Soup – Let's Cook Together

Vegetable Soup

Denis Martel — Sat, 10 Apr 2010 17:23:05 +0000

The quantities are given only as an indication. This soup is a real meal on its own. It’s very nourishing and kids love it.

Cheryl based her recipe on the soup Grand-ma Adèle prepares. Every time we go to Chicoutimi, the girls ask their grandma to make this soup. They love it! The soup and their grandma!

Ingredients:

4 l chicken stock
250 ml uncooked rice
400 ml cut green beans (1 cm long)
4 carrots, chopped in cubes
1 chopped onion
3 chopped celery stalks
1 green pepper (can also use a red pepper or a combination of both)
1 can of tomatoes (750 ml)
400 ml broccoli, chopped and peeled
250 ml cabbage chopped (optional)
15 ml oregano
15 ml basil
15 ml parsley
5 ml thyme (optional because Cheryl does not like thyme)
Salt and pepper to taste
30 ml tomato paste
500 ml leftover cooked meat such as chicken, cut in small cubes

Method:

Bring the stock to a boil and add the rice
After 5 minutes, add all the other ingredients except the meat
Boil for another 20 minutes
Add the meat and boil for 5 more minutes

Leek and Potato Soup

Denis Martel — Sat, 10 Apr 2010 17:17:39 +0000

My daughters always ask for a second serving when I make this soup.

When you serve the soup, you may want to add 5 ml of cream in each bowl for decoration.

Ingredients:

4 chopped leeks (remove the green part)
4 medium potatoes, cut into large pieces
2 l chicken stock
Parsley, salt & pepper
200 ml cream 35% (can be substituted with 15%)

Method:

Cook the leek and potatoes in the chicken stock until the potatoes are ready
Add seasoning to taste
Purée the soup in a food processor (you will probably need to puree in 2 or 3 portions)
Return the soup to the pot and add the cream
Adjust seasoning if necessary

Carrots and Orange Soup

Denis Martel — Sat, 10 Apr 2010 17:15:31 +0000

The combination of orange and carrots might sound kind of weird but it’s worth a try. I like to make this soup on a cold fall day when I have a surplus of carrots. It’s a nice way to use them.

Ingredients:

30 ml butter
6 medium carrots sliced, about 900 ml
1 large chopped onion
5 ml orange zest, chopped
1 ml ground ginger
750 ml chicken stock
30 ml orange juice
30 ml lemon juice
Salt & pepper to taste
125 ml 35% cream
1 or 2 nice large oranges

Method:

Melt the butter in a medium sauce pan
Add the carrots, onion, orange zest and ginger and cook for 5 minutes
Add chicken stock, bring to boil and let simmer for 10 minutes, or until the carrots are cooked
Puree the soup in a food processor and add the orange and lemon juice
Adjust seasoning if required
To serve, add about 20 ml of cream and a nice orange slice to each bowl of soup

Beef Barley Soup

Denis Martel — Sat, 10 Apr 2010 17:09:41 +0000

A good friend of mine gave me this recipe. I find the taste very close the one my mom used to make when I was a kid.

If the soup is too thick, you can add some water. I have never really measured the quantity of salt but do not be surprised if you need to add something like 30 ml. Go easy at first it is always easier to add than remove some!

This is a great soup for a lunch on Saturday with a slice of baguette.

Ingredients:

1,7 litres cold water
2 or 3 beef soup bones
100 ml barley
125 ml finely chopped celery
125 ml finely chopped onion
125 ml de finely chopped carrot
One can of tomatoes, with its juice (about 750 ml)
Salt and pepper to taste

Methods:

Bring the water to a boil with the beef bones in a large pot
Skim the stock and let simmer for 2 or 3 hours
Add the barley and let simmer another 30 minutes
Add the other ingredients and let simmer another 30 minutes
Salt and pepper to taste