Butternut Squash & Apple Soup

Butternut Squash & Apple Soup
Recipe by Dragon


I love this time of year because I get to make warm nourishing soups! I'm partial to pureed soups because to me they are comforting and can be enjoyed in a bowl or sipped in a cup. The sweetness of the butternut squash is balanced beautifully with the tart apples and smoky bacon in this soup. A dollop of Greek yogurt also tempers the sweetness of the butternut squash and adds a little creaminess to the soup. Enjoy!

Serves 4

Ingredients:
6 slices smoked bacon, cut into matchstick pieces
1 tablespoon olive oil
1 medium onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 bay leaf
1/4 teaspoon cinnamon
3/4 lb potatoes, peeled and cut into 1/2 inch chunks
2 medium Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch chunks
5 cups chicken broth
Salt and Pepper to taste
Greek yogurt, to garnish

Directions:
1. In a large pot, cook the bacon over medium heat until it is crispy. Transfer the bacon to a paper towel lined plate and reserve. Leave the bacon fat in the pot.

2. Reduce the heat to medium low. Add olive oil, onions, carrots, celery and bay leaf to the pot and cook until the vegetables have softened.

3. Add the cinnamon and cook for another minute.

4. Add potatoes, apples and butternut squash. Season with a little salt and pepper. Add the broth and increase the heat to high. Bring the soup to a boil then reduce the heat to a simmer. Cook uncovered for 20 minutes or until the vegetables are cooked. Discard bay leaf.

5. Puree soup in batches in a blender (caution hot!) and return the soup to the pot. If you want a thinner consistency, add water. Adjust the seasoning of the soup with salt and pepper to taste. If you want, add a little more cinnamon but not too much.

6. Serve the soup topped with Greek yogurt and reserved bacon.

Roasted Fennel, Carrot, Sweet Potato and Garlic Soup

Roasted Fennel, Carrot, Sweet Potato and Garlic Soup
Recipe by Dragon


Nothing is better on a cold day then a hot bowl of soup. Its also a great way to get your vegetables. This soup is a delicious and healthy keeper. The combination of roasted fennel, carrots and sweet potatoes is sweet but still savoury because of the addition of the roasted garlic.  This is the kind of soup that gets better the longer you leave it so make a big batch and keep it in the refrigerator for up to a week. Enjoy!

Serves 6

Ingredients:
1 small bulb, quartered
2 large carrots, peeled and cut into large chunks
1 sweet potato, peeled and cut into large chunks
1 whole bulb of garlic, top 1/4 cut off
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
3 tablespoons olive oil, divided
Salt and pepper
bay leaf (remove before blending)
onion
1 celery stalk
4 cups chicken broth
2 cups water
2 tablespoons honey
1/2 cup cream
1 tablespoon lemon juice

Directions:
1. Preheat the oven to 375 F.   In a large roasting pan, combine fennel, carrots, sweet potato, garlic and herbs. Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat. Season with salt and pepper. Roast the vegetables and garlic for 30 minutes.  Squeeze the garlic out of the casings and reserve.

2. In a large pan over medium high heat, add remaining olive oil and allow it to heat up. Add the onions and celery and reduce the heat to medium. Saute for 5 minutes or until the vegetables are softened. Add the roasted vegetables, roasted garlic, bay leaf, broth and water. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer for 30 minutes. Remove the bay leaf.

3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and add honey, cream and lemon juice. Season to taste with salt and pepper. Serve hot.

Beet, Red Cabbage and Kale Soup

Beet, Red Cabbage and Kale Soup
Recipe by Dragon

Just look at the colour of this soup! Is it not stunning? I love this healthy combination of vegetables with just a touch of heat and freshness from the lime. If spicy heat isn't your thing, just leave out the chili but don't skip on the lime. You could also use chicken/vegetable broth in this recipe but I think the richness of a beef broth goes well with these strong flavoured vegetables. Enjoy!

Serve 6-8

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
3 large beets, peeled and coarsely chopped
1 large red onion, peeled and sliced
1 large yellow onion, peeled and sliced
1/2 medium red cabbage, roughly shredded
4 cups roughly chopped kale
1 red chili, trimmed and seeds removed (if you like it extra spicy, leave them in)
8 cups low-salt beef broth
1 bay leaf
Juice of 2 limes 
Salt and pepper to taste
Greek yogurt for garnish
Lime wedges for garnish

Directions:

1. Melt butter and oil in heavy large soup pan over medium-high heat. Add beets, onions, cabbage, kale, and chili; sauté for  10 minutes.

2. Add broth and bay leaf. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer until vegetables are very tender, about 45 minutes to 1 hour. Remove the bay leaf.

3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and season to taste with salt and pepper. Add the lime juice. Serve the soup with a dollop of Greek yogurt and a wedge of lime.

Roasted Eggplant, Butternut Squash & Tomato Soup

Roasted Eggplant, Butternut Squash & Tomato Soup
Recipe by Dragon


This warm and comforting soup is rich in flavour and in nutrition. To make this a completely vegetarian soup just substitute the chicken broth with vegetable broth or water. Enjoy!

Serves: 6
 
Ingredients:
2 large eggplant (about 3 pounds), halved lengthwise, cut side brushed with olive oil
4 medium tomatoes, trimmed and halved
1/2 medium butternut squash, peeled and chopped into chunks
1 large onion, peeled and quartered
6 large garlic cloves, peeled
1/4 cup olive oil
4 branches of thyme
5 cups chicken broth
1 bay leaf
1 tablespoon Sumac or grated lemon zest
1 tablespoon chopped fresh thyme
1 teaspoon balsamic vinegar
1/2 cup heavy cream (optional)
Salt and pepper to taste
1/4 cup pumpkin seeds
1/2 cup crumbled goat cheese

Directions:

1. Preheat oven to 400°F. Place eggplants, tomatoes, butternut squash, onion, garlic and thyme branches on large baking sheet. Drizzle with olive oil and toss the vegetables together to coat. Make sure the eggplant is cut side up. Season the vegetables with salt and pepper then roast for 45 minutes. Discard the thyme branches.

2. Carefully scoop the eggplant from its skins and add to a large saucepan over medium high heat. Add the other remaining vegetables and juices from the baking sheet. Add broth and bay leaf. Make sure the vegetables are just about covered in broth. If not, add some water. Bring the soup to a boil then reduce heat to a low and cook for 20 minutes. Remove the bay leaf and discard.

3. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer the soup back to the saucepan over low heat. If the soup is too thick, add more broth or water. Add sumac, thyme and balsamic vinegar. Stir in the heavy cream. Adjust the seasoning with salt and pepper.

4. To serve, ladle the soup into bowls. Sprinkle with pumpkin seeds and goat cheese.

Watermelon Gazpacho with Feta Crema

Watermelon Gazpacho with Feta Crema
Adapted from Bon Appetit

If anything says summer in a bowl it would be this beautiful watermelon gazpacho. I just adore the colour of this cold soup. It is healthy, refreshing and has just a hint of heat. I recommend preparing this the day before so the gazpacho is properly chilled. Enjoy!

Serves 4-6

Ingredients:

Gazpacho:
1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
2 plum tomatoes, coarsely chopped
1 English cucumber, peeled, coarsely chopped
1 red chili, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
Salt and freshly ground pepper to taste

Crema:
1/2 cup crumbled feta
1/4 cup Greek yogurt
3 tablespoons whole milk

Garnish
1/4 cup slivered almonds, toasted
2 cups seedless watermelon, cut into small cubes
1 cup English cucumber, seeded and cut into small cubes
Extra virgin Olive oil

Directions:
1. In a blender combine, watermelon, tomato, cucumber, chili, oil, and vinegar. Blend until smooth.

2. Transfer gazpacho to a large bowl; season with salt and pepper. Cover and chill at least 1 hour before serving. Can be made up to 1 day ahead and stored in the refrigerator.

3. In a small bowl, mash together the feta and Greek yogurt until smooth. Whisk in the milk. Chill until needed.

4. To assemble, divide cubed watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with salt and pepper.

Roasted Carrot and Cauliflower Soup

Roasted Carrot and Cauliflower Soup

Recipe by Dragon

Summer is over and there's a chill in the air.......ah, welcome Fall. Time for hot, comforting soups! Fall is my favourite time of the year and I love to take advantage of the delicious food being harvested. This soup is a lovely combination of roasted carrots and cauliflower with a nod to the French with Herbes de Provence. This soup freezes well, so make lots. Enjoy!

Serves: 4-6

Ingredients:

1 head of cauliflower, trimmed & cut into florets

3 large carrots, peeled and cut into chunks

1 medium onion, peeled and cut into chunks

3 tablespoons olive oil

2 teaspoons Herbes de Provence

Salt and pepper to taste

4 cups chicken or vegetable broth

1 1/2 cups evaporated milk

1 tablespoon honey (or more to taste)

1 tablespoon Dijon mustard (or more to taste)

Croutons to garnish

Directions:

1. Preheat oven to 350F degrees.

2. In a large bowl, combine cauliflower, carrots, onions, oil, Herbes de Provence, salt and pepper. Toss to combine and coat the vegetables in the oil. Transfer the vegetables to a baking sheet and roast for 25-30 minutes or until the vegetables are tender and lightly browned.

3. Transfer the vegetables to a large pot over medium high heat. Add the broth and the milk and bring to a boil. Reduce the heat to a simmer and allow the vegetables to cook for 10 minutes.

4. Purée the soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1-2 minutes per batch, then transfer the soup back to the pot. If you want the soup to have a thinner consistency, add hot water until it is to your liking.

5. Bring the soup to a simmer and add the honey and mustard. Season with salt and pepper to taste.

6. Serve with a garnish of croutons and a drizzle of olive oil.

Vichyssoise

Vichyssoise

Recipe by Julia Child*

This soup is simplicity at it's best and tastiest. A few ingredients combine to make magic with this delicate yet richly flavoured soup. As much as I enjoy this soup cold (as it is meant to be served), I also enjoy it hot. Either way, you are in for a treat. Enjoy!
 

Serves: 6

Ingredients:

3 cups potatoes, peeled and cut into half moons

3 cups leeks, chopped (only the white part)

1 1/2 quarts chicken stock (homemade or organic)

1/2 cup heavy cream

Salt to taste

fresh chopped chives for garnish

Directions:

1.Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt

2.Puree the soup either in a blender, or through a food mill and then through a sieve.

3.Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.

4.Garnish with chopped chives and serve in chilled bowls.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Carrot, Ginger & Parsley Soup

Carrot, Ginger & Parsley Soup
Recipe by Dragon

You are going to love this soup, it is crisp, fresh tasting and slightly sweet. It's a great soup to serve in any weather because this soup is delicious hot or cold. The secret ingredient is the lemon juice...don't omit it because it's the magic that unites all the flavours. Enjoy!

Serves: 4-6

Ingredients
2 tablespoons of butter
1 tablespoon olive oil
6 large carrots, peeled and roughly chopped
2 inch piece of ginger, peeled and cut into 3 large pieces
1 medium onion, roughly chopped
3 stalks of celery, roughly chopped
3 garlic cloves
juice of 1/2 a lemon
4 cups chicken broth
1 cup water
1 bay leaf
1 cup milk
1/4 cup chopped parsley
salt and pepper to taste
Cream to garnish

Directions:
1. Heat butter and oil in soup pot over medium low.

2. Add carrots, onions, celery, ginger and garlic. Saute until the vegetables are soften.

3. Add lemon juice, broth, water and bay leaf, cook for ten minutes at a low simmer.

4. Remove the ginger pieces and bay leaf.

5. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

8. Bring soup to a simmer and season with salt and pepper to taste. Add milk and chopped parsley and stir until blended and heated through.

9. Serve with a drizzle of cream for garnish.

Calde Verde

Calde Verde (Portuguese Creamy Potato and Kale Soup)
Recipe by Dragon

For me, this soup is Portugal and pure comfort. It is called Calde Verde, a creamy potato and kale soup. It literally means "Green Soup". This soup is so loved in Portugal that it is the country's national dish. I use to devour bowls of this soup as a kid. So, it's no wonder that every time I make it, I feel like I'm home.

I served this soup as part of a Portuguese dinner I recently had in my home. In my opinion, you can't have a true Portuguese dinner without this soup on the menu. Enjoy! :)

Serves: 8

Ingredients:
8 cups chicken stock
1 teaspoons salt
2 cloves garlic, minced
2 large onions, quartered
1 1/2lb potatoes, peeled and halved (about 4)
2 tablespoons olive oil
8 oz chourico (spicy cured sausage)
2 cups water
2 cups kale, finely shredded

Directions:
1. In a large soup pan, combine all the ingredients except for the kale. Leave the chourico in one piece. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove chourico, slice thinly and reserve. Transfer potato mixture to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the shredded kale. Cook kale until its wilted. Adjust salt if necessary.

3. To serve, ladle soup into bowls and garnish each serving with a few chourico slices and a drop of olive oil.

Black Bean, Tomato & Vegetable Soup

Black Bean, Tomato & Vegetable Soup
Recipe by Dragon, Inspired by Vegan Yum Yum

This soup is so full of flavour and freshness. I've made it several times, using whatever vegetables I have on hand. Try it with bok choy, kale or spinach. You'll have great results every time. This is my favourite flavour combination. Delicious and healthy - a complete meal in a bowl. Enjoy!

Serves: 2 - 4

Ingredients:
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves of garlic minced
1/4 teaspoon hot red pepper flakes
1 small sweet potato, peeled & chopped into chunks
3 ribs of celery, chopped
1/2 red pepper, diced
1 14oz can of black beans, drain half the liquid
1 14oz can of diced tomatoes
3/4 cup liquid strained tomatoes
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, finely chopped
1 1/2 to 2 cups of chicken broth
Splash of cream (optional)
Diced red pepper for garnish (optional)
Chopped parsley & thyme for garnish (optional)
Salt & Pepper to taste

Directions:

1. Heat the oil in a large pot over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, cook for 1 minute.

2. Add sweet potato, celery & red peppers. Cook for another 5 minutes.

3. Add the black beans, diced tomatoes, strained tomatoes & herbs. Stir to combine.

4. Add the chicken broth and season with salt & pepper to taste. Cover the soup and simmer for 15-20 minutes.

5. Taste and adjust the seasoning if needed. Stir in the cream, if using.

6. Serve the soup with a garnish of diced red peppers, parsley & thyme leaves.

Leek, Onion & Fennel Soup

Leek, Onion & Fennel Soup
Adapted from epicurious.com

There is nothing better on a cold winter's night than a bowl of hot, comforting soup. It almost makes winter bearable. ;)

Fennel is one of my favourite vegetables. If you've never tried it, you really should. Fennel is an excellent source of potassium, vitamin C, and fiber. It has a mild, sweet licorice flavour and it goes really well with leeks & onions. This soup is absolutely fab. Enjoy!

Serves: 8

Ingredients:
3 leeks, white parts only & thoroughly washed, chopped
2 medium red onions, chopped
1 large fennel bulb, cored and chopped
2 large garlic clove, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
4 cups chicken stock or low-sodium broth
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
1 tablespoon Pernod (or more to taste)
Salt & Pepper to taste
Chopped chives to garnish

Directions:
1. Cook leeks, onions, fennel, and garlic in butter in a large heavy pot over medium heat, covered, stirring occasionally, until softened, about 15 minutes.

2. Add wine and bring to a boil, uncovered, until evaporated, about 2 minutes. Add stock, water, and nutmeg. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 minutes.

3. Purée soup in batches in a blender until smooth (use caution when blending hot liquids)then return to the pot.

4. Stir in cream and simmer for another 15 minutes. Season with salt and pepper to taste.

5. Just before serving, add Pernod. Serve garnished with more cream and choppped chives.

Chicken, Mushroom, Leek and Rice Soup

Chicken, Mushroom, Leek and Rice Soup
Recipe by Dragon

Chicken soup is one of the most warm and comforting foods you can eat when the weather outside is frightful. If you want to warm your stomach and possibly your soul, give this lovely soup a try. Am I overselling this? Nah. :) Enjoy!

Serve: 6-8

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 chicken breasts, cubed into 1 inch pieces
2 leeks, cleaned, cut into ¼ inch slices
5 cups mixed fresh mushrooms, sliced
1 teaspoon garlic, minced
1 tablespoon fresh thyme leaves, chopped
¼ cup white wine (optional)
2/3 cup of long grain rice
8 cups chicken broth (low sodium)
Salt and pepper, to taste
1 tablespoon parsley, chopped
Sour cream or heavy cream to garnish

Directions:
1. Heat olive oil and butter in a large soup pot over medium heat. Add the chicken and sauté until the chicken is golden in colour. Season with some salt and pepper. Remove the chicken to a bowl and return the pot to the heat.

2. Add the leeks and garlic to the pot and cook for 3 minutes until softened. Add mushrooms and thyme leaves and cook for another 3 minutes. Add wine (if using) and cook for another 2 minutes.

3. Add the chicken, rice and broth to the pot and raise the heat to high. Bring to a boil, stir and reduce the heat to medium low. Cook for another 20-30 minutes until the rice is fully cooked. Add parsley at the end so it retains it green colour.

4. Taste the soup and adjust the salt and pepper to your liking.

5. To serve, ladle into a bowl and garnish with a dollop of sour cream or a generous splash heavy cream.

Sweet Potato, Leek and Bacon Soup

Sweet Potato, Leek and Bacon Soup
Recipe by Dragon

It seems that I can't get enough of warm, comforting soups these days. Every time Fall comes around, soup is the only thing I want to eat. I just love the balance of sweet and savoury in this soup. Did I mention it has crispy bacon? Bacon, people! Enjoy!

Serves: 6-8

Ingredients:
12 strips of bacon, sliced into 1/2 inch pieces
1/2 leek, sliced
1 1/2 leeks, chopped roughly
1 tablespoon butter
1/2 cup white wine
2 tablespoons sage, chopped finely
3 largish sweet potoatoes, peeled, chopped into 2 inch pieces
3 cups chicken broth
3 cups water
salt and pepper to taste
1 cup milk


Directions:
1. Cook the bacon pieces over medium heat until the bacon is crispy. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

2. Add the sliced leeks to the bacon drippings and cook until the leeks are caramelized and crispy. Remove leeks with a slotted spoon to a bowl lined with paper towels. Reserve.

3. Add one tablespoon of butter and rest of the leeks. Cook for 3 minutes to soften the leeks.

4. Add wine, sage and sweet potatoes. Cook for 5 minutes or until most of the wine has evaporated.

5. Add chicken broth and water. Simmer, uncovered, until potatoes are very tender, about 20 minutes.

6. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan.

7. Bring soup to a simmer and season with salt and pepper to taste. Add milk and stir until blended.

8. Serve with a generous garnish of the bacon and crispy leeks.

Butternut Squash and Roasted Red Pepper and Garlic Soup

Butternut Squash and Roasted Red Pepper Soup
Recipe by Dragon

Hi Everyone! I'm back. Did you miss me? I've been missing this blog and all of you so much. I promised I'd bring you something delicious and I never forget a promise.

This soup is one of my absolute favourites. I worked on this recipe for several months and I think the results were worth it. Enjoy!

Serves: 8

Ingredients:
3 red bell peppers
1 whole garlic bulb
Olive oil

2/3 cup chopped shallot
I inch peeled fresh ginger cut into 3 pieces
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
¼ cup of cream

Directions:
1. Preheat oven to 375 degrees.

2. Cut the top of the garlic bulb, drizzle the top with olive oil and a sprinkle of salt. Wrap garlic in some tin foil and roast in the oven for about 30-40 minutes until fragrant and tender. When the garlic has cooled, squeeze out the garlic cloves and set aside.

3. Increase temperature of oven to 500 degrees or broil.

4. On a cookie sheet, place peppers and drizzle each one with olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife and set aside.

5. Cook shallot, garlic, ginger, and anise in butter in a heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise and ginger.

6. Add roasted garlic and red peppers, cook for 5 minutes.

7. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

8. Bring soup to a simmer and season with salt and pepper to taste. Add cream and stir until blended.

9. Serve with a drizzle of cream for garnish.

Spring Pea and Mint Soup

Spring Pea and Mint Soup
Recipe by Dragon

Last year, I went with some friends and their children, Jasmine and Ryan, to a Titanic exhibit in Toronto. It was facinating and very moving. At the end of the exhibit we visited a gift shop that had all things Titanic. Ryan found a book for me. It's called; Last Dinner On The Titanic by Rick Archbold and Dana McCauley. The tag line was 'Menus and Recipes from the Great Liner'. I was hooked.

The book contains original menus, authentic recipes and beautiful illustrations and photos. This book accurately re-creates what it was like to dine on the Titanic. Over fifty dishes are featured from the Titanic's menus. Each recipe has been researched from period sources and carefully tested for modern kitchens. The books has suggestions for setting the mood, decorating the table and presenting each dish. All this assists in re-creating the elegance and style of the Titanic.

We decided that day that we had to have a Titanic dinner. A couple of months later we had our big night. We got all dressed up and set the table with the best china. We chose recipes from the second class menu and my little sous chefs, Ryan and Jasmine helped me cook. We all had a blast preparing and eating the dinner. Last month, for Ryan's birthday, we decided to have another Titanic dinner. I can never say no to Ryan. So, we brought out the book and decided on dishes from the first class menu. We dined outside on the 'deck of the Titanic' and it was a wonderful night.

Over the next 3 days, I'll feature some of the dishes we made for our dinner.

For our first course, we had a Spring Pea and Mint Soup. The version in the book didn't appeal to my young sous chefs so I created this version for us. They approved. :)

Serves: 6

Ingredients:
1 tablespoon unsalted butter
1 small onion, chopped
2 large potatoes, peeled and quartered
4 cups chicken broth, low sodium
2 1/2 cups water
3 cups of frozen peas
1/2 cup of mint, chopped
Salt and Pepper to taste
mint leaves to garnish
sour cream to garnish

Directions:
1. In a large soup pan, melt the butter and add the onions. Cook the onions until they are translucent.

2. Add the pototoes, broth and water. Bring the soup to a boil, then reduce the temperature to a medium heat. Cover the pan and simmer until the potatoes are cooked. This should take about 15 minutes.

3. Add the peas and bring the soup back to a boil. Add the mint. Remove the soup from the heat.

4. Transfer the soup to a blender and blitz the soup until it is smooth. Add salt and pepper to your taste.

5. Garnish the soup with a small scoop of sour cream and top it with a mint leaf. Serve immediately.

Calde Verde (Portuguese Creamy Potato and Kale Soup)

Calde Verde (Portuguese Creamy Potato and Kale Soup)
Recipe by Dragon

I've been seeking comfort in the foods I make these days. For me, this soup is pure comfort. It is called Calde Verde, a Portuguese creamy potato and kale soup. It literally means "Green Soup". This soup is so loved in Portugal that it is the country's national dish. I use to devour bowls of this soup as a kid. So, it's no wonder that every time I make it, I feel like I'm home.

Serves: 8

Ingredients:
8 cups chicken stock
1 teaspoons salt
2 cloves garlic, minced
2 large onions, quartered
1 1/2lb potatoes, peeled and halved (about 4)
2 tablespoons olive oil
8 oz chourico (spicy cured sausage)
2 cups water
2 cups kale, finely shredded

Directions:
1. In a large soup pan, combine all the ingredients except for the kale. Leave the chourico in one piece. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove chourico, slice thinly and reserve. Transfer potato mixture to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the shredded kale. Cook kale until its wilted. Adjust salt if necessary.

3. To serve, ladle soup into bowls and garnish each serving with a few chourico slices and a drop of olive oil.

Garlic Soup Provencal

Garlic Soup Provencal

Serves: 6

2 heads of garlic
2 leeks, thinly sliced
1 tablespoons olive oil
6 cups chicken stock
2 cups quartered tomatoes
1 large potato, peeled and cut in 2-3 Chunks
1/8 teaspoon crumbled saffron
2 tablespoons fresh sage, minced
2 teaspoons fresh thyme, minced
2 sprigs fresh parsley, chopped


Preheat oven to 350°F. Cut the top of the garlic bulb, drizzle the top with olive oil and a sprinkle of salt. Wrap garlic in some tin foil and roast in the oven for about 30-40 minutes until fragrant and tender. When the garlic has cooled, squeeze out the garlic cloves and set aside.

Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil.

Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving.

Fish out the cooked potatoes, whip them until smooth, then reserve them.

Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup. Add the reserved potatoes, and whisk them in until smooth.

French Onion Soup

French Onion Soup
Alton Brown

Serves: 8

10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Carrot Soup with Orange and Tarragon

Carrot Soup with Orange and Tarragon
Adapted from Epicurious.com

Serves: 4

1 tablespoon butter
1 1-pound bag classic-cut peeled carrots
3/4 cup onion, chopped
3 cups low-salt chicken broth
1/2 cup orange juice
1 tablespoon brandy
2 teaspoons chopped fresh tarragon
Fresh tarragon sprigs

Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

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Lady Jane Scarlett's Variation: Add grated ginger and sauté it with the carrots and onions. This will give it a fresh taste.