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Soup Sisters recipes: apple parsnip, caramelized cauliflower and potato leek

10/30/2014 04:51 EDT | Updated 12/30/2014 05:59 EST
The non-profit organization Soup Sisters has published its second cookbook, "The Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home," with new recipes contributed by chefs, cookbook authors and volunteers.

Some 10,000 servings of soup are made each month by participants at soup-making events and provided to women, children and at-risk youth in about 30 shelters across the country.

The book is edited by Soup Sisters founder Sharon Hapton. Here are some of her favourite recipes from the book to try.

Apple-Parsnip Cream With Chorizo Sausage

Hapton says this recipe created by Liana Robberecht, executive chef of the Calgary Petroleum Club, is "absolutely delicious. Oh, my goodness. Velvety. You can't have one taste. It's amazing."

For vegetarians, Robberecht suggests using vegetable stock instead of chicken and omitting the chorizo. For the lactose-intolerant, replace the cream with stock.

50 ml (1/4 cup) butter

2 Gala apples, peeled, cored and diced

500 ml (2 cups) peeled and diced parsnips

1/2 large onion, finely chopped

30 ml (2 tbsp) finely chopped shallots

30 ml (2 tbsp) minced roasted red pepper

15 ml (1 tbsp) minced roasted garlic

7 ml (1 1/2 tsp) peeled and grated fresh ginger

2 ml (1/2 tsp) ground allspice

1 ml (1/4 tsp) dried thyme leaves

625 ml (2 1/2 cups) chicken stock

250 ml (1 cup) whipping cream (35 per cent MF)

125 ml (1/2 cup) vermouth

125 ml (1/2 cup) olive oil

Juice of 1 lemon

1 fresh (uncooked) chorizo sausage, casing removed

5 ml (1 tsp) sea salt

5 ml (1 tsp) pepper

In a large pot, melt butter over medium heat. Add apples, parsnips, onion, shallots, red pepper, garlic, ginger, allspice and thyme. Cook, stirring often, until onion has softened.

Add stock and cream and bring to a boil. Reduce heat and simmer, covered, until apples and parsnips are tender, about 20 minutes.

Puree soup until smooth. Add vermouth, olive oil and lemon juice. Reheat gently.

Meanwhile, crumble chorizo sausage into a small skillet. Cook, stirring often, over medium heat until sausage is cooked through. Drain on paper towels.

Season soup with salt and pepper; taste and adjust seasoning. Ladle into bowls and scatter chorizo over top.

Makes about 4 servings.

———

Caramelized Cauliflower Soup With Roasted Chanterelles

Hapton's 25-year-old nephew Jason Scharf, who works in a Calgary restaurant, created this cauliflower soup. It was unique, she says, being the only recipe featuring that particular vegetable out of a range of submissions featuring kale.

To easily remove kernels from an ear of corn, stand it on end in a large bowl. Hold the ear firmly with one hand, and using a serrated knife firmly slice off the kernels, allowing them to fall into the bowl.

Crushed Marash chilies have less heat and a fruitier flavour than regular red chili flakes. You can buy them online at silkroadspices.ca.

Roasted Chanterelles and Corn

375 g (12 oz) chanterelle mushrooms, wiped clean

500 ml (2 cups) fresh corn kernels

30 ml (2 tbsp) grapeseed oil, divided

2 shallots, minced and divided

2 cloves garlic, minced and divided

10 ml (2 tsp) finely chopped fresh thyme, divided

Salt and pepper, to taste

Soup

15 ml (1 tbsp) grapeseed oil

1 cauliflower, trimmed and divided into florets

Salt and pepper, to taste

30 ml (2 tbsp) butter

2 large shallots, finely chopped

4 cloves garlic, minced

125 ml (1/2 cup) white wine

1 l (5 cups) vegetable stock

750 ml (3 cups) whipping cream (35 per cent MF)

125 ml (1/2 cup) finely chopped chives

125 ml (1/2 cup) finely chopped parsley

50 ml (1/4 cup) finely chopped fresh dill

15 ml (1 tbsp) crushed Marash chili (see sidebar) or 5 ml (1 tsp) red chili flakes

Extra-virgin olive oil, for garnish

Roasted chanterelles and corn: Heat oven to 230 C (450 F). Spread out mushrooms and corn in separate small shallow roasting pans. To each pan add half the oil, shallots, garlic and thyme. Season with salt and pepper. Toss well. Roast until just barely crispy and golden, about 10 minutes. Remove from oven and set aside.

Soup: In a large pot, heat oil over medium-high heat.

In batches, sear cauliflower until golden brown on all sides, sprinkling with salt and pepper as it cooks and removing each batch to a plate once it’s browned.

Return all cauliflower to pot. Reduce heat to medium.

Add butter, shallots and garlic. Cook, stirring often, until shallots have softened.

Add wine and bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil until wine has almost all evaporated.

Add stock. Bring to a boil. Reduce heat and simmer, covered, until cauliflower is tender, 20 to 30 minutes. Stir in cream and bring back to a boil. Puree soup until smooth. Strain through a fine-mesh sieve back into rinsed-out pot.

Reheat gently. Stir in chives, parsley and dill, salt and pepper.

Ladle into soup bowls. Divide roasted chanterelles and corn among bowls, then garnish with Marash chili and a drizzle of olive oil.

Makes about 6 servings.

———

Potato-Leek Soup

This potato-leek soup is one Hapton remembers as a favourite made by her mom when she and her sisters were growing up. "Our mother says she used cream from an elderly aunt who got it from nearby Hutterite farmers, so heavy it had to be spooned out of the jar! The soup makes a great base for all sorts of add-ins: frozen peas and corn, shrimp or firm fish are all good," writes Hapton.

50 ml (1/4 cup) butter

3 large leeks (white parts only), thinly sliced

50 ml (1/4 cup) all-purpose flour

1.75 l (7 cups) water

7 medium Yukon Gold potatoes, peeled, halved and thinly sliced

Salt and pepper, to taste

250 ml (1 cup) whipping or table cream (35 per cent or 18 per cent MF)

Finely chopped parsley, for garnish (optional)

In a large pot, melt butter over low heat. Add leeks. Cook, covered, until leeks have softened, about 5 minutes. Stir in flour. Cook, stirring, for 1 minute. Gradually add water, stirring constantly to avoid lumps.

Add potatoes, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, until potatoes are tender, about 35 minutes.

Add cream. Simmer until heated through. Ladle up steaming bowlfuls and scatter with parsley, if using.

Makes about 6 servings.

Source: "The Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home," edited by Sharon Hapton (Appetite by Random House, 2014).

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