Potage à la Julienne (Julienne Soup)

What gives this soup it’s name is the way all of the vegetables are sliced in it. They are all done up “Julienne Style” or in thin matchstick pieces. Back in Victoria’s time, this was all done by hand, but if you have a food processor, it will definitely help with the cutting. For those of you that get a kick out of this kinda thing (like I do), I found an old recipe for this soup that was published during the time. I hope you find my modernized version a little easier to make 🙂

Potage a la JulienneVegetable Soup Julienne
Serves 6-8 people

4 carrots (if you are able to get them use a purple carrot as well, it looks amazing)
4 turnips
2 celery stalks
4 red cabbage leaves*
4 green cabbage leaves*
6 stalks of chard*
4 leeks*
4 spring onions*
12 French green beans
2 litre vegetable or chicken stock
4 tablespoons margarine
salt, pepper to taste
Few sprigs of tarragon or marjoram*
1 clove of garlic, grated into a paste
2 cups cold water and a squeeze of lemon juice

* Click here to learn how to clean these vegetables and herbs.

Once all your vegetables are cut into thin batons, add the red and green cabbage, the chard, and beans to the cold water with lemon juice.

In a large soup pot, melt the margarine over a low heat until it is just foaming. Add the carrots, turnips, leaks and onions and garlic paste. Sauté in the margarine for about four minutes, or until tender.

Strain the water from the soaked vegetables, and add them to the pot, letting them sauté for a minute or two, then add the vegetable or chicken stock. Let the soup gently simmer for 15 – 20 minutes. Add half of the tarragon or marjoram, and a squeeze of lemon juice, then let simmer for 5 more minutes.

Taste and add salt, pepper as desired, adding the last of the herbs just before serving.

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Fish Soup

Fish SoupThis is a nice alternative to chicken soup, and combines the fish course and soup course into one! All the flavour, half the work! This recipe will serve about 12 people.

Ingredients:

⅓ cup olive oil
2 medium onions, quartered
2 large leeks, white part and most of the green part, sliced*
4 stalks celery
1 bulb fennel, quartered (save the fronds for garnish)*
6 cloves garlic
1 large bunch parsley*
2 red peppers, seeded and cut in chunks
Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
2 (540ml) cans crushed tomatoes
8 cups water
2 large potatoes, cut in small cubes
1 cup dry white wine
½ teaspoon cayenne, or a little more to taste
Good pinch ground cloves
3 bay leaves
1 tablespoon paprika
2 good pinches saffron
8 cups fish, cubed, about 1” size (salmon, tile or snapper)

* Click here to learn how to properly clean these vegetables and herbs.

Directions:

In a food processor, coarsely grind the onions, leeks, celery, fennel, garlic, parsley and peppers. You can do this in batches if you have a smaller processor or you find the vegetables are becoming over processed.

In a large soup pot, heat the olive oil, and then add the vegetable mixture. Sauté the mixture until the onions and leeks become translucent, about 5 to 10 minutes. Mix often so that nothing sticks and burns.

Next, add the head and tail of the fish (in the cloth), along with the tomatoes, water, potatoes, wine, cloves, bay leaves and paprika. Reduce the heat to a simmer, and let cook for 45 minutes.

Remove the cheesecloth with the fish parts in it, and then add the chopped up fish meat and saffron to the pot. Allow the soup to cook another few minutes until the chopped fish has cooked through. Adjust salt and pepper to taste, and then serve hot, garnished with a few fronds from the fennel.

Ash-e-jow (Iranian/Persian Barley Soup)

Persian Barley Soup

This soup was a hit at last night’s Purim celebration. The addition, that I think was brilliant, that my mother added was some cooked shredded chicken. She also shredded the carrots, rather than diced them. You can leave it out the chicken (meat and stock) and use vegetable stock instead if you wish to make this a non-meat dish. This soup will serve 6-8 people.

Ingredients:

3 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup diced (or shredded) carrots
¾ cup uncooked pearl barley
1 tablespoon turmeric
½ teaspoon saffron
1-2 cooked chicken breasts, shredded
1 lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
½ cup non-dairy sour cream
1 cup chopped fresh parsley*
8 lime wedges

* Click here to see how to clean parsley.

Directions:

Heat the chicken stock in a pot to a gentle simmer.

Heat the vegetable oil in a large pot over medium heat and sauté the onion, carrots, saffron and turmeric until the onion becomes translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, shredded chicken, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 to 1 ½ hours, until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.

Place the sour cream in a small bowl. Slowly pour ½ cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Cabbage Borscht – Капуста Борщ

Cabbage BorchtIngredients:

1 large cabbage, cut into large chunks*
2 cups (about 1 lb.) beets, peeled and quartered
2 cups (about 1 lb.) Yukon gold potatoes, peeled and quartered
1 lb. stew meat or flunken
1 – 2 beef bones, with marrow
2 (796ml) cans diced tomatoes
1 (156ml) can tomato paste
3 tablespoons lemon juice (to taste)
3-4 tablespoons chicken bouillon powder (to taste)
½ cup Brown sugar
Salt, to taste
LOTS of pepper

Instructions:

In a large stock pot, place the meat and bones, and fill with water. Bring to a boil, then reduce to a simmer, skimming any fat or debris that rises. Add the remaining ingredients and bring to a boil again. Once temperature has been reached, reduce to a simmer and let cook for several hours, stirring every now and then so nothing sticks to the bottom of the pot and burns. Taste for flavouring, adding more lemon, sugar or pepper as needed. Serve hot.

* Click here to learn how to check cabbage.

Classic Minestrone

minestrone 1

Ingredients:

¼ cup and 2 tablespoons olive oil
1 leek, thinly sliced*
1 small onion, diced
3 cloves garlic, minced
4 carrots, diced large
2 zucchini, sliced
1 (398ml) can cut green beans
4 stalks celery, sliced
12 cups vegetable/beef/chicken stock
2 (796ml) cans diced tomatoes, with juice
1 tablespoon chopped fresh thyme*
1 (796ml) can cannellini beans, with liquid
½ cup elbow macaroni
salt and ground black pepper to taste

Directions:

Heat olive oil in a large pot, over medium heat. Add the garlic, leek and onion to the pot, and cook until they become translucent. Add the carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 10 to 15 minutes, stirring the ingredients occasionally so that nothing burns. Add the stock, tomatoes and thyme, and scrape up the bottom of the pan to release any stuck bits. Bring the soup to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 to 45 minutes. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

* click here to see how to properly clean these ingredients.

Spicy Black Bean Vegetable Soup

Spicy Black Bean SoupThis spicy soup definitely counts as eating healthy! With onion, green pepper, celery, carrots, corn and of course black beans, it has you on track for upping your veggie intake! This soup will serve 6-8 people.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
1 tablespoon chili powder
2 teaspoons ground cumin
3 cups vegetable stock/chicken stock
3 (540ml) cans black beans, rinsed and drained
1 (341ml) can whole kernel corn
¼ teaspoon ground black pepper
1 (796ml) can stewed tomatoes
Lemon/lime juice to serve

Directions:

In large pot, heat the oil over medium heat. Add the onion, garlic, celery, green pepper and carrots, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add the chili powder, thyme and cumin; cook for about a minute, stirring occasionally so nothing burns. Add the stock, 1 ½ cans of the beans, corn, and pepper, and bring to a boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining 1 ½ cans of beans. Add these to the pot. Reduce the heat, cover the pot, and simmer for 10 to 15 minutes or until vegetables are tender. Serve hot, with a quick squeeze of lemon/lime juice to each bowl.

Italian Wedding Soup

Italian Wedding Soup

Now while I don’t know any Jewish wedding that this amount of soup would fit the bill for, you can feed about 8-10 people with it as a nice starter. Think of it as an Italian chicken soup, but with meatballs instead of matzo balls! Not that the edition of matzo balls would be a bad idea… hmm…

Ingredients:

Meatballs:

1 pound lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons minced onion
1 clove garlic, minced
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper

Soup:

2 teaspoons vegetable oil
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
1 teaspoon tomato paste
3 cloves garlic, diced
2 ½ quarts chicken broth
1 bay leaf
¼ teaspoon whole black peppercorns
salt to taste
1 cup seashell pasta (or other small-shaped noodle)
2 cups spinach – packed, rinsed* and thinly sliced

Directions:

In a medium bowl, combine the beef, eggs, bread crumbs, basil, parsley, onion, garlic, salt and pepper. Mix until well combined, but do not over mix. Shape the meat into ¾ inch balls, and set aside. In a large stockpot, on medium-high heat, add the oil and sauté the onion, carrot and celery until the onion becomes slightly translucent, about 5-6 minutes. Add the tomato paste and garlic, and let cook a few minutes more until the garlic becomes fragrant. Add the broth, bay leaf and peppercorns and any salt that is desired, bringing the broth to a boil. You may wish to put the bay leaf and peppercorns in a little cheesecloth bundle, to make for easy removal later, but you can skip this step, and simply fish them out later. Once boiling, slowly drop in the meatballs and pasta. Reduce the heat to medium and cook, stirring frequently, at a slow boil for about 10 minutes, until the pasta is al dente and the meatballs are no longer pink inside. At the last minute add the spinach and wilt it into the soup. Serve hot with crusty bread and enjoy!

* click here to check out how to clean spinach properly.

Moroccan Spicy Lentil Soup

Spicy Lentil Soup

The recipe for this soup was passed around the office with rave reviews! It was originally published in the Toronto Star many moons ago, but has since become a staple in many of the houses of my co-workers. When they heard I was doing a Moroccan Week, it became a no brainer that I include this recipe! I hope you all enjoy!

Ingredients:

2 tablespoons olive oil
2 onions minced
1 clove garlic minced
2 teaspoons minced fresh ginger
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
1 cinnamon stick, about 2-3 inches in length
1 cup dried red lentils
5-6 cups vegetable or chicken broth
796ml can diced tomatoes
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
540ml can chick peas, rinsed and drained
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:

In a large pot, heat oil over a medium-high heat. Add onions, garlic and ginger. Cook, stirring every 3-5 minutes, until the onion has softened, but has not browned. Stir in the paprika, turmeric, cayenne and cinnamon. Cook, stirring constantly for 1 minute. Stir in the lentils, and mix until they are well coated. Stir in 5 cups of stock, tomatoes, salt, pepper and the bay leaf. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low and let simmer, covered, for 30-40 minutes. Add the remaining cup of stock and stir in the chickpeas, parsley and lemon juice. Simmer uncovered for a minute or so. Discard the bay leaf and cinnamon stick. Adjust the flavour as desired, adding more salt, pepper or lemon, then serve hot. Enjoy!

Psarosoupa Avgolemono (Egg-Lemon Fish Soup)

Lemon-Egg Fish Soup

Ingredients:

10 cups water
3 lbs. firm fish, cut into big chunks
1 bay leaf
3 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 large onion, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
8 New potatoes or 2 regular, coarsely chopped
½ cup white rice or orzo
3 large eggs
Juice of 2 lemons
Salt and Pepper
Lemon wedges, to serve

Directions:

In a large pot, bring water to a boil. Carefully, add the fish, bay leaf, thyme, oregano and olive oil. Simmer over medium-low heat for 20-25 minutes, or until the fish is tender. Remove the fish from the broth and set aside. Raise the heat slightly to medium-high, and add the vegetables to the stock. Simmer for 15-20, or until tender. Discard the bay leaf, and then remove about a third of the vegetables from the broth, and puree the vegetables, along with a little broth, in a blender or food processor. This pureeing step is optional, as you can just leave all of the vegetables whole. If you pureed the vegetables, add them back into the pot, and then bring the broth to a boil. Add the rice/pasta, and cook, partly covered, over medium heat for about 20 minutes, or until the rice is cooked. Remove from heat. In a medium bowl, beat the eggs and lemon juice until foamy and slowly add about 1 cup of the warm broth, a bit at a time, to heat the eggs. Pour the egg-lemon mixture into the pot, stirring constantly, until the soup thickens slightly and turns yellow. Return the fish pieces to the pot. Season with salt and pepper, and serve with lemon wedges. This soup will serve about 8 people and is great with crusty bread and butter.

Best Minestrone Soup

Minestrone

Ingredients:

3 tablespoons olive oil
4 cloves garlic, chopped
2 onions, diced
2 cups chopped celery
5 carrots, sliced in ¼” rounds
6 cups vegetable broth
1 796ml can diced tomatoes, with liquid
1 769ml can crushed tomatoes
1 540ml canned kidney beans, drained
1 540ml can green beans, drained
2 cups baby spinach, rinsed and checked*
2 zucchinis, quartered and sliced
2 yellow squash, quartered and sliced
1 teaspoon dried oregano
1 tablespoons dried basil
salt and pepper to taste
¾ cup pasta, seashell or ditalini, or your favourite shape
2 tablespoons grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes. Add broth, diced and crushed tomatoes and bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. If the soup is too thick, or you would like more broth, you can add additional vegetable broth or water.

Fill a medium saucepan with water and add a heaping teaspoon of salt. You can omit the salt if you’re watching your sodium, but this is really your only chance to flavour the pasta itself. You could also add a teaspoon of bouillon to the water instead of salt. Bring the water to a boil. Add pasta and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

* To learn how to check spinach, click here.