SUP A CUPPA HOT SOUP It’s the ul­ti­mate com­fort food when the cold weather ar­rives

24 Hours Toronto - - LIFE -

While gro­cery shop­ping re­cently I hap­pened upon two young ladies in the soup aisle.

They were read­ing la­bels, ques­tion­ing var­i­ous sodium lev­els and look­ing for a soup that was thick and com­fort­ing, given the drop in tem­per­a­tures.

Soup — but of course! Some­thing about wrap­ping your hands around a warm bowl of de­li­cious com­fort says it all. At school, work and at home, noth­ing beats a bowl of soup.

Just like the soup two young ladies were look­ing for. Only in this in­stance make the soup your­self. Fast and easy, and, if you make a big batch, tastes even bet­ter the next day.

Here’s a se­lec­tion of de­li­cious soups, cour­tesy Food­land On­tario (On­ food­land/food­land-on­tario) made with fall food faves — add a salad and but­tersmeared fresh bread and you have the mak­ings of a feast.


• 1/4 cup (60ml) cold wa­ter

• 1 Tbsp. (15ml) fresh lemon juice

• Salt and pep­per

• 1/4 cup (60ml) chopped chives

• Thinly sliced ap­ple

In large pot, melt but­ter over medium heat.

Add onions and cook, stir­ring oc­ca­sion­ally un­til onions are soft, about 6 min­utes.

Add curry pow­der and cook, stir­ring con­stantly for 1 minute. Stir in broth, ap­ples and jam.

Cover and bring to boil. Re­duce heat and sim­mer, un­cov­ered, for 10 min­utes.

Trans­fer soup to blender or food pro­ces­sor, in batches if nec­es­sary, and puree un­til smooth. Re­turn soup to pot over medi­um­low heat. Add milk, cream, honey and salt.

In small bowl, stir corn­starch with cold wa­ter un­til smooth. Stir into soup and bring to sim­mer, stir­ring con­stantly, un­til thick­ened. Stir in lemon juice. Sea­son to taste with salt and pep­per. Serve gar­nished with chives and ap­ples.

Serves 4-6.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.