14
15
Place all ingredients in the blender jar in the order listed. Blend on
Purée for 35 to 45 seconds until smooth, creamy and homogenous.
Chill if not serving immediately.
Serving suggestions – garnish with diced tomato, chopped jalapeño
peppers and slices of avocado.
Nutritional information per ½-cup (125 ml) serving:
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g
• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g
Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup would be great
with a grilled cheese sandwich.
Makes 6 cups (1.5 L)
1
can (35 ounces) plum tomatoes in heavy sauce
2
tablespoons (30 ml) extra virgin olive oil, divided
1
tablespoon (15 ml) unsalted butter
1
cup (250 ml) chopped (½-inch (1.25 cm) pieces) onion
½
cup (125 ml) sliced carrots (½-inch (1.25 cm) thick)
¼
cup (50 ml) sliced celery (½-inch (1.25 cm) thick)
1
teaspoon (5 ml) oregano
½
teaspoon (2 ml) ground coriander
½
teaspoon (2 ml) ground cumin
2½
cups (625 ml) chicken stock
¼
cup (50 ml) white rice
1
teaspoon (5 ml) kosher salt
1-2
teaspoons (5-10 ml) chipotle peppers with sauce
(from a can)
Preheat oven to 300°F (150ºC). Line a baking sheet with sides with
parchment. Drain tomatoes and reserve sauce. Cut tomatoes in half
lengthwise and place cut side up in a single layer on prepared baking
sheet. Drizzle with 1 tablespoon (15 ml) olive oil and roast for 1½ hours.
Place butter and remaining olive oil in a large saucepan. Heat on
medium-high until butter is melted. Add onions, carrots, and celery.
Reduce heat to low and cook until vegetables are softened and
translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.
Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato
liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a
boil, then reduce heat to low and simmer, loosely covered, for 20
minutes.
Strain the solids from the cooking liquid, reserving liquid. Place solids
and 1 cup (250 ml) of the cooking liquid in the blender jar with the
chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until
completely emulsified, smooth and homogenous. Return purée to clean
saucepan and stir in reserved cooking liquid. Reheat if necessary.
Note:
Recipe may be doubled – blend to purée in 2 batches.
Nutritional information per 1-cup (250 ml) serving:
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g
• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Creamy Mushroom Soup with
Roasted Mushroom “Croutons”
Porcini mushrooms add extra flavour to the soup, and the Roasted
Mushroom “Croutons” make a flavourful garnish.
Makes 8 cups (2L)
For the Roasted Mushroom “Croutons”
2
tablespoons (30 ml) extra virgin olive oil
1
pound (500 g) sliced mushrooms
1
teaspoon (5 ml) kosher salt
For the Creamy Mushroom Soup
2
ounces (60 g) dried porcini mushrooms
2
cups (500 ml) boiling water
4
tablespoons (60 ml) unsalted butter
2
cups (500 ml) sliced leeks (½-inch (1.25 cm) thick)
1
cup (250 ml) chopped onion (½-inch (1.25 cm) pieces)
½
cup (125 ml) sliced celery (½-inch (1.25 cm) thick)
2
cloves garlic, peeled, smashed and cut in half
1
pound (500 g) sliced mushrooms
1
teaspoon (5 ml) thyme
1
⁄
3
cup (75 ml)dry sherry
3 to 4 cups (750 ml - 1 L) chicken stock or broth
8
ounces (227 g) russet potato, peeled and cut into 1-inch
(2.5 cm) pieces
1
teaspoon (5 ml) kosher salt
¼
teaspoon (1 ml) ground white pepper
2
tablespoons (30 ml)fresh lemon juice
¼
cup (50 ml) half-and-half or light cream
Preheat oven to 400°F (200ºC). Line a baking sheet with parchment
and drizzle with half the olive oil. Arrange the mushrooms in a single
layer, drizzle with remaining olive oil and sprinkle with salt. Toss to
coat, then arrange in a single layer again. Place in preheated oven and
roast until mushrooms are browned, crispy and about half their original
size. Let cool and reserve to use as “croutons” for the soup.
Place the dried mushrooms in a heatproof bowl. Cover with boiling
water and let stand until softened, about 20 to 30 minutes. Drain,
reserving the soaking liquid. Pour the soaking liquid through a coffee
filter set in a strainer to remove any impurities and reserve.
Heat the butter in a 5-quart (4.7 L) Dutch oven type pan over medium
heat. Add the leeks, onion, celery, and garlic. Cook until tender and
translucent, about 3 to 5 minutes. Add the sliced mushrooms and
thyme. Cook over medium-low heat until mushrooms are tender and
have given up most of their liquid, about 15 to 20 minutes. Stir in the
sherry and cook until reduced to about 1 tablespoon (15 ml). Add
enough chicken stock to the reserve mushroom soaking liquid to make
5 cups (1.25 L) and add to the vegetable mixture with the potato and
salt. Cover loosely and bring to a boil. Reduce heat to low, and
simmer, loosely covered until potato is tender, about 20 minutes. Stir in
pepper and lemon juice. Let stand 5 minutes. Strain the solids from
the liquid, reserving all liquid. Have a large clean saucepan ready.
Place half the solids in the blender jar with 1½ cups (375 ml) of the
liquid. Cover and blend on Purée until smooth, creamy and
homogenous, about 30 to 40 seconds. Transfer to the clean saucepan
and repeat with remaining solids and 1½ cups (375 ml) of the liquid.
Combine with puréed mixture in saucepan. Stir in any remaining liquid,
and half-and-half or light cream. Place over low heat to reheat to
serving temperature. Serve hot and sprinkle with Roasted Mushroom
Croutons.
Nutritional information per 1-cup (250 ml) serving:
Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g
• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g
Roasted Beet & Tomato Soup with Tarragon
This is a “slow food” soup. It takes a while, but roasting the beets
and tomatoes concentrates the flavours and colour in this vivid ruby
red soup that is scented with just a hint of tarragon. This soup may
be served hot or chilled – add a dollop of sour cream or a drizzle of
heavy cream if you are feeling indulgent.
Makes 8 cups (2 L)
2
pounds (1 kg) red beets, stems cut to 3 inches (6 cm)
in length, greens reserved for another use or discarded
1
can (35 ounces) Italian plum tomatoes, drained,
juices reserved
2
tablespoons (30 ml) unsalted butter
2
cups (500 ml) chopped (½-inch (1.25 cm) pieces) onions
½
cup (125 ml) sliced (½-inch (1.25 cm) thick) celery
3
cloves garlic, peeled and halved lengthwise
1½
teaspoons (7 ml) tarragon
4
ounces (115 g) russet potato, peeled and cubed
(¾-inch (2 cm) cubes)
4-5
cups (1-1.25 L) chicken stock or broth
1
teaspoon (5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground white pepper
Optional garnishes: Sour cream or heavy cream, sprigs of fresh
tarragon
Preheat oven to 425°F (220ºC). Scrub the beets and wrap in a double
thickness of aluminum foil. Place in hot oven and roast until tender
when tested with a knife, about 2 to 2½ hours, depending on the size of
the beets. Preheat a second oven to 300°F (150ºC). Line a jelly-roll pan
with parchment. Cut tomatoes in half lengthwise and arrange in a single
layer on the prepared pan. Roast tomatoes for 1 hour.
Melt butter in a 5- or 6-quart (4.7- or 5.7 L) Dutch oven style stockpot
over medium heat. When melted, add onions, celery, and garlic. Cook,
stirring frequently, until translucent, about 3 to 5 minutes. Stir in
tarragon, reduce heat to low, cover loosely and cook for 10 minutes.
Add the reserved tomato juices and enough chicken stock to make 6
cups (1.5 L) of liquid in total and the cubed potato. Raise the heat to
high and bring to a boil. Reduce heat to low, cover loosely and simmer
for 1 hour. Stir in salt and pepper. Remove from heat and let stand 5
minutes.
Strain the solids from the liquid, and transfer all but 2 cups (500 ml) of
the cooking liquid to a clean pot. Place half the cooked vegetables in
the blender jar with 1 cup (250 ml) of the cooking liquid. Blend on
Purée until smooth and homogenous, about 25 to 30 seconds. Transfer
to the pot of cooking liquid and stir. Repeat with the remaining
vegetables and cup of cooking liquid. Add to soup in pot and stir to
blend. Serve hot or chilled. If serving hot, keep warm over low heat
until ready to serve. Garnish as desired.
Nutritional information per 1-cup (250 ml) serving:
Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g
• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g
