Chicken Noodle Soup

 

                    This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chili pepper. The addition of thin noodles makes it quick and easy to prepare in one pot.

4 servings (441 calories per serving)

• 6 cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 lemon grass stalks, white part only, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 1 red chili pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 3 skinless boneless chicken breasts
• 150 gr instant thin rice noodles
• 175 gr fresh baby corn, sliced on the diagonal
• 150 gr small button mushrooms, thinly sliced
• 1 tablespoon salt-reduced soy sauce
• 414 ml can light coconut milk
• 1 lime, zest grated and juiced
• 200 gr bok choy, sliced
• 3 scallions, thinly sliced on the diagonal
• Small handful of cilantro, roughly chopped

1. Pour the chicken stock into a large pot, add the lemon grass, ginger, chili pepper and garlic and bring to a boil.
2. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
3. Lift out the chicken with a slotted spoon, put onto a cutting board and allow to cool ; leave the pot of stock on the heat.
4. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk ; bring the pot back to simmering temperature, then cook 3 minutes.
5. Meanwhile, cut the chicken into fine shreds.
6. Stir the chicken into the soup with the lime zest and juice and the bok choy and simmer gently for 2 minutes until the bok choy has wilted.
7. Laddle the soup into four soup bowls and scatter with scallions and cilantro.
8. Provide a spoon and a fork for ease when eating.

BON APPÉÉÉÉÉÉÉTIT

Chilled Melon Soup with Shrimp and Avocado

 

                    Fresh fruit soups can be prepared ahead and are light and cooling on a hot summer's day. Serve with grissini for a light lunch.

4 servings (231 calories per serving)

• 2 English cucumbers
• 2 cantaloupes
• 1 lemon, juiced
• 2 tablespoons chopped fresh mint
• 1 cup water
• 250 grams cooked peeled shrimp, thawed and drained if frozen
• 1 ripe but firm avocado
• 2 tablespoons fresh mint

1. Peel the cucumbers and cut in half crosswise, divide each half lengthwise, then use a teaspoon to scoop out the seeds.
2. Chop the flesh roughly.
3. Drop into a pot of lightly salted boiling water and cook gently for 2 minutes.
4. Drain in a sieve, then refresh under cold running water.
5. Halve the cantaloupes and remove the seeds.
6. Scoop out the flesh using a tablespoon and put into a blander or food processor.
7. Add the cucumber, lemon juice and chopped mint, then whizz together until blended.
8. Turn out the mixture into a bowl, add the water and stir.
9. Stir  in the shrimp and season lightly with freshly ground blak pepper.
10. Chill for at least 1½ hours and up to 12 hours.
11. Just before serving, peel, pit and dice the avocado and add to the soup.
12. Snip in some mint leaves to garnish and season to taste with more pepper if needed.

BON APPÉÉÉTIT

Crab, Coconut and Coriander Soup "Caribbean cooking"

 

                    Quick and easy to prepare, this soup has all the flavours associated with the Bahia region of Brazil, creamy coconut, palm oil, fragrant coriander and, of course, chilli.

Serves 4

• 30 ml olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and chopped
• 1 large tomato, peeled and chopped
• 45 ml chopped fresh coriander
• 1 litre fresh crab or fish stock
• 500 gr crab meat
• 250 ml coconut milk
• 30 ml palm oil
• Juice of 1 lime
• Salt
• Hot chilli oil and lime wedges, to serve

1. Heat the olive oil in a pan over a low heat, stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent.
2. Stir in the garlic and chilli and cook for a further 2 minutes.
3. Add the tomato and half the coriander and increase the heat.
4. Cook, stirring, for 3 minutes, then add the stock, bring to the boil, then simmer for 5 minutes.
5. Stir the crab, coconut milk and palm oil into the pan and simmer on a very low heat for a further 5 minutes.
6. The consistency should be thick, but not stew-like, so add some water if needed.
7. Stir in the lime juice and remaining coriander, then season with salt to taste.
8. Serve in heated bowls with the chilli oil and lime wedges on the side.

BON APPÉÉÉÉÉTIT

Bourride with Homemade Garlic Aioli

 

                    This garlicky fish stew from Provence doesn't rely on any particular type of fish. Use what's fresh and firm - halibut and shrimp, sea bass or red mullet, monkfish and clams - the choice is yours. The garlic mayonnaise (aioli) thickens and enriches this iconic stew. Serve with crusty bread.

Serves 4

• 2 tablespoons olive oil
• 2 carrots, peeled and thinly sliced
• 1 leek, sliced in half then cut into half moon
• ½ fennel bulb, thinly sliced
• 4 plum tomatoes, chopped
• ½ cup white wine
• 3½ cups fish stock
• 2 tablespoons chopped parsley
• 3 tablespoons chopped thyme
• 1 teaspoon salt
• 2 pinches saffron
• 6 sea scallops, cut in quarters
• ½ pound medium shrimp, peeled and deveined
• ½ pound cod, cut into 2-inch segments
• 1 pound mussels
• ¼ cup aioli (recipe follows)

1. Heat the oil in a large soup pot over medium heat.
2. Add the carrots, leek, and fennel, and sauté for 5 minutes ; add the tomatoes and cook or 2 minutes longer.
3. Stir in the wine and simmer for 5 minutes ; add the fish stock, parsley, thyme, salt and saffron, and simmer uncovered for 20 minutes.
4. When ready to serve, with the broth simmering, add the scallops and cook for 2 minutes ; add the shrimp and cod, and cook 2 minutes longer.
5. Add the mussels and cook just until they all open, about 2 minutes.
6. Serve in bowls, topped with a dollop of aioli.

Aioli

                    Aioli is a mayonnaise-like Provençal sauce that's delicious with grilled seafood, fried fish, grilled meats, and vegetables.

Makes 1 cup

• ½ cup canola oil
• ½ cup olive oil
• 1 large garlic clove, finely minced
• 1 egg
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• Pinch of cayenne

1. Combine the canola and olive oil in a measuring cup.
2. Put the garlic, egg, mustard, salt, lemon juice, and cayenne in a food processor or blender and blend on high, slowly adding the oil mixture until you have the consistency of a beautiful, thick mayonnaise.
3. Refrigerate if not using immediately ; covered, aioli will last a week in the refrigerator.

BON APPÉTIT

Chili-Spiced Squash Soup

 

                    This golden, velvet-textured soup is very satisfying and perfect for a warm light lunch on a chilly day. Green apple adds a sweet-sour tang to the flavour, with added zip from chili peppers, and the croutons provide a satisfying crunch.

Serves 4

• 2 slices whole wheat bread
• 90 gr pepperoni sausage, diced
• 1 large onion, chopped
• 1 butternut squash or small pumpkin, peeled, deseeded and chopped
• 1 green apple, peeled, cored and chopped
• 1 garlic clove, minced
• 1 sprig of fresh thyme or 2 ml dried thyme
• 2 ml chili flakes
• 625 ml chicken stock

1. To make the croutons, cut the bread into small cubes, then gently cook in a large, dry, heavy-based pot until golden brown ; remove from the pot.
2. Put the pepperoni in the pot and fry gently for about 4 minutes until the fat runs off and the pieces are browned ; lift out and drain on paper towel, leaving the fat in the pot and reserve the pepperoni for garnish.
3. Add the onion to the pot and fry gently in the pepperoni-flavoured oil for 4-5 minutes, stirring occasionally, until softened.
4. Stir in the squash or pumpkin, apple, garlic, thyme and chili flakes, cover and leave to cook on a very low heat for 45 minutes, stirring occasionally, until the pumpkin is tender when tested with the point of a knife.
5. Remove the sprig of thyme and tip the contents of the pot into a food processor or blender ; add about half the stock and process to a smooth purée. (You may need to do this in two batches.)
6. Return to the pot and add the remaining stock ; reheat gently and season to taste.
7. Sprinkle with pepperoni and croutons before serving.

BON APPÉTIT

South American Beef and Pepper Soup

 

                    This main meal soup is sure to appeal to the heartiest of appetites. Lean pieces of beef are simmered slowly in a rich, spicy tomato and red pepper broth that s studded with golden corn and creamy lima beans. Serve with warm tortillas to complete the meal.

Serves 4 

• 50 gr chorizo sausage, skinned and diced
• 500 gr lean stewing beef, cut into 1 cm strips (or chicken thigh meat)
• 796 ml can chopped tomatoes
• 125 gr chargrilled red pepper, drained and thinly sliced
• 500 ml water
• Half a 796 ml can lima beans, drained and rinsed
• 500 ml frozen corn kernels
• 5 ml dried oregano
• 5 ml paprika
• 30 ml roughly chopped fresh flat-leaf parsley

1. Fry the chorizo in a heavy pot or flameproof casserole dish over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy ; using a slotted spoon, transfer the chorizo to a bowl, leaving the flavoured oil in the pot.
2. Return the pot to the heat and add the beef ; cook, stirring occasionally, for about 10 minutes until evenly browned.
3. Return the chorizo to the pot with the tomatoes and their juice, peppers and water ; bring to a boil, then stir in the lima beans, corn, oregano and paprika.
4. Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender.
5. Season to taste and serve scattered with parsley.

Each serving : 37 g protein, 9.5 g fat, 33 g carbohydrate, 10 g fibre, 381 Calories.

BON APPETIT

Spicy Chicken Soup

 

                    Chicken soup is often credited with being a panacea for all kinds of ills, and this version, with its warming Indian spices and vibrant colour, should perk up anyone. Serve with whole wheat chappatis or nan bread.

Serves 4

• 30 ml canola oil
• 2 onions, finely chopped
• 2 large garlic cloves, minced
• 5 ml ground coriander
• 5 ml ground cumin
• 1 ml cayenne pepper, or to taste
• 1 ml ground cloves
• 1 ml ground ginger
• 1 ml ground turmeric
• 1 liter chicken or vegetable stock
• Half a 796 ml can chopped tomatoes
• 500 gr skinless boneless chicken breasts, cut into 5 mm strips
• 250 gr green beans, trimmed and cut into small pieces
• 540 ml can chickpeas, drained and rinsed
• 30 ml chopped cilantro
• 80 ml low-fat plain yogourt
• Pinch of cayenne pepper
• Sprigs of cilantro

1. Heat the oil in a large, heavy-based pot or flameproof casserole dish over a medium heat.
2. Add the onions and fry for 3 minutes, stirring ; add the garlic and continue stirring for about 2 minutes longer until the onions are softened, but not brown.
3. Reduce the heat slightly and stir in the spices ; continue stirring over a gentle heat for a few minutes so the spices release their aroma, take care not to let the mixture burn.
4. Stir in the stock and tomatoes with their juice, increase the heat and bring to a boil ; then reduce the heat to a gentle simmer.
5. Add the chicken, beans and chickpeas to the pot, bring back to a boil, then reduce the heat, cover and leave the soup to cook gently for about 10 minutes until the chicken is cooked through and the beans are just tender.
6. Stir in the chopped cilantro and season to taste.
7. Laddle the soup into individual bowls, then add a dollop of yogourt to each serving, sprinkle with a little cayenne and garnish with cilantro sprigs.

Each serving : 39 g protein, 19 g fat, 25 g carbohydrate, 9 g fibre, 441 Calories.

BON APPETIT

Creole-Style Chicken and Shrimp Gumbo

 

                    From the deep south comes this piquant gumbo with rice, chicken, shrimp and vegetables, a cross between a soup and a stew, a feast in a bowl.

Serves 4

• 100 gr chorizo sausage, skinned and finely diced
• 30 ml canola oil
• 45 ml all-purpose flour
• 2 celery stalks, finely chopped, leaves reserve for garnish
• 2 onions, finely chopped
• 2 green peppers, deseeded and chopped
• 3 garlic cloves, minced
• Half a 796 ml can chopped tomatoes (no added salt)
• 1 liter chicken or vegetable stock
• 200 gr okra, thinly sliced
• 30 ml chopped fresh parsley
• 5 ml dried thyme
• 1 bay leaf
• Pinch of cayenne pepper
• 250 ml basmati and wild rice, rinsed
• 3 skinless boneless chicken thighs
• 250 gr peeled large raw shrimp

1. Put the chorizo in the base of a heavy-based pot or flameproof casserole dish over a medium heat.
2. Fry, stirring frequently, until it has rendered some fat and is crisp at the edges ; drain on paper towel and set aside.
3. Add the oil to the sausage fat remaining in the pot ; reduce heat to low and sprinkle in the flour, stirring constantly, until well blended.
4. Cook very gently, stirring occasionally, for 5 minutes until the mixture turns a rich brown.
5. Increase the heat slightly, stir in the celery, onions, green peppers and garlic and continue frying, stirring frequently, for 5 minutes or until soft.
6. Add the tomatoes with their juice, the stock, okra, parsley, thyme, bay leaf and cayenne pepper ; bring to a boil, then reduce the heat, half cover the pot and simmer for 30 minutes, stirring frequently, until the okra thickens the soup.
7. While the soup is simmering, cut the chicken into bite-sized pieces.
8. Increase the heat and bring the liquid to a boil ; stir in the rice, then reduce the heat to low, add the chicken and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through.
9. Pour a little extra stock if needed.
10. Add the shrimp and reserved chorizo and simmer for 1 minute or until the shrimp turn pink and the sausage is heated through.
11. Remove the bay leaf, season to taste and ladle into bowls ; garnish with the reserved celery leaves.

Each serving : 43 g protein, 22.5 g fat, 61 g carbohydrate, 7 g fibre, 633 Calories.

BON APPETIT

Corn Chowder with Crab

 

                    Leeks, corn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of sour cream and some crusty whole-grain bread to accompany.

Serves 4

• 15 ml olive oil
• 30 gr fresh ginger, peeled and finely chopped
• 2 slices back bacon or 3 strips bacon, chopped
• 1 onion, chopped
• 1 small carrot, peeled and diced
• 2 celery stalks, chopped
• 2 leeks, trimmed and thickly sliced
• 750 ml boiling water
• 170 gr canned white crab meat
• 3 potatoes, peeled and cut into small chunks
• 330 ml frozen corn kernels, thawed
• 30 ml chopped fresh dill
• 60 ml sour cream
• 1 small red chili pepper, deseeded and finely diced

1. Heat the oil in a large pot.
2. Add the ginger, bacon, onion, carrot and celery and stir over a high heat for 1 minute ; add the leeks, reduce the heat to medium and cook for a further 4 minutes, stirring occasionally.
3. Pour in the water and bring to a boil ; reduce heat, cover the pot with a lid and simmer for 5 minutes.
4. Drain the crab, reserving the liquid, and set aside.
5. Stir the potatoes and reserved crab liquid into the soup ; bring back to simmering point, cover again and cook for about 10 minutes until the potatoes are tender.
6. Stir in the corn, heat again to simmering point, then cover the pot and simmer for 5 minutes until the potatoes break up slightly and thickened the liquid ; lightly stir in the crab and dill, cover the pot and remove it from the heat.
7. Leave to stand for 5 minutes to allow the flavours to infuse ; season with freshly ground black pepper to taste.
8. Serve the chowder in warmed bowls topped with a spoonful of sour cream and sprinkling of diced chili pepper.

Each serving : 17 g protein, 12 g fat, 36 g carbohydrate, 6 g fibre, 334 Calories.

BON APPÉTIT

Bacon and Lentil Soup

 

                    A satisfying and comforting soup packed with a good mix of healthy vegetables that take you well on the way to your 7 to 10 a day. Enjoy chunks of warm whole-grain bread with this winter warmer.

                    For a vegetarian soup, omit the bacon and use vegetable stock. Serve sprinkled with mixed lightly toasted sunflower seeds and pumpkin seeds along with the lemon and parsley.

Serves 4

• 15 ml olive oil
• 2 garlic cloves, minced
• 2 slices back bacon, chopped
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 small rutabaga, peeled and diced
• 1 liter diluted salt-reduced or homemade chicken or vegetable stock
• 160 ml green lentils
• 1 lemon, zest grated
• 4 parsnips, peeled and diced
• 45 ml chopped fresh parsley

1. Heat the oil in a large pot.
2. Add the garlic, bacon, onion, carrots and rutabaga and mix well ; cook over a medium heat, stirring frequently for 5 minutes until the bacon has changed colour and the onion has softened.
3. Stir in the stock, lentils and half the lemon zest ; bring to a boil, then reduce the heat, half cover the pot and cook gently for 10 minutes.
4. Stir in the parsnips, cover and continue to cook gently for 25-30 minutes until the lentils and vegetables are tender.
5. Use a vegetable masher or hand-held blender to crush some of the lentils and vegetables into the soup, leaving the majority chunky ; stir in half of the parsley and season to taste.
6. Serve sprinkled with the remaining chopped parsley and grated lemon zest.

Each serving : 14 g protein, 7 g fat, 25.5 g carbohydrate, 9 g fibre, 241 Calories.

BON APPÉTIT

Thai Chicken Soup (Ketogenic Diet)

Serves 4

• 1 can unsweetened coconut milk (400 ml)
• 1 liter chicken broth
• 15 ml chopped ginger
• 5 ml red curry paste
• 5 ml turmeric
• 400 gr skinless chicken breasts
• 15 ml sesame oil (not toasted)
• 1 chopped onion
• 1 chopped carrot
• 30 ml chopped coriander
• Salt and pepper

1. In a saucepan, bring the coconut milk to a boil with the chicken broth, ginger, curry paste and turmeric; simmer for 10 minutes over low heat.
2. Dice the chicken breasts.
3. In a skillet, heat the sesame oil over medium heat; brown the chicken and onion for 2 to 3 minutes.
4. Stir into the broth and add the remaining ingredients; continue cooking for 5 minutes, until the inside of the chicken flesh is no longer pink.

BON APPÉTIT

Onion Soup

 

Serves 4

• 575 gr onions, sliced into fine rings
• 1 clove garlic, crushed
• 100 gr butter
• ½ teaspoon Tabasco sauce
• Pinch each cayenne pepper and nutmeg
• 1¼ liters beef stock
• 250 ml dry white wine
• 4 slices French bread
• 50 gr grated Emmental or Gruyère cheese

1. Melt the butter in a large shallow pan, add the onion and garlic and fry, stirring continuously, until golden brown ; add the Tabasco, cayenne, nutmeg and stock, cover the pan and bring to the boil.
2. Simmer over a moderate heat for 20 minutes ; pour in the wine, continue cooking for a few minutes and take the pan off the heat.
3. Divide the soup between four individual flameproof bowls.
4. Lightly toast the bread and place one slice on each portion of soup ; sprinkle the toast with the grated cheese and place the bowls of soup under the grill until the cheese has melted.

BON APPÉTIT

Hungarian Goulash Soup

Serves 6-8

• 275 gr pork fillet

• 225 gr braising steak
• 4 onions, sliced into rings
• 2 carrots, sliced
• 2 green peppers, cut into strips
• 1 (227 gr / 8-oz) can tomatoes
• 2 tablespoons oil
• 2-3 teaspoons paprika
• Generous pinch garlic salt
• Salt and black pepper
• 1 liter beef stock
• 150 ml single cream

1. Trim the meat and cut into 2-cm cubes.
2. Drain the tomatoes, retaining the juice on the side, and chop the tomatoes coarsely.
3. Heat the oil in a large saucepan or flameproof casserole and fr the onions until transparent.
4. Add the meat and brown in the oil, then stir in the carrot and green pepper and continue cooking for 1-2 minutes ; add the chopped tomato, followed by the juice from the can, and stir well.
5. Season to taste with the paprika, garlic salt, salt and black pepper.
6. Pour in the beef stock, cover the pan, bring to the boil and simmer the goulash soup over a low heat for 60-80 minutes ; stir in the cream just before serving.

BON APPÉTIT

Oyster Bisque

 

For 4 servings

• 20 fresh shucked oysters or 1 can (approximately 20 oysters) of drained oysters (reserving the liquid)
• 250 ml fish or vegetable broth
• 125 ml white wine
• 1 small white onion or ½ leek, diced
• 1 stalk of celery cut into small cubes
• 500 ml peeled potatoes, diced
• 15 ml fresh thyme or 5 ml dried thyme
• 125 ml milk
• Fresh ground black pepper
• Sprig of watercress or parsley (optional)

1. Add the oyster juice to the broth.
2. In a large saucepan, heat 30 ml of white wine over low heat; add the onion (or leek) and celery and cook for 4 to 5 minutes until the onion is transparent.
3. Add the potatoes, thyme, broth and remaining wine; bring to a boil then simmer for 10 to 15 minutes until the potatoes are tender and the liquid has been almost completely absorbed.
4. Let cool a little; Place mixture in food processor or blender.
5. Add half the oysters, milk and black pepper and puree; return mixture to a clean saucepan and bring to a boil.
6. Remove the soup from the heat and add the oysters.
7. Divide the soup into warm bowls then garnish with watercress or parsley (to taste).

BON APPÉTIT

Spanish fish and saffron soup (Soups)

 

For 6 servings

• 30 ml olive oil
• 2 large carrots, finely chopped
• 3 leeks, trimmed and thinly sliced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 15 ml Spanish paprika
• 1 large pinch of saffron
• 500 ml white wine
• 750 ml fish stock
• 400 gr firm-fleshed white fish fillets, cut into cubes
• 400 gr shrimp, peeled and deveined
• 400 gr small squid or cuttlefish
• 30 ml chopped parsley
• 1 lemon, cut into 6

1. In a large saucepan, heat the olive oil then brown the carrot, leek and peppers for 10 minutes.
2. Add the paprika and saffron and cook for a few more minutes.
3. Add the white wine and stock, bring to the boil and simmer the soup for 15 minutes.
4. Add the fish, shrimp and squid and simmer for 5 more minutes.
5. Divide the soup into bowls, garnish with chopped parsley and serve with the lemon wedges.

BON APPÉTIT

Hot and Sour Shrimp Soup

 

For 4 servings

• 1 kg medium uncooked shrimp
• 15 ml vegetable oil
• 8 slices fresh galangal or fresh ginger
• 8 kaffir lime leaves
• 2 bruised lemongrass stems
• 2 fresh red chili peppers, halved and seeded
• 2 liters of water
• 45 ml fresh coriander
• 1 fresh red pepper, chopped
• 30 ml lime juice
• 2 kaffir lime leaves, chopped

1. Peel and devein the shrimp and set aside, keeping the heads and shells.
2. In a large saucepan, heat the oil over high heat then sauté the shrimp heads and shells for 5 minutes; Add the galangal (or ginger), lime leaves, lemongrass, halved chili peppers and water.
3. Cover and bring to a boil; simmer everything for 15 minutes, stirring occasionally.
4. Strain the liquid into a clean saucepan (discarding any solid foods), add the shrimp and cook for 2 minutes.
5. Then add the coriander, chopped chili pepper and lime juice; cook 1 minute or until shrimp is tender.
6. Divide the soup into bowls and garnish with lime leaves.

BON APPÉTIT

San Francisco Seafood Chowder

 

For 8 servings

• 8 small round buns
• 85 gr butter
• 2 leeks, trimmed and sliced
• 2 finely chopped onions
• 4 cloves of garlic, finely chopped
• 2 carrots, peeled and chopped
• 1 parsnip peeled and chopped
• 2 stalks of celery, finely chopped
• 15 ml fresh thyme
• 125 ml all-purpose flour
• 2 liters fish broth
• 1 kg seafood (shrimp, mussels, clams, squid and white fish)
• 200 ml cream 35%
• ½ bunch chopped parsley
• Salt and pepper
• Juice of 1 lemon
• ½ bunch chopped chives

1. Preheat oven to 400F (200C).
2. Using a sharp knife, make a large hole in the surface of each loaf then remove the surface crust and reserve it; remove all the crumb from the inside, leaving the crust intact.
3. Place the loaves in the preheated oven and bake for 15 minutes or until dry and golden, set aside.
4. Melt the butter in a large saucepan and brown the leek, onion, garlic, carrot, parsnip, celery and thyme for 10 minutes.
5. Remove the pan from the heat and sprinkle the vegetables with flour and mix everything well with a wooden spoon; return the pan to the heat and simmer until the mixture is golden brown (about 2 minutes).
6. Add the fish stock little by little, stirring constantly so as to dissolve the roux in the stock, then let the soup simmer for 20 minutes.
7. Meanwhile, prepare the fish by cutting the fish and seafood into bite-sized pieces.
8. Add the salt, cream, parsley and salt and pepper to taste; simmer for 5 minutes, avoiding boiling which can cause the soup to turn sour.
9. Once the seafood is cooked, stir the lemon juice into the chowder.
10. Divide the soup among the bread “bowls”; garnish with chives and serve.

BON APPÉTIT

Pork Wonton

 

                You can also cook these ravioli in chicken or vegetable broth with spring onions, ginger, hot sauce and soy sauce.

For 6 servings

For the dough

• 800 g flour + a little to flour the work surface
• 8 fresh eggs

For the stuffing

• 350 g minced pork
• 50 g chopped mushrooms
• 15 ml soy sauce
• 30 ml rice vinegar
• 1 inch finely chopped fresh ginger
• 1 clove garlic, finely chopped
• 5 ml sesame oil
• 1 egg
• Pinch of sugar
• Pinch of salt

Prepare the dough

1. Place the flour and eggs in a food processor and mix until the dough is smooth and elastic; the dough should pull away from the edges and form a ball.
2. Put the dough in a bowl and leave to rest in the fridge for 1 hour.

Prepare the stuffing

1. Place the ground pork in a bowl and add the mushrooms, soy sauce, vinegar, fresh ginger, garlic clove, sesame oil, egg, salt and sugar; mix well so that it is homogeneous.
2. Cover and chill while you work the dough.

Prepare the ravioli

1. Divide the dough into 2 equal parts; Thinly roll out 1 first ball of dough on a floured work surface.
2. Cut the dough into 5cm squares; do the same with the other ball of dough.
3. Place 5 ml of filling in the center of each square; moisten the edges of the square with a brush and stretch the edges upwards, pressing well so that the dough sticks together.
4. Gently turn ¼ turn, holding the edges in your fingers.
5. Oil a parchment sheet and place it in the steamer.
6. Add the ravioli and cook for about 30 minutes.
7. Serve the ravioli with a hot sauce or in broth.

BON APPÉTIT

Sweet Jerusalem Artichoke and Almond Soup

 

For 4 servings

• 15 ml olive oil
• ½ onion, minced
• 500 ml Jerusalem artichokes, minced
• 750 ml fish stock or water
• 2 ml cumin
• 60 ml sliced almonds, toasted
• ½ tomato, diced
• 60 ml 35% cream
• 5 ml sriracha sauce
• Salt and pepper
• 10 ml olive oil
• 10 ml butter
• 4 large fresh scallops
• Salt and pepper

1. In a large saucepan, heat the olive oil and sauté the onion and the Jerusalem artichokes for 3 to 4 minutes; pour in the fish stock, and add the cumin and almonds (reserve a few slices of almonds for decoration).
2. Simmer over low heat for 30 minutes.
3. Using a hand blender, grind the soup to obtain a smooth texture; then strain the soup through a sieve until smooth.
4. Add the tomato cubes, cream and Sriracha sauce, then season.
5. In a frying pan, heat the oil, add the butter, then place the scallops; do not touch the scallops until they have a nice golden color, season.
6. Flip scallops, cook 1 to 2 minutes, then remove from heat; serve a scallop in the center of each bowl, pour over the soup and garnish with sliced almonds.

BON APPÉTIT

Minestrone

 

For 8 servings

• 60 ml olive oil
• 1 onion, chopped
• 1 carrot, peeled and cut into 1 cm cubes
• 1 celery stalk, cut into 1 cm cubes
• 4 slices pancetta, thinly sliced
• 4 garlic cloves, minced
• 1 bay leaf
• 80 ml red wine
• 1 can (796 mL) diced tomatoes
• 1.25 liters chicken broth
• 1 or 2 parmesan rinds (optional)
• Salt and pepper
• 1 white-fleshed potato, peeled and cut into 1cm cubes
• 125 ml soup pasta of your choice
• 250 ml green beans, trimmed and cut into 1cm pieces
• 1 zucchini, cut into 1 cm cubes
• 250 ml white beans, drained
• 60 ml fresh oregano, chopped

1. In a large saucepan, heat the oil, gently sauté the onion, carrot and celery for 4 to 5 minutes; add the pancetta, garlic and bay leaf, then continue cooking for 5 minutes.
2. Pour in the red wine and tomatoes, and cook for another 5 minutes.
3. Stir in broth and Parmesan crusts; season and simmer for 30 minutes over low heat.
4. Add the potato and continue cooking for 10 minutes; add soup noodles and remaining ingredients.
5. Simmer until the pasta is al dente; remove from heat and serve.

BON APPÉTIT