Soups Archive

Corn soup with Ethiopian berbere

Posted 03/10/2011 By Edith

Corn soup with Ethiopian berbere

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

Continuing our experimentations with fine spice blends, we present this delicious corn soup flavored by the addition of Ethiopian berbere.

Berbere is a mixture of chilli plus ginger, cardamom and a bouquet of spices. Very popular in Ethiopia, Berbere can be considered a flavored paprika. It can be used on grilled meats or to add a little touch of fire to the majority of the sauces.

The corn soup is a perfect dish on cold autumn days when we are looking for consistent and nourishing food. Our soup was prepared with beef broth, but it would be equally good with chicken or vegetables stocks. Feel free to experiment to find your own perfect combination!

Note: If you do not have Ethiopian berbere on hand, you can use a good paprika but you will not have all the subtle touches of flavor added by the other spice components.

Corn soup with Ethiopian berbere

Ingredients:
Corn kernels – [2 cups]  (500 ml.)
Olive oil – [1/4 cup]  (65 ml.)
Minced Onions – [1/2 cup]  (125 ml.)
Diced sweet Red peppers – [1/4 cup]  (65 ml.)
Minced Celery – [1/4 cup]  (65 ml.)
Potato (Large) – [1]
Beef consommé (10 oz can, 284ml) – [1]
Water – [1 cup]  (250 ml.)
Ethiopian Berbere (aromatic paprika) – [2 teaspoons]  (10 ml.)

Steps:
1- Measure 2 cups (500ml) of corn kernels.
2- Slice the onion, cut the pepper, potatoes and celery into small cubes (about the size of a grain of corn).
3- In a large pot, heat oil and cook the corn, onion, pepper and potatoes.
4- Add the grounded berbere and mix well.
5- Cook, covered over low heat for 10 minutes, stirring regularly.
6- Add the broth and water and bring to a boil.
7- Simmer for 10 minutes.
8- Remove about 1/3 of the vegetables and set aside.
9-  Reduce the soup to a puree in a food processor or blender.
10- Return the reserved vegetables to the soup.
11- Adjust the seasoning by adding berbere, salt and pepper to taste.

8 Peppers Vegetable Soup

Posted 16/08/2011 By Edith

8 Peppers Vegetable Soup

Production: 10 – Serving
Preparation: 20 Minutes
Cooking: 60 Minutes

Nothing’s better than a good vegetable soup to enjoy all the flavors of summer.
For this recipe, we added a touch of exotic peppers to blend with all these wonderful vegetables.

Feel free to vary the vegetables according to your taste.
And for the hard-core carnivores, you can add some cooked chicken or beef just before serving.

8 peppers vegetable Soup
Ingredients:
Carrots – [4]
Celery – [2 cups]  (500 ml.)
Onion (large) – [1]
Leek – [2]
Choped Parsley – [1/2 cup]  (125 ml.)
Zuchinni – [1/2 cup]  (125 ml.)
Cabbage – [1/2 cup]  (125 ml.)
Turnip  – [1/2 cup]  (125 ml.)
Plum Tomatoes (28 oz. can) – [1]
Water – [4 cups]  (1 L.)
Chicken broth  – [2 cups]  (500 ml.)
Pepper (8 pepper mix) – [1 tablespoon]  (15 ml.)
Oregano – [1/2 tablespoon]  (8 ml.)
Dried thyme – [1/2 tablespoon]  (8 ml.)

Steps:
1- Chop all the vegetables.
2- Slice the tomatoes too. Keep the juice from the canned tomatoes.
3- Bring water and broth to a boil in a saucepan large enough to hold all the vegetables.
4- Add vegetables (except tomatoes) and simmer for 30 minutes.
5- Grind the peppercorns in a mortar.
6- Add the tomatoes and their juice, herbs, grinded pepper.
7- Adjust the salt to taste.
8- Simmer another 30 minutes.

Cream of cauliflower and basil

Posted 14/08/2011 By Francois

Cream of cauliflower and basil

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 40 Minutes

Cauliflower, a close relative of the cabbage, is a common feature in many gardens and on market stalls.
Cauliflower subtle flavor and delicate texture make it ideal for creating delicious creamy soups.

In this recipe we associated it with several flavors of herbs, particularly basil, to turn our cauliflower into pure liquid pleasure.

Cream of cauliflower and basil

Ingredients:
Olive oil – [3 tablespoons]  (45 ml.)
Cauliflower  – [4 cups]  (1 L.)
Onion (large) – [1]
Potato – [2 cups]  (500 ml.)
Leek – [1]
Celery – [1 cup]  (250 ml.)
Water – [4 cups]  (1 L.)
Chicken broth  – [2 cups]  (500 ml.)
Dried thyme – [2 teaspoons]  (10 ml.)
Powdered Basil – [2 teaspoons]  (10 ml.)
Salt & Pepper
Green Onions – [1/4 cup]  (65 ml.)
Fresh Basil – [1/4 cup]  (65 ml.)

Steps:
1- Chop the onion and leek, cut the florets of cauliflower and dice the potatoes and celery.
2- In a large saucepan cook the onion, leek and celery in oil for 2 minutes.
3- Add the cauliflower and potatoes.
4- Add the water and herbs.
5- Bring to a boil. Simmer 20 minutes over medium-high heat.
6- Add the chicken broth.
7- Bring back to a boil. Simmer another 15 minutes.
8- Add the fresh basil leaves and cook another 5 minutes.
9- Puree in a blender.
10- Adjust salt and pepper to taste.
11- Just before serving, add green onions, sliced ​​into thin rings.

Cream of cauliflower with Madras curry

Posted 13/08/2011 By Edith

Cream of cauliflower with Madras curry

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 40 Minutes

All the exotic flavors of Indian spices combine with a creamy cauliflower soup.
Curry, this blend of spices from India, gives this recipe a trully unique flavor.

The Madras curry mix, used for this recipe, is a specialty product that you will find in delicatessens and specialty stores (like Épices de Cru).
You can, of course, substitute any good curry sold in grocery stores.

Cream of cauliflower with Madras curry
Ingredients:
Olive oil – [3 tablespoons]  (45 ml.)
Cauliflower  – [4 cups]  (1 L.)
Onion (large) – [1]
Potato – [2 cups]  (500 ml.)
Leek – [1]
Celery – [1 cup]  (250 ml.)
Water – [4 cups]  (1 L.)
Chicken broth  – [2 cups]  (500 ml.)
Madras Curry – [2 teaspoons]  (10 ml.)

Steps:
1- Chop the onion and leek, cut the florets of cauliflower, diced the potatoes and celery.
2- Cook onion, leek and celery in oil for 2 minutes.
3- Add the cauliflower and potatoes.
4- Add the water and the freshly ground curry.
5- Bring to a boil. Simmer 20 minutes over medium-high heat.
6- Add the chicken broth.
7- Bring back to a boil. Simmer another 20 minutes.
8- Puree in a blender.
9- Just before serving, add a little cream and/or chopped parsley for decoration.

Spicy corn soup

Posted 12/08/2011 By Francois

Spicy corn soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

A simple soup with a touch of spice to wake up our taste buds.
Ideally prepared with fresh corn, this recipe will produce a quite acceptable result with frozen corn or even canned.
(If using canned corn it is best to add 3-4 minutes before the end of step 4 and not at the beginning of step 3).

Serve with croutons or toasted whole grain bread.

Spicy corn soup

Ingredients:
Corn kernels – [2 cups]  (500 ml.)
Butter – [1/4 cup]  (65 ml.)
Red pepper (sweet) – [1]
Onion – [1]
Aleppo pepper – [1 teaspoon]  (5 ml.)
Flour (all purpose) – [1 tablespoon]  (15 ml.)
Vegetable stock – [3 cups]  (750 ml.)
Garlic cloves – [1]
Salt & Pepper

Steps:
1- Measure 2 cups (500 ml.) of Corn kernels.
2- Chop the onion and garlic, cut the pepper into small cubes.
3- In a large pot, melt the butter and add the corn, onion, pepper and garlic.
4- Cook, covered, over low heat for 10 minutes, stirring every 2-3 minutes.
5- Add the flour and coat the vegetables.
6- Add the broth and bring to boil.
7- Simmer 10 minutes.
8- Remove 1/3 of the vegetables and set aside.
9- Reduce the soup to a pureed in a food processor or blender.
10- Return the reserved vegetables to the soup.
11- Add the Aleppo pepper. Salt and pepper to taste.