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Soup, Chili & Curry

Roasted Vegetable Soup

November 16, 2020 by zimmysnook 2 Comments

Two bowls of soup with croutons, cheese and pepitas plus a pot of soup.

This roasted vegetable soup started out as a way to clean up some odds and sods of vegetables I had in the kitchen… but after my mother proclaimed this to be one of her favourite soups ever, I figured I’d better write the recipe so that I can recreate it for her again.

Ingredients
  • 5 tablespoons olive oil (plus more for roasted vegetables)
  • 2 pound butternut squash (halved lengthwise, seeds removed)
  • 3 carrots (cut into 2 inch pieces)
  • 1 medium red onion (quartered)
  • 1 stalk of celery, roughly chopped
  • 2 tablespoons yellow onion, diced
  • 3 medium yellow potatoes (cut into 1 inch pieces)
  • 1 small sweet potato (cut into 1 inch pieces)
  • 3 leeks (large white and tender green parts, thinly sliced, raised well & dried)
  • 7 sprigs fresh thyme
  • 8 cups stock (vegetable or chicken – no salt added)
  • 1/2 teaspoons salt (plus more for roasted vegetables)
  • 1/2 teaspoon freshly ground pepper (plus more for roasted vegetables)
  • 1/2 teaspoon ground cinnamon
For serving
  • blue cheese, crumbled
  • pumpkin seeds, toasted
  • croutons
Preparation

Position oven rack in middle position of oven. Preheat the oven to 400°.

Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through. Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.

Roasted squash, cut side down, on a baking sheet lined with parchment paper.

Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add the carrots, red onion, sweet and yellow potatoes, salt, pepper and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes. Add the squash and cook for 10 minutes more until potatoes are tender.

Stock poured into a saucepan with onions, celery, leeks, carrots and potatoes, salt and pepper.

Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.

A pot of roasted vegetable soup surrounded by vegetables.

To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)

This Roasted Vegetable Soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan

Proud Hestan Culinary Ambassador. Opinions in this post are always my own.


Filed Under: Meatless, Soup, Chili & Curry Tagged With: roasted vegetables, soup, soup recipe

Potato, leek, bacon & rosemary soup

October 24, 2020 by zimmysnook 2 Comments

Leek and potato soup in a copper pot with a large

Potato, leek, bacon & rosemary soup.

Most of the soups that I make are first for my parents, and second for Elaine and me. This one combines potatoes which are my mother’s favourite and bacon which is my father’s absolute favourite… he’ll eat it on anything or on its own, but it’s a super treat in a hearty soup.

The leeks and rosemary add the layers of flavour that Elaine and I appreciate.

A delicious soup on a cool evening, with fresh warm bread for dipping.

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 strips of thick cut bacon, chopped
  • 3 leeks, white & light green parts, sliced and well washed (12-14 oz)
  • 4 medium yellow potatoes (skin on), washed and diced
  • 6 cups of hot vegetable stock
  • 2 sprigs of rosemary, leaves removed (about 2 tablespoons)
  • 3 tablespoons sour cream
  • 3 tablespoons milk (or cream)
  • 4 slices of crispy thick cut bacon
Preparation

Melt the butter & oil in a 4 quart saucepan over medium heat, add the bacon and onion, fry, stirring occasionally until they start to turn golden.

Add in the leeks and potatoes, stir well, then cover and turn down the heat to low. Cook gently for 5 mins, stirring occasionally.

Pour in the stock, add the rosemary and season well with salt & pepper, then bring to the boil. Cover and simmer for 20-25 mins until the vegetables are soft.

Let cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the sour cream & milk, stir well to combine. Taste and season if necessary. Simmer for 5-10 minutes.

Serve topped with tasty crisp bacon and enjoy with warm crusty bread on the side.

This Potato, Leek, Bacon & Rosemary Soup was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.


Filed Under: Soup, Chili & Curry Tagged With: Copper pot, Hestan Culinary, leek soup, potato leek soup, soup

Cioppino (Fisherman’s Stew)

October 9, 2020 by zimmysnook Leave a Comment

Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid.  Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Ingredients
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed, cob reserved (or 1 cup frozen corn)
  • 1 1/2 pounds littlenecks clams, scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 3/4 – 1 pound, cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving
A white enamel tray with raw littleneck clams, shrimp and squid.
Preparation

Heat the oil in a large pot over medium heat.

Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.

Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.

Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).

Season the soup, to taste, with more salt, pepper and red pepper flakes.

Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

Tip:

What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!

An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid.  Garlic and herb toast in the background.

Feel free to switch up the seafood, I used mussels instead of clams in this pot.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below.

Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Seafood, Soup, Chili & Curry Tagged With: Cioppino, fish stew, littleneck clams, seafood, seafood soup, seafood stew, shrimp, soup, stew

Soul-Satisfying Meatball Soup

September 25, 2020 by zimmysnook 2 Comments

(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked past on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen! Hestan has a great promotion on their 11” skillets right now!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!.

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Soup, Chili & Curry Tagged With: Italian Wedding Soup, Meatball soup, meatballs, soup, turkey, turkey meatballs, turkey recipes

Roasted Vegetable Curry

May 9, 2020 by zimmysnook 1 Comment

Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don’t have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients
  • 3.5 cups Curry Base sauce (recipe here)
  • 14 oz (400 ml) can of light coconut milk
  • 1 cup water
  • Olive oil
  • 1 medium red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 cup frozen peas
  • Salt & freshly ground pepper
  • 3 green onions, thinly sliced
  • 20 multi coloured cherry tomatoes, halved
  • Crispy Chickpeas (recipe here)
  • Salt & freshly ground pepper
  • 2 cups basmati rice (cooked as package instructions)
  • Naan/flatbread (optional, but highly recommended – recipe here)
Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!

Hestan Copper Bond

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Mains, Meatless, Soup, Chili & Curry Tagged With: curry, vegetable curry

Flavourful Curry Base

May 9, 2020 by zimmysnook 1 Comment

Large copper pan is being used to make a curry base. The pot is on a induction cooker.
Hestan CopperBond Induction 5qt Copper Essential
Eurodib Induction Cooker

Taking a little time to pre-make a flavourful curry base, makes dinner preparation so much quicker and easier, without sacrificing flavour.

Freeze in portioned containers or freezer bags and use to flavour curry, Chili, Shakshuka, etc…

Ingredients
  • 2 medium onions, peeled and roughly chopped
  • 3 medium carrots, roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • olive oil
  • 6 cloves garlic, minced
  • 70 g fresh ginger, minced
  • 6 stalks coriander, chopped
  • 1 whole jalapeño, roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 28 oz (796 ml) tin of crushed tomatoes (or passata)
  • 8 oz (250 ml) water
  • 14 oz (400 ml) tin light coconut milk
  • salt
  • freshly ground black pepper
Hestan CopperBond Induction 5qt Copper Essential
Preparation

Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander, and jalapeño. Fry gently for 8-10 minutes until the onions start to soften.

Add the tomatoes and water, then simmer for 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender (or add to carefully to a blender). Season to taste with salt & pepper. Set aside to cool then use as required.

Note: This recipe makes about 7 cups. Freeze what you don’t need to use later.

This flavourful curry base was used in my Roasted Vegetable Curry recipe.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Pantry & Freezer Meals, Soup, Chili & Curry Tagged With: curry, spices

Thai Green Curry Chicken

April 20, 2020 by zimmysnook 1 Comment

Top down table image of a pot of Thai green curry chicken, a pot of rice and peas, a pan with flatbread (naan) and two bowls with a mixture of everthing.

This deliciously fragrant Thai Green Curry packs a flavour punch using store bought curry paste, light coconut milk, tender chicken thighs and whatever veggies you have on hand. Served with rice for a quick, easy, soul-satisfying meal. Change it up with Shrimp instead of chicken or keep it light and load it up with just vegetables.

INGREDIENTS
  • 1 x 14oz can light coconut milk  
  • 2 tbsp green curry paste
  • Thumb size piece of fresh ginger – peeled
  • 4-6 skinless boneless/skinless chicken thighs, cut in bite-size chunks
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • ½ cup broccoli
  • ½ cup frozen corn
  • 1 medium sized carrot, matchsticked
  • 1/4 cup frozen peas
  • 1/3 cup chicken stock

Suggested Garnish

  • Basil, cilantro, green onions, lime wedges, red chillies
PREPARATION

In a large saucepan simmer coconut milk, green curry paste & ginger, over medium heat for 5 minutes.

Add chicken, fish sauce, brown sugar, peas, carrots and chicken stock. Simmer for 8 minutes, stirring occasionally. Add broccoli and corn, simmer for 3-4 minutes. Remove ginger before serving.

Serve with jasmine rice with peas and flatbread for dipping.

Garnish with cilantro, green onions, lime wedges and red chillies.

An image of a pot of Thai green curry chicken, a pot of rice and peas, a pan with flatbread (naan) and two bowls with a mixture of everthing.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Thai Green Curry Chicken dish, you can find more of my favourite chicken recipes here.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Mains, Pantry & Freezer Meals, Soup, Chili & Curry Tagged With: Chicken and rice, chicken dinner, Thai green curry

Festive Turkey Chili

December 9, 2019 by zimmysnook Leave a Comment

Top down shot of a table with a crock-pot of turkey chili plus two bowls full of chili with bread. The table is decorated with Christmas evergreens and ornaments.

This time of year, you will most likely be invited to a potluck! If you’re like me, the first things that will pop into your head are “what should I make?”, “when will I find the time to make it?” and “how will I transport and serve it?” Enter, the Crock-Pot® 6 Qt. Cook & Carry Programmable Slow Cooker… Turkey Chili, all my problems solved!

I’ve partnered with Crock-Pot® to create a super easy and delicious turkey chili that tastes like Christmas dinner in a bowl! Perfect when made with fresh turkey thighs or fantastic made with leftovers! The addition of poultry seasoning and toppings like cranberry sauce, orange zest and fried sage leaves adds a festive spin to your traditional chili.

Just brown the turkey thighs, then toss everything in your Crock-Pot and turn it on. Now you are free to run errands, decorate the house, wrap gifts, take the kids skating… the time is yours! When it’s time to transport the turkey chili, just snap the lid shut on your Cook & Carry Slow Cooker and off you go! Plug it in when you arrive, grab a drink, sit down and enjoy… your job is done!

Ingredients
  • 2 tablespoon extra-virgin olive oil
  • 2 pounds turkey thighs – skin & bones removed – cut into 3/4” cubes
  • 3 cloves garlic – minced
  • 2 medium onions – diced
  • 2 bell peppers – red or yellow, cored and diced
  • 1 or 2 long red chilies – thinly sliced, to taste
  • 2 large carrots – peeled and diced
  • 2 stalks celery – diced
  • 1 medium sweet potato – peeled and cubed
  • 1 1/2 cups chicken stock (no salt added)
  • 1 can crushed tomatoes in their juices (fire roasted if available) – (28 oz.)
  • 1 can black beans (no salt added – 19 oz.) – drained and rinsed
  • 1 can red kidney beans (no salt added – 19 oz.) – drained and rinsed
  • 3 tablespoons poultry seasoning (divided)
  • 1 tablespoon paprika
  • 1 teaspoon kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • Pinch red pepper flakes – to taste
Preparations

Season turkey thighs with 2 tablespoons of poultry seasoning, then set aside.

Heat olive oil in a large skillet over medium-high heat. Working in 2 batches, brown turkey on all sides, then remove to a plate. Drain excess liquid before adding turkey to the slow cooker.

Add all ingredients to the Crock Pot Cook & Carry slow cooker, then stir to combine.

Cover and cook on Low for 8-9 hours or on High for 4-5 hours.

Suggested Toppings
  • Cranberry Sauce
  • Jalapenos – thinly sliced
  • Orange Zest
  • Brie – cut into small pieces
  • Sage Leaves – fried & lightly salted**

** Remove leaves from sage. Heat ¼ cup olive oil in a small skillet over medium-high heat until hot.

Fry 6–8 sage leaves at a time until crisp, 3- 4 seconds. Gently transfer with tongs to paper towels and then sprinkle with coarse salt.

*** Cook’s note – Chili is also tasty served more traditionally with hot sauce, jalapenos, diced avocado, cheddar cheese & green onions

Image of a table with a crock-pot of turkey chili plus two bowls full of chili with bread. The table is decorated with Christmas evergreens and ornaments.

This recipe was created for an Instagram post on zimmysnook in partnership with Crock-Pot® Cook and Carry slow cooker however, opinions in this post are my own.

Filed Under: Chicken & Poultry, Mains, Pantry & Freezer Meals, Soup, Chili & Curry Tagged With: chili, crockpot, festive meal, slowcooker, turkey

Pear, Port, Potato & Stilton Soup

September 30, 2019 by zimmysnook Leave a Comment

A large pot of  Pear, Port, Potato & Stilton soup with three bowls filled with garnishes. Three glasses of port, pears, cheese and bread are also on the table

Felt like autumn today and it was time to start making soup to share with my mother & father. So, I kicked off soup season with their favourite soup recipe… Pear, Port, Potato & Stilton*! Served with a shot of white port to really warm your insides!

*Full disclosure: my parents favourite soup recipe is from the LCBO Food and Drink Holiday 2000 edition

Ingredients
  • 2 tbsp (25 mL) butter
  • 3 Bosc or Bartlett pears, peeled, cored and chopped
  • ½ cup (125 mL) white Port
  • 6 cups (1.5 L) chicken or vegetable stock
  • 1 cup (250 mL) chopped onion
  • 3 leeks, white part only, cleaned and chopped
  • ¼ cup (50 mL) chopped celery
  • 2 cups (500 mL) peeled and chopped Yukon Gold potatoes
  • ¼ cup (50 mL) whipping cream
  • Salt and freshly ground pepper
  • 4 oz (125 g) Stilton cheese, crumbled
Preparation
  • Melt butter in a skillet on medium heat. When butter sizzles add pears and cook for 7 to 10 minutes or until tender and browned. Add Port and bring to boil. Reserve Port and pears.
  • Add stock to large pot. Add onion, leeks, celery and potatoes. Bring to boil on medium heat. Reduce heat to low, cover and simmer for 15 minutes or until all vegetables are tender. Add pears and Port and cook together 5 more minutes.
  • Purée in food processor or blender until smooth. Return to pot, add cream, season with salt and pepper and simmer together for 5 minutes to blend flavours.
  • Serve topped with cheese

If you like this Pear, Port, Potato & Stilton Soup recipe, you can fine more of my favourite soup recipes here.

Filed Under: Mains, Meatless, Soup, Chili & Curry Tagged With: pear soup, port, Potato, potato soup, soup, stilton

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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #beef #steak #flanksteak #pierogi #peppers #broccolini #eatlocal #eatfresh #eatwell #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime
Cioppino (Fisherman’s Stew). After dropping off Cioppino (Fisherman’s Stew).
After dropping off the chicken pot pie at my mother-in-law’s, we stopped by the fish market to get some wild shrimp, wild squid & organic mussels. I had made lobster stock 2 weeks ago and pulled it out of the freezer for tonight’s dinner.
I used the recipe from my blog: zimmysnook.ca changing out the clams for mussels.
Recipe link in my bio.
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Cooked in the @hestanculinary NanoBond 5 Qt Essential Pan
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#HestanPartner #zimmysnook #HestanAtHome #HestanNanoBond #HestanCulinary #Hestan #MadeInItaly #HestanKitchen #BestinHestan #YesWS #WilliamsSonoma #Nordstrom #CrateandBarrel #F52grams #eatwell #cookware #feedfeed #menwithcuisine #foodandwine #Dinner #clams #mussels #shrimp #squid #seafood #shellfish #Cioppino #soup #stew
Baked a couple of chicken pot pies. One was delive Baked a couple of chicken pot pies. One was delivered to my parents this evening and the other will be dropped off at my mother-in-law’s tomorrow.
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#HestanPartner #zimmysnook #HestanAtHome #dinner #chickenpotpie #chickenpie #chicken #pie #parents #delivery #HestanCulinary #MadeInItaly #HestanKitchen #BestinHestan #feedfeed #menwithcuisine #f52grams #foodandwine #tasty #delicious #PurcellMurray #DistinctiveAppliances #betterhomesandgardens
#SundayBrunch Sourdough rye toast, with an avocado #SundayBrunch
Sourdough rye toast, with an avocado, lemon & peperoncini piccanti schmear, fresh vine ripened tomatoes, blistered cherry tomatoes, arugula, feta with oregano & evoo, topped with free run fried eggs.
Have a positive day my friends! ❤️
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#zimmysnook #thefeedfeed #foodandwine #menwithcuisine #dinner #lunch #brunch #breakfast #egg #eggs #avacado #avacadotoast #tomatoes #spicy #eatfresh #eathealthy #eatwell #eat #eatlocal #igfood #tasty #delicious #F52grams
Quiet lockdown Saturday dinner. If you want to up Quiet lockdown Saturday dinner.
If you want to up your charcuterie/cheese/mezze board offering, try warming a selection of olives in evoo with orange (or clementine) peel, fresh rosemary, pepper flakes and s&p. Mix everything in an 8.5” skillet and heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are fragrant and heated through. Serve warm right from the skillet or transfer to a serving bowl. 
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#HestanPartner #zimmysnook #HestanAtHome #HestanProBond #HestanCulinary #MadeInItaly #HestanKitchen #BestinHestan #YesWS #WilliamsSonoma #Nordstrom #CrateandBarrel #F52grams #eatwell #cookware #feedfeed #menwithcuisine #foodandwine #dinner #charcuterieboard #cheeseboard #mezzeboard #olives #cheese #meat #tasty #delicious #comfortfood
A very large roaster chicken, cooked on the rotiss A very large roaster chicken, cooked on the rotisserie.
I’ve been wanting to test out the rotisserie on my new @HestanHome grill, so I picked up this very large, local chicken, dry rubbed it and let it sit in the fridge overnight.
Then simply cooked it on low and let nature take its course.
#AbsolutelyDelicious 
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The rotisserie system is an ultra quiet, concealed, motorized chain driven system, which can hold up to 50 pounds, and always stays perfectly balanced. Incredible design! 👍👍
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #chicken #rotisseriechicken #rotisserie #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime
Beef Bulgogi Bibimbap. Rice, carrots, Chinese broc Beef Bulgogi Bibimbap.
Rice, carrots, Chinese broccoli, red cabbage, mushrooms, Korean chives, bean sprouts, beef bulgogi, Korean chilies, green onions, fried eggs. Served with spicy sauces & kimchi.
Since I don’t have stone bowls, we assembled & served ours in a pan, so I could crisp up the rice on the bottom, before mixing it in individual bowls and digging in! 
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#zimmysnook #thefeedfeed #foodandwine #menwithcuisine #dinner #bibimbap #bulgogi #beefbulgogi #beef #rice #eggs #friedeggs #korean #koreanfood #cabbage #kimchi #chinesebroccoli #spicy #sprouts #beansprouts #carrots #eatwell #eat #eatlocal #eathealthy #igfood #tasty #delicious #F52grams
Bone-in chicken breasts, dry rubbed, roasted on on Bone-in chicken breasts, dry rubbed, roasted on onions, glazed, then rested while I made a pan gravy with the onions, mushrooms & thyme. Finished with sweet peas and more fresh thyme.
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Meal cooked in my @hestanculinary 11” NanoBond Titanium skillet.
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For a limited time, save on all 11" Hestan skillets. Follow the link in my bio (linkin.bio) to check out the amazing deals! 
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#HestanPartner #zimmysnook #HestanAtHome #HestanNanoBond #HestanCulinary #madeinitaly🇮🇹 #HestanKitchen #BestinHestan #WilliamsSonoma #Nordstrom #CrateandBarrel #F52grams #dinner #chicken #chickenbreasts #roastchicken #gravy #mushrooms #eatwell #eatfresh #eatlocal #comfortfood #cookware #feedfeed #menwithcuisine #foodandwine #tasty #delicious
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