November 30, 2013
So, how do you get flavour into foods without adding oil? I am so used to cooking foods in a little olive oil to bring out the flavour that it seems impossible to get flavour without it. However, it is possible and this full flavour soup without any free oil or butter shows it can be done. I resisted the temptation to sauté the vegetables in oil and just steam-sautéed them in a little water... View Article
November 5, 2013
We had our first snow fall here and the weather has cooled down. My husband is reluctantly talking about closing down his beloved sailboat for the season. He is in love with her and has been pushing the boundaries, unable to leave her and (motor) sailing her up to yesterday with the heater and a hot drink keeping him warm. I, on the other hand, don’t have to close down my kitchen and in fact... View Article
October 8, 2013
Chances are if you drop by there would be a soup simmering in a copper pot at the back of the stove in my kitchen, its fragrance wafting throughout the house. ‘Tis the season as they say. Fall is a perfect time for a bowl of warm, steamy soup. I love making soups and they make a lovely and satisfying simple meal at the end of the day with good bread and maybe a crisp... View Article
June 25, 2013
To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and... View Article
October 4, 2012
I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article
September 17, 2012
In spite of being a summer person, I do like the change of seasons. Right now, as summer turns into fall, the leaves on the trees outside my kitchen are turning yellow and I am pulling out my signature long shawls to wrap around myself when going out at night. Same thing is happening in the kitchen and I find myself returning to the warm and comforting foods of cooler weather. A soup is simmering... View Article
August 8, 2012
It’s cherry season and needless to say cherries are important guests in my kitchen right now. Cherry tarts, cherry calfouti, cherry pie, cherry jam, cherry sauce, you name it, they have been here. Unfortunately, I don’t always have time to photograph them before serving so not all are on the blog quite yet, but it’s coming. Fruit soups are also in my repertoire and when my friend called to say that she had a fabulous... View Article
July 17, 2012
Spanish in origin, this refreshing chilled soup is lovely in the summer when tomatoes are ripe and sweet and vegetables are crisp and tender. I serve it on hot days and even the skeptics and the less adventurous fall for it every time. Gazpacho is easy to make, there is no cooking involved and the ingredient list is quite flexible. Today I made this with vine riped tomatoes from the local market, small cucumbers, tender... View Article
June 6, 2012
I made this soup a while ago, early in the asparagus season, but I thought I’d post it now. It’s a simple soup to make and requires only cooking the asparagus in boiling stock and then puréeing it in a blender. The cooked potato blended with the soup adds body and natural creaminess without adding any cream. You can however enhance it with cream for a creamed soup version or just add a dollop of... View Article
April 13, 2012
Red lentils make a wonderful soup. They cook to a creamy consistency creating a hearty, full-bodied soup. I usually add some grain to this soup, often brown rice but sometimes barley. This recipe has tomatoes but I don’t always use them. The red lentils also lend themselves to a variety of spices, as you see here. Ingredients: 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 1 /2 teaspoon cumin 1/2 teaspoon... View Article
April 13, 2012
A hearty lentil soup is comfort food for anyone with a Mediterranean palate. I make it in many different ways but it’s all variations on the same theme of aromatics (onion, garlic, carrot, celery) sautéed in olive oil and then the lentils are added with stock and cooked until softened. I sometimes add a grain such as rice or barley. Sometimes I add roasted peppers or another vegetable and sometimes I even add thin pasta,... View Article
April 13, 2012
Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour. Ingredients: 3... View Article
