Tag: soup

Recipe: Creamy Potato, Leek and Sausage Soup

Posted on by Dan Clapson

Leek and Sausage soupEven though it’s almost halfway through the winter season, we’re not out of the woods just yet when it comes to snowy, chilly weather. A big batch of this rich, creamy soup will help warm you up in no-time when it’s not looking so lovely out there.

What you’ll need…

3 white potatoes (½” diced)

3 cups chicken broth

3 cups water

2 medium leeks (trimmed and thinly sliced)

1 cup thinly sliced farmer’s sausage

1 cup dry yellow split peas

1 tablespoon grainy mustard

1 tablespoon honey

1 teaspoon worcestershire sauce

¼ teaspoon cayenne pepper

1 ½ cups heavy cream

salt and pepper (to taste)

Directions:

Place potatoes, broth and water in a large pot and bring to a boil on medium-high heat. Let boil until potatoes are fork tender, about 8-10 minutes.

Transfer to a blender (or use an immersion blender in the pot) to puree until very smooth.

Add leeks, sausage, peas, mustard and spices to the pot. Once mixture starts to simmer, reduce to medium heat and let cook for 30 minutes, stirring occasionally.

Next, add heavy cream to the pot, stir well and continue to cook for 5 minutes.

Season to taste with salt and pepper before serving.

Serves 4-5

Total cook time…45 minutes

Recipe: Cream of Sausage and Leek Soup

Posted on by Dan Clapson

cream of sausage and leek soup

It may be just about March, but that doesn’t necessarily mean that it’s going to get warmer out any time soon. Yes, the truth hurts. Having said that, there’s always a perfectly delicious amount of comfort to be found in a rich, creamy soup. The Italian sausage in this soup brings a nice little bit of heat to the sweetness of the leeks. Try it out for dinner. You won’t be disappointed!

What you’ll need…

1 tablespoon canola oil

2 Spolumbo’s Italian sausages (1/2″ sliced)

2 tablespoons white wine

1 yellow onion (diced)

2 medium-sized leeks (trimmed, halved and thinly sliced)

2 small red potatoes (approximately 1/4″ cubed)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups homogenized milk

2 cups chicken broth

2 teaspoons honey

1 teaspoon smoked paprika

salt and pepper (to taste)

 Directions:

Heat oil in a medium pot on medium-high heat and cook sausages until browned on all sides and completely cooked through, about 5-6 minutes. Transfer to paper towel to absorb excess oil.

Add wine to pot and deglaze, then add onion and leeks and cook for 10 minutes, stirring occasionally.

Next, add potatoes to pot, stir well and continue to cook for 5 minutes. If brown bits start to form at the bottom of the pot, add a splash or two more of the wine.

Add-in butter and once melted, then sprinkle flour overtop of the vegetables and stir until mixture looks a little pasty.

Place remaining ingredients into the pot, along with the cooked sausage and bring to a boil. Once boiling, reduce to medium heat and let simmer for 20 minutes. Soup should thicken noticeably during that time.

Season to taste with salt and pepper and serve hot with a side of toasty, warm bread for dipping.

Serves 3-4

Total cook time…40 min

Recipe: Quick Pork Tenderloin Pho

Posted on by Sharman

photo (4)

I picked up a brutal cold in September where all I was craving for weeks was spicy Asian soup to warm my belly and clear my nasal passages. While I satisfied my urge at King Noodle House on a Saturday afternoon (thank you to YEG blogger Linda Hoang for introducing me the good stuff), I had zero motivation to leave the house the following Sunday night in search of another bowl of soup. 

Instead – I made a pork tenderloin packed pho that got a thumbs up from my hot-sauce loving roommate. My new favourite spice is Chinese five spice powder, a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seed, is my trick for creating a fragrant and flavourful soup. 

Quick Pork Tenderloin Pho

2 lbs pork tenderloin
1 medium onion, chopped
1 tsp crushed red pepper flakes
3 garlic cloves, minced
3 tbsp Chinese five spice, divided
1/2 tsp salt
1 – 3 inch piece of ginger, peeled, and crushed
8 cups of chicken broth
2 tbsp of canola oil, divided
500 g of dried rice noodles
1 package snow peas
2 cups bean sprouts, washed and tails pinched
2 limes, cut into wedges
fresh cilantro
Sriracha chili sauce, sliced fresh chillies (optional)

Rub 1 tbsp and half a tsp of salt of Chinese five spice on pork tenderloin. Allow to marinate for at least 30 minutes.

Heat a cast-iron skillet or frying pan over medium heat. Add 1 tbsp of canola oil and sear the tenderloin on all sides but still pink in the middle, approximately 8 -10 minutes. Remove from heat and allow it to rest at least 10 minutes and then thinly slice.

Heat a large soup pot over medium heat. Add the oil, red pepper flakes and Chinese five spice and cook until fragrant, 2-3 minutes, but do not burn.

Add the onions, garlic, and ginger; stir and cook for 2 – 3 minutes. Add stock and reduce heat to medium-low. Allow to simmer for 20 minute.

Meanwhile, prepare the noodles as per directions on package.

Arrange four bowls – add noodles, snow peas and broth. Top with sliced pork tenderloin and serve with cilantro, bean sprouts, lime and optional hot sauce and chillies.

 

Recipe: Italian Sausage, Potato and Broccoli Soup

Posted on by Dan Clapson

Italian Sausage, Potato and Broccoli Soup

It’s almost December, so I say bring on the soup! Seriously, there is nothing better than a big bowl of soup after you walk in the door after a cold commute home from work. This recipe is easy to whip up and the spice from the Italian sausage will warm everyone around the dinner table in no time!

What you’ll need…

1/2 lb spicy Italian sausage (casing removed if applicable)

1 yellow onion (diced)

2 cloves garlic (chopped)

3 red potatoes (1/2″ cubed, approx. 4 cups)

4 cups chicken broth

1 1/2 cups water

3 cups broccoli florets (loosely chopped)

1 meyer lemon (zest and juice)

1 tbsp white wine vinegar

1/2 tsp cloves

salt and pepper

olive oil

Directions:

Heat a bit of olive oil in a large pan on medium-high heat. Add the sausage and cook until completely browned, about 5 minutes. Remove from pan and set on paper towel to absorb any excess oil.

In the same pan, lower to medium heat and start cooking down the onion and garlic. Cook for 15 minutes or until well caramelised, adding small spoonfuls of water as needed if the onion is sticking to the bottom of the pan.

Place the potatoes, broth and water in a large pot and bring to a boil on high heat. Let boil until the potatoes are fork tender, approximately 10 minutes. Spoon contents of pan into pot and puree the soup until silky smooth using an immersion blender.

Reduce to medium heat, add remaining ingredients and let simmer for 20 minutes, stirring occasionally. Ladle out to serve with warm bread and sweaters!

Serves 3-4

Total cook time…40 min