Simple Corn Soup

Simple Corn Soup Recipe

Simple Corn Soup: Three little words that really mean what they say in this recipe. This is the perfect summer soup to serve warm and start a harvest meal. It provides all the joy of buttery rich sweet corn on the cob, except there’s no cob, no buttery fingers, and no mess! This soup transforms the corn-on-the-cob experience into a rather more elegant affair. It forms the platform for any number of toppings or applications.

Adjust the water content to adjust the thickness. Make it thicker to enjoy as a purée on which to place steamed baby carrots and scallopini squash. Or add more water and enjoy it as a palate cleansing hot drink between courses. However you serve it, Simple Corn Soup will impress your guests with its delicious minimalism. This recipe serves three.

Ingredients:
3 cobs fresh sweet corn
1.5 – 2 cups water
2 Tbsp chilled unsalted butter (use a splash of coconut oil for a vegan version)
salt & pepper to taste

Using a sharp knife, carefully remove the kernels from three cobs of corn into a large bowl. Use the back of the knife to run down each cob in order to squeeze out any corn juices clinging to the cob. This produces approximately three cups of corn kernels and juice. Divide this in half, adding one part to a medium saucepan. Add the other half to a blender. The amount of water to add will depend on the size of the cobs. If you didn’t quite get three cups of corn, add only 1.5 cups cold water to the blender. If you got three cups of kernels or more, add a full two cups of water. Blend on high speed for several seconds — the intent is to liquefy the corn in the blender.*

Add the blender contents to the saucepan containing the raw kernels, and set over medium-high heat, stirring often. Once it begins to simmer, reduce heat to low and continue simmering for 30 minutes, stirring frequently to keep corn from sticking to the bottom of the pot. After 30 minutes, remove from heat and add the unsalted butter. Use a stick blender to emulsify the butter into the soup, and to blend the remaining kernels into a thick, foamy soup. If you don’t have a stick blender, simply return the saucepan contents to the (clean) blender, and add the butter before blending on high.

When handling hot soup, particularly with blenders, use extreme care to avoid burns.

Taste the soup and add salt and freshly ground black pepper to your taste. Divide the soup between three bowls and serve hot.

While this soup is sublime on its own, it also invites optional toppings. A dollop of crème fraîche, some finely chopped chives, or even some chopped bacon would bring this soup to a higher level. In our recipe, we sprinkled on a tiny amount of smoked paprika, which added a wonderful barbecue flavour.

*Half the corn is blended cold, and the remaining half is blended once the corn has cooked. This allows the starches to be released in two stages. It adds depth to the texture of the soup, and makes the most of the rich corn flavour. This extra step is key to the recipe.

Gazpacho Verde Recipe

Gazpacho Verde Recipe

This Gazpacho Verde recipe makes the perfect introduction to an outdoor meal on a hot summer evening. Served chilled, it is both cooling and refreshing, with a refined flavour that is out of this world. This cold (vegan) soup can form the base for countless variations of garnishes and complementary items. It’s a very simple recipe, with only a handful of ingredients — but it must be prepared in advance so it has at least one to two hours to chill.

Ingredients:
3 cups English cucumber, sliced thinly
1 cup fresh Sweet Basil leaves
2 Tbsp fresh Oregano leaves, removed from stems
2 cloves garlic, crushed
sea salt, freshly ground black pepper to taste
a pinch of cayenne
1/4 cup extra virgin olive oil
1/4 to 1/3 cup seasoned rice vinegar (or sherry vinegar, adjusted to taste with sugar – start with a smaller amount)
1/2 cup of cold water

Add all the ingredients to a standard blender. Pulse at first, if necessary, and then liquefy for one or two minutes. Pass the soup through a fine sieve into a medium sized bowl, pushing with the aid of a spatula or spoon until around one quarter cup of dry, fibrous matter is left in the sieve. Add more water for a thinner soup, if desired. Taste the soup and adjust for seasoning, if necessary. Wrap the bowl in cling film, and refrigerate for at least one hour. Three to four hours will ensure that it is properly chilled. Consider chilling the serving bowls as well.

Garnish just before serving with thinly sliced cucumber and a leaf of fresh basil, with a few drips of olive oil. Lightly dust with a small pinch of paprika for contrasting colour.

Optional garnishes are many. Try it with finely chopped chives or some thin slices of crisp toast. Try it with a dollop of cream cheese in the middle, or some other soft cheese like Spanish Burrata or Greek Feta. It also pairs well with strawberries or grapes, or a thin slice of pear. Keep the garnishes minimal to fully enjoy the flavour of the gazpacho.

Broccoli Cheddar Soup Recipe

Easy Broccoli cheddar soup recipe

I love the combination of broccoli and cheddar cheese and for those who agree or to those who want to try a taste new combo, give this soup a try. This soup is made in two parts. The first is the broccoli puree and the second is the cheese sauce and they come together to make a winning combination. Enjoy!

Best Broccoli Cheddar Soup Recipe

 

 

 

 

 

 

 

 

 

Makes 12 cups (3 L)

Ingredients
1⁄4 cup + 2 Tbsp (60 mL + 30 mL) butter
2 cups (500 mL) chopped onions
11⁄2 cups (375 mL) chopped celery
8 cups (2 L) chopped broccoli stems and crowns (remove any woody parts of the stalk)
6 cups (1.5 L) Chicken stock
2 Tbsp (30 mL) all-purpose flour
3 cups (750 mL) whole milk
1 cup (250 mL) whipping cream
3 cups (750 mL) grated sharp cheddar cheese

Directions

Melt 1/4 cup (60 mL) butter in a large stockpot over medium heat. Add the onions and celery and cook for about 10 minutes, until very soft. Add the broccoli and cook for another few minutes. Add the chicken stock and bring to a boil. Simmer for about 15 minutes, until the broccoli is soft.

Meanwhile, melt the remaining 2 Tbsp (30 mL) butter in a medium saucepan. Add the flour and cook over medium-low heat for about 3 minutes. Slowly add the milk, whisking constantly. Cook the sauce over medium heat until it is bubbling and thick. Remove from the heat. Add the cream and grated cheese and stir to combine. Set aside.

Puree the broccoli mixture using an immersion blender or in batches in a food processor.

Combine the pureed broccoli mixture with the cheese sauce in the large stockpot. Serve hot but do not bring to a boil.

Variation: For a vegetarian version, I’ve made this soup with water instead of chicken stock. Remember to check your seasoning. If you want to freeze this soup, do so before adding the cheese mixture.


Recipe courtesy of The Kitchen Table Cookbook, by Moira Sanders, Whitecap Publishing. These recipes have been tried, tweaked, sampled, savored, passed on and enjoyed again and again. A collection of recipes that if you had no other resource for recipes, you could pretty much have all your bases covered for feeding yourself and your family in a delicious manner twelve months of the year.

Leek and Potato Soup

leek potato soup

Try this creamy leek and potato soup recipe on a cold winter day –it’s very easy to make. Serve it with a thick piece of crusty bread and a salad of winter greens.

leek potato soup

Ingredients: 

1125 mL (4.5 cups) leeks (approximately three large leeks)
750 mL (3 cups) yellow onion
1750 mL (7 cups) chopped butter potatoes
1500 mL (6 cups) milk (optional)
Sea salt to taste
Pepper to taste

Looking for a soup that’s done in less than an hour? This simple leek and potato soup is an easy one pot meal.

Wash and scrub the potatoes and chop them into chunks. Place them into a soup pot with enough water to cover them, and set them to simmer. While they’re cooking, wash the leeks and onions, chopping them into rough chunks before you measure them. Add them to the pot as well, putting in additional water if you need it. Simmer the mixture until a fork easily slides into the potatoes.

When the potatoes have cooked, strain the contents of the pot, placing it over a bowl to collect the broth. You’ll be using some of the broth later. Put at least two cups of broth and the contents of the pot into a food processor, or use an immersion blender to blend the vegetables until they make a thick puree. Now, place everything back into the soup pot and add additional broth or milk until you have a thick, creamy soup. Add sea salt and pepper to taste, and serve immediately.

If you prefer a stronger flavour to kick off the winter blues, subtract a cup of potatoes and add an additional cup of leeks, and throw in several cloves of chopped garlic.

Quick Tomato Soup Recipe

I like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast and Easy  variation of “ Quick Tomato Soup ” from Irma Rombauer’s wonderful book, The Joy of Cooking. Her original recipe is good, but a touch of spice and a hint of garlic/oregano brings the soup to another level.

In the food processor, whiz 2 cups diced fresh tomatoes (use any kind, raw), 1 stick of celery with leaves, 1 small clove of garlic, and ½ onion, sliced. Work to a smooth paste.

Bring this to a simmer in a medium saucepan, and cover, simmering, for 15 minutes. Strain the resulting juices through a sieve and set aside.

In a larger pot, create a roux by melting 2 Tbsp butter and mixing in 2 Tbsp flour. Cook over low heat until the flour/butter mixture is bubbling. With a whisk in constant motion, slowly add 2 cups stock – vegetable stock will work, but beef stock tastes better.

Whisk until smooth. Then add the strained tomato mixture, and keep whisking over medium heat.

Add ½ tsp sugar, 1/8 tsp paprika, 1/8 tsp cayenne, and a pinch of dried oregano. Add salt and pepper to taste.

When serving, add 1 Tbsp torn (not chopped) fresh basil leaves to each bowl. Serve hot with bread.

This recipe serves about 4 small bowls of soup. It looks just like canned tomato soup, but tastes astronomically better. The whole recipe takes about 25 minutes to make and it freezes well. Double all ingredients for a larger batch.

Garlic and Potato Soup

As we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can use it to ward off fall colds and Halloween vampires.

Sea salt
8 cloves of garlic
1 medium yellow onion
750 mL (3 cups) of boiled new potatoes
500 mL (2 cups) of milk (substitute water if you wish)
Sea salt and pepper to taste
Olive oil

Peel and chop the garlic and onion and sauté it in a pan with the olive oil until it is brown. Chop and boil the new potatoes, then place them into a cooking pot with the milk. Add the garlic and onion. Use an immersion blender to blend the potatoes, milk, garlic, and onion together until they create a thick soup, or place the ingredients in a food processor, blend, and return to the pot. If you’d prefer a thinner soup, add an additional cup of milk or add water instead. Warm the soup and add sea salt and pepper to taste.

Drizzle each bowl with melting butter and the juice of half a lemon, and adorn it with slices of fresh tomato from your garden, or add a dollop of pesto to the top to get even more of the garlic buzz.

Golden Beet Borscht Soup Recipe

Golden Beet Borscht Soup Recipe

Borscht has almost as many recipes as there are grandmothers from the old country. Regional and cultural preferences have taken it around the world. If it passes as beet soup, it can be called Borscht. Variations include everything from adding heavy cream to serving with meat on the bone. We developed this recipe as a spin on traditional red beet soup. The first step, of course, has to be done months in advance: Plant some Touchstone Gold beet seeds in mid-April.

This recipe serves four.

4 medium sized Touchstone Gold beets, rinsed
63 mL (¼ cup) olive oil
½ onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
2.5 cm (1”) cube of ginger, grated
salt & pepper
500 mL (2 cups) beet juice
500 mL (2 cups) vegetable stock (we used beef stock)
pinch of turmeric powder
15 mL (1 Tbsp) vinegar
fresh herbs (optional)

Preheat oven to 400°F.
Wrap three of the four beets individually in foil, seasoning them with a drizzle of oil, and some salt & pepper. Seal the foil. Bake these for 45 minutes. Meanwhile quarter the final beet and cover the pieces with water in a small saucepan. Bring to a boil, cover, reduce heat, and simmer for 40 minutes. All your beets will be cooked at the same time. Unwrap the baked beets and set aside to cool. Lift out the boiled beets, reserving the beet juice. Add any yellow oil from the foil to the beet juice and set aside. When the beets are cool enough to touch, peel them all. Dice the baked beets.

In a heavy-bottomed pan or crockpot, sautee the onion in the remaining oil. When the onion turns translucent, add the carrot, celery, garlic, and ginger, stirring. Reduce heat to medium, and cover for around 5 minutes until the carrots are tender.

Now stir in the diced, baked beets and season with salt and pepper. Add the turmeric and stir well. Add all of the beet water and 250 mL (1 cup) of stock plus the vinegar. Bring the pot up to a boil, and simmer for ten minutes. Use an immersion blender to blend all the ingredients to a smooth soupy texture. Otherwise, blend the ingredients in a blender or food processor in small batches – it will be very hot, so use caution. Transfer back to the pot. If the soup is too thick at this point, add more stock. Taste and adjust seasoning – add salt, pepper, and vinegar as necessary.

Chop the boiled, skinned beets into small pieces and use these to garnish your serving bowls. Add chopped fresh herbs such as dill or rosemary and serve.

Sopa de Ajo – Garlic Soup Recipe

Sopa de Ajo Garlic Soup Recipe

This traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In this Sopa de Ajo – Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as well garlic as a central ingredient. Garlic!

1/4 cup olive oil
One whole garlic bulb, cloves separated, peeled, and sliced very thin
1.5 to 2 cups bread crumbs (use stale, crusty, artisanal bread for best results) chopped finely
1 TBSP Spanish sweet paprika
1 tsp Spanish smoked paprika
1/4 tsp cayenne (optional)
2 cups chicken stock (substitute with vegetable stock or simply water)
1 tsp sea salt (or to taste)
1/2 tsp ground black pepper

Heat the oil over medium heat in a heavy-bottomed soup pot. When the oil is hot, add the garlic and stir immediately. Stir continuously to prevent the garlic from burning. You want it to be just starting to show pale golden hints of colour. Add the bread crumbs and stir for a couple of minutes until they absorb most of the oil. If the pan is completely dry, add a bit more olive oil. Add the paprika, the smoked paprika, cayenne (optional), salt, and pepper. Add enough stock (or water) to just cover the bread crumbs. The bread crumbs will thicken in the soup as it cooks. Bring to a light boil, cover, and simmer on very low for 20 minutes, stirring occasionally.

Serves two to three.

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