Soup: Round Up III

As we enter April the weather is slowly warming up which means that our soup days are numbered. This summer I vow to try chilled soups but until then, here is a few warm soups I made in March.

IMG_55611. Steak and Potato Soup – January 26 – this soup is a thick, luscious stew. The vegetables are roasted and sweet, coated in caramelization. It takes your typical beef stew to another level with sophsticated and different vegetables: sweet potatoes and parsnips. The steak is moist and falls apart in the stew. This will definitely make a regular appearance in our house next winter.

2. Cream of Asparagus Soup – March 2 – this soup tastes like pure spring. Asparagus is one of my favourite vegetables and I wait all year for it. It is so fresh, tender and moist. The soup is creamy, light and fresh. It needs to be puréed a lot to remove all the natural stringiness that asparagus has. Add a dollop of sour cream and fresh chives to add even more freshness and you are kicking off spring!

3. Moroccan Lamb Meatball and Couscous Soup – March 22 – I was so excited for this soup. The picture in the cookbook was so appealing: spicy meatballs, a red broth, pearls of couscous dotting the soup and pieces of mint floating on the surface. However, mine did not turn out like this. It turned into a congealed blob of couscous with meatballs stuck in it. I used Moroccan couscous because I couldn’t find Israeli and this made a huge difference. Moroccan couscous is smaller and is sucked up so much broth. i couldn’t find ground lamb so I used ground chicken. This recipe was a mismatch of substitution. GC didn’t mind it though and I guess if at least one person enjoyed and ate all the soup then it couldn’t have been that bad.

Recipes are below the cut – happy munching!

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