Nettle Soup with Leek Top Oil
If green were a flavour, it would taste like this soup– earthy and sweet with an herbaceous bite. Stinging nettles are the hero here, but any young and tender spring greens will be happy to take their place. To perfectly complement this soup, try pairing this recipe with Calliope Figure 8 White or Gray Monk Riesling.Ingredients
Serves 4 as a starter
LEEK OIL
7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks
1 cup (250 ml) mild-flavoured extra-virgin olive oil
1 tsp (5 ml) salt
NETTLE SOUP
2 tbsp (30 ml) olive oil
1 cup (250 ml) tightly packed sliced leek whites
1 stalk celery, thinly sliced
1 clove garlic, minced
1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice
leek pulp reserved from Leek Oil recipe
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) whipping cream
2 bay leaves
½ tsp (2.5 ml) each salt and freshly ground black pepper
10½ oz (300 g) trimmed nettles or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable
¼ cup (60 ml) sour cream, for garnish (optional)
Instructions
- To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp.
- To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant.
- Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth.
- Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
- * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
Drink Pairings
Mushroom & Tofu Soba Soup
This fall, find comfort in a steaming bowl of Mushroom and Tofu Soba Soup to keep warm on those chilly autumn evening. With a symphony of flavours and textures, indulge in the irresistible miso-roasted mushrooms. Beware of their addictive nature, it is recommended to make extra as they tend to disappear fast at home!Ingredients
Serves 4
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) vegetable oil, plus more for deep-frying
2 cups (500 ml) shiitake mushrooms, stems removed and set aside
2 cups (500 ml) oyster mushrooms
8 cups (2 L) water
2 tbsp (30 ml) mushroom bouillon paste or 2 mushroom bouillon cubes
2 tbsp (30 ml) soy sauce
2 thin slices ginger
2 cloves garlic, crushed
6 green onions, divided
1 × 7 oz (200 g) package enoki mushrooms, roots trimmed and discarded
1 × 5 oz (140 g) package shimeji mushrooms, roots trimmed and discarded
1 × 12 oz (340 g) package firm tofu, cut in 1-in (2.5 cm) cubes and patted dry
1 tsp (5 ml) salt, plus more to taste
¼ cup (60 ml) cornstarch
1 × 12 oz (340 g) package soba noodles, cooked according to package instructions, rinsed with cold water and tossed with 1 tbsp (15 ml) vegetable oil
8 pieces baby bok choy, blanched and halved
2 cups (500 ml) snow peas, blanched and halved
Instructions
- Preheat oven to 375 F (190 C).
- In a medium bowl, mix miso paste with 2 tbsp (30 ml) vegetable oil. Add shiitake and oyster mushrooms and toss to coat. Transfer to a baking sheet and roast for 10 to 15 minutes, until cooked through and golden brown, turning once halfway through. Set aside.
- In a medium saucepan, bring water, shiitake stems, mushroom bouillon, soy sauce, ginger, garlic and 2 green onions (whole, to make the broth) to a boil over high heat. Turn heat to low and simmer for 15 to 20 minutes. Remove and discard ginger, garlic and green onions. Check seasoning and adjust if needed. Add enoki and shimeji mushrooms and simmer for 5 minutes or until cooked through. Keep warm.
- Thinly slice remaining 4 green onions.
- In a medium saucepan, add 3-in (7.5 cm) oil. Over medium heat, bring oil temperature to 375 F (190 C). Meanwhile, toss tofu with salt and cornstarch. Dust off and discard excess cornstarch. Fry tofu in oil until golden brown, turning occasionally, about 5 minutes. Remove and drain on paper towel.
- Divide all ingredients between 4 bowls.
Drink Pairings
Rhubarb, Beet & Ginger Soup
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8. Makes 1.5 litres.
2 tbsp (30 ml) olive oil
1 large red onion, roughly chopped
3 garlic cloves, chopped
1 tsp (5 ml) finely grated fresh ginger
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground ginger
1½ lbs (750 g) beets, peeled, chopped into small pieces
½ lb (250 g) rhubarb, trimmed, roughly chopped
4 cups (1 L) water, approximately
½ cup (125 ml) semi-sweet white wine
1½ tsp (7.5 ml) fine sea salt, or to taste
freshly ground black pepper, to taste
whipping cream, to serve (optional)
¼ cup (60 ml) fresh dill, finely chopped, to serve
Instructions
- In a large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, fresh ginger, cumin and ground ginger and cook for 2 minutes. Add beets and rhubarb. Stir well to combine. Add water, wine, salt and pepper, to taste. Bring to a boil, partially cover and reduce heat to medium-low. Simmer mixture, stirring from time to time, until beets are meltingly tender, about 30 to 45 minutes. Remove from heat and allow to cool slightly.
- Using a handheld blender, purée soup until completely smooth and season to taste. Add more water if soup is too thick.
- Transfer soup to a portable serving container or thermos and pack into a picnic basket. To serve, divide soup between 6 to 8 small cups and top with a swirl of whipping cream and a sprinkling of dill.
Drink Pairings
Salmon Chowder
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
4 slices thick-cut bacon, sliced
2 tbsp (30 ml) salted butter
4 stalks celery, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and cubed
4 cups (1 L) stock (vegetable, fish or chicken)
1 x 14 oz (398 ml) can creamed corn
1 cup (250 ml) half-and-half cream
1 tsp (5 ml) dried tarragon
1 lb (500 g) salmon, skin removed, cubed
½ cup (125 ml) chopped dill
½ jalapeño, thinly sliced
Instructions
- In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil.
- In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve.
- Keeps in refrigerator for up to 4 days.
Drink Pairings
Mustard, Cauliflower & Cheddar Soup
Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.Ingredients
Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
- In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
- To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
- Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
- In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
- To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
Drink Pairings
Creamy Celery Soup
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 tbsp (30 ml) extra-virgin olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 cups (500 ml) finely chopped celery stalks
salt and pepper, to taste
1 pinch whole cumin seeds
1 pinch ground coriander
1 pinch + 1 tsp (just over 5 ml) mustard seeds, divided
3 tbsp (45 ml) all-purpose flour
2½ cups (625 ml) chicken stock
½ cup (125 ml) spinach leaves, blanched
½ cup (125 ml) whipping cream
1 handful celery leaves, for garnish
Instructions
- In a large saucepan over medium heat, heat butter and 1 tbsp (15 ml) olive oil. Add onion, garlic and celery and season with salt and pepper. Sweat vegetables until softened, about 5 minutes. Once vegetables are softened, add cumin, coriander and a pinch of mustard seeds and cook until spices are fragrant, about 30 seconds to 1 minute.
- Add flour and mix until combined, then slowly add stock, stirring constantly to avoid lumps. Simmer for 15 minutes.
- Meanwhile, heat remaining 1 tbsp (15 ml) olive oil in a small frying pan over medium-high heat. When oil is hot, turn off heat and add remaining 1 tsp (5 ml) mustard seeds. Be careful as they will pop. Set aside and let cool.
- Working in batches with a blender or immersion blender, carefully blend soup together with blanched spinach. Place in a clean saucepan and return to a simmer over medium heat. Add cream and stir to combine. Taste and adjust seasoning as needed. Divide between bowls and garnish with popped mustard seeds and celery leaves.
Drink Pairings
Green Pea and Leek Soup served with Gorgonzola Toasts
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
1 leek, white part only, sliced
1 small onion, diced
3 to 4 cups (750 ml to 1 L) chicken stock, as needed
2 cups (500 ml) frozen peas
4 cups (1 L) spinach, packed
1 cup (250 ml) + 4 tbsp (60 ml) whipping cream, divided
1 pinch ground nutmeg
1 lemon, zest only
¼ cup (60 ml) + 1 tbsp (15 ml) mint leaves, divided
salt and pepper, to taste
8 slices baguette
1 cup (250 ml) crumbled Gorgonzola
¼ cup (60 ml) chopped walnuts
½ cup (125 ml) pea shoots or microgreens (optional)
chili flakes, to taste
1 tbsp (15 ml) toasted pumpkin seeds
Instructions
- In a large saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add leek and onion and sauté for 10 minutes, or until translucent. Add 3 cups (750 ml) chicken stock and bring to a boil. Add peas and spinach and cook for another 3 minutes to thaw peas and wilt spinach. Allow to cool slightly, then transfer to a high-speed blender. Add 1 cup (250 ml) cream, nutmeg, lemon zest and ¼ cup (60 ml) mint. Blend on high until smooth. If soup is too thick, gradually add up to 1 cup (250 ml) more chicken stock, blending until it reaches desired consistency. Season with salt and pepper and set aside until ready to serve. If making ahead, soup will keep in refrigerator for up to 1 week.
- Preheat oven to 350 F (180 C).
- Place baguette slices on a parchment-lined baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Divide Gorgonzola between baguette slices, placing a heaping spoonful on each. Sprinkle with walnuts and bake for 5 to 7 minutes, until cheese has melted and baguette is golden brown.
- When ready to serve, reheat soup over medium heat, if needed. Ladle into bowls and garnish each with remaining mint, 1 tbsp (15 ml) cream, pea shoots (if using), chili flakes and pumpkin seeds. Serve with Gorgonzola toasts.
Drink Pairings
THAI PEANUT RAMEN
Ingredients
Serves 4
4 cups (1 L) no-salt-added chicken stock
1 x 14 oz (398 ml) can coconut milk
¼ cup (60 ml) low sodium soy sauce
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) honey
ƒ cup (75 ml) creamy peanut butter
3 tbsp (45 ml) Thai red curry paste
8 oz (250 g) cremini mushrooms, sliced
2 red bell peppers, seeded and chopped
1 tbsp (15 ml) finely grated fresh ginger
1 garlic clove, minced
12 oz (340 g) ramen or egg noodles
3 cups (750 ml) baby spinach
2 tbsp (30 ml) roughly chopped Thai basil leaves
2 tbsp (30 ml) roughly chopped cilantro leaves
1 tbsp (15 ml) freshly squeezed lime juice
3 small radishes, thinly sliced
2 green onions, thinly sliced
ƒ cup (75 ml) chopped peanuts
2 red Thai chilies, finely sliced (optional)
toasted sesame oil, to serve
lime wedges, to serve
Instructions
- In a large saucepan over medium heat, combine 3 strips bacon, chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter and curry paste. Bring to a simmer. Add mushrooms, peppers, ginger and garlic. Simmer, stirring occasionally, for 15 minutes, until mushrooms and peppers have softened.
- Remove bacon and pat dry. In a lightly oiled large frying pan over medium heat, cook bacon in batches (including bacon removed from soup) until well browned, about 5 minutes. Cut each strip in half widthwise and set aside until ready to serve.
- Cook noodles according to package instructions. Divide between serving bowls.
- Stir spinach, basil and cilantro into soup before ladling over noodles. Garnish each bowl with radish, green onion, peanuts, chilies (if using) and reserved bacon. Serve with a drizzle of toasted sesame oil and lime wedges.
Drink Pairings
Tomato and Melon Gazpacho
Ingredients
Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved
Instructions
- Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
- To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.