.
2. Add cinnamon, cardamon, cloves, coriander, cumin and ginger. Stir-fry for about a minute.
3. Add onions and whole clove of garlic; cook until softened. Remove chili and garlic and discard.
4. Add broccoli pieces and stock (1 c. water and stock powder will do); simmer, covered for about 15 minutes.
5. Remove from heat. Purée until smooth. Return to heat and stir in milk; heat through but do not boil.
6. Serve hot or cold with a spoonful of yoghurt as garnish in each bowl. If you want to be really fancy, reserve a few flowerets of broccoli, blanche them and use them as garnish too.

If you don't have all those spices on hand, eliminate the chili pepper and garlic clove and replace the cinnamon, cardamom, cloves, coriander, cumin, ginger and turmeric with commercial curry powder to taste (the original recipe called for ½ tsp curry powder). I altered the recipe because I've never tasted a commercial curry powder that I've liked. (Of course, you can always make your own curry powder...)

Serve with crusty bread and a good ripe brie.

The soup is also good with cheese baking powder biscuits or Cider Cheese bread.

printer friendly file

Back to our recipes

Ian's Gazpacho

Ingredients

Preparation

1. In a large bowl combine oil, garlic, chili, green onion, cucumber, pepper, coriander leaves, purple onion and celery.
2. Pour boiling water over the tomatoes to loosen the skins. Plunge the tomatoes into cold water. The skin should peel off easily.
3. Briefly whir tomatoes in a blender (NOT so they become pink and aerated - bleah). Add to bowl.
4. Add remaining herbs and seasoning, keeping in mind that the taste of salt will diminish when the soup is cold.

Refrigerate and serve cold, garnished with chopped parsley and a few bean sprouts.

printer friendly file

Back to our recipes

Squash with Ginger Soup

Ingredients

Preparation

1. Sauté onion, garlic and ginger in butter and oil until soft.
2. Add squash and stock and simmer, covered 15-20 minutes.
3. Garnish: Fry the ginger in medium hot oil (not smoking) til golden. Drain on a paper towel.
4. Purée soup. Stir in lime juice and salt and pepper. Garnish each bowl with a garnish of a lime slice and ginger strips.

This soup is amazing and rich. The ginger strips are the secret ingredient. It makes a wonderful appetizer to a fancy dinner or can be served as the whole dinner itself. It is as excellent when made with vegetable stock as it is with chicken stock.

I usually use acorn squash. The original recipe called for butternut squash but I find that the butternut doesn't have a strong enough flavour for my taste. (Maybe I just got a rotten butternut the time I tried it....)

* I find it is easiest to chop the squash into wedges that are about as wide as the vegetable peeler - it's MUCH easier to peel the skin.

Cheese baking powder biscuits go well with this. It is also good as an appetizer to Cornish game hen.

Adapted from Gourmet Magazine, Sept 87

printer friendly file

Back to our recipes


to Christmas Eve Menu 2001

Carrot-Ginger Soup

Ingredients

Preparation

1. Sauté onion, ginger and garlic in oil until soft.
2. Add carrots, wine and stock and bring to a boil. Turn down the heat and simmer, uncovered 20-30 minutes (til carrots and potato are tender).
3. Garnish: Fry the ginger in medium hot oil (not smoking) til golden. Drain on a paper towel.
4. Purée soup. Stir in lemon juice, garam masala, salt and pepper. Garnish each bowl with ginger strips and a lemon slice.

Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins - Workman Publishing, New York

printer friendly file

Back to our recipes

ejm (aka llizard) 2000, 2002, 2004, 2006
Toronto Ontario Canada