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soup

Roasted Vegetable Soup

November 16, 2020 by zimmysnook

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.

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)

A pot of roasted vegetable soup surrounded by vegetables.
This soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan

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

Have a delicious day! James (aka Zimmy)

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

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 soup was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan.

Hope you enjoy this Potato, Leek, Bacon & Rosemary Soup recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

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

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, salt and pepper, 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).

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

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.
This Cioppino (Fisherman’s Stew) with mussels instead of clams was made and served in my Hestan NanoBond Titanium 5 Quart Essential Pan
A soup pot and two bowls filled with a seafood and a side of garlic butter toast.

Cioppino (Fisherman’s Stew)

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).
Feel free to switch up the seafood, I've used mussels instead of clams.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course, Soup
Cuisine Italian
Servings 6 people

Ingredients
  

  • 3 tablespoons olive oil
  • 1 fennel bulb thinly sliced
  • 1 onion chopped
  • 3 large shallots chopped
  • ½ cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 cloves of garlic finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 ½ cups dry white wine
  • 1 can diced tomatoes in juice (28-ounce )
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed cob reserved (or 1 cup frozen corn)
  • 1½ 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

Instructions
 

  • 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).
    A tray of clams, shrimp and squid for Cioppino (Fisherman’s Stew)
  • 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!
  • Feel free to switch up the seafood, I used mussels instead of clams in this stew.
    A top down image of a pan with a Cioppino (Fisherman’s Stew). Toast, wine, lemons and crushed chilis surround this pan.
Keyword Cioppino
Tried this recipe?Let us know how it was!
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.
Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

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

(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 pasta 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!

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

Pear, Port, Potato & Stilton Soup

September 30, 2019 by zimmysnook

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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