Tag Archives: Soup

Canlis Parsnip Soup Hazelnut Gremolata

Posted on by October 29, 2014

This lovely Canlis Parsnip Soup Hazelnut Gremolata came from, you guessed it, Canlis Restaurant in Seattle. It also came with a lovely story. I was first exposed to Canlis a few years ago now, when my dear friend Andrea was married in Seattle. It was a gorgeous October weekend with fall leaves, sunshine, and lots of amazing food. Since everyone came from out of town, they planned the entire weekend for us and we had a lovely tour of the city on a double decker bus. We had dinner at Matt’s in the Market after the rehearsal and it was excellent. We caught up with friends, enjoyed several cocktail hot spot, and then, after a beautiful ceremony, we were treated to dinner at Canlis for the reception. It was absolutely lovely. We had the entire upstairs to ourselves complete with a gorgeous view of the Sound and of course an amazing meal. The evening started off with pink bubbly, toasts, and a jazz band. A paired wine dinner followed and while each course was absolutely excellent, for me, it was the Canlis Parsnip Soup Hazelnut Gremolata, which was paired with an amazing Sancerre that stole the show. Part of it … Continue reading →

Artichoke and Preserved Lemon Soup

Posted on by February 7, 2015

I love artichokes. A lot. But I do not make them often because Marc despises them. We’re talking mortal enemies. He can sense from two days out if I steamed an artichoke while he was away for the weekend, so clearly, I only serve this Artichoke and Preserved Lemon Soup when he’s not around. The funny part is that of the two of us, artichokes should be my mortal enemy. The great artichoke debacle of 2007 occurred due to the perfect storm of Marc at a conference in Chicago, an overabundance of fresh baby artichokes and too many late night episodes on the food network. Feeling inspired by a delicious looking plate of fried artichoke hearts and the fact that I had all the ingredients on hand, I decided that late night frying was the most natural path to a delicious midnight snack. I was a very inexperienced fryer at the time but recently had great success with fried chicken. I had my big bottle of frying oil and filled my fancy schmancy stock pot with oil, turned it on and carried the artichokes out to the living room where I could clean them from the comfort of my couch … Continue reading →

Oven Roasted Tomato Soup

Posted on by April 30, 2014

I love soups. It’s true. I make a lot of them and I make them in large quantities and freeze half for a rainy day. For me, there’s nothing like this slow Oven Roasted Tomato Soup. I use lots of garlic and often keep it really plain. But you can season it any way you like. At the bottom I’ve included some ideas on how to really change the flavor. You could even make a large batch and keep it plain and then change it one cup at a time. No matter what you do, this Oven Roasted Tomato Soup is a classic. Ingredients: 6 pounds roma tomatoes (other varieties work too, but Romas are cheap and flavorful roasted in the winter) 2 medium onions 10 cloves garlic ⅓ cup olive oil 3 teaspoons salt 1 teaspoons pepper 1 cup white wine for bottom of pan 1 cup vegetable or chicken stock Good whole grain bread Parmesan Optional: Dried or fresh herbs (basil, tarragon, oregano, marjoram, thyme are all nice) Cream makes it extra rich Lemon zest from one lemon gives it a little kick. If you add lots of red pepper flakes and some dill it is reminiscent of … Continue reading →