Parsnip and Roasted Mushroom Soup

I have to hand it to our son, he had his wisdom teeth removed yesterday and he did really well. Me?  Didn’t sleep the night before.  It’s so much easier when stuff is done to you rather than your kids.  Now he gets to hear his parents telling him to eat his ice cream.  Think he’ll be ok.  😊

Woke up being very happy for fuzzy socks with freezing temperatures and gusting winds.  Definitely soup season!  On one of our date nights, my husband ordered an amazing mushroom soup and it sparked an idea for a mushroom and parsnip soup.  Their soup just had mushrooms in it with Gorgonzola cheese.  Well I shouldn’t say just as it was delicious.  But I went off on a tangent.  


As luck would have it, the co-op had a great selection of mushrooms.  Including a Japanese mushroom called maitake.  Slice up the mushrooms and toss them in olive oil.


Roast them at 350F/175C until they are nicely browned.  In the meantime, peel and dice 1 to 2 parsnips depending on the size.  Finely chop a couple of garlic cloves.  Sauté the parsnips and garlic with olive oil in a saucepan.


Add a amall handful of fresh thyme, sauté for another minute or so.  Add about three cups of chicken stock and half a cup of dry sherry.  Bring to a medium simmer.  Once the mushrooms are roasted, add them to the soup.


Season with sea salt and pepper.  Cook until the parsnips are soft and the broth has reduced about a quarter.  Remove from the heat and purée until reasonably smooth.


Top with a dollop of sour cream and a bit of chive.  This could easily be made vegan with a veg broth.  The parsnip makes it very creamy so I didn’t have to add any cream.  

Using the Carrot and Keeping Things Positive

Yesterday was a much needed day for so many people.  There has been so much rhetoric and hatred that seemed to have been winning out and leaving a lot of us feeling adrift and shocked.  But yesterday was an historic day.  It was a day that millions across the world stood up peacefully and said we don’t accept that.  The reports today are estimating that nearly 3 million in the US alone showed up which made it the most represented protest in US history.

I know it was called the Women’s March but it was inspiring to see that men and children joined in as well and that we are standing up together and rejecting the hate, rejecting the notion that we are going to be dragged backwards.  I’m afraid we will for awhile but I hope that we will not be silenced and we will fight to move our rights forward for all.

In our little town we had a turnout of about 500 people.  It was fabulous, though as I looked round you could see people of my parent’s generation and all I could think was that they must be so irritated they have to march for this again.  Signs around the world definitely bore this out.

Here are some of my photos of yesterday to share with you.

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I think if we can keep this positivity and using the carrot instead of the stick we can do so much.  Well, except voting.  That’s going to be a very big stick.

In the middle of tax season starting and standing up for ourselves I am finding time here and there to be creative in the kitchen.  Not as much as I’d like but it’s that time of the year!

We had great success with the carrots in the garden.  They came out massive but very sweet and tender.  There was the last large one to use up and because the kids love soup this time of the year I made a carrot ginger soup.  There are a lot of recipes out there with orange juice but that would that would make this soup super sweet so I went the savory route.

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In a saucepan heat up a couple of tablespoons of olive oil.  Chop up about half a red onion.  You want to end up with a 1/2 cup/4oz or so.  Finely chop a couple of garlic cloves.  Begin to saute while you cube the carrot.  Obviously if you don’t have a massive carrot, cube 4-6 of them depending on size.  Add the carrot to the saucepan.

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Add enough chicken stock to cover the carrots and bring to a simmer. Grate fresh ginger into the pan. I did about an inch/2.5cm square. Then add a small handful of fresh tarragon.

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I seasoned this with sea salt and pepper.  I wanted a little kick to this so I added a bit of red pepper flakes.  Once the carrots are cooked through puree and add back onto the heat.  Add a cup of cream and slowing heat that through.

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Add a dollop of sour cream and enjoy with your favourite bread.

I sincerely hope that yesterday is the beginning of hope and positivity where we find our strength to stand up against the drumming of fear.

 

Moroccan Lamb Soup

Mother Nature has been messing with us a lot this past week.  Winter had a lot of periods of spring weather and so far spring has ushered in winter weather.  We’ve had freezing temps and snow.  Not amused!  Fortunately we haven’t had anything in the garden yet and the bulbs seem to be holding their own which is good.

It did present a perfect time for baking and soup last weekend.  I found some nice stewing lamb at the co-op and I was in the mood for Moroccan flavours.  Something to take the chill off.

This is an easy soup to throw together.  In a bowl add 1/2 a cup of flour, a tablespoon of ground tumeric, a teaspoon of ground cinnamon, and 2 teaspoons of paprika.  Season with sea salt and pepper.

Moroccan lamb soup 1 2016

Mix thoroughly.  I got about a pound of lamb for this meal.  Cut it up in small pieces, an inch/2.5cm square or so.  Toss in the flour mixture to coat.

Moroccan lamb soup 2 2016

In a large saucepan heat up a couple of tablespoons of olive oil.  Brown the lamb in the saucepan for several minutes.

Moroccan lamb soup 3 2016

Chop up a small onion and a few cloves of garlic.  Add to the pan and saute for a few more minutes.

Moroccan lamb soup 4 2016

For some reason, I spaced on taking pictures for the next few steps.  Don’t know what I was doing!  Add 4 cups of vegetable bouillon to the pan.  I use a paste mixed with water rather than the dry cubes.  For this I kept it on the light side so the flavour was subtle.  Grate a piece of fresh ginger that is about 1 1/2 inches/3-4 cm square.  Simmer for a couple of hours at a low temp.  Cube an aubergine and add to the soup in the last hour of cooking.  After it simmers for awhile check the seasoning and adjust as needed.  I added a bit more tumeric and paprika to mine.  When the lamb is tender and cooked so it’s falling apart it is ready to serve.

Moroccan lamb soup 5 2016

You can’t go wrong with lovely crusty bread and butter with this.  As warming this soup was I am looking forward to the weather behaving itself so we can get back to grilling and salads.  I am ready for spring!

Tarragon Beef Stew to Keep You Warm

I think it is time to give up the ghost where the garden is concerned at this point.  With the exception of the hardy root veg and brussels sprouts we’re done and dusted.  A couple of weeks ago I managed to find some tarragon still green in the garden which reminded me of a recipe I had printed out from allrecipes.com a few years ago.  Looking at it again, I realised that I hadn’t followed it completely when I made it before.  For one, it had honey.  And a few other interesting things.  But it does have vermouth which works really well with tarragon.

I love beef stews, particularly with ale, but my husband sometimes finds them too heavy in flavour.  This stew has a lot of flavour without the heaviness.  A more refined rustic soup if that isn’t too much of an oxy moron!  

Terragon beef stew 1 2015

Dredge about a pound of stewing beef in flour and season it with sea salt and pepper.  In a saucepan melt 2 tablespoons of butter.  Brown the beef.  Chop a small red onion, 3-4 cloves of garlic, a carrot, and 2-3 mushrooms.  Add the veg to the beef and cook for a few minutes.

Terragon beef stew 2 2015

Cube 2-3 red potatoes depending on the size.  Add it to the saucepan.  Cook for a few minutes then add 4 cups of vegetable bouillon and bring to a simmer.  Add 1/2 cup of vermouth, 4 tablespoons of worcestershire sauce, a handful of tarragon, and a small spoonful of mustard.

Terragon beef stew 3 2015

Simmer for a few hours at low temperature until the beef is tender and the potatoes are cooked through.

Terragon beef stew 4 2015

Add some crusty bread and you’ll be warmed to your toes!  🙂

Curried Carrot Soup

Oooh, it was very scary in town last night.  Lots of ghouls and monsters wandering about asking for candy.   And I bet most of them slept well after their quest for the sweet stuff.  It was a little bittersweet last night as our kids were off doing their own thing this year.  It’s tradition for us to gather at a friend’s house as their neighbourhood is a fabulous place to trick o treat.  We went without them to see all the kids having fun.  The best costume was a young girl who took a parasol and stringed it with lights to be a jelly fish.  You could see her journey through the neighbourhood.  A fantastic job.

The husband of the duo where we go likes to dress up as death.  He has an old sickle that was the wife’s great grandmother’s.  Once there are enough of us to hand out candy he starts slowly walking the driveway dragging the sickle.  A bit scary.  So it’s fascinating to watch the kids.  A good number, even the tiny ones, will loudly declare “You don’t scare me!”  Some keep an eye on him as they make their way to the candy.  A couple get scared but with the rest of us yelling it’s ok, there’s candy at the end, they make it as well.  I don’t think there was one child that gave up candy out of fear.  🙂

Now I’m not one, when this time rolls by, to go pumpkin crazy.  Occasionally I make a pumpkin pie but that’s it.  Crikey, they put it in everything!  People go mad over it.  But I do enjoy good harvest soups.  The comfort rustic ones that take the chill off the bones.  And if they are quick even better!

A couple of weeks ago I made a curried carrot soup for the family as I had to teach class that night.  Nothing is easier to make ahead of time and just reheat.

Curried Carrot Soup

Peel and slice 3-4 carrots depending on their size and thinly slice them.  Chop up half a large red onion and coarsely chop 4-5 cloves of garlic.  Add about 4 cups of chicken stock.

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Bring to a boil and cook until the carrots are tender.  Use a blender or an immersion blender to blend all soup.

Curried carrot soup 3 2015

Don’t worry about getting it perfectly smooth, this is a rustic soup.  Put it back on the heat and bring it to a low simmer.  Now the seasoning bit is a guideline.  I used hot curry powder, curry paste, cumin, sea salt, pepper, and a bit of garam masala.  The last bit you don’t want to use a ton. A little goes along way. We really like the curry flavour and the heat so I add a good amount.  I also add a spoonful of the mango habanero sauce I made recently.  This is seriously hot so don’t go overboard with that bit!  Simmer to allow all the flavours to develop together.

Curried carrot soup 5 2015

Top with a dollop of sour cream or creme fraise.  Garnish with fresh chive.  This is a very warming soup.  Wonderful on a cold day or if you have a cold!

Loaded Baked Potato Soup to Keep Us Cosy

We’re in the first peak of tax season so quick meals are key.  And given how cold and snowy it’s been, comfort food is a definite must.  We’re lucky it’s not as bad as the winter in the midwest last winter but you get to a point that cold is cold.

I’ve seen several pins and references to loaded baked potato soups.  The idea really sang to me so I thought I’d come up with my own recipe for this soup.

I cubed up a couple of red skin potatoes and covered them with homemade chicken stock.  Cover, bring to a boil, then reduce to a simmer until the potatoes are tender and cooked.

Loaded potato soup 1 2015

In a separate skillet cook up some streaky bacon, scallions, garlic, mushrooms, and thyme.  To hold up in the soup the bacon needs to be on the crispy side.

Loaded potato soup 2 2015

Once the potatoes are cooked through use an immersion blender to blend the potatoes until they are smooth.  Sprinkle a teaspoon or two of red pepper flakes into the soup.

Loaded potato soup 3 2015

Add a cup of cream and the bacon mixture and warm through again.  Season with salt and pepper.

Loaded potato soup 4 2015

Top with shredded cheese, sour cream, and some chives.

Loaded potato soup 5 2015

A good stick to your ribs soup!  It was even better the next day with the flavour of the red pepper flakes really coming through.  And it did the trick for pushing back winter.

 

Warming Ramen Soup

Awhile back my son and I were checking out new food shows and came across “The Mind of a Chef”.  It’s a bit dull but they did an episode about ramen in Japan.  It piqued my son’s interest so I added it to the list of things to try.

The fascinating thing about this soup is how varied it can be from town to town.  So I did a bit of research and came up with my own.  It is fairly easy to make and full of flavour.

Prep the ingredients before you begin cooking.  Do up the soft boiled eggs and set aside to cool a bit before shelling.  Also cook up some frozen corn and set aside.

For this soup I wanted to use the flank steak we had on hand so I seared both sides in peanut oil.  If you like the steak medium rare keep it on the rare side after the sear.  Cover with tin foil and let it rest while you cook the rest of the soup.

Ramen soup 1 2015

I chopped up red onion, carrots, scallions, some mushrooms, and a few cloves of garlic.  The amount depends on how many servings you are doing.  Total for the five veg I had about a cup and a half.  In a saucepan saute the onion, carrots, garlic and mushrooms in peanut oil.

Ramen soup 2 2015

Add four cups of veg bouillon and bring to a simmer.  Grate about inch or two of fresh ginger, add about a cup of mung bean sprouts, and add a couple of teaspoons of fresh cilantro.  A few squeezes of fresh lime juice brightens the soup. Meanwhile cook the noodles according the package.  Drain the noodles.

Ramen soup 4 2015

In the bowls add the noodles and layer with the sliced beef.  Add the soup over the noodles.  The broth will cook the beef to medium rare at this point.  Top with half an egg, corn, and the fresh scallions.

Ramen soup 5 2015

Omit the noodles if you need to be gluten free.  It’s a very filling soup without the noodles.  I look forward to trying different flavour profiles with different proteins.  🙂

Carrot Ginger Soup

The sun will be starting it’s journey back our way today.  This makes me happy.  I’m not a fan of the shorter days.  After getting tired of not being seen walking the dogs we bought them LED lights to hang from their collars.  They are super bright so that should help with the close calls trying to get across the roads. Luckily they don’t seem to bother the dogs and they have an added benefit of lighting up the area they are sniffing so I can see if they are about to eat something they shouldn’t!

With all that has been going on the past few weeks I lost track what was in the fridge.  I have a bad habit of buying ingredients when we already have them because I don’t see them in there!  At some point we bought a bunch of carrots and I needed to use them up.  I have been wanting to try a carrot soup.  It’s funny growing up the only way I liked carrots was raw.  But tastes change.

I should say I only liked organic ones.  I don’t know what it is but conventional carrots are always dry to me and not as sweet.  I know for most things the taste difference isn’t huge between organic and conventional but things like tomatoes and carrots I find a big difference.  Organic carrots seem to have more water and sweetness to them.

I found this carrot soup recipe that looked really good and adjusted it to the number of servings we needed.  Their recipe said it would be 8 servings but I made what I thought was enough for 4 but it was really closer to 8 so who knows how much soup the original recipe would have made.

Carrot ginger soup 1 2014

Finely chop a 1/4 of a large red onion and saute in about 2 tablespoons of butter.

Carrot ginger soup 2 2014

While the onion is cooking peel and slice 3-4 medium sized carrots.  You want at least two cups of sliced carrots.  I think I ended up with nearly 3 cups.  Add them to the onion and stir well then add 2 cups of homemade chicken stock.  As it is coming to a boil grate about 2 inches of fresh ginger into the soup, season with salt and pepper, then stir well.  Simmer until the carrots are tender and cooked.  This took about 45 minutes for the carrots I had.  Then use an immersion blender or a regular blender to blend all the ingredients.  Put back on the heat and add 1/2 a cup of heavy cream.

Carrot ginger soup 3 2014

Adjust the seasoning with salt and pepper as needed and warm up as needed.  Serve with a dollop of sour cream.

Carrot ginger soup 4 2014

Full of flavour without much difficulty.  I discovered a few days later that it was very good cold as well so I will be having this in the summer as a light meal or a first course.  If I had some I would have garnished this dish with chives and the chive flowers.  Another thing to add in the summer when the garden is flourishing.  6 more months!  Not that we’re counting or anything.  🙂

Roasted Butternut Squash Curry Soup

Squash is another group of food I don’t like.  I know, I have a long list!  But a few weeks ago we had a family get together and my sister made a curry squash soup.  I tried  it and liked it!  But she didn’t really have a recipe.  I swear it’s genetic.  We are lucky my Grammy wrote her recipes down because the rest of us have trouble making the same thing twice.  In fact my blog has ended up being a great thing for me.  When my family asks me to make something I’ve made before I bring it up on my iPad and away I go.

I know the soup I made is different from my sister’s because the soup she made was green and mine isn’t.  So I used hers as an inspiration.

Butternut squash soup 1 2014

I thought roasting it would be fabulous so I sliced it in half, drizzled it with olive oil, and seasoned it with sea salt and pepper.

Butternut squash soup 2 2014

Roast in the oven at 350F/175C until it has softened and turned a nice golden colour.

Butternut squash 3 2014

In a saucepan saute finely chopped garlic and scallions in olive oil.  I used about 3 large garlic cloves and a cup or so of the scallion.

Butternut squash soup 3 2014

Once the garlic and scallions have softened scoop out the squash and add it to the saucepan.

Butternut squash soup 4 2014

I added 2 cups of chicken stock.  Add more or less depending on the consistency you prefer.  Add 6-8 ounces of coconut milk. The rest of this recipe completely depends on the taste you want.  Some prefer to have a lot of squash flavour.  Me?  Not so much.  🙂  We really enjoy red thai curry flavour so I added several spoonfuls as a start.

Butternut squash soup 6 2014

I continued by adding a few sprinkles of red pepper flakes, a couple of teaspoons of cumin, and a healthy portion of hot curry powder.  Season with sea salt and pepper to taste.  I wanted to keep this rustic so I didn’t blend the soup.

Butternut squash 7 2014

It was very warming and now I can say I have one squash dish I like!  Question is, am I bold enough to try another?  🙂

Roasted Mushroom and Parsnip Soup

The gluten free experiment is going well.  I’m starting to feel better with a few bumps along the way but I figure that is normal.  I am discovering there are some missed opportunities  when searching out gluten free snacks and the like.  It is not a guarantee that you will get something that tastes good.  I tried a breakfast wrap at a local bagel place and the gluten free wrap could be best described as wet cardboard.  Some of the tortilla chips aren’t much better.  I tried one type of cracker that said right on the box how important taste was.  My husband said I made quite the face trying to eat those!

I have found a couple of things I like and fortunately we’re having success at home.  Otherwise I’d starve or at the very least be very cranky.  And that just won’t do!

With the cooler weather settling in I was in the mood for a quick soup with a lot of flavour.  Roasted mushrooms and parsnips fit the bill.

Roasted mushroom and parsnip soup 1 2014

Slice up mushrooms of your choice and a few parsnips, drizzle with olive oil, and season with salt and pepper.  Roast in an oven at 350F/175C until parsnips are cooked and golden.

Roasted mushroom and parsnip soup 2 2014

Melt 1-2 tablespoons of butter in a saucepan and add 3-5 cloves of garlic chopped and some fresh thyme.

Roasted mushroom and parsnip soup 3 2014

Once the garlic has softened add the mushrooms and parsnips.

Roasted mushroom and parsnip 4 2014

As I was only making this for two I added 2 cups of veg bouillon and 1/2 cup of dry white wine.  Bring to a simmer.  Add salt and pepper if needed.  Serve with fresh grated parmesan cheese.

Roasted mushroom and parsnip soup 5 2014

Of course if you aren’t doing gluten free then cheesy toast would be perfect with this.  🙂