Soup is what’s hot
this winter
you’ll love each spoonful
BY jULIE ST. jEAN
PUT AWAY THAT can opener this season and get into the spirit of the
slow food movement.
Here are three soups that are easy to prepare that can be multiplied and
frozen for your convenience. Pack them in a thermos for a light nutritious
lunch or serve with bread, cheese and salad to create a hearty meal.
LEEK AND POTATO SOUP
It is hard to believe that something that tastes 1 tbsp (15ml) dried oregano or basil 2 medium sized butternut squash, peeled and .
JEAN

S
T
this good could be so easy to prepare and uses 1-28oz can diced tomatoes with juice diced
so few ingredients. Make lots of this soup and 4 cups (1000ml) tomato juice 1 small sweet potato, peeled and diced
:
JULIE
freeze for quick comforting mid-week meals or 1 small zucchini, diced 8 cups (2000ml) chicken stock or water CREDIT
weekend lunches. 1/2 green pepper, diced 4 cups (1000ml) fresh apple cider
T
O
P
HO
2 tbsp (30ml) butter or olive oil 1/2 red pepper, diced kosher salt
1 cup (250ml) diced onion 1-19 oz can black beans fresh ground pepper
1 cup (250ml) diced celery 1-19 oz can black eyed peas In a large stock pot over medium-high heat,
2 cloves garlic, minced kosher salt sauté onion, carrot and celery until golden. Add
1 bunch (3) leeks, diced white part only fresh ground pepper garlic, ginger and cinnamon. Cook for two
3 cups (750ml) peeled and diced Yukon gold In a large pot over medium high heat, cook minutes. Add squash, sweet potato, stock and
potatoes bacon until dark golden and almost crispy. Add cider. Bring to a boil. Reduce heat and simmer
6 cups (1500ml) chicken stock or water onions, celery and carrot. Cook until onion is until vegetables are soft. Strain, reserving
1/2 cup (125ml) whipping cream golden. Add garlic, dried oregano, tomatoes cooking liquid. Puree vegetables in small batches
kosher salt and tomato juice. Bring to a boil. Reduce heat with some of the reserved liquid in a food
fresh ground pepper and simmer 15 minutes. Add peppers, zucchini processor. Return the soup to the pot. Season to
In a large pot, heat butter or olive oil over and beans. Cook 10 more minutes. Season to taste with salt and pepper. Makes approximately
medium high heat. Saute onion, celery and garlic taste with salt and pepper. Makes approximately 12 cups. »U
until golden. Wash diced leeks thoroughly to 8 cups.
remove dirt. Add the leeks to the pot and cook
HOMEMADE CHICKEN STOCK
for 5 minutes. Add potatoes and stock. Bring to GINGERED SQUASH AND APPLE SOUP
• 1 roasted chicken carcass or 2 lbs
a boil. Reduce heat and simmer until potatoes For a richer tasting soup, try roasting a butternut
chicken bones
are soft. Puree with a hand mixer or food squash and sweet potato. Cut the squash in half
• 1 each onion, carrot, celery stalk, cut into
processor. Slowly stir in cream. Season to taste and prick the sweet potato with a fork. Roast
chunks
with salt and pepper. Serve hot or cold. squash cut-side down in a 375 degree oven for
• 1 clove garlic
Makes approximately 8 cups. one hour or until flesh is soft. Scoop out flesh
• 1 handful each fresh parsley and thyme
while still warm and add it to the sautéed
• 1 bay leaf
TOMATO BEAN AND BACON SOUP vegetables and liquids. Proceed with the
• 1 tsp (5ml) whole black peppercorns
To turn this hearty soup into a meal, add cooked following method.
• 10 cups (2500ml) water
small pasta noodles such as orzo and serve with 2 tbsp (30ml) butter or olive oil
In a large stockpot, saute bones and
crusty bread and a salad. 1 onion, diced vegetables over medium-high heat for 5-10
4 slices bacon, diced 1 carrot, diced minutes or until lightly browned.
1 cup (250ml) diced onion 1 celery stalk, diced
Add water and simmer everything for 1½
1 cup (250ml) diced celery 3 cloves garlic, chopped
– 2 hours. Strain and chill overnight and
1 cup (250ml) diced carrot 2 inch piece of ginger, peeled and chopped
remove the fat just before use. Makes 2
2 cloves garlic, sliced 2 tsp (20ml) cinnamon
litres.
34 Ultimate Canada Magazine — www.canadianultimate.com
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