This Month

Warm Up With Winter Soups

Written by ATCO Blue Flame Kitchen; Photo: Courtesy of ATCO Blue Flame Kitchen

Leftover soup can be frozen for later use. If you have lots left, freezing the soup in a family-sized container will make it easy to reheat and serve on a busy weeknight. Frozen in single-serving containers, a warm meal for one is only minutes away. 

Carrot and Tarragon Bisque

This rich soup makes a great appetizer at a small dinner party.

Ingredients:

• 1/4 cup (50 mL) butter
  
  
• 1 cup (250 mL) diced onion
  
  
• 2 cups (500 mL) shredded carrots
  
  
• 2 cups (500 mL) chicken broth
  
  
• 1 Tbsp. (15 mL) chopped fresh tarragon or 1 tsp. (5 mL) dried tarragon, crumbled
  
  
• 1 Tbsp. (15 mL) fresh lemon juice
  
  
• 1/2 tsp. (2 mL) grated lemon peel
  
  
• 1/4 tsp. (1 mL) salt
  
  
• 1/8 tsp. (0.5 mL) freshly ground pepper
  
  
• 1/8 tsp. (0.5 mL) celery seed
  
  
• 1/2 cup (125 mL) whipping cream

Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add carrots and cook, stirring, for 2 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until carrots are tender, about 10 minutes. Remove from heat.

Purée mixture in a blender. May be prepared to this point, cooled quickly and refrigerated for up to 24 hours. To cool quickly, transfer mixture to shallow containers and stir frequently.

Return mixture to pan. Stir in next 6 ingredients (tarragon through celery seed) and cook over low heat, stirring frequently, until heated through. Remove from heat and stir in cream. Serve immediately. Serves 4 as a starter.

Hearty Winter Soup with Chorizo

Ingredients:

• 1 Tbsp. (15 mL) oil
  
  
• 2 cups (500 mL) diced cooked chorizo sausage
  
  
• 1 cup (250 mL) chopped onion
  
  
• 3 cloves garlic, finely chopped
  
  
• 1/2 tsp. (2 mL) chili powder
  
  
• 1/2 tsp. (2 mL) ground cumin
  
  
• 1/2 cup (125 mL) chopped carrot
  
  
• 1/2 cup (125 mL) chopped celery
  
  
• 6 cups (1.5 L) coarsely chopped kale
  
  
• 4 cups (1 L) chicken broth
  
  
• 1 can (28 oz./796 mL) diced tomatoes
  
  
• 1 can (19 oz./540 mL) chickpeas, rinsed and drained
  
  
• 2 cups (500 mL) water
  
  
• 1/2 cup (125 mL) pearl barley
  
  
• 1/2 tsp. (2 mL) freshly ground pepper
  
  
• 1/4 tsp. (1 mL) salt

Heat oil in a Dutch oven over medium heat. Add sausage and cook, stirring frequently, until browned, about 5 minutes. Transfer sausage to a paper towel-lined plate.

Drain off all but 1 Tbsp. (15 mL) fat from pan. Add onion and sauté until softened, about 5 minutes. Add garlic, chili powder and cumin; cook, stirring, for 1 minute. Add carrot and celery; cook, stirring frequently, for 5 minutes.

Return sausage to pan. Stir in remaining ingredients (kale through salt). Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 35 to 40 minutes or until barley is tender. Serves 6 to 8.

Cook's Note: Chorizo is a seasoned, spicy pork sausage used in Spanish and Mexican cooking. Look for it in the deli department of grocery or specialty stores.

For tips on food or household matters, call the ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit atcoblueflamekitchen.com, or email This email address is being protected from spambots. You need JavaScript enabled to view it..