Soup Round Up II

Another cold day, tadalafil another round up of the soups I have made in the past few weeks. 4 recipes are from the Williams-Sonoma Soup of the Day cookbook, pilule the other is from Chef Michael Smith.

Broccoli Cheddar Soup – January 23 – why eat broccoli soup when you can eat soup with cheese in it? Exactly. This soup still had a strong garden flavour from the broccoli but had tons of creaminess from the cheese. This will likely not become a staple in our house but when I am craving broccoli I will turn to this recipe.

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Cauliflower Roasted Garlic Soup – January 3- this soup was delicious but looked like something out of a Charles Dickens novel, which is why I did not bother to take a picture of it. Coworkers thought I was eating oatmeal. It was gray and sludgy but you need to look past this and enjoy! The strong cauliflower flavour is accented by the rich roasted garlic flavour. The garlic is slightly caramelized and sweet. By roasting the garlic for 45 minutes in the oven, all of the deep-rooted flavours ooze out. My kitchen smelt amazing after this  and could ward off vampires for days to come.

Classic Chicken Noodle Soup – January 10 – why ever use canned chicken noodle soup again when this is so easy? I baked the chicken in the oven for about 20 minutes until it was juicy and cooked through. Then slightly brown the vegetables, toss in the chicken, broth and noodles and wait. It is that easy. The noodles will continue to absorb the broth so you will need to add more the longer the soup sits.photo 4(2)

photo 5French Onion Soup – January 2 – I finally used my 25th birthday gift from GC: French onion soup bowls from Crate & Barrel. This recipe also made me realize something I desperately need for my kitchen: a scale. This recipe calls for 2 ½ lbs of onion but I had to guess and use all the remaining onions I had. A scale would also be good for all the cookbooks I have bought over the years that turn out to be British and use weights as opposed to measurements.

photo 3(2)The most time consuming part of this soup is caramelizing the onions but it is worth it. The onions are sweet and tender delicately floating beneath a sturdy bed of crusty bed and mounds of stringy, Swiss cheese. This soup is my idea of comfort food: warm, flavourful and cheese.

Michael Smith’s Old Fashioned Beef Stew – I like this recipe better than any of the beef stews I have made from my trusty Williams-Sonoma cookbook. The stew is thicker and has a huge range of flavours from the combinations of vegetables (parsnips, carrots, celery, potatoes, onions and peas) seasonings (rosemary, and bay leaf) and of course, red wine. This stew is substantial and filling, the perfect lunch on a cold, February day.

Recipes for the first 4 soups are below the cut. Happy munching and slurping!

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