Chickpea and Roasted Tomato Soup with Fried Rosemary

Finally! The soup from the cover of my favourite cookbook!!

I absolutely love this soup! The combination of spices evoke dreams of Morroco – cinnamon, troche cumin, cialis and paprika. The chick peas and tomatoes reinforce the Middle Eastern vibe of the soup and give the soup substance and depth. I puréed the soup a little too much because I used the blender rather than the immersion blender. This makes it a little more difficult to gage how much you have puréed but the soup is still good!

It is perfect on a cold, stormy day but also great on a warm, sunny day. I plan to enjoy this soup all summer longer, enjoying the flavours of the Mediterranean before we head there in the fall for the honeymoon!

Recipe is below the cut – happy munching!

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Curried Cream of Celery Soup

The weather is randomly cold again which means I am making soup constantly. I am still making the slow transition into chilled soup and wrapping my head around them. Until I am completely comfortable with this idea, pharmacy warm soups will make an appearance on this blog. A few weeks ago I made curried cream of celery soup.

photo 1(1)This is a combination of flavours and spices that I never would have thought of. The soup is thick and completely infused with rich, rx curry flavour. It is the perfect soup to have on a cold, stormy day.

Recipe is below the cut – happy munching!

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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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Leek & Potato Soup with Blue Cheese

Another recipe from my favourite book, recipe Williams-Sonoma Soup of the Day. This time it is the Potato and Leek Soup with Blue Cheese from January 28.

This is a great recipe that takes your standard potato-leek soup to the next level. The soup is thick from the starchy potatoes and creamy from the little bit of blue cheese. The leeks give the soup that subtle onion flavour that adds a bit of heat and freshness to the soup. The soup will look absolutely revolting once it is done, discount resembling a Dickensian sludge. But unlike that sludge, treat it is absolutely delicious and worth making again.

Recipe is below the cut – happy munching!

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Broccoli Leek Soup

Today you get something special: a peek into what Taste Buddies would be like if GC wrote this blog. Last week GC made a delicious broccoli leek soup (Williams-Sonoma – March 5) because I didn’t have time to during the week. As you will see, GC is much more deligent about his cooking and blogging – he photographed every step of the process.

IMG_5601This soup was delicious. The soup retains the texture of the broccoli florets and has subtle undertones of leek. Leeks are a great alternative to onion as they have the same onion flavour, but are sweeter and fresher, a nice mix between green onion and yellow onion.

The garlic croutons add a nice crunch but quickly dissolve into the soup. The sour cream and chives taste fresh and cool, tasting and reminding you of spring. This is the perfect soup to usher in the start of spring and I want to thank GC for doing such an amazing and delicious job!

Recipe and photos are below the cut – happy munching!

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Creamy Cauliflower Soup with Crispy Prosciutto

For Valentine’s Day I had the ambitious plan to make GC bacon roses. I couldn’t find the right stems for my roses and the whole idea fell apart. Instead, I bought him an array of deli meats and specialty cheeses. This is how I say “I love you”: with deli meats. With a fridge full of prosciutto I decided to make a soup topped with this deliciousness: creamy cauliflower soup with crispy prosciutto.

IMG_5483This soup is creamy and has a rich, earthy cauliflower taste which is accented by the more subtle flavours of the celery and onion. The dash of nutmeg gives this soup a nutty, earthy flavour. This soup is seasoned with salt and ground white pepper.. Ground white pepper is something that I had never bothered to buy before but decided to as a lot of the recipes I make call for this spice. And I’m glad I did! The white ground pepper has a more subtle flavour than black ground pepper and has an almost smoky flavour. I would suggest not putting a lot of salt in as there will be plenty of salt from the crispy, almost bacon like prosciutto.

Recipe is below the cut and happy munching!

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Soup, soup, soup and more soup

We all know that the weather is getting colder, icier and snowier and therefore, you need more soup recipes. Below are four more soup recipes to help you get through winter (of course, all from Williams-Sonoma Soup of the Day).

The Roasted Squash soup is a different way to make your traditional butternut squash soup: instead of browning the vegetables in the pot you roast them first. This brings out a stronger squash flavour and retains the natural fibrous texture of the squash.

The Vegetable Barley soup is a great way to use up vegetables in your fridge and is hearty. I officially love barley and would like to make more soups with barley.

photo 1The Broccoli soup with Parmesan-Lemon Frico. Broccoli and cheese, does it get much better than that? I didn’t make the parmesan-lemon frico (not included in the recipe below) so I can’t speak to that but next time I will and it will add a lemony, cheesy deliciousness to this soup. This soup has texture and thickness from the broccoli and has that grainy, foliage quality that the florets of broccoli have.

The Weeknight Hungarian Beef Stew is a simple, less time consuming goulash and what could be better than that?

Recipes are below the cut – happy munching!

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Soup Round Up

It would seem that all I cook lately is soup. The weather screams from soup to be eaten: it is cold, sovaldi sale raining and dreary. Below is a round up of all the soup I have made in the past couple of weeks from the Williams-Sonoma Soup of the Day book:

Soup Round Up1. Goulash
2. Yellow Split Pea Soup with Ham
3. Sweet Potato Corn Chowder with Avocado
4. Tomato Bisque
5. White Bean and Ham Soup
6. Pumpkin Gruyere Soup

I highly recommend making either #1,  definitely 4 and 5!

Happy munching!

Pumpkin Gruyere Soup

November 8th’s soup: Pumpkin Gruyere soup.

All soup is starting to look the same to me… and I am going to stop taking photos of them. I am planning on taking a slight hiatus from soups which is perfect since the weather is supposed to warm up this week (11 degree celcius on Thursday!).

Last week I made the pumpkin gruyere soup from my book and I did not like it. To be fair, I added too much pumpkin (Canadian cans are almost twice as big apparently) but then I did adjust the recipe to compensate for this. Pumpkin has such a distinctive taste that I associate with pie that I almost can’t get over it and use it in anything but dessert. The gruyere was supposed to add a smoky, nuttiness to the soup but because of gruyere’s melty quality, the cheese did not fully incorporate into the soup, and instead, made me want to eat fondue.

If you like pumpkin, and pumpkin soup specfically, give this soup a try (the recipe is below cut!). I, however, will be sticking with my squash soups for now.

Happy munching!

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Yellow Split Pea Soup with Ham

February 24th’s soup: Yellow Split Pea Soup with Ham.

Split pea soup looks revolting so I am not going to force you to look at it. I think this is a good recipe but I think we are just not split pea soup people. The texture of split peas is too chalky for me. The only thing I did do differently from the recipe below is I partly pureed the soup, to give it that thicker, typical split pea texture.

Recipe below the cut – happy munching!

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