Fall Harvest Soups
September 10th, 2008Despite Vancouver’s reputation for being a rainy city, the weather gods have blessed us with sun - lots of it. Which make’s today’s topic - “Harvest Soups” a little hard to swallow. Resisting the temptation to feature more grilling recipes, I’ve turned my attention and tastes buds to rich, hearty broths.
This time of year yields a cornucopia of fall root vegetables, particularly if you’re into farmers’ markets. With the early harvest apples starting to appear, it’s only fitting we whip up a batch of “Winter Vegetable Soup,” which contains not only root vegetables, but apples and a dollop of maple syrup. Does it get any more Canadian than this?
Don’t be deterred by the sweetness of this recipe. The cayenne pepper and the goat cheese topping more than balance the sweet flavours. But don’t take my word for it, try this one out and let me know what you think.
Winter Vegetable Soup (source: www.epicurious.com)
ingredients
- 3 tbsp olive oil
- 1 cup coarsely chopped onion (I use a maui or sweet onion)
- 1 cup peeled coarsely chopped granny smith apples
- 1 cup peeled coarsely chopped turnip
- 1 cup peeled, chopped butternut squash (seeds discarded)
- 1 cup peeled, chopped carrots
- 1 cup peeled, chopped sweet potato
- 5 cups of chicken stock
- 1/8 cup of maple syrup
- Cayenne pepper
- 1 small whole-grain baguette
- 3 oz goat cheese
- 1/4 cup chopped fresh chives
directions
For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.
If anyone has a good carrot and ginger soup recipe, please leave me a comment.
Cheers,
Julie
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September 12th, 2008 at 4:45 pm
This was from Mary McGrath’s Food Columun in the Toronto Star a few years ago. She found it in Richlees’s on Avenue Road in Toronto cooked by Esecutive Chef Harminder Singh.
Ingredients
1 small onion
vegetable oil
1 kg or 2 lb. of carrots peeled and chopped
1′2 lb. or 250 g of potatoes peeled and chopped
1/2 tbsp. fresh chopped ginger
10 cups chicken stock
Pinch each black pepper, onion salt, garlic salt
1/2 tbsp. soy sauce
1/2 cup fresh orange juice
salt
Saute onion in a little hot oil. Add carrots, potato and ginger. Cook 2 minutes. Add chicken stock, season wtih pepper;, onion, salt and garlic salt. Bring to boil, lower heat and simmer, covered, until vegtetables are tender, abour 15 to 20 minutes.
Stir in soy sauce and orange juice, cool and puree in blender or food processor. Reheat, season to taste and serve. Makes 14 cups.
September 12th, 2008 at 4:47 pm
I just want to add that, while, carrot ginger soup is good, it can’t compare to my favourite fall soup which is Butternut Squash and Apple.
September 12th, 2008 at 5:04 pm
I had this one at St. Anne’s Haldimand Spa Village and the chef kindly shared the recipe after I told him how much I liked it.
Ginger, Carrot and Parsnip Soup
8 oz of 1/2 ob. of peeled chopped carrots
8 oz 1/2 lb. of peeled chopped pasnips
1 Spanish onion chopped
1 oz. peeled chopped fresh ginger
3 cloves peeled fresh garlic
1 tbsp. honey
1 litre vegetable stock
salt and pepper to taste
Heat soup pot and coat with non-stick spray
Saute chopped carrots , parsnips, ginger and onions until vegetables aqure a seared outside approx. 3-5 minutes
Drizzle with honey and toss to coat and add vegetable stock
Bring to a boil, reduce heat and simmer for 1-1 and a 1/2 hours/
Puree with hand blender or food processor until smooth
Add salt and pepper to taste.
Serve 4-6
September 24th, 2008 at 5:44 am
Those are awesome soups, Dorsi.
Thanks for sharing them with us.
Cheers,
Julie
November 13th, 2008 at 12:47 am
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