Soup Season ~ As heard on 2Day Fm with Kevin Fell

Always happy to chat tasty recipes with my pal Kevin Fell. This week we talked about soup! ‘Tis the season, right? What’s your go-to soup of choice? Email me at: info@charmainebroughton.com and let me know!

Excited to announce that you can now find my cookbook: ‘Delicious & Doable ~Recipes For Real and Everyday Life’ in Stratford at Fanfare Books, 92 Ontario St.

Parsnip & Apple Soup

Celebrate fresh Ontario produce with a creamy and delicious soup.

Ingredients:

• 1 tbsp (15 mL) vegetable oil or butter
• 1 cooking onion, sliced
• 1 tbsp (15 mL) Canadian maple syrup
• ½ tsp (2 mL) each of salt, pepper and ground cardamom
• ¼ tsp (1 mL) ground cinnamon
• 1 apple cored and chopped (skin left on)
• 1 lb. (500 g) parsnips, well washed and skin left on, roughly chopped
• 6 cups (1.5 L) chicken or vegetable stock
• 2 cloves garlic, minced

Garnish:

Thinly sliced apple and fresh cracked pepper.

Directions:

1. Heat oil in a large pot or Dutch oven on medium heat.
2. Cook onion for 5 minutes, stirring often until lightly brown. Add maple syrup, salt, pepper, cardamom, cinnamon, chopped apples and parsnips. Stir for a few seconds until spices are fragrant.
3. Slowly pour in stock, while scraping the bottom of the pan (with wooden spoon) to release any bits.
4. Bring to a boil. Simmer until parsnips are fork tender, about 20 minutes.
5. Remove from heat and cool slightly. Add garlic.
6. Using a blender, puree in batches. Reheat soup and serve.
7. Garnish each bowl with apple slices and fresh pepper.
8. Makes 6 (250 mL) servings.

Italian Wedding Soup

~ click here for the recipe
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~ click here for the recipe.

Looking for some handy kitchen tips & tricks? Check out my recent segment on Toronto’s Breakfast Television.