RSS

Tag Archives: soup

French Fridays with Dorie: Corn Soup

This is the first time I’m making corn soup. I’m not sure if corn soup is French but Dorie thinks it would have been had sweet corn been one of their native crops. This soup is delicious and, as Dorie said, quite substantial (probably due to the corn’s high fibre content and the whole milk!)

The base of the soup – fresh yellow corn.

I got the corn from the Farmers’ Market that opens every Thursday in my town. Most of the farmers were selling peaches and cream corn and just one had a box of yellow corn.

The soup was easy to make – so glad for my immersion blender! I like that it has celery and carrot in it too. It’s a sweet soup with strong flavours from the herbs – rosemary and thyme. I thought my kids wouldn’t like it because of the mixed flavours but they finished their soup. I might use 2% or low-fat milk the next time I make this so it won’t be so filling. We had pizza for dinner with the soup and I couldn’t finish my pizza…

Dorie suggested a garnish for the soup comprising of corn kernels, chopped scallions, chile pepper or cayenne, chopped bacon, and creme fraiche for serving. I didn’t have any of these but I dropped some of the bacon bits from my pizza into the soup and they did go well! As Dorie explains, “because the soup is sweet, it takes well to salty additions…”

I’m going to take a look at other FFWD-er’s soup and see what garnishes and additions they added. You can find the recipe here.

 
15 Comments

Posted by on September 2, 2011 in Cooking, Food, French Fridays with Dorie

 

Tags: , ,

French Fridays with Dorie: Paris Mushroom Soup

Mushroom soup, another first for me (in terms of cooking)! This Paris Mushroom Soup is simple to make and uses easily available and inexpensive white button mushrooms. I halved the recipe and it was just right for my family. I also omitted the dry white wine (1/2 of 1/3 = too little to bother with, and I don’t have any), sub the parsley with thyme (because I didn’t have any too) and used Pacific organic chicken broth.

The soup was tasty although the texture was a little rough. Dorie had forewarned that if we use an immersion blender we will probably not get a super-smooth soup. You’re right there, Dorie! I couldn’t use the turbo speed because the soup will spit out so I used a medium speed and stopped when all the mushrooms were pureed and the soup was thick.

Then the fun part, the mushroom salad. We were to put uncooked mushroom with some herbs and salt and pepper in the soup plates before ladling the hot soup over. I was apprehensive at first because I was afraid half-cooked mushrooms wouldn’t taste good so I sliced the mushrooms really thin, although I think the recipe meant for the mushrooms to be left whole. I didn’t have chives too but only green onions so that was the only green. The mushrooms cooked surprisingly fast and they were pretty good. You can tell I don’t eat raw mushrooms, right? My husband thought the soup was good but tasted Asian with the chopped green onions!

French Fridays with Dorie is back to its usual format of every member cooking the same dish each week. Click here to look at the Paris Mushroom Soup other members made.

Next week’s recipe: Gnocchi a la parisienne

 
11 Comments

Posted by on January 7, 2011 in Cooking, Food, French Fridays with Dorie

 

Tags: , ,

French Fridays with Dorie: Leek and Potato Soup

Dorie is right, this is a simple soup to make. Leeks and potato cooked in chicken broth and milk. The soup came together in under an hour and it was very satisfying. I followed the recipe except for the potatoes, I used 2 instead of 1. I wanted to have some potato chunks in my soup but I also wanted a smooth soup. So when the soup was done, I scooped out some potatoes before hitting it with my immersion blender. I also made my own croutons because I happen to have a stale bun in the bread bin.

From this:

to this in 40 minutes:

Bon appetit!

This recipe can be found in Dorie Greenspan‘s Around My French Table.

This month FFWD members are free to select the recipe they want to make each week from the December set of recipes. Check out what other members made here.

 

 
7 Comments

Posted by on December 10, 2010 in Cooking, Food, French Fridays with Dorie

 

Tags: , , ,

Minestrone Soup

We have had heavy dinners over the weekend so I decided to have just soup and bread tonight. Soup sounds good on a cold, wet day like today too. I made minestrone soup and had some cheese toast and French baguette with it. Husband loves it but the kids didn’t love the kidney beans.

Minestrone Soup

3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
2 cloves garlic, minced
1 can (540ml) red kidney beans, drained and rinsed
1 medium potato, cubed
1 can (28oz) diced tomato in Italian spices
900 – 1000ml organic chicken broth
1 sprig thyme
1 bay leaf
1 teaspoon salt
3/4 cup macaroni
3/4 cup grated Parmesan cheese

1. Heat up the olive oil and sauté the onion, carrots and celery for a few minutes.

2. Add in the tomato paste and garlic followed by the beans, potato, tomatoes, broth, herbs and salt. Bring to a boil and then lower the heat and simmer the soup till the vegetables and beans are tender, about 30 minutes. Simmer longer if you like your vegetables to be more tender. Check the seasoning.

3. Cook the macaroni according to the package’s instructions and add to the soup. Serve in individual bowls with some Parmesan cheese.

Makes 4 to 6 servings.

Cheese toast

Cover sliced baguette with grated Parmesan and Gruyère cheese and broil till the cheese melts and turns a light golden brown. (Keep watch over the broiler or the toast will burn like mine did!)

 
1 Comment

Posted by on November 22, 2010 in Cooking, Food

 

Tags: , ,

French Onion Soup

There’s 3 cups of beef broth leftover in my refrigerator from making Hachis Parmentier, the next FFWD recipe posting this Friday, and I want to use it up while it’s still ‘fresh’. I decided to make French onion soup, something that has been on my ‘To Make’ list for the longest time. I dusted off my Donna Hay: Modern Classics Book 1 and looked for her French onion soup recipe. I knew she had a simple one in there.

The soup came together quite fast. You have to keep checking on the onions when they’re cooking as they go from white to brown to burnt quite fast when you’re not looking. Yeah, my soup has a smoky taste. I made Parmesan toast to go with it too. All together it made a good lunch.

French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)

3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)

Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.

Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.

Ladle the soup into bowls and serve with toasted cheese sandwiches or parmesan toast.

Parmesan Toasts
(from Donna Hay: Modern Classics  Book 1)

Top 4 slices of crusty bread with 1 cup roughly grated parmesan cheese. Cook under a hot grill (broiler) until golden.

I’m linking this post to Brenda’s Canadian Kitchen Cookbook Sundays.

 
13 Comments

Posted by on October 21, 2010 in Cooking, Food

 

Tags: , ,

Tonjiru

Tonjiru or miso soup with pork is one of my go-to recipes for a quick meal. It’s a hearty soup, you may call it a stew, and very good for chilly evenings. Kip is always appreciative when I make it. Tonjiru is usually made with konnyaku, gobo, daikon, potato and carrot but you can make it with more or less vegetables. You can even make a version with pork, potato and tofu. Using napa cabbage was taught to me by my friend Mariko.

Tonjiru

1 lb thinly sliced pork (like those for hot pot)
2 tablespoon sake
2 teaspoon soy sauce
2 medium potatoes
1 carrot
1 long napa or 1 small round napa cabbage
6 cups dashi stock or water
6 tablespoons awase miso
3 stalks spring onions, thinly sliced
shichimi togarashi or chilli powder

1. Marinate the sake and soy sauce.

2. Peel the potatoes and cut into medium chunks. Soak in cold water for a few minutes to remove starch, drain.

3. Peel the carrot and cut into semi-circles, 1/2-cm thick.

4. Trim and slice the napa crosswise into 1-inch wide pieces. Rinse and drain.

5. Heat a tablespoon of oil in a pot and saute the pork till it’s no longer pink. Add the vegetables and saute for another minute.

6. Pour in the dashi or water and bring to a boil. Skim the surface of any scum that arises. Lower the heat, cover and simmer the soup till the potatoes are tender. Add in the cabbage and bring the soup back to a boil again. The cabbage takes just a minute or two to soften.Turn off the heat.

7. Put the miso into a medium bowl and ladle some hot soup in. Stir to dissolve the miso and pour it into the pot. Stir the soup to combine.

8. Serve the soup in a bowl with some spring onions and a sprinkling of shichimi togarashi.

 
2 Comments

Posted by on October 18, 2010 in Cooking, Food

 

Tags: , , ,

 
Follow

Get every new post delivered to your Inbox.