We were excited to join the CHCH Morning Show today to talk about everything you need to make easy, delicious, crowd pleasing, freezer stocking fall soups!
The Casual Gourmet's Top Soup Tips:
1. Use fresh, local produce! Hamilton & Guelph have a lot of great local farms and suppliers!
2. Have the right tools! Well sharpened knives, a great stock pot and immersion blender are a must! (And, we have the best!)
3. Get the whole family involved! Soup making is a great way to introduce kids to cooking. To help get them started sign them up for our Super Kids Soup class here in the CG Kitchen!
4. Make big batches! Nothing is better than coming home on a cold night after a long day of work to have great soup in your freezer to quickly put on the stove! Invest in a great 5 - 9 QT stock pot or cast iron cocotte to make abundant quantities in one cooking session.
5. Add some flare! Whether serving it to you kids, yourself or guest - add some flare with a garnish! Garnishes not only look great, they can help you to boost flavour and add texture.
To help inspire you and get you started, please find some of our favourite soup recipes below.
In a medium size sauce pot sweat out the onions and celery with the chorizo
In the oil at a medium heat until soft then add the garlic, bay leaf, thyme, paprika and saffron
Add the navy beans and stock then bring to a medium simmer
Add salt and pepper and allow to simmer for 25-35 minutes
While simmering zest the lime into the Greek yogurt along with the lime juice and cilantro (mix well)
With an immersion blender pure half of the soup mixture then add it back into the sauce pot
Mix well and serve with the yogurt garnish
Christine’s OMG Corn Chowder (former owner The Casual Gourmet)
half pound bacon
½ cup red bell pepper chopped
2 sweet potatoes cubed
1 cup corn
2 cups low sodium chicken broth
3 cups water
½ heavy cream
1 small onion chopped
½ leak chopped
½ tsp marjoram
½ tsp thyme
½ tsp pepper
2 tsp corn starch
Sauté bacon over medium heat, until crisp and brown. Remove, set aside
Add onion, pepper, leak and spices. Sauté 10 minutes
Add sweet potatoes, corn, broth and 2.5 cups of water and cook for 15 – 20 min.
Mix corn starch into remaining half cup of water and stir in to soup mixture
Heat to boiling, stirring constantly and cook until thickened
Reduce heat to low and stir in cream and reserved bacon
Heat until bubbles form on edge
Great to serve with side of corn bread
Roasted Butternut Squash & Apple Soup (our CG Kitchen Fav - it makes the store smell SO good!)
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tbsp butter
1 butternut squash, peeled and chopped, seeds discarded
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Pumpkin seeds to garnish
Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley, chives and pumpkin seeds