Soups

Barley and Lentil Soup

Barley and Lentil Soup

0

This soup combines the two Prairie culinary powerhouses…barley and lentils.    2 onions, chopped 1 garlic clove, minced 1 tbsp (15 mL) olive oil ½ tsp.(2 mL) ginger ½ tsp(2 mL) paprika ½ tsp (2 mL) turmeric 4 ½ cups

Soupe à l’oignon à la Blanche de Chambly

Soupe à l’oignon à la Blanche de Chambly

1

This may be the most delicious onion soup you’ve ever tasted. Using the great wheat beer, Blanche d Chambly, brewed by Unibroue (Sleemans), it is best when topped with a a full flavoured, well-aged cheddar like l’Ancêtre, also from Quebec.

Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise

Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise

0

This fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market.  In the late 80’s his reputation for providing customers some of the finest product in the city was firmly entrenched. The

Autumn Red Lentil Soup

Autumn Red Lentil Soup

0

1 cup (250 mL) dry red lentils, rinsed and drained ¼ cup (60 mL) dried pot barley 5 cups (1.25 L) beef broth 260 g lean ground beef ½ cup (125 mL) onion, chopped 2 carrots, chopped 2 celery stalks,

Lentil Lemon Soup

Lentil Lemon Soup

0

2 tsp (10 mL) canola oil 1 onion, chopped 2 cloves garlic, finely chopped pinch hot red pepper flakes 1 tsp (5 mL) cumin 1½ cups (375 mL) dry split red lentils, cleaned and rinsed 6 cups (1.5L) chicken stock

Spicy Winter Squash Soup

Spicy Winter Squash Soup

0

This soup is light and has tons of flavour. Dollop it with good plain yogurt or a swirl of buttermilk.  It may be made with any of the dark yellow winter squash varieties or local sweet potatoes. 1 large cooking

Food Day Canada