The recipes we actually cook.
A coconut curry noodle soup built on quick-marinated pork (a shortcut to velveting), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.
A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.
This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.
This is a classic, comforting soup, perfect for late summer or fall.
We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.
White beans are an Old World secret for making thick, hearty soups. Blended, they add a creamy texture and some protein without muddying the flavour.
This is a work-in-progress recipe to replicate Farmer Soup (from the ABC Country Restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.
This is a simplified version of the classic French-cut, slowly caramelized onion soup. It blends methods from Serious Eats, Chef John, Andrew Rea, Joshua Weissman, and others.
A ham-hock bean soup built on a mix of nine dried beans.
For the 2021 Christmas season, we made a variety of soups. This one was one of them, and it combines two of our favourite soups into one: potato-leek, and mushroom-cream. It’s based roughly on Serious Eats’ and Chef John’s take on the dish.
This is a hearty and herbal noodle soup. For a vegetarian version, replace the chicken and stock with large white beans and a veg stock.
This is a warming, filling, vegetarian delight.
A great bowl of soup, and our replacement for classic canned mushroom soup.
A comforting, lovely lentil stew. Or is it curry?
Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!
