Inspired by Nunavut: Cream of Parsnip Soup with Venison, Broccoli and Cranberries

preparation: 30 minutes
cooking: 30 minutes
servings 4, soup freezes well

Ingredients

  • 1 onion, chopped
  • 2 tbsp (28 g) butter
  • 2 lb (1 kg) parsnips, peeled and sliced
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) milk
  • Salt and pepper

Topping

  • 1 small broccoli
  • ½ lb (225 g) ground venison, caribou or bison
  • 1 clove garlic, chopped
  • ¼ cup (60 ml) olive oil
  • 2 tbsp dried cranberries, finely chopped
  • 2 tbsp grated Parmigiano-Reggiano cheese

Directions

  • In a pot over medium heat, soften the onion in the butter until translucent. Add the parsnips, broth and milk. Bring to a boil.
  • Cover and simmer for about 25 minutes or until the vegetables are tender. The milk will curdle while cooking. This is normal. After being puréed in the blender, the milk will give a velvety texture to the soup without the need for cream or added fat.
  • In a blender, purée the soup until smooth. Return to the saucepan. Season with salt and pepper. Keep warm.
  • Topping: with a vegetable peeler, finely shave the broccoli florets. Use the remaining broccoli in a sauté or another soup. You will need ½ cup (125 ml) of broccoli “pearls.”
  • In a small skillet over low heat, sauté the broccoli pearls for 1 minute in 1 tbsp of the oil. Set aside.
  • In a skillet over medium-high heat, brown the meat and garlic in the remaining oil. Set aside.
  • Pour the parsnip soup into bowls. Top with the broccoli, meat, cranberries and Parmesan.

Sesame Salmon Wonton soup

Inspired by British Columbia: Sesame Salmon and Wonton Soup

preparation: 40 minutes
cooking: 20 minutes
servings 4, the wonton and broth freeze well, separately

Ingredients

Wonton

  • 3 white mushrooms, coarsely chopped
  • ½ lb (225 g) lean ground veal
  • 1 tbsp (15 ml) oyster sauce
  • 1 tsp (5 ml) sambal oelek
  • 36 wonton wrappers, thawed (about ½ a 454 g box)

Broth

  • 1 medium red onion, chopped
  • 2 cloves garlic, thinly chopped
  • 1 tbsp fresh ginger, peeled and thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 litre) chicken broth
  • 2 tbsp (30 ml) soy sauce
  • 1 tsp (5 ml) toasted sesame oil
  • ½ tsp (2.5 ml) sambal oelek
  • 4 oz (115 g) fresh snap peas, sliced
  • Cilantro leaves
  • Salt and pepper

Salmon

  • 10 ½ oz (300 g) salmon fillet, with or without the skin, cut into 4 pieces
  • 1 tbsp sesame seeds
  • 2 tbsp (30 ml) olive oil

Directions

For the wonton

  • In a food processor, finely chop the mushrooms. Add the veal, oyster sauce and sambal oelek. Pulse until smooth.
  • Place about 1 tsp of filling on each wonton wrapper. Moisten the edges of the wrapper with water and fold up to form a bundle, pinching the dough to seal.
  • This recipe makes about 36 dumplings. Keep 12 dumplings for the recipe. Freeze the remaining dumplings on a plate lined with parchment paper. Once frozen, keep them in a freezer bag for another recipe. Will keep frozen for up to three months.
  • In a pot of salted boiling water, cook the wontons for 3 to 4 minutes or until al dente. Drain. Transfer to a lightly oiled baking sheet.

For the broth

  • In a saucepan over medium heat, brown the onion, garlic and ginger in the oil.
  • Add the broth, soy sauce, sesame oil and sambal oelek. Bring to a boil.
  • Add the snap peas and cook for about 3 minutes or until al dente. Adjust the seasoning.

For the salmon

  • Sprinkle the salmon with the sesame seeds.
  • In a non-stick skillet, brown the salmon in the oil for about 2 minutes on each side or until the desired doneness.
  • Season with salt and pepper.
  • Pour the broth into bowls. Add 3 wontons per bowl. Place a piece of salmon in the centre of each bowl. Garnish with
  • cilantro leaves.

NOTE
To keep the broth clear, cook the dumplings separately in a pot of salted boiling water.

Lobster and Pea Chowder

Inspired by New Brunswick: Lobster and Pea Chowder with Garlic and Herb Bread

preparation: 25 minutes
cooking: 30 minutes
servings 4, the soup freezes well

Ingredients

  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp (42 g) butter
  • 2 stalks celery, diced
  • 2 tbsp unbleached all-purpose flour
  • 5 cups (1.25 litres) chicken broth
  • 1 sprig fresh basil
  • 2 large potatoes, peeled and diced
  • 1 ½ cups (200 g) frozen peas, thawed
  • 2 lb (910 g) cooked lobster meat, diced (about 2 lobsters)
  • ½ cup (125 ml) 35% heavy cream
  • 1 small yellow or green zucchini, thinly sliced
  • lengthwise (optional)
  • Fresh herbs to taste (tarragon, chives, basil), chopped
  • Salt and pepper

For the bread

  • 4 hamburger buns, halved and toasted (see note)
  • 1 clove garlic, peeled and halved
  • 2 tbsp softened butter
  • 2 tsp fresh chives, chopped
  • 2 tsp fresh tarragon, chopped

Directions

  • In a saucepan over medium heat, soften the onion and garlic in the butter.
  • Add the celery and cook for 2 minutes.
  • Sprinkle in the flour and cook for 1 minute, stirring constantly.
  • Add the broth and basil. Bring to a boil, stirring constantly.
  • Add the potatoes. Simmer for about 20 minutes or until the potatoes are tender. Remove the basil sprig.
  • Add the peas,lobster and cream. Cook for about 1 minute or until the peas and lobster are warmed through.
  • Season with salt and pepper.
  • Keep warm.

For the bread

  • Rub the cut side of the garlic clove on each hamburger bun. Butter and sprinkle with the herbs.


Pour the chowder into bowls. Garnish with thin strips of zucchini. Sprinkle with herbs.

NOTE
Buttery and sweet hamburger buns make a delicious, lobster roll-inspired side for this soup. It can also be served with toasted baguette.