– FromTheSoupBook by Louis De Gouy
CURRIED PUMPKIN AND POTATO SOUP
I made this variation of a pumpkin soup recipe recently. It produces a thick, creamy soup with only a hint of curry.– Lorraine
Sauté onion and garlic until translucent then add chicken stock, pumpkin, potato and spices, cook on medium heat stirring frequently until potato is cooked. Remove and purée in a food processor until smooth. Return to pot, add milk and reheat. Serve with sour cream and chopped green onion or parsley.
1-1/2 tsp. vegetable oil
1 tsp. crushed garlic
1 c. chopped onion
2-1/2 c. chicken stock
2 c. puréed cooked
1 potato, peeled and
Winter gets mighty wear ing by mid-February. Lengthening daylight hints of spring but it’s still minus-something- awful on the thermometer and it’s at least weeks yet before the puddles appear.
What’s for dinner? A bowl of soup generally isn’t enough to keep those with big appetites going through these cold winter days.
1-1/2 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. ground ginger
1 c. milk
onion or parsley
But a hearty, rich soup is a great way to start a meal, or, for those who fill up quicker, a meal itself. Soup is nutritious, comforting and keeps us hydrated during the dry cold of winter. If you keep a pot of it going, it’s also a great way to use up, instead of throw out, those last few vegetables or scraps of meat too.
Do you have a favourite soup recipe or two you’d like to share withCo-operatorreaders? I’d love to hear from you.
Here are three soup recipes for February lunches or suppers.
THICK AND HEARTY RED LENTIL SOUP
This rich and filling soup recipe should satisfy even the heartiest of appetites.
2 c. whole red lentils
1/3 c. pot barley, dried
10 c. beef broth,
1 onion, large, chopped
2 carrots, large, chopped
2 celery stalks, large,
2 garlic cloves, diced
1 lb. lean ground beef
1 28-fl.-oz. can
1/2 tsp. salt
1/4 tsp. pepper
Pinch cayenne pepper
1 bay leaf, cracked
Combine lentils, barley and beef broth in large stockpot or Dutch oven. Bring mixture to a boil, then reduce heat and simmer ingredients for 30 minutes.
Meanwhile, prepare vegetables. Place ground beef into large frying pan and place over medium heat. Cook until juices run clear. Add beef and vegetables, along with remaining ingredients, to the stockpot. Break up tomatoes with wooden spoon. Bring mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened.
Recipe courtesy of Pulse Canada.
Box 1794, Carman, Man. R0G 0J0
or email [email protected]
TRADITIONAL CHEDDAR CHEESE SOUP
Made with Canadian cheddar this soup will take the chill away and brims with country-style goodness.
2 tbsp. butter
1/4 c. finely
1/4 c. finely grated carrot
1/4 c. all-purpose flour
1/2 tbsp. chicken
1/2 tsp. each paprika and
4 c. milk
2 c. shredded Canadian
mild cheddar cheese
Paprika to taste
In medium saucepan, melt butter. Sauté onion and carrot until tender. Blend in flour, broth mix, paprika and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add mild cheddar cheese and stir until cheese is melted. Sprinkle each portion with more paprika and serve.
Prep. time: 10 mins. Cooking time: 10 mins. Yields: 4 servings
Recipe courtesy of Dairy Farmers of Canada.
We love hearing from readers and enjoy receiving your recipes or recipe requests. Please contact us at:
ManitobaCo-operatorRecipe Swap Box 1794, Carman, Man. R0G 0J0
or email [email protected]