Roasted Butternut Sweet Chili Bisque

Epimeles

Ingredients

1 small butternut squash, peeled, diced
1 onion, chopped
6 garlic cloves
1 tablespoon olive oil
2 granny smith apples, peeled and chopped
6 cups chicken or vegetable stock
½ cup heavy cream
½ cup coconut milk
2 tablespoons chopped fresh parsley
2 tablespoon chopped fresh basil
Garnish: crème fraiche and sweet chili sauce

Preparation

Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Edible Nashville

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Banana Soup

What’s not to love. Bananas and soup…

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Since breaking my shoulder I have found it difficult and dangerous to work in the kitchen. My husband has been a wonder and cooked up delicious meals. This was his offering last night as we had too many ripe bananas. I didn’t think I would like it but there was none left. 
Ingredients
3 ripe bananas
200 ml coconut cream
1 vegetable cube dissolved in 750 ml
5 tsp soy sauce
2 fresh chillies or 1 tsp chilli powder
3 Tbsp oil
4 cloves garlic
2 tsp wholegrain mustard
6 – 12 spring onions depending on size
salt and pepper to taste
bread rolls
Method
Chop the onions, garlic, spring onions and chillies.
Fry the onions for 2 minutes until soft. Add the remaining chopped vegetables and cook for further 2 minutes.
Place all the ingredients into a blender and blend until smooth.
Pour into a pan and simmer gently…

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Exploring the Soul Mate of Soup.

Soup is great for lunch or dinner. Sometimes you may feel that soup is not enough or you need something a little more solid in your life. It is a no brainer, sandwiches are the answer – they are after all soups soul mate.

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Soup is fantastic by itself, but pair that bad boy with a sandwich and BAM you have one wicked meal. There are never ending flavours of soups and endless possibilities of sandwiches. Your lunch or dinner will never be boring again when you team the two classics up.

@saltpepperxyz has never been so right.

Take a look at Food Networks Top 10 Soup and Sandwich Combos

1. Easy Vegetable Minestrone Soup + Alfredo Florentine Chicken Panini

2. Roast Chicken Noodle Soup + CC’s Montreal Smoked Meat Sandwich

3. Michael Smith’s French Onion Soup + Roast Beef and Cheddar Sandwich

4. Curried Lentil Soup with Havarti + Chickpea Sandwich

5. Potato and Wild Mushroom Soup + Avocado BLT

6. Creamy Tomato Soup + Grilled Cheese Bites

7. New England-Style Clam Chowder + Cheddar Cheese Biscuits with Maple Mustard Butter

8. Mom’s Cream of Broccoli Soup + Grilled Ham and Cheese Sandwich

9. Tex-Mex Soup with Tortillas + Anna’s Quesadillas

10. Winter Vegetable Bean Soup + Grilled Panini Sandwiches with Roasted Vegetables

Also check out these terrific soup + sand combos:

 

 

The Classic Pairing. Tomato Soup + Grilled Cheese

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This infographic truly captures the essence of the true purpose of tomato soup – to accompany grilled cheese. Till death due them part.

This gif is so satisfying, it’s beyond belief. Now imagine dunking that grilled cheese in tomato soup! Nothing will every be so perfect. Take it from @WaschBehr and @m_as_in_mya

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Some people have even taken their soup and sandwiches to the next level, putting their sandwich (or bread) into soup, like this Spanish classic, Castilian Garlic Soup via Williams Sonoma Taste. 

Castilian Garlic Soup

Ingredients: 

1 cup (8 fl. oz./250 ml) olive oil

Six thin slices day-old rustic white bread (about 6 oz./170 g)

6 garlic cloves, thinly sliced

1 Tbs. finely chopped yellow onion

1 heaping tsp. pimentón (Spanish smoked pepper)

6 cups (48 fl. oz./1.5 l) boiling water

1 sprig fresh flat-leaf parsley, leaves minced

6 eggs

Fine sea salt

Directions: 

  1. Preheat an oven to 375°F (190°C).
  2. 1. In a fry pan over medium-high heat, warm the olive oil. Working in batches as necessary, add the bread slices in a single layer and fry, turning once, until golden brown. Using tongs, transfer to a flameproof, ovenproof casserole dish, arranging them in a single layer.
  3. Pour off most of the oil from the fry pan and return it to medium heat. Add the garlic and onion and sauté until lightly browned, 7 to 8 minutes. Remove from the heat, add the pimentón and stir once or twice. Pour the contents of the pan over the bread.
  4. Place the casserole dish over low heat and add the boiling water and parsley. Increase the heat to medium and return to a boil, stirring once or twice, then simmer for 5 minutes.
  5. Crack the eggs into the soup, sprinkling a little salt on each one. Transfer the dish to the oven and bake until the eggs are just cooked, 10 to 15 minutes. Serve piping hot.

It is without a doubt that Sandwiches are Soups soul mate…

 

 

Did NASA Copy Campbell’s Soup?

Soup comes in many forms. One convenient form is canned, but did canned soup inspire NASA famous dehydrated food? It is possible canned soup inspired NASA, nonetheless the canned goodness is convenient for individuals in a time crunch or those who don’t have enough ingredients to whip up a quick meal. cam.png

Canned Soup was invented in 1897 by Doctor John T. Dorrance and NASA invented dehydrated food in the 1960’s for the Gemini missions.

gross

Although dehydrated space food does not contain water (one of the main things that soup contains) it makes one think that NASA was inspired by the condensed space saving (pun intended) canned miracle.

 

Well enough about SPACE because this blog post is really all about canned soup and how it can save individuals time, yet still remain delicious.

Campbell’s is the KING of canned soup.

“OVER 70 OF OUR PRODUCTS OFFER AT LEAST ONE FULL SERVING OF VEGETABLES.”

-This tweet sums up the goodness that is Campbell’s

From Andy Warhol’s iconic Campbell’s soup pop art to numerous flavours, to humanitarian relief there is a reason Campbell’s soup has been around for 148 years.

“At Campbell Canada we’re proud of making delicious, convenient and affordable foods”

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Campbell’s provides a variety of soup products: Soup kits, broths, condensed, chunky, ready to serve, healthy request and soup on the go!

Campbell’s website also provide a ton of recipes that will make your weeknight dinner exciting and new! Try this Tofu, Carrot and Spinach Soup via Cook With Campbell’s 

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Ingredients:

  • 1 carton(900 mL)  CAMPBELL’S® No Salt Added Ready to Use Beef Broth
  • 1 ounce (28 g)dried porcini mushrooms
  • 2 pieces fresh  ginger root
  • 1carrot, sliced
  • 1 cup (250 mL)cubed  tofu
  • 2 cups (500 mL)packed  baby spinach
  • 1/2 cup (125 mL)thinly sliced  green onion

Directions:

  1. Pour broth into a medium saucepan and heat over medium-high heat.
  2. Add mushrooms and ginger, bring to a boil. Reduce heat to maintain a simmer for 10 minutes. Stir in carrots and tofu and simmer for 10 minutes more.
  3. Stir in spinach and green onions. Serve.

-A very insightful infographic on the evolution of a classic tomato soup.

Campbell’s is sure to have a soup flavour that will appeal to you, especially with their line of Chunky soups. Some flavours include:

  • Pepper Steak and Potato
  • Blazin’ Roadhouse Chili-Style soup
  • Chipotle Sirloin Burger
  • Chicken noodle
  • Beer and cheese
  • Tomato and Rice

Find more flavours via Campbell’s products. 

Also, there is no excuse not eat  Campbell’s soup because it is cheap. Look at this graph which shows the price of canned soup since the beginning of the company.

These blogs provide some lovely recipes to try at home:

So grab a can of Campbell’s and try something out of this world!

Summer: sweat, sun, soup

Summer is fast approaching and the heat will be increasing. Soon you will be overheating and trying to figure out a way to cool down. And although lemonade is refreshing it is not for everyone. I got two words for you – cold soup.

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Summer’s Coolest Meal  via Charles Pierce

“A steaming bowl of soup can be a big turn-off when the temperature starts to climb, but chilled soups are a different story altogether. Cool, refreshing, colourful, and loaded with seasonal fruits and veggies, they’re a perfect way to beat the heat.”

Charles Pierce provides a fantastic cold soup recipe that will be sure to cool you down. I know one thing for sure this soup makes me extremely excited for Summer!

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Cantaloupe Soup with Mint-

Ingredients:

  • 1 large cantaloupe (about 3 lb.)
  • 1/4 cup honey
  • 1/2 cup orange juice
  • 1 1/2 tablespoons finely chopped fresh mint, plus small sprigs for garnish, optional

Preparation:

1. Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

2. Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

3. Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.

confused krab

 

-This is one thing you won’t have to worry about when you create cold soups this Summer because your soup is meant to be cold. 🙂

 

 

Who wouldn’t want to eat cold soup on a hot Summer day? I mean just look at @food24 chilled beetroot & herb soup with goat cheese! Look really refreshing.

Feeling a little more sweet than savoury? Chilled soup can come in both forms. Look at @doodleplix lovely tweet of chilled strawberry lime soup, how one not want to eat that?

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-Now the market for chilled soup isn’t as huge as canned or hot soup but since 2011 it is growing fast. This is one bandwagon I am willing to jump on.

So jump on that bandwagon! Here are some blogs with fantastic Cold Soup Recipes:

 

Slowly Turn Your Taste Buds On ;)

Individuals have extremely busy lives and we are often crammed for time. The lack busy lifestyle and lack of time lead us to arriving at home from a long day at work or school absolutely starving and in no mood to prepare a meal. Slow cookers are the answer and what better way to use your crock pot by making soup!

Independent has lovely article, written by on why slow cooker are so great, cleverly titled, Love me tender: Are slow cookers worth the effort? And oh man, I kid you not slow cookers are a man’s best friend.

“It’s not surprising then that in these hard times slow cooker sales are booming and that an ever-increasing army of devotees are returning to the time and money saving device with a newfound enthusiasm. For these penny-pinching and time-conscious cooks, all that remains to do each evening is to soak up the aromas as they chop some vegetables or slice a loaf of crusty bread before sitting down to a delicious and hassle-free diner.

First introduced in the 1970s, by Rival, which named it the Crock-Pot, the slow cooker soon became the must have gadget for the proud suburban housewife. Designed for moist-heat cooking, the slow cooker produces steam which condenses on the lid, then returns to the pot, making it particularly ideal for stews, soups and casseroles.

Now, though, they have shed their retro image and come back into vogue as cash-strapped consumers adopt the ethos of slow, low-energy and low-cost living – slow cookers only use the same amount of electricity as a light bulb and are perfect for transforming cheaper cuts of meat, such as chicken thighs, shoulders of lamb and belly of pork, into tender and tasty dishes.”

-Independent

After 47 the Crock Pot hasn’t changed much, the 1970’s version on the left and today’s version on the right. And why change something that is so perfect?

 

Don’t let this fancy soup name, posole, deter you, this is a slow cooker recipe and requires little preparation and scrumptious results! Take a load of and try this delicious recipe.

-Oh my, who doesn’t love soup and pasta, but no one likes preparing either one, that is where this slow cooker tortellini soup comes in handy. Revitalise your tastebuds with this recipe via @Living_Lou

Tips for Using a Slow Cooker via BBC goodfood, written by Caroline Hire. For more tips check out the article.

1. Save time & effort

“One of the main attractions for many is the ease of a slow-cooker so when you’re looking for recipes, avoid those that suggest a lot of pre-preparation. For many dishes, particularly soups and stews, you really can just throw all the ingredients in. It can be nice to cook the onions beforehand as the flavour is different to when you put them in raw but experiment both ways as you may find you prefer one. It can also be good to brown meat to give it some colour but again this is not essential.”

2. Get ahead

“If you’re short on time in the morning, prepare everything you need for your slow-cooked meal the night before, put it into the slow-cooker dish, cover and store in the fridge overnight. Ideally, the dish should be as close to room temperature as possible, so get it out of the fridge when you wake up and leave it for 20 minutes before turning the cooker on. If you need to heat your dish beforehand, then put the ingredients in a different container and transfer them in the morning.”

3. Save money

“Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavour that permeates the whole dish. Bulk up with vegetables instead.”

4. Trim the fat

“You don’t need to add oil to a slow cooker, the contents won’t catch as long as there’s enough moisture in there. You don’t need a lot of fat on your meat either. Normally when you fry meat, a lot of the fat drains away, this won’t happen in a slow cooker so trim it off, otherwise you might find you have pools of oil in your stew. This will give you a healthier result and it’ll still be tasty.”

5. Thickening

“Just as the the liquid doesn’t reduce it also doesn’t thicken. You can roll meat in a small amount of seasoned flour before adding it to the slow cooker or use a little cornflour at the end. If you want to do the latter, take a teaspoon or two of cornflour, mix it to a paste with a little cold water. Stir into your simmering slow cooker contents, then replace the lid.”

6. Slow is good

“Ginny has been working with slow-cookers for over a decade, her advice is to use the ‘Low’ setting as much as you can, finding most dishes really benefit from a slow, gentle heat to really bring out the flavours. This also means you won’t need to worry if you’re heading out for the day, it’ll take care of itself. “I think of it as my cook fairy making my dinner while I’m out,” says Ginny.”

7. Leave it alone

“Slow cookers are designed to do their own thing so you don’t need to keep checking the contents. Everytime, you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time.”

 

  • Don’t let the term ‘slow cooker’ deceive you, yes it takes hours to cook but those are hours that individuals can be at work, school, or out partying. That is what makes the slow cookers one of the greatest kitchen accessories and a deadly addition to a soup lovers arsenal.

 

Here are some fantastic blogs with scrumptious slow cooker soup recipes, which will be sure to turn on anyone’s taste buds 😉

 

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Go forward my friends and don’t be afraid to cook insane quantities of soup in your crock pot. Soup is great as a left over.

Italian Meatball Soup

I was looking forward to last night all week. We found out that Dennis’ brother, Dave and his lovely wife, Donna, would be coming to town for a conference for a business they have recently become involved in. Dave and Donna own a franchise in their hometown of Sugar Land, Texas called The Diet Doc. Donna is the face […]

via Italian Meatball Soup — Sunshine and Savory