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Appetizers

Almond & Pineapple Gazpacho

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ALMOND & PINEAPPLE GAZPACHO

This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be all you’ll need to make an impression for your next summer feast! Almond & Pineapple Gazpacho is based on the original gazpacho recipe, “Ajo Blanco,” which contains almonds, garlic, bread and a bit of vinegar. The traditional one doesn’t have pineapple, but sometimes grapes are used. A traditional and ancestral Spanish recipe with a touch of fun pineapple! Gazpacho History Gazpacho existed way before tomatoes were imported into Europe from the New World. The Arabs imported them and later cultivated them in Spain. Back in the day, Spaniards used to make “cold soup” gazpacho with almonds and vinegar. They are quite a few excellent recipes using them in Spain. Often used in the “Picada” last aromatic touch at the end of cooking. Plus, it thickens sauces…

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lunch

Healthy Corn Chowder

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Corn chowder with aged cheddar

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 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 must comfort ourselves with hot soup. Where I’m from, Quebec, Canada, everyone knows that the “best” corns are from that small town called Neuville between Quebec City and Montreal. If they pass by, almost everyone I know 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, whether by boiling it or grilling it in…

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Main Meals

Asian Bone Broth Soup

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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 the thick beef bones and knuckles for at least 24 hours up to 3 days. This way, you’ll get all the goods and flavours from the dense bones. The process is pretty much the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple, although you must keep an eye on the liquid level 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; for this post, I’ve done an Asian flair broth. I gave the broth a little “pho” mix of…

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Appetizers

Roasted Butternut Squash, Leek and Fried Sage Soup

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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…

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Main Meals

French Onion Soup Pasta in a Mug

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French Onion Soup Pasta in a Mug

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…

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Main Meals

Detox Rainbow Soup

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Detox Rainbow Soup

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…

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Fish & Sea Food

Clam Chowder

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clam chowder wine

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…

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Appetizers

Spiced Coconut Pumpkin Soup

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Spiced Coconut Pumpkin Soup

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…

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Main Meals

Shiitake and broccoli ramen soup

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Shiitake and broccoli ramen soup

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…

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Main Meals

Pho Bo inspired soup with spinach and shiitake

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Pho Bo plus spinach and shiitake

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,…

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