Can I just say... last weekend was a BLAST! I baked 4 pumpkin pies, 3 lemon meringue pies, 2 apple cheddar pies and then roasted a turkey, made stuffing, cranberry sauce and gravy. Did my apartment smell good or what!? The thing with thanksgiving though is that the meal is on Sunday... but you still have the Monday off (I am not complaining - I promise!)
That left me with some time on my hands yesterday - and a turkey carcass in the fridge. The only sensible thing to do was to make a stock out of it... and what a stock it was. A great way to use some leftovers (especially veggies that are on their last legs) and make something flavourful and rich.
But you don't just make a stock to freeze... you make it to fill your kitchen with the scents of more cooking. This time I was inspired by the Indo-Brit classic, Mulligatawny Soup. No flavours could be further from a traditional thanksgiving meal than this Indian spiced soup...exactly what I was looking for.
I changed my version up slightly from what you would traditionally expect... I really made use of emptying my pantry/fridge and then went a little wild with the seasoning... but that's what soup is all about. Flavours and a bit of a kick. And this packs a real punch! I hope that this will tempt you to use your leftovers a little differently...
Mulligatawny Soup...Ottawa style
ingredients:
sunflower oil
1 red onion, chopped
3 cloves of garlic, minced
2 leeks, rinsed and thinly chopped
leftover turkey pieces, cubed
1 tbsp (heaping) curry powder
2 tsp fresh grated ginger
2 c. turkey stock
4 c. cold water
1 medium turnip, peeled and diced
2 parsnips, peeled and diced
3 carrots, peeled and diced
2 tart apples, peeled, cored and diced
3 bay leaves
2 tsp cumin
2 tsp garam masala
1/3 c. brown rice (uncooked)
sea salt and ground pepper to taste
In a large pot, heat the oil over medium heat (I used about 1 tbsp). Add the onion, garlic and leeks; sauté them for about 4 minutes. You want them to get soft but not brown. Add the turkey, curry powder and ginger, allowing all of that to sauté for another couple of minutes. Stir occasionally, but really, let the flavours start to mingle (remember, soup is like a party in a saucepan...how cheesy was that!)
You'll start to smell the curry and ginger, so add the stock, water, carrots, parsnips, turnip, apples, bay leaves, rice, cumin and garam masala; bring to a boil. Then reduce the heat, cover and simmer for about 40 minutes...believe me, you won't want it to stop simmering...my kitchen smelt like...a curry shop in London ;0)
Remove the bay leaves, season with salt and pepper. You should get about 10 cups of soup of this...a nice big batch of leftovers, that doesn't taste a thing like the original!
Enjoy :0)
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Tuesday, October 13, 2009
Monday, February 16, 2009
ham-less French Canadian Pea soup
I was x-country skiing at Mer Bleu this past weekend and started thinking about making a good French Canadian pea soup (it was that habitant in me coming out...) I LOVE French Canadian pea soup - and I haven't had it in ages. So I was really looking forward to making it.
This recipe proves that sometimes the best laid plans really don't guarantee the result you were aiming for :0) I will admit it... this soup ended up looking like a hodgepodge of veggies BUT the flavours are really lovely (and I'm pretty much quoting Julie word for word - she thinks it looks terrible but tastes great)....
A Modern Habitant's Soup
ingredients:
2 c. dried yellow split peas
12 c. water
2 tsp olive oil
1 large onion, finely chopped
3 stalks of celery, finely chopped
2 carrots, peeled and finely chopped
3 cloves of garlic, roughly chopped
1 jalapeno pepper, finely chopped (leave the seeds in!)
2 c. vegetable broth
1 c. red wine
5 c. water
1 tin black beans, rinsed and drained
1 tbsp fresh thyme, just the leaves (removed from the stalks)
3 bay leaves
3 tbsp tomato paste
coarse sea salt and ground pepper
Place the yellow split peas in a large pot and cover them with the 12 c. of water. Bring it to a boil and cook (uncovered) for 6 minutes. Remove the peas from the heat, drain them and set them aside.
Warm the olive oil over medium heat in a large pot. Add the onion, celery, carrot and garlic. Cook for about 4 minutes, stirring to cover with the olive oil. Add the broth, wine and water, black beans, thyme,hot pepper, bay leaves and some salt and pepper. Bring everything up to a boil. Cover, bring it down to a simmer for about 50 minutes. At that point, take the lid off, add the tomato paste and leave the pot uncovered for another 10 minutes. Give it a good stir to blend all the flavours together.
Remove the bay leaves from the soup... and serve.
You should end up with about 12 cups of soup - enough for some hungry modern-day habitants :0)
This recipe proves that sometimes the best laid plans really don't guarantee the result you were aiming for :0) I will admit it... this soup ended up looking like a hodgepodge of veggies BUT the flavours are really lovely (and I'm pretty much quoting Julie word for word - she thinks it looks terrible but tastes great)....
A Modern Habitant's Soup
ingredients:
2 c. dried yellow split peas
12 c. water
2 tsp olive oil
1 large onion, finely chopped
3 stalks of celery, finely chopped
2 carrots, peeled and finely chopped
3 cloves of garlic, roughly chopped
1 jalapeno pepper, finely chopped (leave the seeds in!)
2 c. vegetable broth
1 c. red wine
5 c. water
1 tin black beans, rinsed and drained
1 tbsp fresh thyme, just the leaves (removed from the stalks)
3 bay leaves
3 tbsp tomato paste
coarse sea salt and ground pepper
Place the yellow split peas in a large pot and cover them with the 12 c. of water. Bring it to a boil and cook (uncovered) for 6 minutes. Remove the peas from the heat, drain them and set them aside.
Warm the olive oil over medium heat in a large pot. Add the onion, celery, carrot and garlic. Cook for about 4 minutes, stirring to cover with the olive oil. Add the broth, wine and water, black beans, thyme,hot pepper, bay leaves and some salt and pepper. Bring everything up to a boil. Cover, bring it down to a simmer for about 50 minutes. At that point, take the lid off, add the tomato paste and leave the pot uncovered for another 10 minutes. Give it a good stir to blend all the flavours together.
Remove the bay leaves from the soup... and serve.
You should end up with about 12 cups of soup - enough for some hungry modern-day habitants :0)
Sunday, February 1, 2009
my take on "Fresh's" mushroom stroganoff soup
I decided I wanted a veggie week - so I went back to basics - Ruth Tal Brown & Jennifer Houton's "Fresh at home" - based on recipes from their restaurants (in Toronto - whether you're a vegetarian or a carnivore... well worth trying)... I used to make their mushroom soup - but wanted to try something a little different.
I pulled out their recipe for Mushroom Stroganoff Soup and decided instead of using button mushrooms I'd use some portobello and oyster mushrooms... that and some of the Ripassa wine I had opened over the weekend were really the inspiration behind my changes to this recipe - oh yeah, and the fact that I didn't have the spices they recommended in their recipe... in the end, this is a rich, thick soup with a spicy kick.
My Mushroom Soup
Ingredients:
1 tbsp olive oil
1 onion, diced
4 cloves of garlic, minced
4 1/2 c. mushrooms, sliced (I used 4 portobello mushrooms, removed the stalks and oyster mushrooms)
1/3 c. red wine (I used my 2006 Ripassa...full bodied - for this recipe go bold)
2 tsp. Indian fennel seeds, whole (a gift from my mother's last trip to India)
1 1/2 tsp. Cumin seeds, whole
pinch of sea salt
2 tsp. cayenne pepper (use your discretion... I like things hot, but cayenne gets stronger as it sits)
4 c. chicken stock (but beef or veggie would work fine too)
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 eggplant, peeled and diced
1 sweet potato, diced (I leave the skin on...it's full of nutrients)
thickening paste
2 tbsp brown rice flour (any flour will do)
1/3 c. cold water
Heat the oil in a pot over medium heat. Add the onion and garlic - cook until they're slightly browned. Add the mixed mushrooms and cook until brown as well. Add the red wine and allow it to simmer and reduce to about half. Now toss in the spices, tomato paste, stock, peppers, eggplant and potato. Bring the entire thing to a boil.
Once it's boiling, allow it to simmer about 15 minutes - you really just want to make sure that the veggies all cook (make sure that you have chopped your veggies about the same size - equal size = equal cooking time).
While the soup is simmering away make your thickening paste. Add the water to the flour and stir to combine (it'll become a paste). Now you'll temper it (yep, I actually did that for the first time ever)... add 2 tbsp of the soup broth into your paste and whisk it together, adding more of the broth 2 tbsp at a time until the paste is the same consistency as the soup (it took me 6 tbsp's to get it tempered). Dump the paste into the pot and give the soup a good stir. Bring the soup back up to a boil and cook for another 2 minutes.
That's it. Super simple. If you're a mushroom lover - blend whatever types you like. And play around with the spices if my choices don't interest you - the original recipe called for caraway seeds and paprika. Make what you like - but I hope you like this as much as I do!
I pulled out their recipe for Mushroom Stroganoff Soup and decided instead of using button mushrooms I'd use some portobello and oyster mushrooms... that and some of the Ripassa wine I had opened over the weekend were really the inspiration behind my changes to this recipe - oh yeah, and the fact that I didn't have the spices they recommended in their recipe... in the end, this is a rich, thick soup with a spicy kick.
My Mushroom Soup
Ingredients:
1 tbsp olive oil
1 onion, diced
4 cloves of garlic, minced
4 1/2 c. mushrooms, sliced (I used 4 portobello mushrooms, removed the stalks and oyster mushrooms)
1/3 c. red wine (I used my 2006 Ripassa...full bodied - for this recipe go bold)
2 tsp. Indian fennel seeds, whole (a gift from my mother's last trip to India)
1 1/2 tsp. Cumin seeds, whole
pinch of sea salt
2 tsp. cayenne pepper (use your discretion... I like things hot, but cayenne gets stronger as it sits)
4 c. chicken stock (but beef or veggie would work fine too)
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 eggplant, peeled and diced
1 sweet potato, diced (I leave the skin on...it's full of nutrients)
thickening paste
2 tbsp brown rice flour (any flour will do)
1/3 c. cold water
Heat the oil in a pot over medium heat. Add the onion and garlic - cook until they're slightly browned. Add the mixed mushrooms and cook until brown as well. Add the red wine and allow it to simmer and reduce to about half. Now toss in the spices, tomato paste, stock, peppers, eggplant and potato. Bring the entire thing to a boil.
Once it's boiling, allow it to simmer about 15 minutes - you really just want to make sure that the veggies all cook (make sure that you have chopped your veggies about the same size - equal size = equal cooking time).
While the soup is simmering away make your thickening paste. Add the water to the flour and stir to combine (it'll become a paste). Now you'll temper it (yep, I actually did that for the first time ever)... add 2 tbsp of the soup broth into your paste and whisk it together, adding more of the broth 2 tbsp at a time until the paste is the same consistency as the soup (it took me 6 tbsp's to get it tempered). Dump the paste into the pot and give the soup a good stir. Bring the soup back up to a boil and cook for another 2 minutes.
That's it. Super simple. If you're a mushroom lover - blend whatever types you like. And play around with the spices if my choices don't interest you - the original recipe called for caraway seeds and paprika. Make what you like - but I hope you like this as much as I do!
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