Pizza soup

Ingredients

• 2 cubes beef stock
• 3 cups water
• 1 or 2 bottles of red wine (1 cup for the recipe, the rest for you to enjoy!)
  
• 1 LB ground beef
• 1 cup Pepperoni slices (approximately 30)
• 1 cup sliced mushrooms
• 1 can pineapple cubes with juice
• 1/2 cup sliced onions
  
• 1 cup sliced peppers (combination green, red and orange)
• Grated cheese to taste
• And anything else that you typically order on your pizza
  

Method

1. Boil the water and dissolve the beef cubes.
   
2. Combine all ingredients (except cheese) in a crock pot and cook on low for 6-7 hours.
3. When ready to serve top soup in bowl with cheese to taste.
   

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Gone all day beef stew

Ingredients

• 2 cups beef cubes
• 1 cup baby carrots
• 4-5 potatoes quartered
• 1 cup whole mushrooms
• 1 green pepper sliced
  
• 2 cans tomato soup
• 2 cups red wine
• 1 package beef bouillon
• 1 tsp steak seasoning / pepper

Method

1. In crock pot layer stewing beef, carrots, potatoes, mushrooms and pepper
2. Heat the red wine slightly in microwave to dissolve the beef bouillon
3. Pour over mixture in crock pot
4. Add the tomato soup undiluted and the steak seasoning
5. Cook on low 7-8 hours
6. Serve with french loaf

 

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Smoky Chicken Soup

Ingredients

• 1 1/2 cups corn niblets, thawed
• 2 cups cherry tomatoes
• 1 tsp vegetable oil
• 1/2 cup chopped green onions, the white and light green parts only
• 2 tsp minced garlic
• 1 tsp finely chopped canned chipotle peppers
• 3/4 cup shredded cooked chicken
• 4 cups chicken stock
• 1 ripe avocado
• 2 limes
• 2 tbsp mayonnaise
• 2 tbsp finely chopped fresh cilantro
• salt and pepper to taste
• 1/4 cup chopped green onions, the dark green part only or a few sprigs of your favourite herb
  

Method

1. In a large pot dry-roast corn over high heat until lightly charred, set aside.
2. Repeat process with the tomatoes.
3. Using same pot saute onion, garlic and chipotle peppers in oil over medium heat.
4. Add chicken and stock and bring almost to a boil, then reduce heat to simmer.
5. Chop tomatoes, add to pot, along with the corm.
6. Add salt and pepper to taste.
7. In a small bowl mash avocado with a fork.
8. Mix in juice from half of one lime and the mayonnaise.
9. Stir in chopped cilantro and with salt and pepper.
10. Serve soup topped with avocado creme, finely chopped dark green onions and a wedge of lime.

Pair with a Gewurztraminer, or a Gewurztraminer-Riesling Blend.

recipe modified from Wish great food March 2008 edition.

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Pepper and Beef Soup - Unstuffed!

Ingredients

• 1 LB ground beef
• 1 1/2 cups thinly sliced green, red & yellow peppers
• 1 stalk celery, sliced
• 1/2 onion, finely chopped
• 4 cups beef broth
• 1 cup diced tomatoes
• 1/4 cup uncooked long grain wild rice
• 3 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 clove garlic, finely chopped
• 1/2 tsp dried thyme leaves, crushed
• 1/2 tsp ground black pepper

Method

1. Cook beef in lightly oiled sauce-pot over medium high heat until browned, stirring often
2. Remove beef pouring off fat and set aside
3. Add peppers, celery and onion to sauce-pot and cook for 5 minutes
4. Return beef to sauce-pot
5. Stir in remaining ingredients
6. Heat to a boil
7. Reduce heat to low
8. Simmer for 20 minutes, stirring occasionally

Serve alone or with your favourite crusty bread.
Wine pairing - New Zealand Pinot Noir


  recipe modified from Cook with Campbells

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Salmon Sausage Stew

Ingredients

• 1 tsp canola oil
• 1 pkg fresh Atlantic Salmon Sausage (available at Longo's stores)*
• 1 bunch green onions
• 2 cloves of garlic, minced
• 2 tsp dried thyme leaves
• 2 tsp chilli powder
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 3 tbsp chopped fresh parsley
• 1/4 cup all purpose flour
• 2 cups skim milk
• 1 cup sodium-reduced chicken broth

Method

1. In a large saucepan heat oil over medium high heat and brown sausages
2. Remove to cutting board
3. Reduce heat to medium and cook onions, garlic, thyme and chili powder for 3 minutes or until softened
4. Add carrots, potatoes and  half of the parsley and stir to coat
5. In a mixing bowl whisk flour into milk and chicken broth
6. Add to pot
7. Cover and bring to a simmer
8. Cook 10 minutes
9. Cut sausages into bite-size pieces and add to pot with remaining parsley
10. Cover and cook, stirring frequently, for about 10 minutes or until sausage is cooked through and potatoes are tender.

*if unable to find salmon sausage, adjust recipe and use 2 salmon filets and 2 mild sausages.

 recipe modified from Longos experience magazine Spring 2012

Wine pairing suggestions - New Zealand Unoaked Chardonnay or Pinot Noir.

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Beer Cheddar Soup

Ingredients

• 10 ounces sourdough bread, cut into 1in cubes
• cooking spray
• 2 cups chopped onion
• 2 garlic cloves minced
• 1 bottle light coloured beer
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup all purpose flour
• 2 cups 2% reduced-fat milk
• 1 1/4 cups shredded extra sharp cheddar cheese
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh clives

Method

1. Preheat oven to 450 degrees
2. Arrange bread cubes in a single layer on a baking sheet
3. Coat with cooking spray and bake for 10 minutes or until toasted.  Set aside
4. Heat a dutch oven over medium heat.  Coat pan with cooking spray
5. Add onion and saute 4 minutes
6. Add garlic, saute 1 minute
7. Stir in beer and bring to a boil
8. Reduce heat and simmer for 10 minutes or until onion is very tender
9. Place beer mixture and 1 cup broth in a blender
10. Blend until smooth
11. Return pureed mixture to pan and stir in remaining 3 cups broth and bring to a boil
12. Reduce heat and simmer for 10 minutes
13. Combing flour and 1 cup milk, stirring with a whisk until smooth
14. Add flour mixture and remaining 1 cup milk to pan and cook 12 minutes or until slightly thickened
15. remove pan from heat
16. gradually add cheese, stirring until smooth
17. Stir in pepper
18. Serve with bread cubes and chives

Recommended with German Riesling Gewurztraminer!

Maritime Chowder

_ Ingredients

• 1 can frozen lobster meat

• 1 litre 18% cream
• 500g shrimp or crab
• 500 g scallop
• 500 g white fish (Halibut or Cod)
• 1/2 litre milk
• Salt & Pepper to taste
• 1/2 lb butter
• 1 cup white wine (suggest any un-oaked Sauvignon Blanc)

Method

1. Boil white fish and scallops in water
2. Saute lobster and crab or shrimp in 1/3 cup white wine (and enjoy the remaining while cooking)
3. Drain fish
4. Mix lobster, crab or shrimp, scallop and white fish together in a casserole dish
5. Add cream and milk to desired thickness (may require some flour to thicken if necessary)
6. Add butter
7. Heat on stove and stir frequently 
   
8. Add salt and pepper to taste
9. If made in advance reheat in oven
10. Divide into bowls - makes approximately 8 servings

  recipe submitted by a friend - enjoy!

Fennel Potato Soup with Smoked Salmon

Ingredients

• 3 tbsp butter
  
• 2 medium fennel bulbs, trimmed, chopped (fronds chopped and reserved)
  
• 1 large leek (white and pale green parts only) halved lengthwise & then thinly sliced crosswise
  
• 1 tsp fennel seeds
  
• 3 large russet potatoes, peeled, cut into 2 inch cubes
• 5 1/2 cups low slat chicken broth  (or more for desired consistency)
• salt and pepper, to taste
  
• 1 ounce smoked salmon, chopped
  

Method

1. Melt butter in heavy large pot over medium high heat
2. Add fennel, leek and fennel seeds
3. Cook until vegetables begin to soften, stirring frequently (about 8 minutes)
4. Add potatoes and broth
5. Bring to a boil
6. Reduce heat to medium
7. Cover with lid slightly ajar and simmer until potatoes are tender (about 12 minutes)
8. Puree soup in blender (working in batches works best)
9. Return soup to pot and re-warm over medium heat stirring frequently
10. If desired may thin the soup with more broth for desired consistency
11. Season with salt and pepper to taste
12. Divide into bowls (makes 8 servings)
13. Garnish with smoked salmon and reserved chopped fennel fronds

recipe modified from Bon Appetit November 2007 edition