Archive for the 'soup' Category

Potato-Cheddar Chowder

Chowder Potato Cheddar Chowder

When I was a kid, I wanted to be a cookbook writer. No lie. I know I’ve told this story before, of how I learned to read with a stack of cookbooks, and have had a few (or more) beside my bed ever since. And how my heroes were Elizabeth Baird and Lucy Waverman and Rose Murray and Jean Paré – all of whom were Canadian home cooks bringing good food to the masses, pre-Food Network and interwebs.

Times have changed… recipes are rarely clipped out of the newspaper anymore, but more of us (so many!) are writing and sharing them. They’re emailed/pinned/liked rather than written on cards to pass along, which is perfectly okay, but I admit I’m a little nostalgic about it. What’s the future of cookbooks? When Elizabeth Baird wrote her first back in 1974, 6 cookbooks were published that year. SIX. These days there are so many, and they’re all beautiful. I can’t keep up. And here I am working on another, which is completely amazing and yet seems a little ridiculous to be writing about something and knowing it won’t work its way through to the masses for a year. Anyway.

potato chowder 21 Potato Cheddar Chowder

I have plans here, as soon as this book is submitted and we go to Vegas for a couple days to celebrate next week (which was also a last-minute Christmas gift for Mike) – and I really can hardly wait to get started, or at least focused, on it. Doing renos here are tougher than on your own house (not that I’ve managed either), I swear. But my plan is this: to make this site more of a recipe resource, with a focus on searchability and a few surprises, sort of a cookbook-in-the-works for forever.

What do you think? It’s all about you, you know.

Meanwhile, I’m hammering out an old-school manuscript in 12 point Times font, double-spaced, due in a little over a week. As a result, most of what we’re eating around here are tests made to chip away at the list, or crackers and cheese for dinner. And then there was this soup – a Lynn Crawford formula so simple it barely needs description. What it needs are comfy slippers and stretchy jeans and a couch.

Potato-Cheddar Chowder

This is a fairly basic soup recipe, similar to one I used to make quite often with sausage in it, but it comes via the awesome Lynn Crawford.

2 Tbsp. canola oil
2 Tbsp. butter
1 large onion, finely chopped
1 leek, chopped (white and pale green part only)
2 carrots, peeled and diced
2 stalks celery, chopped
2 lb russet or thin-skinned yellow potatoes, diced
Salt and pepper
4 cups (1 L) chicken stock
1 cup heavy (whipping) or 18% coffee cream
1 cup grated old cheddar

In a medium pot, heat the oil and butter over medium-high heat. Add the onion, leek, carrots, celery and potatoes and sprinkle with salt and pepper. Cook for 5 minutes or so, until the veggies are beginning to brown. Add the stock and bring to a simmer.

Reduce the heat and simmer for 20 minutes, or until the veggies are tender. With a hand-held immersion blender, purée about half of the soup, right in the pot, until smooth. (Alternatively scoop some out and puree it in the blender, then return it to the pot.)

Stir in the cream and heat through, then stir in the cheddar and remove the pot from the heat. Stir until the cheese melts, then serve hot. Serves 4.

button print gry20 Potato Cheddar Chowder

January 23 2014 | soup | 11 Comments »

Mexican Lime Soup with Chicken

Mexican Lime Soup 1 Mexican Lime Soup with Chicken

This cold has grabbed me by the collar and slammed me up against the wall. And yes, I’m resorting to chicken soup, spiked heavily with lime. Which comes in very handy considering how much stock I currently have in my freezer.

In December I shot fifty soups for the next Soup Sisters cookbook, due out this fall via Appetite by Random House. Teams of other volunteers were rounded up to cook as I styled and shot, but while most of the excess was delivered to shelters, the short days meant a loss of light and many containers came home with me to be photographed in my kitchen. As you can imagine there was plenty of leftover soup hanging around my fridge. This one stood out – it’s simple and tasty – just chicken, onions and broth, no noodles to interrupt by slurplily splattering all over your chin, necessitating extra Kleenex. But really what I love is the crumbled feta and sliced avocado combined with the warm lime. I’m about to haul myself out of bed and go make another batch. Any minute now.

Admittedly, I rarely cook chicken specifically for soup as it specifies in the recipe; most often I find myself making stock out of meaty bones, coaxing that meat to fall off into the pot. (Often I’ll simmer stock out of a not-quite-finished bird for meatier soups.) The original called for browning bone-in, skin-on chicken breasts, then simmering them in the soup, taking them out and dicing before returning to the pot; you could do this, or just pull the leftover roast chicken (or turkey) from your freezer, like I do. There’s almost always a baggie or two in there.

Mexican Lime Soup with Chicken

Adapted from Soup Sister Linda Green, for the upcoming second (not yet published) Soup Sisters Cookbook

3 limes
canola or olive oil, for cooking
1 large onion, finely chopped
5 to 6 garlic cloves, crushed
1 jalapeño pepper, seeded and minced
1-2 cups chopped or shredded roast chicken or turkey
4 cups (1 L) chicken stock
salt and pepper
1 tsp. oregano

crumbled feta
1 avocado, sliced or diced

Juice two of the limes and cut the third into wedges to serve with the soup.

Heat a drizzle of oil in a medium pot and sauté the onion for 3-4 minutes, until soft. Add the garlic and jalapeño and cook for another minute. Add the chicken, stock, lime juice and oregano. Season with salt and pepper to taste and bring to a simmer. Cook for 10 minutes or so, then ladle into bowls and top with crumbled feta and sliced or diced avocado.

Feel better.

pixel Mexican Lime Soup with Chicken
button print gry20 Mexican Lime Soup with Chicken

January 06 2014 | soup | 5 Comments »

« Prev - Next »