Tag Archives: soup

Recipes Soups and Stews

Lobster bisque

Last night, at a local oyster joint, we were tantalized by the lobster platters arriving at out neighbouring tables. So, we ordered one too! At the end of the meal, having teared into the succulent tail and juicy claws, I asked for the remainder to be packed to-go. Today, that left over lobster was turned into a creamy bisque. It was a bit of an experienment, but I was surprised how easy it was. The lobster broth was surprisingly flavourful, salty and sweetly fishy (in a good way:)

1 left over lobster (head, legs, and whatever shells you have)
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup onions, diced
1 tomato, diced
3-4 cup boiling water
splash of sherry or white wine
1 cup fish stock (I used 1/2 tsp of powdered dashi mixed in water)
pinch of thyme
1/4 cup heavy cream
chives, chopped for garnish
salt and pepper to taste
In a large pot, cover left over lobster with hot water, and simmer for 2 hours. (If there is any meat left in the lobster, remove and reserve before boiling). Remove the lobster shells from the broth. Strain the broth if necessary to remove all the bits.

In a fresh pot, sautee celery, carrots, and onion until tender. Toss in thyme and sherry or wine. Then immediately add lobster broth and fish stock, and simmer for 30 mins. Blend well with a handblender and mix in reserved lobster meat, cream, salt and pepper. Thicken with cornstarch if necessary.

Serve with a swirl of cream and garnish with chopped chives. Makes about 6 servings.

Healthy cooking Recipes Soups and Stews Vegan/Vegetarian

Creamed broccoli soup

This foolproof recipe is not only vegan and healthy, it is surprisingly delicious and full of flavor despite its simplicity. The flavor of the soup comes mainly from the onion, parsley, and pepper, while the creaminess comes from the potatoes. This soup can be enjoyed hot or chilled.

• Broccoli- one large bunch
• Onion- one large
• Potato- one large or two small
• Dried parsley- about 2-3 tbsp
• Salt and pepper to taste

– chop vegetables into small chunks
– lightly fry onions in a heated pot.
– mix in broccoli, potatoes and parsley
– add water, enough to just cover the vegetables
– bring to a boil, then cover and simmer for about 15-25 minutes
– blend with a hand-blender until smooth
– salt and pepper to taste
– enjoy!

Recipes Soups and Stews Vegan/Vegetarian

Sweet Potato Soup with Rosemary

Sweet potato is one of my favourite foods… it’s good grilled, baked, fried, mashed… and in soups!

I would usually make a curried sweet potato soup, but this time, to (un)spice things up, I decided to turn to the “western” side of my spice rack. I reached for the rosemary, because it has a strong flavour, and theoretically a good replacement for curry or nutmeg.

Two bowls of soup and a cheese bagel later, I decided this recipe would be a keeper. The rosemary paired surprisingly well with ginger, and there was just enough flavour of each to gently infuse the soup without being too overwhelming. The rosemary needles also softened as the soup cooked, and the green flakes were very pretty against the orange sweet potato.


2 large sweet potatos
1 medium potato
1 sweet onion
2 stalk of celery
1 carrot
3-4 cups of broth
1/2 cup milk
1/2 tbsp of rosemary
1 tbsp chopped ginger
1/2 tbsp paprika
2 tbsp cooking oil
salt and pepper
Peel the sweet potatos, potato, and carrot, and chop roughly into 1/2 inch cubes. Also chop the celery and onion.

In a heated soup pot, sautee the carrot, celery and onion until soft. Add the rosemary, ginger, paprika, sweet potatos, and potato and sautee for 3-4 mins (or until you can smell the rosemary). Add the broth and top up with hot water if necessary. The liquid should cover everything with an inch or two to spare. Cover and simmer for 20-30 mins, or until all the ingredients are soft. Take off heat and blend with immersion blender or in batches with a countertop blender. Stir in milk, and salt and pepper to taste. Makes 7-8 servings.