Roasted Potato and Leek Soup with Arugula and Crispy Shallots

Serves 6-8

Ingredients

2 lb [907 g] Yukon gold potatoes, peeled and cut into 3/4-in [2-cm] chunks
4 cups [1 L] chopped leeks, white and light green parts, thoroughly cleaned of all sand (about 4 leeks)
¼ cup [60 ml] extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups [750 ml] baby arugula, lightly packed
½ cup [125 ml] dry white wine
7 cups [1.6 L] chicken stock
¼ cup [60 ml] heavy cream
¼ cup [60 ml] freshly grated Parmesan, plus extra for garnish
Crispy shallots (recipe follows – optional)

For the crispy shallots
1½ cups [375 ml] vegetable oil
3 tbsp [45 ml] unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Method

Preheat the oven to 400°F [200°C].

Combine the potatoes and leeks on a baking sheet in a single layer. Add the olive oil, 1 tsp [5 ml] salt, and ½ tsp [2.5 ml]pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and scrape roasted potatoes, leeks and arugula to a large pot set over medium heat. Add the white wine and chicken stock. Bring to a boil and simmer 5 minutes.

In batches, transfer the soup to a blender or a food processor, and puree the vegetables in batches until they’re all done. Transfer back to the pot, add the cream, 2 teaspoons salt, and 1 teaspoon pepper and check the seasoning.

When ready to serve, reheat the soup gently and whisk in ¼ cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

To make the crispy shallots
Heat the oil and butter in a deep saucepan over medium-low heat until it reaches 220°F [105°C] on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260°F [125°C]. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Recipe Credit: Adapted from Ina Garten, Barefoot Contessa Back to Basics

Thai Soba Noodle Bowl

Serves 4 as a meal

Ingredients

1 14-oz [400 g] package extra-firm tofu
2 tbsp [30 ml] low sodium soy sauce
2 tsp [10 ml] toasted sesame oil

2 Thai chiles, seeded and finely chopped
3 stalks fresh lemongrass, chopped
4 cloves garlic
1 large shallot
¼ cup [60 ml] fresh ginger, chopped
½ cup [125 ml] water

1 tbsp [15 ml] vegetable oil
2½ cups [625 ml] coconut milk (about a can and a half)
1 tbsp [15 ml] brown sugar
1 tbsp [15 ml] low sodium soy sauce
2 tbsp [45 ml] fish sauce
Zest of 2 limes, very finely grated
1 cup [250 ml] water

Juice of 1 lime
Salt and pepper
2 cups [500 ml] roughly chopped shiitake mushrooms (or any other mushroom you like)
9 oz [255 g] uncooked soba noodles
Fresh coriander, to serve

Method

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400°F [200°C]. Cut the tofu in ¾-inch [2-cm] cubes, spread them on a baking sheet lined with parchment paper, drizzle with the soy sauce and sesame oil and bake for 25 minutes, shaking the tofu around once in a while so it’s golden and crispy all over.

In a blender or a food processor, combine the chiles, lemongrass, garlic, ginger, shallot and water and puree until smooth.

In a large saucepan, heat the vegetable oil. Add the lemongrass puree and cook over high heat, stirring, until most of the water has evaporated and the mixture is fragrant, about 2 minutes. Lower the heat to medium and whisk in the coconut milk, sugar, soy sauce, fish sauce, lime zest and a cup of water. Simmer over low heat for 15 minutes.

While the broth simmers, cook the soba noodles. Once cooked, drain and reserve. Add the mushrooms to the broth, along with the lime juice. Season with salt and pepper and more chile if you like it even hotter, and simmer again for 5 minutes.

To serve, divide the noodles and tofu between your serving bowls, and ladle the broth on top. Garnish with fresh coriander.

Recipe Credit: Adapted from Harold Dieterle, via Food & Wine Magazine and Sprouted Kitchen.

Parsnip, Pear and Maple Soup with Seared Scallops

Serves 6-8

Ingredients

1½ lb [750 g] parsnip, peeled and chopped
2 tbsp [30 ml] vegetable oil
Nutmeg
¼ cup [60 ml] unsalted butter
3 leeks (white part only), sliced and thoroughly cleaned
3 French shallots, finely diced
6 cups [1.4 L] organic chicken broth
3 pears, peeled, cored and chopped
1 bay leaf
1 tsp [5 ml] fresh thyme, chopped
2 tbsp [30 ml] maple syrup
½ cup [125 ml] heavy cream

18 small scallops
1 tbsp [15 ml] vegetable oil
Sea salt and white pepper (or black pepper)

Method

Preheat oven to 375°F [190°C]. Line a large baking sheet with parchment paper. In a large bol, combine the chopped parsnip with the vegetable oil, mixing well to make sure the vegetables are well coated. Spread the parsnip on the baking sheet. Grate some nutmeg over, then sprinkle with salt and white (or black) pepper. Roast for 25 minutes, turning the vegetables at mid-cooking point.

In a large pot, melt the butter over medium-high heat. Add the leeks and shallots and cook, stirring, for 1 minute. Reduce heat to medium-low, cover and keep on cooking, stirring once in a while, for 4 minutes. Add chicken broth, roasted parsnips, diced pears, bay leaf, thyme and maple syrup. Stir well. Bring to a boil, then reduce heat to simmer, uncovered, for 30 minutes. Remove pot from heat, remove the bay leaf and let the soup cool a little.

Use an immersion blender to purée the soup finely, or cool slightly and purée in batches in a standing blender, transferring pureed soup back to a clean pan on low heat. Incorporate the cream, taste the soup and adjust the seasoning, if needed. Keep warm on the lowest heat while you prepare the scallops.

Heat 1 tbsp vegetable oil in a large nonstick pan over high heat. Dry the scallops thoroughly (to ensure a good sear).

Sprinkle with sea salt and white (or black) pepper. When the pan is very hot, add the scallops and sear about 1½ minutes per side (don’t move the scallops, except for turning them), or until golden on both sides but still translucent in the middle (you can check this by viewing them from the side). Be careful not to overcook the scallops as they will keep on cooking a little in the hot soup.

To serve, ladle the soup in warm shallow bowls and add about 3 seared scallops per bowl. Sprinkle with best quality olive oil and sprouts, if desired. Serve immediately.

Recipe Credit: Adapted from Coup de Pouce magazine

Chicken, Sausage and Kale Soup

Serves 6-8

Ingredients

1 whole cooked chicken breast, cut crosswise into strips
¼ cup [60 ml] extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 celery stalk, strimmed and coarsely chopped
2 cloves garlic, finely chopped
1 tsp [5 ml] dried thyme (or 1 tbsp [15 ml] fresh thyme)
¼ tsp [1.25 ml] dried red pepper flakes
2 links sweet Italian sausage (about ½ lb [225 g]), casings removed, meat cut into ½-in [1.5-cm] pieces
5 cups [1.2 L] chicken broth
1 15-oz [450 ml] can cannellini beans, including liquid
1 bunch kale (about ¾ lb [340 g]), washed, stemmed, coarsely chopped
Kosher salt
Freshly ground black pepper

Method

Heat the olive oil in a large stockpot (large enough to hold all of the uncooked kale) over medium heat. Add the onion, carrot, celery and garlic and sauté until the whole lot is softened but not browned, about 10 minutes. Add the thyme and crushed red pepper flakes, then add the sausage, cooking until the sausage is lightly browned, 3 to 5 minutes. Add the broth, the beans with their liquid, and the kale.

Add the chicken pieces to the pot, cover and simmer, stirring occasionally, until the massive pile of kale is fully incorporated into the soup 20 to 25 minutes. Add salt and pepper to taste, and serve.

Recipe Credit: Amy McCoy, Poor Girl Gourmet

Cauliflower, Parsnip and Apple Soup

Serves 6-8

Ingredients

1 tbsp [15 ml] extra-virgin olive oil
1 leek, white and pale green parts only, sliced
½ tsp [2.5 ml] ground coriander
½ cauliflower head, chopped (about 4 cups/400 g)
2 medium apples, a soft variety such as McIntosh, peeled and diced
4 parsnips, peeled and diced (about 1¼ cups/150 g)
4 cups [1 L] vegetable broth
½ tsp [2.5 ml] sea salt
¼ tsp [1.25 ml] ground white pepper

To serve
Best-quality extra-virgin olive oil
Fresh coriander leaves
Crème fraîche

Method

In a large pot, heat the oil over medium heat and add the leeks. Cook the leeks gently until they are soft but not browned, lowering the heat if needed, about 5 minutes. Add the coriander and cook just until fragrant, about 30 seconds. Add the cauliflower, apples and parsnips and sauté for 2 minutes to coat the vegetables with the spice and blend in the flavors. Add the vegetable broth, season with salt and white pepper, and bring to a boil. Lower the heat and simmer for 20 minutes until the vegetables are soft.

Remove from heat and use an immersion blender to purée the soup, or cool slightly and purée in batches in a standing blender, transferring pureed soup to clean saucepan. Taste the soup and adjust the seasoning, if needed.

Serve with a drizzle of best-quality extra-virgin olive oil, a sprinkle of fresh coriander leaves and a spoonful of crème fraîche.

Recipe Credit: Marie Asselin

Barley and Lentil Soup with Swiss Chard

Serves 6-8

Ingredients

1 tbsp [15 ml] olive oil
1½ cups [375 ml] chopped onions
1½ cups [375 ml] chopped peeled carrots
3 large garlic cloves, minced
2½ tsp [7.5 ml] ground cumin
10 cups [2.4 L] (or more) vegetable broth
2/3 cup [160 ml] pearl barley
14½ oz [430 ml] can diced tomatoes in juice
2/3 cup [160 ml] dried red lentils

4 cups [1 L] (packed) coarsely chopped Swiss chard (about 1/2 large bunch)

Method

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 40 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 15 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Season soup with salt and pepper. Thin with more broth, if desired.

Recipe Credit: Bon Appétit Magazine (via Epicurious.com)

Curried Squash Soup with Lamb Meatballs

This soup’s color and mix of classic and ethnic flavors make it perfect for fall.

Makes 10-12 generous servings

Ingredients

For the soup
3 tbsp [45 ml] olive oil
1 medium leek, chopped (white part only)
1 yellow bell pepper, diced
1 large carrot, diced
1 medium turnip, diced
½ tsp [2.5 ml] cumin seeds (or ground cumin)
1 tsp [5 ml] yellow mustard seeds
1 tsp [5 ml] turmeric
1 tbsp [15 ml] curry powder
4 cloves garlic, minced
1.5 lb [700 g] sweet potatoes, diced
½ head of cauliflower, cut into florets
6 cups [1.4 L] chicken broth
2 cups [500 ml] water
2 tsp [10 ml] salt
1 cup [250 ml] frozen corn kernels
3 cups [750 ml] squash flesh (pumpkin, butternut, buttercup or acorn), cooked and coarsely chopped (See: How to roast squash)

For the meatballs
2 lb [907 g] ground lamb
1 tsp [5 ml] each: ground cumin, curry powder, turmeric, minced garlic, freshly grated ginger and salt
Many grinds of black pepper

Method

Heat olive oil a large dutch oven over medium heat. Add the leek, bell pepper, carrot and turnip. Cook until the leeks are soft, about 6 minutes, stirring occasionally. In the meantime, grind the cumin and mustard seeds together and mix with the turmeric and curry powder. Add the spices to the vegetables and cook for a minute to wake up the flavors. Add the minced garlic and cook for another minute. Add the diced sweet potatoes and cauliflower, broth, water and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-low. Simmer gently uncovered for 25 minutes.

While the soup is simmering, prepare the meatballs: mix the ground lamb with the spices, salt and pepper and roll into 1-inch meatballs. Heat a large skillet over medium heat. Brown meatballs on all sides (about 8-10 minutes total) working in two or more batches if necessary. Remove from heat.

Add the corn and the cooked chopped squash to the soup and cook until the corn is tender, about ten minutes. Remove from heat.

Reserve one third of the soup in a bowl. Puree the rest of the soup directly in the dutch oven using a hand blender (or blend it in batches in a regular blender). Pour the blended and chunky portions of soup back together in the dutch oven and mix well. Add the meatballs and cook for another 5 to 10 minutes to incorporate flavors. Taste the soup and add more salt and pepper if necessary. Serve or let cool to freeze in portions.

Serving Tips: Sprinkle chopped fresh coriander and drizzle a bit of chili oil on each serving. Serve with toasted croutons.

Note: This soup handles freezing very well. Freeze it in portions and you’ll have many delicious meals ready for busy weeknights to come.

Recipe Credit: Adapted from Stephanie Stiavetti, Wasabimon

Beans and Vegetable Soup with Pesto

Serves 8-10

Ingredients

For the pesto
4 cups [1 L] packed basil
1 cup [250 ml] grated parmesan
¼ cup [60 ml] extra-virgin olive oil
1 tsp [5 ml] kosher salt
2 cloves garlic, chopped
2 tbsp [30 ml] pine nuts

For the soup
¼ cup [60 ml] extra-virgin olive oil
1 oz [30 g] pancetta, minced
5 cloves garlic, finely chopped
3 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
1 medium zucchini, chopped
¼ head Savoy cabbage, cored and thinly shredded
8 cups [2 L] chicken stock
7 whole, peeled canned tomatoes, chopped
1/3 cup [80 ml] dried short pasta
1 15oz [443 ml] can cannelini beans
Kosher salt and freshly ground black pepper, to taste

Method

Make the pesto: Process basil, parmesan, oil, salt, garlic, and pine nuts in a food processor until finely ground. Season with salt and pepper, and set aside.

Heat oil in a large saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 7-10 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pesto dolloped on top and grated parmesan cheese, if desired.

To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.

Recipe Credit: Saveur Magazine

Zucchini and Fresh Ginger Velouté

A light, healthy and quick soup that’s equally flavorful served hot or cold.

Serves 8

Ingredients

3 tbsp [45 ml] extra-virgin olive oil
6 small green onions (scallions), white part only, tripped, peeled and thinly sliced
Fine sea salt
1 tbsp [15 ml] minced fresh ginger
2 lb [900 g] firm zucchini, rinsed, trimmed, and cut into small pieces (do not peel)
6 cups [1.4 L] chicken or vegetable stock

For serving (use all or some of the garnishes, to taste)
Diced and quickly sauteed zucchini
Finely minced ginger
Crème fraîche or greek yogurt
Best quality extra-virgin olive oil

Method

In a stockpot, combine the oil, spring onions, and salt (about ½ tsp [2.5 ml]) and cook, covered, over low heat until soft and translucent for 3 to 5 minutes. Add the ginger and cook briefly. Add the zucchini and stock and bring to a low boil. Simmer, covered, for 10 minutes.

Remove from the heat and puree to a smooth liquid in a food processor or blender or with an immersion blender. Taste for seasoning. Serve, hot or chilled, garnished as desired (note: crème fraîche is especially good in the chilled soup) or store in an airtight container in the refrigerator for up to 3 days.

Recipe Credit: Patricia Wells, Salad as a Meal

Summer Corn Soup with Shrimp