Tag

soup

Browsing

Healthy Corn Chowder with aged cheddar as a topping is a great way to use those leftovers of corn or do something different with it. This creamy and cheesy soup with saline herbs will close up the summer on a high note! Corn season is finally here and what better way to celebrate the season than a healthy corn chowder with a topping of aged cheddar? The days are getting slowly colder and shorter and we all need to comfort ourselves up with some hot soup. Where I’m from, Quebec, Canada, everyone knows that the “best” corns are from that small town called Neuville situated in between Quebec City and Montreal. Pretty much everyone I know, if they pass by, has to stop by to get at least one mega bag that contains 60 corns for about 20$ CAD. https://youtu.be/nSJf9OtXZMA Once home, we would eat corn until food coma follows,…

A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat! It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer slowly the thick beef bones and knuckles for a minimum of 24 hours up to 3 days. This way you’ll get all the goods and flavours from the thick bones. The process is fairly the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple although you need to keep an eye on the level of liquid and add some water when it goes too low. Once the broth is done, you can either drink it as it is or do anything with it really, for this post I’ve done an Asian flair broth. I gave the broth a little…

Roasted Butternut squash with leeks, crispy fried sage and fresh cream to top it up. Plus some extra “chef’s secrets” to bring your soup from boring to an exquisite chef soup.  I know… it might look like those million others butternut squash soups out there, but believe… this one is far from the “everyday life” soup. It’s a under 10 ingredients soup, no need for thickeners, nor extra broth, the butternut squash takes care of all that at once. Lucky you, I have a few secret tricks for you to upgrade your soups, especially this one. Follow those few easy steps to bring this soup, and others, to another level. First the roasting needs to be well done, second go “heavy” on the black pepper and third, the last but not the least; a dash of cider vinegar in the end. Those 3 simple yet highly important steps are what will make this soup step out from…

Shell pasta with an extra tasty onion soup served in a mug topped with a light gratin, fresh parsley and crunchy breadcrumbs. French Onion Soup Pasta is a great way to revamp your onion soup leftovers! This is my first-ever mug meal! Actually, I went to buy the mugs extra for this recipe. A shell-formed pasta served with leftover onion soup and a gratin on top with a few breadcrumbs. In order to recall the “French onion soup bread”, plus it gives the meal an extra crunch. It’s quite simple to make and tasty, so if you have any onion soup leftovers at home, this French Onion Soup Pasta is the way to go! A Catalan Tradition as Inspiration French Onion Soup Pasta in a Mug The Shell Pasta The shell pasta is something you don’t get to see often on your plate. Where I live, in Barcelona, they call it “Galets” and…

This is two soups in one for an extra tasty onion soup. Don’t we all love a good onion soup? Imagine combining an onion cream with a french onion soup! The result is just exponentially delicious! This soup is a merged of the classical French onion soup and an onion veloute (cream). It’s broth is made the onion cream way, which is basically a blended onion soup, then to keep the onion bites from the French version, I’ve added an extra 2 onions. It’s got a bite to it, although less onion pieces as the traditional French onion soup. Double the flavors but not the work, it’s important to clarify: it’s just an extra step (blend the soup) then the normal onion soup, so no extra work. How the idea took form I was feeling like an onion soup to warm me up on a cold winter day, and since I already had a traditional French…

A detox rainbow soup bowl filled with colorful veggies, an hard boiled egg and a few noodles swimming in a fuming hot turkey leftovers broth. Simple, healthy and yummy! Detox Rainbow Soup is a great way to give a break to our stomach. The idea here is mainly to eat a big bowl of soup filled with vitamins and easy on the stomach. I’ve used udon noodles but it could be a rice noodle (Banh pho), ramen or any noodles. It may look Asian but it’s a simple to the core soup! You can use the holidays leftovers of turkey to make your own homemade broth and some veggies left in your fridge. I’ve used a mix of red cabbage, carrot, scallions, zucchini and pepper. None of the veggies are pre cooked, this way they keep all their vitamins intact and give a nice crunchy bite to the soup. Make…

Who doesn’t like a comforting clam chowder? A warm and smooth soup filled with clams and mussel meat. This version of chowder is made with white wine, saffron, salicornia salt and some extra mussel meat and a bechamel base. This clam chowder is nothing complicated to make nor too long and taste fantastic, a bite into the ocean. The only challenge is to make sure to clean up the clams good and keep the sand away. Origin of Chowder Well, I personally feel in love with chowder in Ireland, I thought this thick soup, they have all over in Ireland, was just a surprisingly comforting seafood concoction of theirs but it’s not.The origin of chowder is going back in the 16th – 17th century along the northern Atlantic coast of France and also in England, around Cornwall. It was a fisherman’s comfort food and usually would contain fish, biscuits and salted pork. Then…

Spiced Coconut Pumpkin Soup is an easy soup made with roasted pumpkin, coconut milk, ginger, cumin and garlic. Perfect to warm up before the winter comes. Spiced Coconut Pumpkin Soup is a creamy, colourful and aromatic soup. To balance the sweetness of pumpkin and coconut milk, a bit of ginger and cumin will come to the rescue! The type of pumpkin used would preferably be a red Kuri or butternut squash, although any type would do. The roasting of the pumpkin pieces in the oven is what gives a pumpkin soup its kick! The smaller the pieces of pumpkin the more Maillard reaction (browning), and the more taste your soup will have. Balancing the Sweetness I saw so many pumpkin soups out there and many are on the sweet side of the spectrum. But there is nothing like a dinamic sweet and spicy or sweet and sour duo. The pumpkin’s…

Shiitake and broccoli ramen soup is so tasty and filled with vitamins, the broth is mainly a miso paste, a touch of ginger, garlic and a little chilli. The meaty shiitakes mushrooms are giving all their flavor to the broth, you won’t believe there isn’t meat in this soup. It’s so simple and tasty and easily done, a under 30 minutes recipe. Let’s talk umami, the fifth taste, which is not a clear one, most people don’t even know about it, yet they love it. For example, tomatoes, parmesan, red meat, fermented veggies and shiitake are filled with it. Umami is such a mysterious taste, not as easy to define as its colleagues; saltiness, sourness, sweetness and bitterness. The 5th taste is actually all around us, and especially in this recipe, it’s fully present. You won’t get closer to this flavor then with a shiitake ramen soup. Shiitakes are a great umami…

Pho Bo soups are such a delicious, delicate and unique dish already, but adding a few extras like spinach and shiitakes makes it a touch more special. The usual traditional pho bo soup contains a few pieces of long cooked meat in it, but here I’ve simply used bones to make the broth and no extra meat pieces. The Shiitakes replace the meat pieces to perfection, in the resulting soup, only those thinly sliced raw pieces of meat remain in this pho version. The difficult part in this soup is to keep the broth clear, although fully packed in flavour. This means, pre boiling the bones at first and rinsing them, then never boiling, a good filter and really low coccion help with this. In my last pho recipe, I’ve add extra pieces of meat, during coccion which made my soup blurry, so as a perfectionist… I had to redo my broth,…

EN