While many cast French Onion Soup as fine dining restaurant fare, it really is easy enough to make this soup at home. Read on for my recipe, hints, and tips for making this Classic French Onion Soup in your own kitchen. Yes, you really can make fine restaurant-quality food at home and your kitchen will have the intoxicating aroma of a French bistro! Continue reading Classic French Onion Soup Recipe
A hearty Beef Stew is a soul-satisfying and tummy-filling meal. It’s pure stick-to-the-ribs comfort food, especially on cool autumn or cold winter days. Made with basic ingredients, what makes this hearty Rustic Homestyle Beef Stew so wonderfully tasty (in addition to the Beef Seasoning Mix) is the long, slow, moist heat method of cooking a tougher cut of meat in a small amount of flavorful liquid to tenderize the meat. I believe this is what makes the difference between a bland, lacklustre beef stew and a super flavorful one. Continue reading Rustic Homestyle Beef Stew
Sometimes, nothing but a soothing old-fashioned soup will do and it doesn’t get more classic than this comforting Homestyle Chicken Noodle Soup.
However, Chicken Noodle Soup can sometimes be, well, blah and rather tasteless unless it has some seasoning. I am a big believer in layering in flavors to create a tasteful dish and that is how I have designed this soup.
Whether you simply crave homemade comfort food or you’re feeling under the weather, this soothing and nourishing broth-based Chicken Noodle Soup will be just what’s needed.
I highly recommend some pre-prep work to make the soup-making process easier and more efficient. Start by removing the chicken pieces from the refrigerator at least 20-30 minutes before searing them as they will sear better if they are not super cold.
Chop the onions and slice or dice the carrots and celery. Mince the garlic. Measure out the poultry stock and seasonings. Weigh the noodles and, if using, squeeze the lemon juice.
Use chicken with skin on and bone in for this soup. Starting with raw chicken (as opposed to already cooked chicken) helps to create a good flavor base for the soup. Choosing chicken that has the bone in will add more flavor than will boneless chicken pieces. Leaving the skin on the chicken allows the fat to add flavor to the soup and is useful when searing the chicken as explained below. So long as the weight of chicken called for in the recipe remains the same, any cut of, or combination of, chicken pieces can be used – e.g., chicken breasts, thighs, legs. That said, breasts and thighs will yield more meat. For ease of cooking, I recommend using similarly-sized pieces that will all cook for about the same amount of time. I used equal-sized chicken breasts for the soup in the photos.
Searing the chicken pieces till the skin is golden-brown helps to keep the meat moist and provides an outer “buffer”, to insulate the chicken as it continues to cook in the stock thus helping to prevent the chicken from becoming dried out and rubbery. Of course, searing the chicken till it is golden-brown, helps to add color and flavor to the soup. If you have a grease splatter screen/guard that fits the top of your stockpot, I recommend using it to avoid fat splatters and potential skin burns as the chicken sears. It will spit and splatter so do be careful around it.
Use an instant read thermometer to test chicken for doneness (165°F internal temperature), inserting the thermometer into the thickest meat part of one of the chicken pieces that has temporarily been removed from the stock to have its temperature taken. The cooking time I have suggested in the recipe is to be used as a gauge only as cooktops vary in their heat generation and chicken pieces cook at different lengths of time based on their cut and size. Use a thermometer for accuracy. Do not overcook the chicken.
After searing the chicken pieces, be sure to deglaze the stockpot with a bit of the poultry stock called for in the recipe. Scrape up any brown bits left in the bottom of the pan from searing the chicken. These little tidbits will add great flavor and additional color to the soup.
I prefer to use my own homemade poultry stock as the base for soups. You can find my recipe here. I find it is flavorful and I can recognize and pronounce all the ingredients in it so I know what I am eating! I never throw out a chicken or turkey carcass as it makes fabulous stock. I always have a ready stash of poultry stock in my freezer to use as the base for making soups which are a mainstay in my diet.
While I recommend the use of homemade stock, commercial stock from your grocer’s store shelf can be used if you don’t have homemade stock on hand. Just be sure to buy a good quality, flavorful stock and preferably one that is not overly salty. Sometimes, some commercial brands are little more than lightly colored salted water, in my opinion, and they will not give your soup either flavor or color. Because this is a broth-based soup, use a high-quality stock as it is the key ingredient to this soup’s flavor.
A traditional French mirepoix would have an exact ratio of 2:1:1 of onion to carrots and celery and the veggies would be very uniformly and finely chopped. While I will often adhere to this holy grail ratio, sometimes, my tastebuds lead me in another direction, especially when I don’t want to over-do the onion flavor and yet want the bulk of more celery and carrot in the dish. I wanted a cup each of celery and carrot but not 2 cups of onion as per typical mirepoix ratio which would, in my opinion, overpower the soup’s desired flavor (I am using 1 1/3 cups chopped onion in this recipe). So, all this to say….in my view, sometimes it’s the cook’s prerogative to go with taste versus scientific ratio (some chefs may, no doubt, beg to differ!). Sautéing these aromatics before adding them to the soup, allows them to release their flavors that will give deep, well-rounded flavor to the soup.
Almost any noodles can be used in this soup. I typically use broken up pieces of thinner type pastas like spaghetti, linguine, or fettuccine, broken into about 3” pieces. However, wider egg noodles or other pasta shapes, for example, can certainly be used in this recipe. These are added near the end of the cooking and should only be cooked until they are barely al dente.
Any kind of favorite mixture of frozen vegetables can be used in this soup. I often make it with nothing more than peas and/or corn (as was done with the batch of soup shown in this post’s photographs where frozen corn was the sole frozen vegetable used). However, there are so many different frozen vegetable combinations on the market today that there is a mixture for everyone’s taste. Just make sure, whatever vegetables you choose to use, are not overcooked. They should just be al dente.
I recommend tasting the soup as it is being made and adding additional salt and freshly ground pepper conservatively. The amount needed will largely depend on the kind of poultry stock used. If it already has a hefty amount of salt in it, then the soup will need very little additional salt.
This soup is meant to be a broth-based soup. However, I do add a couple of tablespoons of cornstarch mixed with water to form a paste. Be sure to temper this paste with a bit of the soup’s hot liquid so that it will blend well when added to the soup. This amount of cornstarch is minimal compared to the amount of liquid in the soup so it won’t make it a thick “chowder consistency”. It will, however, strengthen and give a bit more body to the broth so it won’t be quite so thin and watery. This addition is optional so, if your preference is to have a very thin broth base, by all means, skip this step.
This step is totally optional but, at the time of serving, a light spritz or splash of freshly-squeezed lemon juice can add a bit of brightness to the soup’s flavor and the lemon’s acid balances out any salty flavor which is especially useful if using a salt-laden commercial stock. A word of caution, though, go easy on the amount of lemon juice used as adding too much will quickly turn this lovely flavorful soup into a not-so-pleasant sour soup.
This soup freezes well so is great to have on hand. Freeze it in freezer-safe containers of desired serving size. Be sure to label and date the soup.
[Printable recipe follows at end of post]
Ingredients:
2-3 tbsp cooking oil
2 – 2½ lbs chicken pieces (e.g., breasts/thighs, bone-in and skin on)
7 cups poultry stock
1 large bay leaf
1½ tsp Italian seasoning
½ tsp dried Basil
½ tsp dried summer savory
½ tsp dried turmeric
¼ tsp dried thyme
¼ tsp dried dill
1/8 tsp ground dried fennel
Salt and pepper
1 tbsp olive oil
2 tbsp butter
1 1/3 cups chopped onion
1 cup carrots, diced or sliced thin
1 cup celery, diced or sliced thin
Sprinkle of salt
3-5 garlic cloves, minced
2 tbsp cornstarch mixed with water to form a paste
4 oz uncooked noodles of choice (e.g., egg noodles, broken spaghetti, linguine, fettuccine, or other pasta shapes)
1 cup frozen mixed vegetables of choice
Salt and pepper, to taste
2 – 3 tsp freshly squeezed lemon juice (optional)
Method:
Pre-Prep:
Remove chicken pieces from refrigerator at least 20-30 minutes before searing.
Prepare and measure the onion, carrots, and celery and mince the garlic.
Measure poultry stock and weigh the noodles. Measure out seasonings and cornstarch.
Prepare lemon juice, if using.
Heat cooking oil in large, heavy-bottomed, stockpot over medium heat. Season both sides of chicken pieces with salt and pepper. Working in batches, brown the chicken pieces, skin side down, for about 3-4 minutes, just until skin is a golden-brown color. Flip the chicken pieces over and repeat on the bone side. Remove and transfer chicken to a heat-proof cutting board.
Over medium heat, deglaze, with a couple of tablespoons of the poultry stock, the large stockpot in which the chicken pieces were seared. Scrape up any brown bits remaining from the chicken. Add the remaining poultry stock, bay leaf, seasonings, and chicken pieces. Bring mixture just to the boiling point then reduce heat to medium-low and cook, uncovered for approximately 15-20 minutes (see Note below re cooking time).
When the chicken has been cooking for about 10 minutes, prepare the aromatic vegetables as follows. Add olive oil to a sauté pan over medium-high heat. When heated, add the butter and, once melted, add the onions, carrots, and celery. Cook, stirring frequently, for about 6 minutes. Add a sprinkle of salt as the vegetables sauté. Add the minced garlic cloves and stir continuously for about 30-45 seconds until garlic is fragrant, being careful not to scorch the garlic. Remove from heat.
When the chicken has been cooking about 15 minutes, remove one of the chicken pieces from the stock and insert an instant read thermometer into the thickest part of a chicken piece to test for doneness (see NOTE below regarding cooking time). When chicken tests done (165°F internal temperature), remove the chicken pieces from the stockpot and transfer to a heat-proof cutting board. Allow chicken to cool slightly then, when it is just cooled enough to handle, use forks or fingers to remove and discard skin and bones and shred, or chop, chicken into bite-sized portions.
While chicken is cooling and being shredded or chopped, reduce heat under stockpot containing the poultry stock to medium-low, skim off any visible fat that may have surfaced, and add the sautéed vegetables. Cook, uncovered, for about 5 minutes then add the noodles and frozen vegetables. Cook, uncovered, for about 5 minutes.
Reduce heat slightly. Whisk cornstarch with a small amount of water to make a paste. Temper with a bit of the hot soup liquid and stir cornstarch mixture into the soup. Season with salt and pepper to taste. Simmer soup for a few minutes longer, just until noodles and vegetables are al dente. Stir chicken back into stock pot to heat (3-4 minutes). Do not boil. Remove and discard bay leaf.
If desired, add a spritz or a splash of freshly squeezed lemon juice just at time of serving to brighten up and balance out the soup’s flavor. Don’t over-do it on the addition of lemon juice as it is easy to turn this into a sour soup.
Serve soup with crackers, biscuits, or bread of choice.
Soup freezes well.
Yield: Apx. 10 cups
NOTE: The cooking time for the chicken that I have suggested in the recipe is to be used as a gauge only as cooktops vary in their heat generation and chicken pieces cook at different lengths of time according to their size and cut. The cooking times suggested in this recipe are based on chicken breast cuts. Other cuts and sizes of chicken pieces may require different cooking times. Use an instant read thermometer for accuracy to ensure that the chicken is properly and safely cooked.
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on “X” (formerly Twitter) – https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Reduce heat slightly. Whisk cornstarch with a small amount of water to make a paste. Temper with a bit of the hot soup liquid and stir cornstarch mixture into the soup. Season with salt and pepper to taste. Simmer soup for a few minutes longer, just until noodles and vegetables are al dente. Stir chicken back into stock pot to heat (3-4 minutes). Do not boil. Remove and discard bay leaf.
Yield: Apx. 10 cups
NOTE: The cooking time for the chicken that I have suggested in the recipe is to be used as a gauge only as cooktops vary in their heat generation and chicken pieces cook at different lengths of time according to their size and cut. The cooking times suggested in this recipe are based on chicken breast cuts. Other cuts and sizes of chicken pieces may require different cooking times. Use an instant read thermometer for accuracy to ensure that the chicken is properly and safely cooked.
[Copyright My Island Bistro Kitchen]
The humble carrot, often the last of the vegetables to be harvested from the garden in autumn, makes a fabulous base for a smooth Cream of Carrot Soup. With its superb flavor, color, and luxuriously smooth texture, this soup is a winning combination and can be made year-round. Continue reading Cream of Carrot Soup
Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!
Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!
While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.
Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.
Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.
I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.
The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.
Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.
I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener. The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. I recommend starting with the amount of cornstarch called for in the recipe and then adding more if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
A good portion of the cooked mixture is puréed in a blender until it is somewhat smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture. As a hint, don’t over-purée the mixture as it can become very watery and more difficult to thicken.
A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.
I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!
Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.
The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.
[Printable recipe follows at end of posting]
Ingredients:
3 cups corn kernels (apx. 3 – 4 large corn cobs)
5 cups poultry stock (chicken or turkey)
1 large bay leaf
¼ tsp dried thyme
1/8 tsp paprika
1/8 tsp dried dill
1/8 tsp dried summer savory
Pinch cayenne
Pinch curry powder
2½” – 3” piece parmesan cheese rind (optional)
4 slices bacon, fried crisp
2-3 tbsp butter
2/3 cup onion, diced small
½ cup celery, finely chopped
1/3 cup carrot, diced small
¼ cup red pepper, finely chopped
4-6 garlic cloves, minced
½ lb Yukon Gold or red potato, diced into ¼“ pieces
2½ tbsp cornstarch (see Note below)
1 tbsp maple syrup
1 cup 10% blend cream, room temperature
2 tbsp sour cream, room temperature
2/3 cup shredded cheddar cheese
2 tbsp finely grated parmesan cheese
Salt and pepper, to taste
Fresh chives or parsley for garnish (optional)
Method:
With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don’t over-purée the mixture as it can become very watery and more difficult to thicken.Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.
Yield: Apx. 6-8 servings
NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. Don’t over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on Twitter: https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until somewhat smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don't over-purée the mixture as it can become very watery and more difficult to thicken. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
Yield: Apx. 6-8 servings
NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder. Don't over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired. Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.
Today’s featured recipe from my kitchen is Roasted Parsnip and Pear Soup. The combination of the somewhat nutty flavor of the parsnips pairs well with the sweetness of the Bosc Pears. They balance each other well in this savory soup.
My grandparents always left a clump of parsnips in the garden over the winter, claiming they tasted sweeter when harvested the following spring after the cold winter weather turned some of their starch into sugar. In any event, no parsnips in their garden were to be harvested until at least after the first few frosts in the late fall. Today, parsnips are available in supermarkets and at farmers’ markets year-round.
The ivory-colored root vegetable is a member of the carrot family but parsnips have a distinctly different flavor from carrots. Some claim parsnips have an almost spicy earthy flavor, bordering on a hint of spices like nutmeg and cinnamon. Parsnips can be prepared in numerous ways and they are a staple in my household. I use some parsnip in many of the soups I make, including Turkey Vegetable, as it imparts wonderful flavor. In my opinion, roasting parsnips will add depth to their flavor profile which is why I am roasting them for this particular soup in which they are the primary ingredient.
In terms of health benefits, parsnips are high in fiber and are considered to be a good source of Vitamins C, E, and K as well as folate and manganese.
This soup freezes very well, provided no fat-reduced milk is used in it – just don’t do that to any cream-based soup, regardless if it is to be frozen or not. Cream-based soups are meant to have a velvety, creamy texture that just simply cannot effectively be achieved when low-fat or skim milk is used.
Roasted Parsnip and Pear Soup, while it can certainly be served on its own with a favorite bread, makes a wonderful addition to the soup course of a meal. The soup also makes a fine accompaniment as a side to a sandwich for a great lunch or light supper.
[Printable recipe follows at end of post]
Ingredients:
1 lb parsnips, peeled and coarsely chopped into 2” chunks
½ garlic bulb
1½ tbsp olive oil to toss with parsnips and garlic
½ tsp nutmeg
¼ tsp coriander
Salt and Pepper
2 Bosc Pears, peeled, cored, and coarsely chopped
1-2 tsp olive oil to toss with the pears
1½ tbsp olive oil
3 tbsp butter
1 leek (white and light green parts only), sliced about 1/8” thick
1 cup potato, peeled and diced
2/3 cup celery, chopped
1/3 cup shallots, finely chopped
4 cups chicken or turkey stock
1 bay leaf
1 star anise
½ tsp dried Rosemary, crushed
¼ – ½ tsp turmeric
¼ tsp cardamom
1 tbsp pure maple syrup
1 tsp lemon juice
2/3 cup whipping cream
½ cup whole milk
2/3 cup medium Cheddar cheese, shredded
3 tbsp Parmesan cheese, finely grated
Method:
Preheat oven to 425°F. Line rimmed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender. Remove from oven and set aside.
While the parsnips, garlic, and pears are roasting, heat 1½ tbsp olive oil in a Dutch oven over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the roasted parsnip, garlic, and pears, along with the maple syrup and lemon juice. Cool for about 30 minutes.
Working in batches, purée mixture in blender until smooth. Transfer mixture back to soup pot. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.
Yield: Apx 5-6 servings
You can join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on Twitter: https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/
(and you can pin any, or all, of the Pinterest-ready photos below to your favorite Pinterest boards)
Preheat oven to 425°F. Line rimmed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender. Remove from oven and set aside.
While parsnips, garlic, and pears are roasting, heat 1½ tbsp olive oil in a Dutch oven over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the roasted parsnips, garlic, and pears, along with the maple syrup and lemon juice. Cool for about 30 minutes.
Working in batches, purée mixture in blender until smooth. Transfer mixture back to Dutch oven. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.
Yield: Apx 5-6 servings
[Copyright My Island Bistro Kitchen]
Chili
Classic Chili
Chicken and Pumpkin Chili
Cream-based Soups
Classic Cream of Broccoli and Cheese Soup
Classic Roasted Butternut Squash Soup
Cream of Roasted Asparagus Soup
Cream of Roasted Cauliflower Soup
Cream of Roasted Tomato Soup
Cream of Winter Root Vegetable Soup
Homemade Cream of Celery Soup
PEI Potato Leek Soup
Broth-based Soups
Minestrone
Classic Homemade Turkey Vegetable Soup
Cock-a-Leekie Soup
Ham Lentil Soup
Hamburger Soup
Old-fashioned Boiled Ham Dinner
Stews
Irish Stew
Rich and Hearty Goulash
Stocks
Homemade Turkey Stock
Homemade Beef Stock
Chowders
PEI Mussel Chowder
PEI Lobster Chowder
Turkey Chowder
Last updated October 6, 2023
Living where we do, here in PEI, we have access to fresh local lobster and we make the most of it! The lobster fishery plays a major part in PEI’s economy and many people work in one of the many facets of this industry.
We are blessed on the Island with great food from the waters that surround our Island and from the rich red soil of our fertile land.
Combining foods from the sea and land, my recipe for Lobster Chowder features fresh lobster and potatoes, both foods for which PEI is known. Some creamed corn, milk, cream, and a flavorful lobster stock make this a rich, decadent, and delectable chowder. Follow the step-by-step preparation and cooking directions to create a lobster chowder feast.
Lobster
A cooked lobster, about 1½ pounds, is required for this recipe. This should yield about 7 – 8 oz of lobster meat needed for the chowder. However, that said, it is always hard to gauge exactly how well filled lobsters will be with meat. To be certain of having enough lobster meat, you may wish to buy a 2-pound lobster (or two one-pounders, about the size of the one shown in the photo below).
Use lobster fresh from the shell for this chowder because the shells will be needed to make the lobster stock which is the flavorful base for the chowder. The cleaned out shells still have great flavor to them and that flavor is infused into the stock.
When cracking open the lobster, capture any juice that flows as this will enhance the flavor of the lobster stock.
Refrigerate the lobster meat immediately in a tightly covered container as it will not be used until the latter stage of the chowder making.
Making the Lobster Stock
Remove and discard the head sac (aka grain sac or stomach) (behind the eyes) from the lobster body along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, give the shells a few good whacks to break them up somewhat. Cut the lobster legs into 2-3 pieces.
Heat olive oil in a stock pot, then add the lobster shells along with the legs. Cook for a couple of minutes then add the remainder of the ingredients. Cover and bring mixture to a boil then reduce heat to simmer for about an hour or so to let the flavor of the stock develop. Cooking the lobster shells in poultry stock (either chicken or turkey stock) will add a layer of flavor to the stock, more so than just simmering the shells in water. Strain mixture through a very fine wire-mesh sieve and discard the solids.
Using lobster stock (as opposed to clam juice, for example) maintains the authenticity of the lobster chowder and does not introduce another seafood flavour. Besides, why buy a seafood broth or stock when it is quite easy to use the lobster shells you already have to make homemade stock.
Bouquet Garni
A good chowder benefits from some gentle seasoning. For whole spices like star anise, peppercorns, and allspice, it’s best to contain them in a small sachet. It beats having to fish around in the chowder to find small peppercorns and allspice or broken bits of star anise or bay leaf.
To make the bouquet garni, use a double layer piece of cheesecloth, about 6” square. Place spices in center of cheesecloth, gather up the edges to form a little sack or sachet, and secure it with heavy thread.
This sachet will stay in the chowder during its entire cooking time and then will get removed and discarded before serving.
Making the Chowder
Sweating the aromatics (onion, celery, carrots, garlic, and red pepper) in butter draws out their moisture content and releases their flavor, developing a background flavour base for the chowder. While the whipping cream and creamed corn called for in this recipe will help to thicken the chowder, sprinkling a bit of flour over the vegetables and then stirring in the lobster stock will also help to thicken the chowder.
Use waxy potatoes for chowder. These would be potatoes like the red-skinned Norland variety, for example. Waxy potatoes are low in starch and will hold their shape better when cooked than will potatoes that have a high starch content. The goal here is to see small chunks of identifiable potato in the chowder.
A blend of whipping cream (35%MF) and whole milk makes this a rich and luxurious chowder. The whipping cream helps to thicken the chowder meaning less flour is needed. The less flour that is used, the less likely the chowder will have a pasty, starchy taste. A small amount of dry white wine is added to the liquid base of the chowder to complement the lobster’s natural saltiness. It’s all about subtly layering in flavor.
The addition of 10oz of canned creamed corn imparts an element of subtle sweetness to the chowder and also helps to thicken it. If the chowder, however, is still not sufficiently thick for your liking, an additional small amount of flour may be added at this stage. Be sure to mix it with some water or extra lobster stock and add some of the hot chowder to it to temper it before stirring it into the pot. This will prevent the chowder from curdling or going lumpy.
One of my go-to seasonings in many dishes is dried summer savory. Most commonly associated with poultry dishes, this herb is surprisingly versatile and can enhance seafood dishes, like this chowder, as well.
My fresh herbs of choice for this chowder are chives, thyme, dillweed, and parsley. Not a lot of any of the herbs is needed but small amounts of each do impart an extra layer of flavor depth to the chowder. The key is not to add too much to overpower the dish.
As always, taste the chowder and add any salt and freshly cracked pepper to suit your taste. Lastly, add the lobster meat and heat the chowder gently over low heat. The lobster is already cooked so it just needs to be heated. If it was added earlier or cooked too long, it will break apart and lose its lobster flavor.
Serving and Garnishing the Chowder
Ladle the chowder into warm soup bowls. Garnish with fresh herbs or, to be really luxurious, add a lobster claw to the center of each bowl of chowder. Serve fresh rolls, biscuits, or artisan bread with this chowder and delight your favorite lobster lovers.
This chowder can be made ahead and refrigerated up to 2 days. In fact, I think it is always better a day or two after it is made as the flavors have had a chance to mix and mingle to create a really flavorful chowder. To reheat, heat the chowder in the microwave or, alternatively, return chowder to a stockpot and reheat gently over medium-low heat.
[Printable recipe follows at end of post]
Ingredients:
1½ – 2 lb cooked lobster to yield apx. 7 – 8 oz meat (reserve shells and any juice from the lobster)
Lobster Stock:
Cleaned-out shells, juice, and the legs from cooked lobster
2 tbsp olive oil
1 tsp minced garlic
3” chunk of celery, chopped
2” chunk of carrot, chopped
½ cup yellow onion, chopped
1 bay leaf
3 – 4 sprigs each of fresh thyme and parsley
3 cups poultry stock (chicken or turkey)
1/3 cup dry white wine
Bouquet Garni:
1 star anise pod
1 bay leaf
2 pepper corns
1 whole allspice
Chowder:
3 tbsp butter
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup carrots, finely diced
2 tbsp red pepper
2 cloves garlic, minced
1½ tbsp flour
2½ cups strained lobster stock (retain any excess stock to thin chowder if it becomes too thick)
1/3 cup dry white wine
1¼ cups waxy potatoes, such as the red-skinned Norland variety, peeled and diced into ½” cubes
½ – ¾ tsp dried summer savory
¾ cup whipping cream (35%MF)
¾ cup whole milk
1 – 10oz can creamed corn
¼ cup Parmesan cheese, finely grated
2½ tsp fresh chives, chopped
1 – 1½ tsp fresh thyme, finely chopped
¾ tsp fresh dillweed, chopped
1 tbsp fresh parsley, finely chopped
1 – 2 tbsp butter
Salt and cracked pepper, to taste
Method:
Lobster Stock:
Remove and discard the head sac (aka grain sac or stomach) (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a folded over clean towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.
To make the lobster stock, heat the olive oil in stock pot over medium heat. Add the lobster shells along with the legs. Cook for about 2 minutes then add any juice from the lobster along with the minced garlic, celery, carrot, onion, bay leaf, and sprigs of fresh thyme and parsley. Add the poultry stock and white wine. Cover and bring to a boil then reduce heat to simmer for about an hour. Strain through a fine wire-mesh sieve and discard the solids.
Bouquet Garni:
To make the bouquet garni, use a small piece (apx. 6” square) of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.
Chowder:
Heat the butter in large heavy-bottomed pot over medium heat. When butter is melted, add the onion, celery, carrots, red pepper, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes.
Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir to blend. Cook for a few seconds, stirring constantly to prevent sticking and scorching. Gradually add 2½ cups of the lobster stock along with the white wine, stirring constantly to work out any lumps. Add the potatoes, the bouquet garni, and dried summer savory. Increase heat to medium and bring mixture just to a boil then reduce heat to medium low. Cook for 6-8 minutes or until potatoes are almost, but not quite, fork tender.
Combine the whipping cream and milk. Remove about 1/3 – ½ cup of the hot liquid from the pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook over medium-low heat for about 5 minutes. Add the creamed corn, and Parmesan cheese. Cook for 4-5 minutes, just until mixture is heated. If mixture is not as thick as desired, mix an additional tablespoon of flour in 2½ tablespoons of water or some leftover lobster stock (if any). Add a tablespoon of the hot chowder to temper it and then stir into the chowder in the pot.
Add the lobster meat to the chowder along with the fresh herbs, and butter. Heat for about 2-3 minutes on medium-low temperature. Season with salt and pepper to taste.
Remove and discard the bouquet garni. Ladle chowder into warmed bowls and garnish with sprig of parsley and/or chopped chives. Sprinkle lightly with paprika, if desired. Serve with crusty rolls, biscuits, or artisan bread.
Yield: Apx. 4-6 servings
Remove and discard the head sac (aka grain sac or stomach (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.
To make the bouquet garni, use a small piece (apx. 6” square of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.
Yield: Apx. 4-6 servings
Note 1: Chowder may be refrigerated up to two days.
Note 2: Be sure to ready the accompanying blog post to this recipe as it contains additional details, explanation, and tips for making this chowder.
Note 3: Any leftover lobster stock can be labelled and frozen for a future use.
[Copyright My Island Bistro Kitchen]
Lobster and Asparagus Crepes
Lobster Frittata
Lobster Club Sandwich
Lobster Eggs Benedict
Lobster-stuffed Cherry Tomatoes
Lobster Croissants
Lobster Cakes
Lobster Rolls
Lobster Macaroni and Cheese
I love a bowl of chili, especially on a cold fall or winter day. I also like the chili to have lots of texture and flavour and to be well-filled, hearty, and not be too watery. This recipe for Chicken and Pumpkin Chili has a lovely flavour profile owing to the selection of ingredients and a curated blend of spices to complement the core ingredients.
Chili, with its Mexican influences, is essentially made of three basic ingredients – a protein, vegetables that typically include tomatoes and beans in addition to aromatics like onions, celery, and carrots and, of course, spices. What the cook does from there is basically the cook’s preferences and prerogative.
In this recipe for Chicken and Pumpkin Chili, I am using ground chicken (though you could use ground turkey) and sausage meat as the protein base. Tomatoes, both tomato paste and tomato sauce, and red kidney beans are used to give the chili its hearty base. I am, however, adding a few different ingredients that one might not necessarily think of as typical chili ingredients.
The first is pumpkin purée (not pumpkin pie filling which is something entirely different). Not only does the pumpkin purée add a lovely subtle layer of flavour but it enhances the chili’s texture. I also add a half cup of dry red wine and a tablespoon of cocoa, both of which will add depth and richness of flavour to the chili. The cocoa will counteract fat from the meat and will help to balance out the typical flavours of the chili such as saltiness and sweetness from the other ingredients. It will also intensify the flavours and offer a more dimensional flavour profile in the chili as opposed to a one-dimensional taste.
I don’t care for the chili to be too spicy so I tend to go light on the chili powder. However, if you like the chili a bit more spicy, by all means, increase the amount of chili powder called for in the recipe. The other spices I add are small amounts of oregano, basil, cumin, cayenne, and pumpkin pie spice which is a nod to the addition of the pumpkin purée. The addition of oregano and basil will provide some herbal notes while the cumin will offer some smoky undertones and the cayenne a bit of heat to go along with the chili powder.
Make sure the spices get added to the mixture before the liquids because they will have a chance to coat the ingredients and will release their flavours better than adding them after the liquids have been added. At that point, all the spices do is float around in the liquid and their flavours won’t be as intense.
This Chicken and Pumpkin Chili can be served plain or with a dollop of sour cream, some shredded cheddar cheese, and sliced green onions. It is also good served with tortilla chips. The chili freezes very well and may be reheated in the microwave.
This Chicken and Pumpkin Chili is also great for taking along to potlucks or any casual get-togethers.
[Printable Recipe Follows at End of Post]
Ingredients:
1 tbsp oil
8 oz/225g ground chicken
4 oz/113g sausage meat, removed from casing
1 – 1½ tbsp oil
1 tbsp butter
½ cup onion, chopped
½ cup celery, chopped
½ cup carrot, diced
3 cloves garlic, minced
4 oz/113g button mushrooms, quartered or sliced
1½ – 2 tsp chili powder (or to taste)
½ tsp oregano
½ tsp basil
¼ – ½ tsp pumpkin pie spice
¼ tsp cumin
¼ tsp cayenne
½ tsp salt
Pepper, to taste
½ tbsp cocoa
1 cup chicken or turkey stock (or 3 tsp liquid chicken bouillon mixed in 1 cup boiling water)
½ cup dry red wine
1 – 19 oz/540ml can diced tomatoes with juice
2 tbsp tomato paste
½ cup tomato sauce
½ cup pumpkin purée (not pie filling)
2 tbsp brown sugar or maple syrup
1 bay leaf
1 – 14 oz/398ml can red kidney beans, drained and rinsed
Method:
Heat oil in skillet. Crumble the ground chicken and sausage meat into the skillet. Scramble fry meat until browned, about 5 minutes, breaking it up with a spoon or spatula. Drain and set meat aside.
Heat 1–1½ tbsp oil in heavy Dutch oven or medium-sized stock pot over medium-high heat. Add 1 tbsp butter. Reduce heat to medium and add the onion, celery, and carrot. Cook the aromatics for 3-4 minutes, stirring frequently, until onion starts to become transparent. Add the minced garlic and mushrooms. Stir mixture briskly for 1-2 minutes longer, ensuring the garlic does not scorch. Stir in the chili powder, spices, salt, pepper, and cocoa. Add the browned meat to the pot.
Add the chicken or turkey stock, red wine, diced tomatoes with juice, tomato paste, tomato sauce, pumpkin purée, and brown sugar or maple syrup to the meat mixture. Stir. Add bay leaf. Cover and increase heat to bring mixture to a boil, then reduce heat to medium-low and cook slowly, stirring occasionally, until chili thickens, about 45-50 minutes. Add the drained and rinsed kidney beans. Simmer, partially covered, for 10-15 minutes more, until beans are heated. Remove and discard bay leaf and ladle chili into bowls. Top with a dollop of sour cream, green onions, and/or shredded cheese, if desired. Served with artisan bread or rolls or tortilla chips. This chili freezes well in airtight containers.
Yield: Approximately 6 servings
Yield: Approximately 6 servings
If you are a regular follower of my food blog, you will know that I do all I can to maximize the value of food products and reduce food waste. In my view, one of the best buys to extend meals is a turkey. Not only does it generate a wonderful roast turkey dinner but there is tremendous goodness left in the carcass and, often, there is more meat than can be used up as cold turkey and it can be transformed into other dishes. Or, sometimes, one just gets tired of the turkey before it is all used up so a great way to maximize it is to turn it into a delectable Turkey Vegetable Soup.
The first thing I do after a roast turkey dinner is strip off all the remaining usable meat from the turkey carcass. I will either immediately make homemade turkey stock with the carcass or freeze it in an airtight freezer bag and make the stock later. You can find my recipe for making turkey stock by clicking here. If the plan is not to make the Turkey Soup right away, I suggest setting aside 3-4 cups of the turkey meat and freezing it in an airtight freezer bag to have ready to drop in to the soup when it is later made.
Homemade Turkey Vegetable Soup is both delicious and nutritious and my version of this wholesome soup freezes well. The recipe makes a big batch (about 18-20 servings) though it may be halved. However, if freezer space is available for the soup, it is mighty handy to have on hand for later use.
Now I do, of course, recommend that homemade turkey stock be used as the foundation for this soup because it is wholesome and free of preservatives. However, commercially-made stock/broth may be used in its place.
I recommend a careful reading of my recipe for this soup before beginning to make it as there are some steps involved and probably a shopping trip, too. To begin, I typically use a dry soup mix comprised of beans, lentils, split peas, pearl barley, and white rice. I buy this bulk at my local bulk food store and this mix does require a bit of pre-soaking, cooking, and standing time before it is incorporated into the soup pot. Otherwise the contents of the mix will not cook in the amount of time it takes to cook the remaining ingredients of the soup. So, time will need to be allotted for that activity. While using this mix adds fibre and bulk to the soup, the soup may be made without it and several photos in this posting show soup made without the dry soup mix. If making the soup minus the dry soup mix, simply increase slightly the quantity/amount of fresh and/or frozen vegetables called for in the recipe so that the soup is filled with goodness and is not too runny.
For this Turkey Vegetable Soup, I am not starting out with the traditional pure mirepoix because that requires that the aromatic holy trinity of carrots, celery, and onion be chopped really fine. In this soup, I want those ingredients to be left larger, in bite-size chunks. However, I do sauté them, along with the parsnip and leek for 2-3 minutes to start the release of their flavours along with the garlic.
Because I use my own homemade stock which already has some seasonings added, I don’t add huge amounts of seasonings to the soup and this is one soup that I do not like overly spiced or seasoned. One flavour booster I have found that works really well in this Turkey Vegetable Soup is dry onion soup mix so I add a couple of tablespoons along with small amounts of thyme, summer savory, turmeric, paprika, ground coriander, cloves, and nutmeg and, of course, the standard bay leaves. As always, I recommend, when making a recipe for the first time, to make it with the ingredients and amounts called for by the recipe creator. If, after you have tried it as it has been developed, you find it needs more or less of a seasoning to suit your personal taste, the adjustments can be noted and made in the next batch.
I like rutabaga so add a fair bit of it to the soup. It adds both substance and some sweetness to the soup. Sometimes, I will make this soup with peeled cubed potatoes (seen in photo above) and, other times, I will make it a little more rustic, using the mini red potatoes with their skins on (as shown in photo below). Either works.
Nearer the end of the cooking process, add 1 1/2 cups of frozen vegetables. This can be either corn, peas, or mixed vegetables – any on their own or in any combination to make up 1 1/2 cups. I like the soup well filled! One nice thing about this kind of soup is that if you don’t like, for example, peas, then simply replace them with another vegetable you prefer.
The cooked turkey may either be cubed (as shown in photo above) or coarsely shredded (as seen in photo below) for this soup. Making turkey soup is a great way to use up light and/or dark meat left on the turkey. It only needs about 5 minutes in the soup for it to heat. Don’t re-cook the meat as it will become tough and it will lose its flavour.
Serve this soup piping hot with homemade bread, rolls, white biscuits, whole wheat biscuits, or favorite crackers.
[Printable recipe follows at end of posting]
Ingredients:
1 cup dry soup mix of beans, lentils, split peas, pearl barley, and white rice
3 cups cold water
3 – 4 tbsp butter
1 tbsp olive oil
1 cup onion, coarsely chopped
2 cups carrots (about 3 large), cut into bite-sized chunks
1½ cups parsnip (about 2 large), cut into bite-sized pieces
1 cup celery (1 large celery rib), sliced
1 leek (white and green parts only), sliced
5-6 cloves of garlic, minced
12 cups turkey stock
2 tbsp dry onion soup mix
1 tsp dried summer savory
¾ tsp dried thyme
¼ tsp turmeric
¼ tsp paprika
1/8 tsp ground coriander
1/8 tsp cloves
1/8 tsp nutmeg
2 bay leaves
1¾ cups rutabaga, cut into bite-sized chunks
1 lb mini red potatoes (unpeeled), halved or quartered depending on their size or, alternatively, 2 cups peeled potatoes, cubed
1½ cups frozen vegetables (peas, corn, or mixed vegetables)
3 – 4 cups cooked turkey meat, cubed or coarsely shredded
Salt and pepper, to taste
Method:
In large saucepan, soak the dry soup mix in 3 cups of cold water for 2 hours. Bring to a boil, covered, over medium-high heat. Reduce heat to low and boil gently for 2 minutes. Remove from heat and let stand 1 hour. Drain.
In large stockpot, over medium heat, melt the butter then add the olive oil. Add the onions, carrots, parsnip, celery, and leek. Sauté for 2-3 minutes, stirring briskly. Add the garlic and, stirring constantly, cook for 1 minute longer.
Add the turkey stock, cover, and bring just to the boiling point but do not boil. Add the dry onion soup mix and spices along with the bay leaves. Add the rutabaga and drained soup mix of beans, lentils, peas, etc. Cook gently, partially covered, over medium-low heat for about 30 minutes. Season with salt and pepper to taste.
Add the potatoes and cook, partially covered, for about 10-12 minutes before adding the frozen vegetables. Cook for an additional 15-20 minutes, or until vegetables are cooked. Add the cooked turkey and simmer for 5 minutes or so, just until the turkey is heated. Season with salt and pepper to taste.
Remove bay leaves and ladle soup into bowls. Soup freezes well.
Yield: Approximately 18-20 servings (1¼ cup serving size)
Add the potatoes and cook, partially covered, for about 10-12 minutes before adding the frozen vegetables. Cook for an additional 15-20 minutes, or until vegetables are cooked. Add the cooked turkey and simmer for 5 minutes or so, just until the turkey is heated.
Yield: Approximately 18-20 servings (1¼ cup serving size)
Nothing beats homemade soup! True comfort food – a bowl of hot soup, especially on a cool fall or cold winter day, warms the tummy and the soul. This Cream of Broccoli and Cheese Soup fits that bill nicely.
I make lots of soups and, for my purposes, they have to be freezer-friendly. I have a large collection of single-serving plastic containers that I use to freeze my soups. Each is labelled and dated. Most days, I take a soup to work – I have the different varieties of soup I make all stacked on shelves in my large upright freezer. Each stack contains a selection of the different soups so I am not eating the same kind of soup two days in a row. My alarm clock rings at 4:50am and I am on the highway early and at work by 7:00am so I need healthy, nourishing lunches I can pull together quickly on my way out the door. Frozen soups are my lifesaver! I can pull together my lunch bag contents in under a minute – usually a frozen soup, a frozen pre-wrapped muffin, yogurt, and a couple of pieces of fruit. By noon, the soup has thawed and heats quickly, in my Corningware soup mug, in the microwave for a tasty, filling, and nutritious lunch.
This Cream of Broccoli and Cheese Soup is a favorite. With its velvety texture and soft green color, this soup is also packed full of flavourful and aromatic ingredients – leek, onion, garlic, celery, carrots, parsnip, potato, chicken broth, milk, cheese, and a carefully curated blend of spices for subtle seasoning.
This soup, like all good homemade soups, takes some time to make. The leeks, onions, celery, garlic, carrots, parsnips, and sliced broccoli stems get sautéed in butter and olive oil until the ingredients are fragrant and the onions transparent. Chicken broth is added along with the potatoes, broccoli florets, and seasonings. The veggies are cooked in the broth until they are soft. This method ensures that no nutrients are lost and nothing is poured down the drain. The recipe calls for 3 oz of leek. If leeks, which always seem to be sold in bundles of three, are not something you presently have other uses for (but my Potato Leek Soup, for example, would make good use of them….just sayin’) then, rather than buying a bundle of them for this recipe alone, substitute an additional half cup of chopped onion. The leeks do add a lovely layer of flavour to the Cream of Broccoli and Cheese Soup but, because of their expense, a substitution amount of onion is provided here. This half cup of onion would be in addition to the half cup called for in the recipe.
Broccoli is the primary ingredient in this soup and both florets and stems are used except for the big base stalk. The florets cook quickly but their stems can take longer and they can be difficult to get puréed. The more cooked the veggies are, the easier it will be to purée them and get a lovely smooth-textured soup. I have found that, if I use my small handheld mandolin to slice the broccoli stems all the way up to the florets, they cook better and faster. I slice them very thin – 1/16” thick.
The cooked vegetables need to be cooled before being puréed. I don’t like pouring hot mixtures into my blender jug. The mixture does not have to be completely cooled, but certainly cool enough to work with. I often set the stock pot in a sink of ice-cold water to flash cool the cooked vegetables so that the soup can be completed faster. Work in batches to purée the vegetables. Fill the jug of a blender with about a cup of the soup mixture to start then, when it is puréed, add another 1 – 1½ cups, never filling the jug more than half full. Purée the mixture until perfectly smooth. Transfer the puréed mixture to a clean stock pot. Continue with this process until all vegetables have been puréed.
This is a cream soup so, obviously, its texture is meant to be creamy. For this reason, I do not recommend fat-reduced milk be used in this recipe for Cream of Broccoli and Cheese Soup. Not only will it not have a velvety texture but, for freezing purposes, soups made with fat-reduced milk do not, in my opinion, have an appealing consistency nor appearance. I recommend using whole milk or even a combination of whole milk and cream. Cream soups are one food item in which I recommend “the really good stuff” be used. There are several steps and some time involved in making cream soup so the time and effort is worth using high quality ingredients. I like this soup fairly thick; however, if someone likes their Cream of Broccoli and Cheese Soup thinner consistency, additional milk may be added to achieve the desired consistency. The additional milk should be added by small amounts at a time as this soup is not meant to be watery and thin.
For this Cream of Broccoli and Cheese Soup, I thicken the milk separately and add it to the puréed vegetables at the end of the cooking process. To do this, use a small saucepan to melt some butter. Add the flour for thickening along with the milk, cooking this mixture until it is thickened before adding it to the puréed vegetable mixture. Once the soup mixture is heated (never boiling), add the grated cheese and heat the soup just until the cheese is melted. A medium-to-old cheddar cheese, coarsely shredded can be used for this soup. However, the soup will be more flavorful if a blend of melting cheeses, such as cheddar, mozzarella, and provolone is used. Today, there are a number of pre-shredded cheeses packaged in blends and my favorite for this soup is a mix of cheeses.
Garnish the soup with sour cream, shredded cheese, and fresh herbs, if desired.
[Printable recipe follows at end of posting]
Ingredients:
1 medium-large head of broccoli (apx. 1½ lb)
3 tbsp butter
2 tbsp olive oil
3 oz leek (white and light green parts only), sliced thin (about 1/8“ thick) [Note: ½ cup chopped onion may be substituted if leeks are not available]
½ cup onion, chopped
¼ cup celery, chopped
6 – 7 garlic cloves, minced
½ cup carrots, sliced thin
1/3 cup parsnip, sliced thin, about 1/16“ thick
1 lb potatoes, peeled and diced into ¼“cubes
¾ tsp dry mustard
½ tsp dried summer savory
¼ tsp paprika
¼ tsp dried dill
1/8 tsp nutmeg
Pinch cayenne
4 cups chicken stock
2-3 bay leaves
3 tbsp butter
½ cup minus 1 tbsp all-purpose flour
2 cups whole milk
1 cup cheddar cheese (or a blend of melting cheeses of choice, coarsely shredded
¼ cup Parmesan cheese, finely grated
2-3 tbsp fresh parsley, minced
Freshly ground pepper and fine sea salt, to taste
Method:
Remove broccoli stems from large thick base stalk. Discard stalk and break the broccoli head apart, leaving the long floret stems intact. Wash and drain broccoli well. Using a handheld mandolin, slice the broccoli stems thin, about 1/16” thick, all the way up to the florets. Break apart florets into smaller pieces so they will cook faster.
Melt butter in large stockpot over medium heat. Add olive oil. Reduce heat slightly and add the leek, onion, celery, minced garlic cloves, carrots, parsnip, and sliced broccoli stems. Sauté for 4-5 minutes, stirring briskly, until vegetables are fragrant and onion is transparent.
Add the potato, spices, chicken stock, and bay leaves. Cover and bring to a boil. Cook over medium-low heat for about 10 minutes, stirring occasionally. Add the broccoli florets and cook for 15-20 minutes or until all vegetables are quite soft. Cool. Remove and discard bay leaves. Purée vegetables in blender until mixture is very smooth. Work in batches, starting with one cup of the mixture, puréeing it until smooth, then adding another 1 to 1½ cups, never filling the blender jug more than half full at a time. Transfer puréed mixture to clean stockpot.
In small saucepan, over medium heat, melt 3 tbsp butter. Sprinkle with the flour and stir vigorously for several seconds. Slowly whisk the milk into the butter-flour mixture, ensuring there are no lumps. Stir mixture until it thickens then pour it into the pureed vegetables. Heat soup over medium heat but do not boil. Add the cheeses and stir until cheeses are melted. If soup is thicker than desired, add additional milk, small amounts at a time, to thin it to desired consistency. Lastly, add the parsley. Soup freezes well. Garnish as desired.
Yield: Apx. 10-12 servings (apx 1 cup per serving).
Notes:
To make this soup lactose-free, use lactose-free butter, milk, and cheese. To make the soup gluten-free, use same amount of gluten-free 1-to-1 flour to thicken the soup and ensure all other ingredients called for in the recipe are gluten free.
To make this soup lactose-free, use lactose-free butter, milk, and cheese. To make the soup gluten-free, use same amount of gluten-free 1-to-1 flour to thicken the soup and ensure all other ingredients called for in the recipe are gluten free.
Cream of Roasted Tomato Soup
Cream of Celery Soup
Ham Lentil Soup
Roasted Cream of Cauliflower Soup
Rich and Hearty Goulash Soup
PEI Potato Leek Soup
Cream of Winter Root Vegetable Soup
Cock-A-Leekie Soup
Roasted Cream of Asparagus Soup
Hamburger Soup
The Bistro’s Beefy Minestrone
Classic Roasted Butternut Squash Soup
PEI Lobster Chowder
PEI Mussel Chowder
Turkey Chowder
Homemade Turkey Stock
Homemade Beef Stock
My Island Bistro Kitchen’s Chili
Chicken and Pumpkin Chili
When days are cooler, or downright cold, there is nothing better to warm the tummy than a bowl of comfort soup. One of the soups I place in that category is homemade Roasted Butternut Squash Soup. Full of flavour with a lovely velvety texture, Roasted Butternut Squash Soup has a rich natural golden-yellow color that can’t be beat! This is a showstopper soup on both the taste and appetizing color fronts, the latter of which is drawn from the orange, fleshy pulp of the squash.
This soup offers a delicate balance of sweet and savory notes and, while it can certainly be made year-round, this soup is most often served in the fall because its ingredients speak to autumn flavours like the squash, apple, and root vegetables that are fresh and local in most places in autumn.
Butternut squash is inexpensive, readily available year-round and, because of its bulk and substance, goes a long way as an ingredient in various dishes, including soup. That’s in addition to it being both healthy and delicious with its slightly sweet nutty flavour.
Roasted Butternut Squash Soup freezes well, so long as it is made with whole milk (not fat-reduced) or, alternatively, with a blend of whole milk and cream. In fact, this soup has now joined the ranks of being one of my staples that I freeze in single-serving portions ready for weekday lunch bags. It’s lovely on its own or paired with a favorite sandwich. A real treat in the middle of a work day!
Roasting vegetables brings out deep, rich flavours that, in my opinion, are sometimes lost in other cooking methods like boiling, for example, where some of the flavour and nutrients get washed down the sink when the cooked vegetables are drained. With roasting, all nutrients and flavours are retained. Butternut squash is very easy to roast. Simply slice the squash in half, vertically, and clean out the seeds and fibrous membrane.
Lightly brush the cut sides and cleaned out hollow of the squash halves with a light coating of olive oil. Sprinkle with salt and pepper. Place squash halves, cut side down, on greased tinfoil-lined rimmed baking sheet. Bake at 425°F for about 35 minutes then flip the squash halves over, brush again very lightly with olive oil and roast for another 15-20 minutes, or until the flesh is soft when pierced with a fork. Make sure the squash does not start to burn or char. If you see this happening, loosely place a piece of tin foil over the squash. Remove the squash from the oven and let it cool for about 10 minutes then, with a large spoon, scoop the pulp away from the skin and transfer to a bowl. This can be done the day before the soup is made. Make sure to cover the squash and refrigerate it until needed. Don’t let the squash cool completely before removing it from its skin as, otherwise, it will be difficult to remove it away from the skin (experience speaking here). I like to roast the squash, cut-side down, because it keeps the moisture in and caramelizes the flesh of the squash. I do, however, flip the squash halves over part way through the roasting process because I find it gives the squash a nice roasted flavour.
I also find that roasting the squash whole versus cutting it into chunks is preferable. First, it’s hard to cut uncooked squash but it is very easy to scoop out soft roasted pulp from the squash skin. And, second, the roasting needs to occur at a reasonably high temperature and small chunks will burn easily and won’t have the caramelized flavour that can be achieved through the roasting process, particularly in the early stage where the squash is roasted, cut side down. A lovely deep roasted flavour is the objective, not a burnt/charred taste. This, to say, I think I have more control over the flavour if the squash is roasted whole.
The base for Roasted Butternut Squash Soup starts out like many other cream soups with the aromatics being sautéed till fragrant and starting to soften. The chicken broth and seasonings are then added to the pot and the vegetables, along with the apple, continue to cook in the broth until tender. I don’t add the squash into the soup at this point because I think that cooking it too long in the broth causes it to lose some of its rich caramelized/roasted flavour and, since it is already cooked, it is not necessary to cook it further. The vegetable/broth mixture is removed from the heat and cooled for about 30 minutes – I don’t like to put hot mixtures into my blender jar. To speed up the cooling process of the broth, I often place the stockpot containing the vegetables and broth into a sink filled with ice cold water. The mixture does not have to be completely cooled, just not boiling hot. Once cooled enough to work with and ready for puréeing, remove the bay leaves, stir in the roasted squash, then purée the whole mixture until velvety smooth.
The puréed mixture goes back on to the stove with some maple syrup for a touch of sweetness and the whole milk (or a combination of whole milk and cream) along with a blend of Parmesan and cheddar cheeses. Continue to taste the soup throughout the cooking processes and add additional salt and pepper, to taste, if and as necessary. Heat only until the mixture is heated and the cheeses melted. Never boil a cream soup.
Serve this soup plain or garnish it with seasoned croutons, a dollop of sour cream with a sprinkle of fresh herbs or toasted butternut seeds, or a toasted baguette slice topped with cheese, herbs, and bacon.
Roasted Butternut Squash Soup is a rich, velvety-smooth and comforting soup that is filled with the wonderful flavours of autumn. This luxurious, yet economical, cream soup is sure to be one you will make again and again, anytime of the year.
[Printable recipe follows at end of posting]
Ingredients:
1 large butternut squash (apx. 3 lbs)
Olive oil
Salt and Pepper
3 – 4 tbsp butter
2 tbsp olive oil
2/3 cup onion, finely chopped
¼ cup celery, thinly sliced
¼ cup carrot, thinly sliced
¼ cup parsnip, thinly sliced
5 cloves garlic, minced
4 cups chicken or turkey stock, homemade or store-bought
1 small apple (any variety), peeled and diced
3 bay leaves
¾ tsp dried summer savory
¼ tsp dried sage
1/8 tsp nutmeg
Pinch ginger
Pinch cayenne (optional)
Salt and freshly Ground Pepper, to taste
2 tbsp pure maple syrup
1¼ cups whole milk (or combination of whole milk and cream)
2 tbsp freshly grated Parmesan cheese
½ cup coarsely grated cheddar cheese
Method:
Preheat oven to 425°F.
Wash butternut squash. With large chef’s knife, slice the squash in half, vertically. With large spoon, scoop out the seeds and fibrous matter from the interior of each squash half (save the seeds for roasting!)
Prepare large rimmed baking sheet by lining with tin foil sprayed lightly with cooking oil. Lightly brush the cut sides and scooped out hollow of the squash halves with olive oil. Sprinkle with salt and pepper. Place the squash halves, cut side down, on the baking sheet. Roast the squash in preheated oven for about 35 minutes. Remove the squash from the oven and, with a large flat lifter, carefully flip the squash pieces over, applying another light brushing of olive oil to the flesh side. Return the squash to the oven for about another 15-20 minutes, or until the flesh of the squash is very soft when pierced with a fork. Remove from oven and let squash cool for 10 minutes or so. Scoop out the flesh and place in medium-sized bowl. (Do not let squash cool completely as it will be difficult to remove from its skin.)
In large stockpot, heat the butter over medium heat till melted. Add the olive oil. Add the onion, celery, carrot, and parsnip. Stir briskly for 4-5 minutes. Add the garlic and cook for another minute, continuing to stir the mixture.
Add the chicken stock, apple, and spices. Bring to a boil over medium high heat then reduce heat to medium-low and cook until vegetables are soft, about 10-15 minutes. Remove from heat and cool for about 30 minutes. Remove and discard bay leaves. Stir in cooked squash.
Purée soup mixture in blender until very smooth. Work in batches, starting with one cup of the mixture, puréeing it until smooth, then adding another 1 to 1½ cups, never filling the blender jug more than a scant half full at a time. Transfer puréed mixture to clean stockpot. Add the maple syrup and milk. Stir well. Heat slowly over medium-low heat but do not boil. Add the Parmesan and cheddar cheese. Stir until cheeses are melted. Serve plain or garnish with croutons and some toasted squash seeds, a dollop of sour cream with a sprinkle of fresh herbs, or a toasted baguette slice topped with cheese, herbs, and bacon.
Yield: Apx. 8-10 servings (apx. 1 cup per serving)
Note:
To make this soup lactose-free, use lactose-free butter, milk, and cheese.
To make this soup lactose-free, use lactose-free butter, milk, and cheese.
Cream of Roasted Tomato Soup
Cream of Celery Soup
Ham Lentil Soup
Roasted Cream of Cauliflower Soup
Rich and Hearty Goulash Soup
PEI Potato Leek Soup
Cream of Winter Root Vegetable Soup
Cock-A-Leekie Soup
Roasted Cream of Asparagus Soup
Hamburger Soup
The Bistro’s Beefy Minestrone
Boiled Ham Dinner
Classic Cream of Broccoli and Cheese Soup
Classic Homemade Turkey Vegetable Soup
Irish Stew
Roasted Parsnip and Pear Soup
PEI Mussel Chowder
PEI Lobster Chowder
Turkey Chowder
Homemade Turkey Stock
Homemade Beef Stock
My Island Bistro Kitchen’s Chili
Chicken and Pumpkin Chili
I love a bowl of rich Irish Stew any time of the year but, for certain, I will make it around St. Patrick’s Day! It’s a filling and tummy-warming stew that is always a welcome sight on the dinner table.
According to my research, traditional Irish Stew was made with cheap cuts of mutton or lamb and basic root vegetables like carrots, potatoes, onions, and turnips. Years ago, these would have been ingredients that were, no doubt, simply what would have been available at the time in the Irish countryside where sheep were raised for their wool and for food and when, before the potato famine, potatoes were a primary Irish crop.
Over the years, Irish Stew recipes have changed according to the locale and what ingredients are available in the cook’s local area. For example, beef is often used in North America today instead of lamb in Irish Stew and other ingredients are added to make a more flavourful, hearty stew as opposed to a broth-like dish. Purists might argue that these changes result in a brand new stew recipe altogether and is something entirely different than the original Irish Stew.
Regardless what it is called, I like my version of Irish Stew! It has a nice rich, robust flavour and a splendid reddish-brown color that comes primarily from the addition of tomato paste with the aid of some red wine and the Guinness. Using Guinness and red wine also helps to tenderize the meat and also adds to the flavour of the stew. I don’t add huge amounts of either as the intent is not to “drown” the natural flavours of the beef and veggies but rather to blend and enhance flavours.
Any kind of potato can be diced and used in this recipe. However, with the ready availability of mini potatoes in recent years, I like to use the tiny potatoes left whole with peelings on. I think they add an interesting element to the stew. If you can’t find the really small, mini potatoes, use slightly larger small potatoes sliced in half, lengthwise.
The nice thing about Irish Stew (once you have all the veggies cut up) is that it is an all-encompassing meal with all the vegetables in one dish (no worries about getting different pots of vegetables all cooked at the same time for the meal and a real bonus of only having one pot to wash). This meal-in-one stew really needs nothing more for a hearty meal than a slice of Irish Soda Bread, rolls, or bread of choice and perhaps some homemade mustard pickles on the side.
I like to slow-cook this stew in the oven at 325°F for a couple of hours as opposed to cooking it on the cooktop. I find oven-cooking allows the flavours to slowly blend and the stew to gradually thicken as it cooks. The longer the stew cooks, the thicker the sauce will be but the stew should be cooked only until the vegetables are fork-tender, not mushy. If the sauce has not all cooked up with the vegetables (some varieties of potatoes, for example, will soak up more sauce than others), it makes a great dipping sauce for the bread or rolls!
[Printable recipe follows at end of post]
Ingredients
3/4 pound stew beef chopped
1 – 1½ tbsp olive oil
1 cup carrots sliced
2/3 cup parsnips, sliced or diced
1/2 cup onion, chopped
1 cup turnip, diced
1 leek sliced (white and light green part only)
3 cups potatoes, diced OR 1 lb mini potatoes (left whole)
1 tbsp sugar
1 tsp Herbs de Provence
1 tsp garlic, minced
1 – 5.5 oz can tomato paste
1 – 10 oz can beef consommé
1 tsp Worcestershire Sauce
1/2 cup red wine
1/2 cup Guinness
1 cup water
1/4 cup all-purpose flour
1 bayleaf
Instructions
Assemble ingredients and preheat oven to 325°F.
Chop stew meat into bite-size pieces.
In large skillet, over medium heat, brown meat in 1 – 1½ tbsp olive oil.
Place vegetables and meat in greased 2½-quart roaster or casserole.
In large bowl, combine sugar, herbs, garlic, tomato paste, beef consommé, Worcestershire Sauce, red wine, Guinness, and water. Whisk in flour until smooth. Pour over vegetables in roaster. Stir mixture to combine. Add bayleaf.
Cover roaster and place in pre-heated oven. Cook for approximately 2 hours or until vegetables are fork-tender when tested.
Serve with Irish Soda Bread, rolls, French Bread, or Garlic Bread.
Yield: Apx. 6 servings
A rich hearty stew made with beef and a variety of vegetables and flavoured with Guinness and red wine
Serve with Irish Soda Bread, rolls, French Bread, or Garlic Bread. Copyright My Island Bistro Kitchen 2018
I am always dismayed (and disheartened) at how many people toss a turkey carcass after the turkey dinner. To me, that is such a waste as there is a lot of goodness in that turkey carcass and it makes great homemade turkey stock that can be used in many recipes.
A good poultry stock is a handy staple to have on hand in the cook’s kitchen (or freezer). The stock can be used as the base for soups, sauces, braised dishes, and gravies and it can also be used when called for in any number of different recipes and other dishes. One of the best things about a homemade stock is that you know what is in it, there are no preservatives, and the amount of salt can be controlled.
I usually cook turkeys that are in the 7-9 pound range. Therefore, my recipe below for turkey stock is based on the carcass from this weight range of turkey. However, this recipe is scalable meaning, if you cook a smaller turkey, reduce the amount of ingredients proportionately and, likewise, if you cook a larger turkey, add additional measures of the ingredients called for in the recipe.
If it is not convenient to make the turkey stock right after the turkey has been roasted and carved (or the next day), simply bag up the carcass in to an airtight zippered freezer bag and toss it in the freezer and make the stock later. In fact, at the time of writing, I have three turkey carcasses in the freezer waiting to be made in to stock whenever I need it. And that’s in addition to 16 cups of stock already made and frozen!
So, to prepare the carcass for stock making, remove all the meat you want from the carcass and use it for other purposes (or cube it up and freeze it for later use in soups or casseroles). Leave some bits of meat on the carcass. Now, it is entirely possible to make the turkey stock with just the carcass of the roasted turkey (and some aromatics and seasonings, of course) and I have often done so. However, by adding 2 more pounds of turkey pieces, the result will be a deepened flavor of the stock. These can be any kind of turkey pieces at all so long as they still have bone-in -– legs, wings, thighs. Generally, I buy whatever is on sale at the time. Brush a light coating of oil over these turkey pieces and place them in a greased roasting pan. Place them, uncovered (or loosely tented with tin foil to prevent fat splatters), in a preheated 425°F oven for 25-35 minutes, turning once or twice during the roasting. Remove the turkey pieces and transfer them to a heatproof dish. Using a large wooden spoon, scrape up all the brown bits and drippings from the roasting pan. Add about ½ to ¾ cup or so of water to the roasting pan to deglaze it over medium heat, stirring up the brown bits. This will deepen the flavor of the stock when it is added to it.
You will need a very large stock pot to make this stock – one that can accommodate the size of turkey carcass you are using, two additional pounds of turkey pieces, all the veggies, and 16 cups of water. Although possible, I don’t bother breaking down the carcass unless I need to do so to get it to fit in the stock pot. Add everything to the pot, skin included, from both the carcass and additional turkey pieces along with the liquid from the deglazed pan.
Turkey stock can be very bland if it does not have enough seasonings added to it. That’s why I add some aromatic and flavourful vegetables – carrots, leek, parsnips, onion, celery, rutabaga, mushrooms, and a hefty dose of garlic. There is no need to peel the vegetables (except for the rutabaga that often has a wax coating). Just make sure the vegetables are very well washed. You want all the flavour and colour you can get from the vegetables, some of which is contained in the skins/peelings which will later be discarded anyway once the stock is cooked and strained. Celery is a big flavour agent in this stock and that’s why, in addition to the five ribs of celery called for in the recipe, the celery leaves and the celery stalk base are used to intensify the flavour. While an optional ingredient, any kind of mushrooms can be used in the stock – I usually use the white button or cremini variety.
Fresh herbs can, of course, be used in this recipe (and I do use them when it is gardening season and I have them fresh). However, I have given amounts for dried herbs because we don’t all have access to quality fresh herbs year-round. Even though this stock will be strained, I still like to gather up all the dried herbs and spices into a bouquet garni because it corrals them and keeps the stock cleaner. To make the bouquet garni, cut an 8” square of double layer of cheesecloth, place the herbs and spices in the center, gather up the cheesecloth, and tie it with string. Add this lovely aromatic sachet to the stock pot. As the stock simmers, it will be infused by the herbs and spices. Add the cold water, vinegar, bay leaves, and sea salt. The vinegar will extract the collagen, nutrients, and minerals from the bones through the slow simmering process. Because only a small amount of vinegar is used, it will not leave a negative taste to the stock.
Bring the ingredients almost, but not quite, to the boiling point over medium-high heat. It’s critical that this stock NEVER boil – that will make it cloudy and the look you’re aiming for is a clear, translucent liquid. Reduce the heat to a low simmer. The temperature of the liquid should reach and stay around the 200°F point. A candy thermometer is useful to verify the heat from time to time as the stock simmers. If the temperature of the liquid dips below 200°F, simply increase the heat just a bit to bring the temperature back up to the simmering point. If it exceeds 200°F, drop the heat back. It’s okay if you see tiny bubbles forming but they should not break the surface of the liquid. The other tip to a translucent stock is not to stir it as it is simmering. This will stir everything up and can cause clouding to occur, resulting in a murky stock. While a cloudy stock will not affect its flavour, a translucent stock is more eye appealing.
As the mixture is simmering, you will likely notice some fat from the bones rising to the surface. Periodically take a large spoon and skim this fat away and discard it. Don’t cover the stockpot while the stock is simmering as it is more difficult to keep the liquid at the simmering point if it is covered. Also, some reduction of the liquid is required in order to achieve desired flavour. If you find that too much of the stock is evaporating too quickly, add a bit more cold water to ensure all the ingredients are submerged in the liquid. However, be cautious about adding too much water as it will dilute the flavour of the stock.
This stock can simmer away for up to 8 hours. However, I find 5-6 hours is generally sufficient. Once the stock has simmered for this length of time, remove it from the heat and strain it. To do this, line a large colander with a double layer of damp cheesecloth. Place the colander over a clean stock pot and pour the stock into the colander. Discard the remaining solids – i.e., the bones, vegetables, meat, and bouquet garni. Because the meat that came off the carcass and the turkey pieces has been simmered for hours and served its purpose, it is tough and is of no significant nutritional value so I discard it. Sometimes, I find the meat after this process can have an offputting flavor so it’s not the best to use in soups or casseroles.
Wash the original stock pot in which the mixture had been simmering. Place a new piece of double-layer dampened cheesecloth in a fine wire mesh sieve and place the sieve over the clean stock pot. Pour the stock through the sieve. This second straining will help ensure a clear stock, free of all impurities. Place this stockpot containing the strained stock into a large sink filled with ice water to cool it quickly. Skim off any further solidified fat as the stock cools. Place the cooled, strained stock in the refrigerator to chill completely (this will take several hours or overnight, even) then remove any remaining solidified fat from the stock’s surface. For more intense flavored stock, it can be placed back on the stove at medium-low heat and simmered until reduced to one-half the amount, yielding a stronger, more concentrated flavour but there will obviously be less quantity.
So, apart from the necessity to use the right ingredients in the stock, the three big tips I have for making a clear, high quality stock are: 1) Don’t boil it; 2) Don’t stir it; and 3) Don’t cover it while it simmers. Basically, put the ingredients in a large stockpot, get the liquid to the simmering point, and let it be to do its thing.
This stock will keep in the refrigerator for up to two days or it can be frozen for up to six months, at this point, in freezer-safe containers of desired size. I usually freeze and label mine in different quantities based on what recipe I intend using it in. I will often freeze some stock in ice cube containers and use them for flavoring dishes, like rice or steamed vegetables, or stir fries where smaller amounts may be needed.
[Printable recipe follows at end of posting]
Ingredients:
Carcass (with some meat left on it) from 7-9 lb roasted turkey
2 lbs fresh cut up turkey pieces
1 tsp mixed peppercorns
1 tsp dried rosemary
½ tbsp dried parsley
1 tsp dried thyme
1 tsp dried dill
1 tsp dried sage
1 tsp dried basil
½ tsp dried coriander
1 tsp dried summer savory
3 whole cardamom pods
6 whole cloves
4 whole allspice
1 whole star anise pod
16 cups cold water
1 tbsp cider vinegar
3 bay leaves
1½ – 2 tsp Kosher salt, or to taste
1 large onion, skin on, halved
1 large leek, white and pale green parts only, sliced in half lengthwise and crosswise
2 large carrots, washed, unpeeled, halved lengthwise and chopped into 3” chunks
Celery stalk base + 5 celery ribs and leaves (celery ribs cut into 3” chunks)
1 head garlic, halved crosswise, skins on the cloves
3 slices rutabaga, about ¾” thick, peeled and sliced in half
2 large parsnips, washed, unpeeled, halved lengthwise and chopped into 3” chunks
6-8 mushrooms (button or cremini), halved (optional)
Method:
Preheat oven to 425°F. Brush thin coating of cooking oil over raw turkey pieces. Place turkey pieces in greased baking pan. Roast, uncovered (or loosely tented with tin foil to avoid splatters in oven) for about 25-35 minutes, turning with tongs after 15 minutes. Remove turkey pieces from oven and transfer to heatproof dish. Using a large wooden spoon, scrape up any brown bits left in roasting pan. Mix with approximately ½ – ¾ cup of warm water. Heat over medium heat, stirring to prevent burning.
Place turkey carcass and turkey pieces into large stock pot along with the browned liquid from the roasted turkey pieces.
Using a small 8” square of double cheese cloth, gather the dried herbs and spices together in the center and tie up cheesecloth to make a bouquet garni. Drop the sachet in to the stock pot. Add the cold water, vinegar, bay leaves, sea salt, onion, leek, carrots, celery root and ribs, garlic head, rutabaga, parsnips, and mushrooms (if using).
Bring mixture to just below the boiling point over medium high heat. DO NOT BOIL. Reduce heat to a low simmer (liquid temperature should reach and remain around the 200°F point) and let stock simmer, uncovered, for 5-6 hours. If liquid evaporates too much and too quickly, reduce the heat and add a bit more water (e.g., 1 cup, or so). Periodically, skim the fat, as it forms, from the surface of the stock as it simmers. Do not stir mixture as it simmers as this may create a cloudy stock.
Prepare a large colander with a double layer of damp cheesecloth. Place colander over large clean stock pot and pour the stock/broth mixture into the colander to strain it. Discard the solids – i.e., bones, vegetables, and bouquet garni.
Wash original stock pot in which the stock was made. Line a fine mesh sieve with a new piece of double layer of damp cheesecloth and place over the clean stock pot. Pour stock through sieve to remove any remaining solids, stray herbs, etc.
Place stockpot containing the strained stock in large sink filled with ice water to cool the stock quickly. Remove and discard any solidified fat. Place strained stock in refrigerator for several hours, or overnight, to chill completely then remove any remaining solidified fat from the chilled stock.
Use stock immediately or store, covered, in refrigerator for up to 2 days. Alternatively, pour stock into freezer-safe containers of desired size and freeze for future use.
Yield: Apx. 16 cups (depending on amount of evaporation and reduction that has occurred).
NOTE: Strained stock may be reheated over medium-low heat and reduced to one-half. This will yield a stronger flavored and more concentrated product but, naturally, there will be less quantity.
Straining the stock twice through a cheesecloth-lined colander/fine mesh sieve will yield a clearer stock, free of any impurities.
This recipe is scalable – if you have a smaller turkey frame, reduce quantities of ingredients; if it is a larger frame, increase quantities proportionately.
Note 1: Strained stock may be reheated over medium-low heat and reduced to one-half. This will yield a stronger flavored and more concentrated product but, naturally, there will be less quantity.
Note 2: Straining the stock twice through a cheesecloth-lined colander/fine mesh sieve will yield a clearer stock, free of any impurities.
Note 3: This recipe is scalable – if you have a smaller turkey frame, reduce quantities of ingredients; if it is a larger frame, increase quantities proportionately.
Be sure to read the accompanying blog post to this recipe as it contains additional information and tips on making turkey stock.
For my recipe for homemade Beef Stock, click here.
Every year we try to grow two or three new vegetables in our garden. Here, on PEI, we have a very short growing season and so, whatever we grow, must be suitable to that climate. One day, in late June, I was at John’s Greenhouses in Summerside and they had trays of very healthy looking celery starter plants. On a lark, I bought a tray of six plants and transplanted them. Never, in my wildest imagination, could I have contemplated how well they would grow! With leaves on stalks intact, they grew to be 30″ tall. The celery had a nice crisp bite to it but, seriously, how much celery could we eat raw?
I began thinking about what I could do with the celery and how I could process it into something else. Thus was born my recipe for Cream of Celery Soup which has now elevated itself to one of my favorite cream-based soups.
I have made and tested this recipe several times (well, you know, we did have a lot of celery in the garden!), adjusting the ingredient amounts and perfecting the method. This process results in me publishing a recipe for a tasty soup I am delighted with. It also enables me to share my lessons learned and tips for successfully making this soup.
Ingredients
Use the freshest celery you can find for this recipe. Chop it finely because celery takes a long time to soften during cooking – the smaller the pieces, the faster it will cook. I use both onions and leeks in this recipe as they each contribute their own unique flavor to the soup. They may come from the same family but their unique flavour qualities add levels of complexity and depth to the celery soup. Always use freshly minced garlic in this recipe – it will have more flavour than a bottled version. Either chicken or vegetable stock may be used as a base in this soup. I typically use chicken stock.
To get that silky smooth texture for which great cream soups are known, use a combination of whole milk and cream (18% MF). Fat-reduced and skim milks do not do well in this soup. This soup can be made entirely with whole milk but using cream for a portion of the dairy content in the soup will yield a richer and smoother soup. Also, this soup will freeze well if whole milk and cream are used. In fact, I make this soup as part of my batch-cooking menu and freeze it in individual portions. It’s great for work lunches.
I add shredded cheddar cheese to this soup. Celery and cheese have long been great partners so why not pair them in a soup. I also add a couple of tablespoons of grated Parmesan cheese to the soup as well.
I love my herb garden and make good use of it. It’s important to choose herbs for this soup that will pair well with the other ingredients. I have chosen dill, parsley, and either rosemary or thyme. Only add these to the late stage reheating of the soup, after it has been puréed, and the milk and cream added. Softer stemmed herbs such as dill and parsley tend to wilt and become discolored if they are overcooked. While the more woody rosemary or thyme can withstand a bit more heat, I tend to add them all at the same time, near the end of the cooking process. The amount of seasoning is always a personal preference. My strategy in herb usage is that they should enhance, not overpower, the dish. I recommend using the amounts I have indicated in the recipe the first time you make the soup – the herb quantities indicated are considered modest amounts. Then, the next time you make the soup, adjust the quantities of the herbs according to your personal preference.
Method
Celery takes a long time to soften during cooking. Melt the butter in the saucepan and give the celery the benefit of a head start of about 5 minutes cooking before adding the onions, leeks, potato, and garlic. Cook the vegetables until they are softened – about 15 minutes. Then, add the thickener (regular or gluten-free flour) followed by the liquid stock (chicken or vegetable) and continue to cook the mixture for 30-35 minutes. The goal is to ensure the vegetables are thoroughly cooked and softened and that time has been allotted for the flavors to blend.
The mixture needs to be puréed until smooth, either in a blender or food processor or, alternatively, via an immersion blender. I typically use the blender for this and I let the soup cool for about 30-40 minutes or so before putting the hot mixture into the jar of the blender. I have learned the importance of blending part of the mixture first and then adding the remainder of the mixture while continuing to purée it as, otherwise, it is very difficult to get a smooth soup. Because celery has a “stringy” component to it and because, sometimes, no matter how much blending, there can always be little bits of the vegetables that have not puréed completely smooth, I recommend straining the puréed mixture through a medium mesh wire sieve into a clean stockpot to get rid of any unpuréed residue. This will result in a smoother textured soup.
Once the puréed mixture is transferred to a clean stock pot and the milk/cream blended in and heated, the cheeses and fresh herbs can be added.
Never boil a cream soup; instead, gently heat it just until the cheeses have melted.
Serving
This soup should be served hot. It can be garnished with croutons, slivered almonds, croutons, fresh herbs, or a sprig of celery leaves. Serve it in small quantities as a starter to a meal or in larger bowls as a tasty lunch or light supper. The soup is great served with homemade biscuits, rolls, or bread.
Making this cream-based soup is a great way to make use of fresh celery.
[Printable recipe follows at end of posting]
Ingredients:
¼ cup + 1 tbsp butter
8 oz celery, chopped fine (apx 2 cups)
2½ oz leek (white and green parts only), sliced thin (apx. 1 cup)
2 oz onion, finely chopped (apx. ½ cup)
4 oz potato, peeled and diced
3 cloves of garlic, minced
1/3 cup flour (to make it gluten-free, use 1/3 cup of 1-to-1 gluten-free flour)
2 cups warm chicken stock
2/3 cup whole milk
2/3 cup 18% cream
Salt and pepper, to taste
1 cup grated cheddar cheese
2 tbsp finely grated Parmesan cheese
¾ tsp fresh dill, minced
1 tsp fresh parsley, finely chopped
¼ tsp thyme or rosemary, finely chopped
Celery leaf, croutons, or slivered almonds for garnish (optional)
Sprinkle of nutmeg for garnish (optional)
Method:
Melt butter in saucepan over medium heat. Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic. Cook until vegetables are soft, about 15 minutes, stirring often.
Sprinkle flour onto vegetables and stir for approximately 1 minute. Add chicken stock. Cover. Bring to a boil. Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching. Cool for 30-40 minutes. Remove bay leaf. Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth. Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.
Add milk, cream, salt, and pepper to the mixture. Heat over medium heat. Do not boil. Add the grated cheddar and parmesan cheeses along with the fresh herbs. Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.
Yield: 5 cups, approximately 4-5 servings (1 to 1¼ cup/serving)
Delicious homemade Cream of Celery Soup with layers of flavor. Perfect as a starter to a meal or for a light lunch or supper.
Ingredients
Instructions
Mussels are a favorite shellfish of mine and, while I love them steamed in various different broths, today I am presenting them in the form of Mussel Chowder and I’m sharing my own personal recipe.
PEI mussels are world famous and PEI is the country’s largest mussel cultivator. According to the Mussel Industry Council of Prince Edward Island, the Island produces some 45 million pounds of mussels annually and grows 80% of Canada’s mussel production. Fresh PEI mussels are shipped to the USA, Hong Kong, Japan, and Kuwait. We may be Canada’s smallest province but mussel farming on PEI is big “muscle” and big business. I love checking out restaurant menus when I travel around the world and seeing PEI mussels on the menu!
The blue mussels that come from PEI are farmed mussels meaning they don’t come from the sea bottom but, rather, they are grown in mesh sleeves, known as “socks”.
On the day I publish this mussel chowder recipe for the first time, it is Food Day Canada, a day set aside each year to celebrate all the great Canadian foods we enjoy. Here, in PEI, I have no shortage of local food options to choose from but, this year, it’s all about the mussels.
Mussels are more tender than clams and less gritty. They are readily available on the Island at seafood outlets and supermarkets and are commonly served at gatherings on PEI.
Mussels are an affordable seafood and are quick, easy, and fast to prepare. Steam them in liquid (even plain water) for 7-10 minutes, till the shells open. Dip these tasty little morsels in melted butter and oh-là-là! I like them steamed in beer, white wine, or apple juice with some garlic and fresh herbs.
Mussels are a great power food. They are low in fat and rich in vitamins and minerals. They are also gluten-free and are a good source of protein and omega-3 fatty acids.
There are many different styles of mussel chowder and just as many ways to make it. My mussel chowder is luxuriously rich, thick, creamy, and packed with wonderful flavor.
Begin by sweating some onion, celery, carrot, and garlic in butter to release the wonderful aromatics. Add the flour and blend into the vegetables. This roux will thicken the chowder. Add the reserved mussel broth, chicken broth, white wine, and some good PEI potatoes. Pour in some milk to make the chowder nice and creamy. Finally, add in the steamed mussels, and fresh herbs.
Serve with crusty rolls, traditional homemade biscuits, whole wheat biscuits, or garlic or artisan bread.
My local beverage pairing for this chowder is the Commons Czech Style Pilsner produced by PEI’s Upstreet Craft Brewing in Charlottetown. This is a clean, crisp lager that pairs well with mussels. You can read the story I previously wrote about this artisan brewery by clicking here.
[Printable recipe follows at end of posting]
My Island Bistro Kitchen’s PEI Mussel Chowder
Ingredients:
2 lb PEI mussels, washed and beards removed
1½ tbsp butter
¼ cup onion, chopped
2 cloves garlic, minced
¾ cup white wine
2 sprigs fresh thyme
2 tbsp fresh parsley, chopped
2-3 tbsp butter
¼ cup onion, finely chopped
¼ cup celery, finely chopped
1 small carrot, finely diced
2 cloves garlic, minced
1 cup peeled and diced potatoes
3 tbsp flour
1 cup reserved strained mussel broth
2/3 cup chicken broth
1/3 cup dry white wine
1 bay leaf
1½ cups whole milk or a combination of evaporated milk and whole milk
1 tsp fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
½ tsp fresh dillweed, chopped
1 tbsp fresh parsley, finely chopped
1 tbsp butter
Salt and cracked pepper, to taste
Method:
To steam the mussels, melt butter in large stockpot over medium heat. Add the onion and garlic and sauté for 3-4 minutes. Add the white wine, parsley, and thyme. Bring to a boil. Add the mussels. Cover. Steam for approximately 5-7 minutes, or until the mussel shells have opened. Set aside 4 mussels in their shells to use as garnishes, then remove the mussel meat from the remaining shells, discarding any shells that have not completely opened. Store mussels in refrigerator until needed. Strain the broth through a fine sieve and set aside.
In a large heavy-bottomed pot, melt the second amount of butter over medium heat. Reduce heat slightly and add the onion, celery, carrot, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes, just until the onion is transparent.
Reduce heat to low. Add the flour to make a roux and stir to blend with the vegetables. Cook for about 3-4 minutes, stirring constantly to prevent sticking and scorching. Gradually add the reserved mussel broth, chicken broth, and white wine, whisking constantly to work out any lumps. Add the bay leaf and potatoes. Increase heat to medium high and bring mixture to a boil then reduce heat to medium low. Cook for 8-9 minutes or until potatoes are almost fork tender.
Remove about ¼ cup of the hot liquid from pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook for about 5 minutes. Add the steamed mussels, fresh herbs, and butter. Cook for 4-5 minutes until mussels are heated. Season with salt and pepper to taste.
Remove and discard bay leaf. Ladle chowder into bowls and garnish each with a steamed mussel, fresh herbs, or chopped chives. Serve with crusty rolls, biscuits, or artisan or garlic bread.
Yield: Apx. 4 servings
A hearty and delicious mussel chowder made with world-famous PEI mussels
Ingredients
Instructions
Thanks for visiting “the Bistro” today.
Joining the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Following “the Bistro” on Twitter: https://twitter.com/PEIBistro/
Seeing the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Following “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/
Today, I am sharing my newly-developed recipe for Ham Lentil Soup that is made from a leftover ham bone, broth, and ham.
If you are a regular follower of my food blog, by now you have likely figured out that I am a fan of leftovers and of foods that generate leftovers that can be used in other dishes. One of my favorite comfort food meals is a boiled ham dinner. I blogged about this back in 2013. I buy a large smoked pork picnic ham, place it in a big stockpot with lots of water and boil it for a good while then add the vegetables to make a meal-in-one-pot soup. Easy-peasy and, oh, ever-so-tasty. However, these hams are almost always quite large and there is a lot of meat. After a couple of days of leftover ham with scalloped potatoes, sandwiches, and perhaps my Hawaiian Fiesta Casserole, I find it’s time to do something else with the ham and the flavorful broth in which it was boiled.
I’ve decided that all that good ham broth should not go to waste so I have developed a recipe to use the leftover ham broth and ham to make a tasty soup… a second soup, of sorts, from the same piece of meat. Ham Lentil Soup is a good economical way to use leftovers. You will need to refer back to my 2013 post for directions on cooking the ham in order to get the ham broth, so go ahead and click here for those instructions. Make sure you use enough water to cook the ham so that you end up with 7 cups of ham broth and, remember, the water will reduce as the ham cooks so you will most likely need to top it up during the cooking process.
Now, this leftover Ham Lentil Soup could be made without the ham broth, instead using all chicken broth or vegetable broth. However, what would be missing would be the wonderful flavor of the natural ham broth. So, after I have removed the cooked ham from the stock pot, what I do is refrigerate the ham broth overnight. A layer of fat will form on the top of the broth. Skim all of that off and discard it. Strain the broth through a cheesecloth lined strainer to remove any remaining whole bits of fat. Place 7 cups of the ham broth along with the meaty ham bone striped of most of its meat, and the addition of several wonderful spices into a large stockpot. The bone has great flavor in it and the spices will enhance the ham broth and form a flavorful foundational base for the soup. It’s the broth that makes this soup so it needs lots of flavor. After this broth has cooked slowly in a large stock pot under cover for about 45 minutes, it will have reduced down to about 4 cups or so. Strain this so you have a clear broth.
Then, get those aromatics cooking in the oil. Add the strained ham broth and top it up with 4 cups of vegetable broth so you have 8 cups of liquid. The great part about this soup is that if you end up with more than 4 cups of strained ham broth, just add less vegetable broth or, conversely, if you have less than 4 cups of ham broth, top it up with more vegetable broth. Follow the recipe for when to add the different vegetables and lentils that require different cooking times. If there is a vegetable you don’t like, simply replace it with an equal amount of a vegetable you prefer.
This is a great way to totally maximize the use of a large ham. When you get tired of it, dice up the leftover ham and use it in this soup. Anywhere from 1 1/2 to 2 cups of leftover ham will suffice for this recipe. It’s meant to be a brothy, not thick, soup. I have added some orange lentils to this soup for extra substance but also because lentils are a good source of dietary fiber, protein, and minerals. I have chosen orange lentils because they cook in a relatively short time, usually about 20-25 minutes. Don’t overcook the soup after adding the lentils or they will turn to mush. The lentils will still be flavorful but they will have lost their shape if cooked too long.
This Ham Lentil Soup is a good way to maximize and change up leftover ham and it also freezes well.
[Printable recipe follows at end of posting]
Ingredients:
Step 1:
1 leftover meaty ham bone
7 cups liquid (ham stock, chicken or vegetable broth)
2 whole star anise
10 whole cloves
½ cinnamon stick (about 3”)
3 cardamon pods
5 whole peppercorns
1 large unpeeled garlic clove
2 whole allspice
2 bay leaves
Step 2:
2-3 tbsp vegetable oil
2/3 cup onion, chopped
2/3 cup celery, chopped (apx. 1 large stalk)
1/3 cup parsnip, diced
3 garlic cloves, minced
4 cups strained broth from Step 1 above
2 vegetable stock cubes
4 cups hot water
¾ cup carrots, diced
½ cup turnip, diced
1 bay leaf
1 tsp dried thyme
¾ tsp dried basil
½ tsp dried oregano
½ tsp marjoram
½ tsp summer savory
¼ tsp cloves
Pepper, to taste
4 oz (apx. ¾ cup) orange lentils, rinsed and drained
1 cup potato, diced
19 oz can white kidney beans, drained and rinsed
½ cup frozen corn
½ cup frozen peas
1½ – 2 cups cooked leftover ham, diced
Fresh parsley for garnish
Method:
Step 1: Place leftover ham bone in large stock pot. Add 7 cups liquid (either ham stock left over from boiling the picnic ham or, alternatively, use chicken or vegetable stock). Add star anise, whole cloves, cinnamon stick, cardamom pods, peppercorns, garlic clove, allspice, and bay leaves. Cover and boil gently over medium-low heat for about 45 minutes. Remove from heat and strain through fine mesh strainer. Discard bone and spices. Set broth aside. This should yield approximately 4 cups broth.
Step 2: Heat oil over medium heat in the large stock pot. Add the onions, celery, and parsnip. Sauté 1 minute, stirring constantly. Add the garlic and sauté for an additional minute, stirring briskly.
Return strained broth from Step 1 to stock pot. Dissolve 2 vegetable stock cubes in 4 cups hot water. Add to the strained broth. Bring to a boil. Add carrots, turnip, and spices. Cover and cook over medium low heat for 15 minutes. Add the lentils. Cook for 10 minutes then add the potato and drained kidney beans. Cook for about 10 minutes then add the corn, peas, and cooked ham. Cook for about 10-15 minutes longer, or until vegetables are fork tender.
Yield: Apx. 12 – 1-cup servings
This flavorful ham lentil soup makes good use of leftover ham bone, broth, and ham along with a mixture of vegetables, spices, and lentils.
Ingredients
Instructions
Notes
Please read entire blog post for additional information on making this soup.
Turkey Chowder is the perfect way to use up leftover turkey. It’s a welcome tummy-warming and tasty chowder for cold winter days and is a real treat after skiing, a long winter walk, snowshoeing, or coasting on the snow-covered hills. Serve with warm rolls or biscuits straight from the oven for an extra special treat.
I make this chowder throughout the year, not just after Christmas or Thanksgiving when I have roasted a turkey. If you don’t have the leftovers from a turkey, simply buy and roast turkey breasts. Dice up the cooked meat and, voilà, you have the needed turkey for a tasty chowder.
Apart from the soothing, comfort-food taste, two things I like most about this chowder: First, its simplicity of basic ingredients used and, second, the easy method used to make the chowder.
Like any great soup or chowder, this one starts with the aromatics. The flavor base for this chowder is a basic French Mirepoix. This is nothing more than a combination of three humble vegetables finely chopped and sautéed in butter – onion, celery, and carrots. These three veggies alone form the foundational flavor base for many dishes. Ever walk into a home or restaurant and pick up the heady scent of these veggies being sautéed? That’s the French Mirepoix in the making and you just know that something good is going to come from it! It’s important that the veggies be finely chopped so they will release their flavor and aroma early in the cooking process. It’s also important to allow the necessary time for them to sauté. For example, if all you did was dump all the ingredients for this chowder into a pot all at once, the flavor would be very bland. This is because the onion, celery, and carrots need time to release their flavors and this is what will give the deep, well-rounded flavor in soups or chowders.
Once the French Mirepoix is well underway, add the next layer of aromatics – the dried summer savory and the garlic salt. Summer savory is a very common herb to use as a poultry seasoning here on Prince Edward Island and I always have to have summer savory for my poultry stuffing/dressing. Add the next layer of aromatics – mushrooms and red pepper. Now you have the flavor base for the chowder.
Chowders are, by nature, thick consistency. My recipe calls for a couple of tablespoons of all-purpose flour. The flour is simply sprinkled over the aromatic mixture in the pot and stirred in. This is followed by the addition of chicken stock (or turkey stock if you have used the turkey carcass to make your own) and cubed potato. Make sure you stir the mixture well to ensure there are no lumps forming from the flour – nobody likes a lumpy chowder. The base for the chowder should be silky smooth. Very slowly add the milk all the while continuing to stir the mixture to keep it lump-free. Don’t boil the chowder but, instead, allow it to heat slowly before adding the cooked turkey, creamed corn which lends a sweetness to the chowder, and grated Parmesan cheese. Taste the chowder and add salt and pepper to taste, if desired. The chowder is done when it is heated through, the Parmesan cheese has melted and been incorporated into the chowder, and the cubes of potato are just fork tender – don’t cook them to mush.
This hearty chowder is perfect served with rolls, biscuits, or your favorite crackers.
[Printable recipe follows at end of posting]
Ingredients:
2 tbsp butter
¾ cup onion, chopped
½ cup celery, chopped
½ cup carrots, diced
3 oz white button mushrooms, sliced
¼ cup red pepper, chopped
1½ – 2 tsp dried summer savory
¾ tsp garlic salt
2 tbsp all-purpose flour
2 cups chicken stock
1 cup potato, diced
1¼ cups milk
2 cup cooked turkey, cubed
1 – 10oz can creamed corn
Sprinkle salt and pepper, to taste
3 tbsp grated Parmesan cheese
Method:
Melt butter in large soup pot. Add onions, celery, and carrots and cook over medium heat for 3-4 minutes, stirring often. Sprinkle the mixture with summer savory and garlic salt. Increase heat to medium-high and add mushrooms and red pepper and cook 3-4 minutes, continuing to stir vegetables often.
Sprinkle flour over the vegetables and stir for 1-2 minutes. Add the chicken stock and potato. Bring to a boil, stirring to ensure flour is incorporated and not lumpy. Reduce heat to medium-low and slowly add the milk while stirring the mixture. Cook, stirring mixture, for approximately 2 minutes.
Add the cooked turkey, creamed corn, salt, pepper, and grated Parmesan. Heat to melt the cheese and ensure potato is fork tender but do not boil chowder. Serve hot with rolls, biscuits, or crackers.
Yield: Apx. 4-5 servings
A thick, flavorful chowder that uses leftover cooked turkey, aromatic vegetables, creamed corn, and Parmesan cheese, all seasoned with dried summer savory
Ingredients
Instructions
I spent some time in Italy this fall and, of course, now I am totally motivated to do more Italian-inspired cooking like this minestrone soup, for example. It’s very easy to get inspired when traveling to beautiful parts of the world, especially those known for fine cuisine and wines!
Vineyards were busy as the grape harvesting was on when we were in Italy. The one in the photo below was near Manarola in Cinque Terre (Liguria Region) on the rugged Italian Rivieria. Those are terraced vineyards you see in the background in the photo above and a close up of one in the photo below as harvesters collect the grapes for winemaking.
And, of course, I always check out the local farmers markets, like the one below in Venice, when I travel.
And, I can never pass up colorful Italian pasta or good quality olive oil!
But, alas, I am back home in my Prince Edward Island kitchen with lots of ideas for Italian-inspired dishes. I have actually been making this minestrone soup for many years, tweaking and adjusting it until it reached my satisfaction. In fact, it is a staple in my freezer – I freeze portion-sized servings and then take them to work for weekday lunches. Served with a homemade biscuit, crusty roll, or garlic bread, this is a filling soup.
Minestrone is what I call the “kitchen sink of soups” because many different ingredients can be included in the soup, almost everything but the kitchen sink! It’s often called “the big soup” for a reason and that is because it contains lots of ingredients. This is a vegetable-type soup that, no matter the recipe, will contain common ingredients like beans, onions, tomatoes, a variety of vegetables, and some kind of pasta. Other ingredients, such as meat, can be added as well to make it a more hearty meal. Pretty much any vegetables you like can be added to the soup but you will generally find carrots, peas, string beans, tomatoes, and zucchini in most minestrone soups. There is no fixed recipe as such for minestrone and ingredients vary according to the regions of Italy and what is in season and available at the time the soup is made. There are as many versions of this soup as there are cooks! I have tasted minestrone in different restaurants and they all taste different but they all still go by the same name!
This Mediterranean soup is cooked in a broth – beef, chicken, or vegetable stock may be used. Like many soups with vegetables, I find the broth needs some extra seasoning. I rely heavily on basil, oregano, and Italian seasoning for this soup and these are somewhat standard in most minestrone recipes. To further deepen the flavor, I also add a couple of tablespoons of my homemade basil pesto. You can find my pesto recipe by clicking here.
What follows is my recipe for Beefy Minestrone (printable version of the recipe follows at end of posting).
The Bistro’s Beefy Minestrone
Ingredients:
330g (¾ lb) stew beef, cut into small ¼” – ½” bite-size cubes
2 tbsp cooking oil
2/3 cup onion, finely chopped
3 cloves garlic, minced
2 tbsp fresh fennel, very finely chopped (optional but good)
½ cup celery, chopped
2/3 cup carrots, sliced thinly
1 – 796 ml (28 oz) can diced tomatoes
1 – 284 ml (apx. 10 oz) can tomato soup
2 tbsp tomato paste
6 cups stock (beef, chicken, or vegetable)
1 tsp Worcestershire sauce
1½ tsp fresh lemon juice
1½ tsp brown sugar
1¾ tsp dried basil
1¾ tsp dried oregano
1 tsp Italian seasoning
Salt and pepper, to taste
½ cup green or yellow string beans (fresh or frozen), cut into 1”–1½ “ inch pieces
1 – 540 ml can (apx. 18 oz) six-bean medley or red kidney beans, drained and rinsed
160 g (apx. 1¼ cups) zucchini, diced
1 cup uncooked elbow pasta
1½ cups frozen peas
1-2 tbsp basil pesto
Olive oil for drizzling (optional)
Freshly grated Parmesan cheese
Method:
In large stock pot, brown beef cubes in oil over medium heat for 2-3 minutes. Add onion, garlic, fennel, celery, and carrots. Cook for 7-10 minutes, stirring occasionally, and adding a small amount of additional oil, if necessary.
Add the next 11 ingredients. Cover and bring to a boil. Reduce heat to simmer and cook slowly for about 12-15 minutes. Add the string beans. Simmer for 5-7 minutes.
Stir in the six-bean medley (or red kidney beans), zucchini, elbow pasta, and frozen peas. Cover and bring to a boil. Reduce heat to simmer for about 7-10 minutes, or until pasta is just fork tender.
Remove soup from heat and stir in the basil pesto. Ladle into soup bowls and garnish with either a drizzle of olive oil or grated Parmesan cheese.
Yield: Apx. 12, one-cup servings
An Italian-inspired hearty minestrone soup with beef and a variety of tasty and healthy vegetables and pasta cooked in a broth flavored with basil and oregano
Ingredients
Instructions
One of my all-time favorite soups is made with the most unlikely vegetable – cauliflower. I first had this soup on a cold, rainy night in a small café in Mahone Bay, Nova Scotia, many years ago. We were looking for light fare and cauliflower was the soup of the day. I must admit, the thoughts of cauliflower in soup was not at all appealing to me but the menu was limited so this is what was ordered. What came to the table was, without a doubt, one of the most palate-pleasing soups I’ve ever had! Rich and creamy with a sprinkle of nutmeg on top and served with a multi-grain bread, this became a soup that I just had to figure out how to make on my own. So I set about figuring out just what ingredients would have been used to enhance the somewhat blah cauliflower. My recipe is a good replica of that first cauliflower soup I so enjoyed.
Over the years, I’ve worked on my recipe for the soup. The first thing I do is roast the cauliflower that I sprinkle with nutmeg. Of all the spices, I find nutmeg complements the cauliflower best. Roasting vegetables deepens their flavor and this, of course, contributes to the overall flavor of the soup. To make life simpler, rather than say the recipe calls for one head of cauliflower (which comes in different sizes), or x cups of florets, I’ve measured the exact weight of cauliflower my recipe takes for optimal results. This measurement is taken after the main core stalk of the cauliflower has been removed and discarded. For roasting, I break off chunks of the florets instead of breaking off each individual floret. The small florets would burn in the roasting process and there is a difference between roasting and burnt offerings! It’s important to stir and turn the cauliflower every 10-12 minutes as it roasts to prevent burning and to ensure even roasting of all sides of the florets. I also find that loosely mashing the roasted cauliflower with a potato masher makes the vegetable easier to purée evenly.
I use a combination of leeks, onion, and garlic to flavor the soup. The addition of a small amount of fresh fennel does add a layer of flavor complexity to this soup but its addition is optional. When I am making this soup at a time when I have fresh fennel in the garden, I use it but I would not buy an expensive fennel bulb out of season for the small amount the recipe calls for.
The base for this soup is chicken stock. I use the liquid chicken bouillon concentrate to make the stock but homemade or canned/boxed stock can certainly be used.
Cool both the cauliflower and the soup mixture to room temperature before puréeing it. I recommend puréeing the mixture in small batches to ensure the mixture is very smooth and free of any lumps or chunks of cauliflower, leeks, or onions.
I also recommend the milk be at room temperature for about 20-30 minutes or so before blending it into the puréed cauliflower mixture to avoid the milk curdling. Use whole milk, not fat-reduced or skim, for this soup – it’s meant to be luxurious, velvety, and soothing to the palate. In fact, a small amount of cream can be substituted for part of the milk in the recipe. This soup freezes well (yes, it really does) but whole milk or a blend of milk/cream needs to be used when freezing cream-based soups successfully. Soups made with fat-reduced or skim milk do not freeze and reheat well as the ingredients tend to separate.
Once the milk is added (slowly) to the puréed mixture, it’s important not to boil it – all it needs is a slow, gentle heating to the point that the cheese will melt. My recipe calls for a blend of three flavorful cheeses – cheddar, mozzarella, and parmesan. I buy the bag of pre-shredded cheese with this mixture in it and these three cheeses do complement, not only each other well, but the cauliflower, too. Stir the soup over low heat just until the cheeses have all melted and blended into the soup. Never boil this soup.
The soup may be served in small appetizer-sized portions for the soup course of a dinner or, in larger portions as a main meal for lunch or a light supper. Serve this gorgeous-colored soup with homemade biscuits, crusty rolls, rustic or French bread.
Roasted Cream of Cauliflower Soup
Ingredients:
1¼ lb cauliflower florets, chopped into chunks of about 7-9 florets (weighed after large core stalk removed)
2-3 tbsp olive oil
½ tsp ground nutmeg
Salt and pepper
3 tbsp butter
2/3 cup sliced leeks (white and light green parts only)
1/3 cup onion, finely chopped
¾ oz fresh fennel, finely minced (optional)
2 cloves garlic, minced
3 tbsp flour
2¼ cups chicken stock
2 cups whole milk (at room temperature for 20-30 minutes)
Salt and pepper, to taste
1 cup shredded three-cheese blend (cheddar, mozzarella, and Parmesan cheeses)
Method:
Preheat oven to 400°F.
Line a large rimmed baking sheet with tin foil and spray with cooking oil.
In large bowl, toss the cauliflower florets, oil, nutmeg, salt, and pepper. Spread cauliflower in single layer on prepared baking sheet. Roast for approximately 40-45 minutes or until cauliflower is very soft, stirring and turning the cauliflower every 10-12 minutes for even roasting. Cool slightly. Break florets into small pieces and mash loosely with a potato masher to break down the florets for easier puréeing.
In medium-sized stock pot, melt the butter. Sauté the leeks, onion, fennel, and garlic over medium heat until leeks and fennel are softened (but not browned), about 7-8 minutes. Sprinkle the flour over the mixture and stir to blend. Slowly whisk in the chicken stock. Bring to a boil, stirring constantly. Reduce heat and simmer 2-3 minutes or until mixture is thickened, stirring constantly. Remove from heat and cool to room temperature. Purée cooled mixture along with the cauliflower in small batches in food processor or blender until smooth.
Return puréed mixture to stockpot and, over medium-low heat, slowly stir or whisk in the milk. Add salt and pepper to taste. When mixture is heated (do not boil), stir in 1 cup of three-cheese blend. Heat, stirring constantly, just until cheese is melted (do not boil).
Ladle into soup bowls and garnish with roasted cauliflower florets.
Yield: 6-7 servings
A rich and velvety-textured cream-based soup made with roasted cauliflower and a blend of three cheeses.
Ingredients
Instructions
You can join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on Twitter: https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/
(and you can pin any of the Pinterest-ready photos below to your favorite Pinterest boards)
Of course, by subscribing to receive an email notification of new posts and recipes, you can be among the first to know when I publish a new post or recipe. Simply enter your name and email address in the Subscription block over on the right-hand side of my home page.
For many years, I have been making this hearty soup known as Goulash. It’s a well-filled soup and is a very filling one! Good any time of the year, this soup is especially tummy-warming on cold days.
This soup is not difficult to prepare but there are vegetables to chop which does take a bit of time. I have weighed the main ingredients in this recipe because I find that recipes that call for ingredients in bulk form such as 1 onion or 2 carrots or 2 stalks of celery are not very helpful, particularly for less experienced cooks. For example, is the onion big or small? Does the recipe developer mean to use 1/4 cup, 1/2 cup, 3/4 cup, or 1 cup of onion? Then, of course, there is always the issue of how finely chopped the onion is meant to be – it takes a lot more onion that is finely chopped to fill a cup measure than it does if the onion is coarsely chopped. So, to simplify things and to help ensure success when making this soup, I am using weight as the main measurement for many of the ingredients. I use my digital kitchen scales all the time and could not get along without them.
My recipe calls for extra lean ground beef; however, if you prefer to use cubed stew beef, that also works in this dish. I recommend, the first time making this soup, to make it exactly according to the amount of spices the recipe calls for then, next time, if you want it a bit more or less spicy, adjust the quantities accordingly. The recipe also calls for tomato truffle ketchup. If you can’t find this in your area, you can certainly substitute regular tomato ketchup; however, the truffle ketchup has earthy undertones that do contribute to the flavour of this rustic soup.
The beef broth/tomato base for this soup is incredibly tasty so it makes it a great soup to serve in a hollowed out bread bowl. Break apart the bowl as you eat the soup and use the bits of bread to soak up the tasty juice of the soup.
This is a main meal, full deal kind of soup!
(Printable version of recipe follows at end of posting)
Ingredients:
2-3 tbsp. olive oil
5 oz. celery, chopped (apx. 2 stalks or 1 cup)
7 oz carrots, peeled and diced (apx. 2 carrots or 1½ cups)
5 oz. onion (1 cup – 1 large onion)
7 oz rutabaga, peeled and diced (apx. 1½ cups)
2 oz parsnip, peeled and thinly sliced (apx. 2/3 cup)
3 cloves garlic, minced
1 tbsp Italian seasoning
1 tbsp paprika
½ tsp caraway seed
Pinch cayenne
1 bay leaf
1¼ lb extra lean ground beef
1 cup tomato paste
1 cup canned diced tomatoes with juice
2 tbsp tomato truffle ketchup
6 cups beef stock, heated
1½ tbsp. red wine vinegar
2 tsp brown sugar
5 oz chopped zucchini (apx. 1 cups)
1 lb potatoes, peeled and diced (apx. 3 cups)
Salt and pepper, to taste
Method:
In large soup pot, heat the oil over medium high heat. Add the celery, carrots, onion, rutabaga, parsnip, garlic, spices and bay leaf. Cook over medium-low heat for 10-12 minutes, stirring occasionally. Add the ground beef and scramble fry till no longer pink – about 8-10 minutes.
Add the tomato paste, tomatoes, ketchup, beef stock, vinegar, brown sugar, zucchini, and potatoes. Cover and bring to a boil then reduce heat and simmer for 20-30 minutes, or until the vegetables are fork tender, adding salt and pepper to taste. Remove and discard bay leaf.
To serve, ladle into bread bowls or soup bowls.
Yield: Apx. 12 – 1-cup servings
—————————————————————————-
Thank you for visiting “the Bistro” today. If you enjoyed this posting and recipe, please share it on your social media websites.
Connect with “the Bistro” through the following social media:
Join My Island Bistro Kitchen on Facebook
Follow “the Bistro’s” tweets on Twitter
Follow “the Bistro” on Pinterest
Follow “the Bistro” on Instagram
——————————————————————————
A wholesome and filling beef and vegetable soup in a tomato-based sauce
Ingredients
Instructions
