Recipes

Joan's Cream of Yam Soup

Method: Melt butter in a medium pot on medium heat. Add ginger, leeks and yams. Saute until veg. slightly softened - about 2 mins. Sprinkle in the next four ingredients. Stir together. Pour in the chicken stock and bring to boil. Lower heat, cover and simmer for 15 mins. or until vegies are tender. Puree the soup until smooth. Return to the pot, add cream and bring to boil. Reduce heat and simmer 5 mins. Season well with salt, pepper and lime juice.

Joan's PUMPKIN, PEAR SOUP with CASHEW and GINGER

• 2 tsp butter
• 2 leeks sliced, white only
• 1 red onion, diced
• 4 cloves garlic, minced
• 4 of each carrots and parsnips, sliced
• 4 Tbsp fresh ginger, minced
• 2 ripe pears, diced
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 14 oz can pumpkin puree, or equivalent in fresh cooked pumpkin
• 12 oz raw cashews
• 6 cups stock
• Juice of two oranges
• 1 tsp lemon juice
• 4 Tbsp maple syrup
• Dash of chili sauce or Tabasco
• 3 tsp salt, or to taste
• Dash of Worcester sauce to taste

I found I required more stock.

Marsha’s MEXICAN BEEF & RICE SOUP

Ingredients
• 3 tbsp. olive oil
• 1 lb. 2 oz. boneless stew beef
• 2/3 cup red wine
• 1 onion
• 1 green bell pepper
• 1 small fresh red chilli
• 2 gloves garlic
• 1 carrot
• 14 oz. can chopped tomatoes
• 5 cups beef stock
• ¼ cup long grain white rice
• 3 tbsp. raisins
• ½ oz. semisweet chocolate, melted
• 1 bay leaf
• ¼ tsp. ground coriander
• ¼ tsp. ground cumin
• ¼ tsp. ground cinnamon
• ¼ tsp. dried oregano
• Grated rind of ½ orange
• Chopped fresh cilantro, to garnish

Heat the remaining oil in a large saucepan, add the onion and cover for about 3 min. Add green peppers, chili, garlic and carrot and cook covered for about 3 minutes.

Add coriander, cumin, cinnamon, oregano, bay leaf and orange rind. Stir in beef and wine. Bring almost to a boil, reduce heat to low. Cover and simmer gently for about 1 hour until meat is tender.

Stir in rice, raisins and chocolate and simmer for about 30 minutes until rice is tender.

Ruth Giles: Sweet Potato and Lentil Soup

Ingredients
• 5 cups chicken stock/water
• 1 cup red lentils
• 3 medium onions
• 750 g sweet potatoes
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1/2 t ground turmeric
• 1/4 t cayenne
• 1/2 cup chopped coriander chopped/to taste. I used parsley
• 1 lemon juice
• Salt and black pepper

Directions
1. Peel and roughly chop onions and sweet potatoes
2. Combine these veg with stock or water, lentils, garlic, and spices
3. Cover and bring to boil. Simmer until potatoes and lentils cooked 20 - 30 mins.
4. Purée the soup, adding coriander and lemon juice. Add salt and pepper to taste

Stephanie's Apricot Lentil Soup

• 1 ½ cups dried green lentil
• 2 Tbsps oil
• 10 cups veggie stock or water
• 1 large onion, chopped
• 1 cup chopped dried apricots
• 1 red pepper, chopped
• 2 cups chopped tomatoes, fresh or canned or frozen
• ½ tsp cinnamon, ¼ tsp cardamom, 1 T paprika, 2tsp salt

Rinse lentils, bring to a boil in liquid. Reduce heat simmer covered 20min.
Add apricots simmer for another 15 min.
Meanwhile heat oil in large skillet, sauté onion and peppers, 5 min then add to lentils.
Add tomatoes, spices and salt. Cover, reduce heat and cook until lentils are tender, says 7 min.
Recipe actually calls for a green pepper as well (not my favourite) and ¼ tsp cayenne.

Joan's Cream of Yam Soup

• 2 Tbls butter
• 1 Tbls chopped fresh ginger
• 2 small leeks chopped (white part only)
• 2 large yams peeled and diced
• 1 tsp gr cumin
• 1/4 tsp nutmeg
• 1 tsp gr coriander
• pinch cayenne
• 3 cups chicken stock
• 1/4 cup whipping cream
• salt and freshly ground black pepper to taste
• 2 Tbls lime juice

Melt butter in medium pot on medium heat. Add ginger, leeks and yams. Saute until vegies are slightly softened, about 2 mins. Sprinkle in cumin, nutmeg, coriander and cayenne. Stir together. Pour in stock and bring to a boil. Lower heat, cover and simmer until yams are tender (about 20 mins). Puree the soup until smooth. Return to pot, add the cream, bring to a boil, reduce heat and simmer for 5 mins. Season well with salt, pepper and lime juice.

Serves 4

Alison's Tattie Drottle

• 6 large potatoes, 3 leeks,
• 3-4 cups chicken stock,
• ½ - 1 cup cream,
• ½ - 1 cup Chardonnay,
• butter, salt & pepper.

Saute the chopped leeks in butter, green parts first, till soft.
Add chicken stock, and thinly sliced potatoes , season to taste with salt & pepper and cook slowly for a couple of hours on the woodstove or whatever.
Once the potatoes have almost disintegrated mash (or blend ) the soup.
Before serving mix in the cream and wine, reheat if necessary, taking care not to boil the soup again (lest the cream separate and the wine evaporate).

Note: I have taken some liberties with the recipe from Ena Baxter’s cook book. Drottle is thin buttermilk, so cream makes a much richer soup, and the addition of French wine is a salute to the “entente cordiale”. The quantities given make a large pot (12-15 cups).

Heather's Beef Barley Soup

• 1 1/2 pounds stewing beef, trimmed of fat and cut into bite sized pieces
• 1 cup each chopped celery , carrots and onions
• 1 clove garlic, minced
• 7 cups water
• 4 tsp beef bouillon powder
• 1 cup tomato sauce
• 2/3 cup pearl barley
• 1 1/2 tsp dried marjoram'
• 3/4 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste, (I used none)
• 1/3 cup chopped fresh parsley

Spray a large soup pot with non stick spray. Add beef and brown on all sides over high heat. Work in batches if necessary.
Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 more minutes. Add all remaining ingredients to pot except parsley. Bring to a boil. Reduce heat to medium low. Cover and simmer for 1 1/2 hours until beef is very tender. Stir in parsley and serve hot.
Makes 8 servings about 200 calories, 4.9 g fat

This recipe comes from a book called 'Crazy Plates' by Janet and Greta Podleski. Every recipe I have tried in it has been worth doing.

Alana's Salmon Asparagus Soup

• 440g can cream of asparagus soup
• 220g can red salmon
• 1 cup water
• 300 ml carton cream
• salt, pepper
• 2 tablespoons chopped chives

Drain salmon, remove skin and bones. Puree salmon in food processor or blender. Combine with undiluted soup and water in pan, mix well. Reserve 2 tablespoons of the cream for garnishing, add remaining cream to soup, heat without boiling. Season with salt and pepper. Pour soup into serving dishes, swirl 2 teaspoons of cream on top of each, sprinkle with chopped chives.

My version for the SCD social was based on this published recipe. Not sure what the variations were!

Alison's Scotch Broth

• Venison (or lamb) neck or shoulder.
• Veggie broth (commercial or homemade).
• Leek, Carrot, Parsnip, Turnip, Celery, Pea, Barley.
• Rosemary, Thyme, Bay leaf, Juniper Berries.
• Salt & Pepper; fresh Parlsey.

Instructions:

• First bag and butcher your deer (or lamb).
• Soak barley overnight.
• Boil neck or shoulder for an hour in broth with herbs.
• Remove meat from bone, return to broth; add barley and all the vegetables plus seasoning ; simmer for an hour or so.
• Serve with fresh chopped parsley.

Derek's Beef Soup

Instructions:
(None provided, but Derek said "Well, just put it all in until it tastes good!")

Joanne's Hamburger Soup

• 1 ½ lbs lean ground beef
• 1 med onion

• 1 tin (28 oz) tomatoes
• 4 carrots, chopped
• 3 sticks celery, chopped
• ½ cup barley
• ½ tsp thyme
• 1 bay leaf
• 1 tsp parsley
• 1 tsp pepper
• 3 tins beef bullion/consommé
• 2 cups water