Archive for Fall Soups & Sandwiches – Page 2

Turkey Gumbo Soup

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Guess what I found while rummaging around in my freezer?  You guessed it, the carcass from the roast turkey!  Some people don’t like okra; I don’t happen to be one of them! If you don’t have a turkey carcass, simply buy turkey drumsticks and wings and follow my instructions on How To Make Stock** I find it easier to make the stock the day before so the fat hardens up and is easily skimmed off.   If pressed for time used purchased chicken stock or broth and some cooked turkey or chicken.   A note on the salt pork; it can usually be found at a butcher but check your grocery store as they just might have it. Any leftover salt pork can be frozen if need be or you can make my recipe for Tourtiere**

DSC_6456 nx21 Tbsp. butter
¼ lb. salt pork, cut into small cubes
6 – 8 cups of stock
1 medium onion, ¼” dice
1 (19 oz.) tin plum tomatoes, chopped
2 tablespoons chopped parsley
1 – 2 tsp. salt
¼ tsp. freshly ground black pepper
1/8 – ¼ tsp. cayenne pepper or to taste
½ cup brown rice or long grain rice
1 ½ cups cut up (1/2” pieces) fresh or frozen okra
½ cup corn, frozen is fine
1 green pepper, ¼” dice
½ cup celery, ¼” dice
1 Tbsp. fresh thyme, chopped or 1 tsp. dried
1 large bay leaf
Cooked turkey removed from the carcass or drumsticks before making the stock.

Heat the butter in a large soup pot on medium heat. Add the salt pork & sauté until pork is lightly browned, stirring often, reduce the heat; add the onions, celery & green pepper. Sauté vegetables until they are softened but not browned, approximately 8 minutes. Add the cayenne, thyme & bay leaf, then sauté for a minute; add the tomatoes, 6 cups of the stock, salt & pepper; bring to a boil; reduce the heat, cover & allow to simmer for 30 minutes. Now add the rice; cover & simmer for another 20 minutes. Bring the soup up to a boil, add the okra, reduce the heat, cover & simmer approximately 15 minutes, or until okra is not quite cooked through, add the corn and simmer for approximately 10 minutes until okra & corn are cooked. Add the cooked turkey & if the soup appears to be too thick, add more stock to thin it. Warm the turkey through; taste the soup for seasoning adding salt & pepper to taste; add the parsley & serve the soup very hot.

**To make your own turkey stock, please go to How To Make Stock.

**If you wish to make my delicious Tourtiere, please go to Tourtiere.

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Pureed Vegetable Soup

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This is a lovely soup that I like to make with veggies from the Farmer’s Market and herbs from the garden. It’s nice to serve as a first course or as a main course served with wholegrain bread and perhaps some cheese. Once the veggies are prepped, it’s a cinch to throw together! I have been known to chop up the carrots, leeks & celery the day before, then all I have to do is cut up the potatoes & mince the garlic!

DSC_5395 nx2Makes 12 First Course Servings or 6 – 8 Main Course Servings

2 Tbsp. unsalted butter
2 Tbsp. EVOO
3 large carrots, or the equivalent amount of smaller carrots, peeled & sliced
3 large leeks, diced, only using the white parts**
3 stalks celery, diced
2 medium potatoes, peeled & diced
8 cups chicken stock** or purchased broth
3 cloves garlic, minced
2 sprigs fresh tarragon or 2 tsp. dried
2 sprigs fresh thyme or 1 tsp. dried
¼ cup chopped fresh parsley
Freshly ground white or black pepper

Garnish: fresh dill or cut up chives & or bits of chive blossoms

In a large soup pot, heat butter & EVOO; add carrots, leeks, celery, potatoes & garlic; cook for about 5 minutes, stirring often without browning; stir in the tarragon, thyme, parsley, 1 tsp. salt & ¼ tsp. pepper.

Add the chicken stock; bring to a boil; reduce heat, cover & simmer the soup for 30 – 40 minutes until the vegetables are very tender.

Let the mixture cool for at least ½ hour, then puree in 3 batches, pouring the soup into a clean pot as it’s pureed; heat the soup until hot; season to taste with salt & pepper. Ladle the soup into warm soup bowls; top with garnish.

**You can use the remaining light parts of the leeks instead of, or as well as, onions in other dishes & the dark green stalks can be used in making stock (I often throw then into a bag and then into the freezer until I need them).

**If you would like to make your own stock, please go to Making Stock.

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Yellow Zucchini Soup

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I have had quite the crop of Romanesco zucchini this year (the light green speckled ones), so I decided to make the soup with those instead of the yellow ones that I normally use…hey if you grow zucchini you will understand what I mean!  A delicate tasting soup that would be a lovely first course or served as a main course with some bread or biscuits and cheeses or whatever else takes your fancy!

DSC_4705nx2Makes Approximately 6 Servings

4 Tbsp. unsalted butter
1 medium onion, finely chopped
1 ½ lbs. yellow zucchini, sliced into rounds
1 cup finely chopped carrots
2 ½ cups chicken stock** + more for thinning if needed
1 tsp. salt, or to taste
White pepper to taste
Dry white wine or lemon juice
1 cup creamo/half & half (I use homogenized milk)


(Opt.) 1/3 cup whipped cream, lightly whipped
Fresh basil leaves, cut into fine shreds

Melt the butter in a heavy pot over low heat; add the onions, cover & cook until limp but not browned, about 10 minutes. Add the zucchini & carrots & stir to coat with the butter. Cover & cook without stirring 10 – 15 minutes or until soft. Add the chicken broth to the pot & bring to a boil; reduce heat to simmer & cook for about 15 minutes more or until vegetables are tender but not mushy.

Let the soup cool for at least ½ an hour; then place into the blender & puree until smooth. **Do not try & blend the soup while it is still hot.

Wipe out the pot and return the soup to the pot. Heat until hot; add the creamo or milk; season with salt & pepper. If the soup is a bit on the sweet side add a couple of tablespoons of wine or lemon juice or more to taste. When the soup is hot, place into serving bowls & garnish with a bit of the whipped cream (if using) & top with the fresh basil shreds.

**To see about blending hot liquids, please go to Phyllis’ Kitchen/Cooking Tips.

**If you would like to make your own stock, please see How to Make Stock.

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Carrot Soup With Ginger & Lemon

I have been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or as a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese.  The addition of ginger & lemon gives the soup a nice zing.  Our local carrots become available in June and I think this is a wonderful way to celebrate the new crop of sweet carrots!  This past Easter we served the soup as a first course made from the last of the absolutely fantastic winter carrots from Nat Bailey Farmer’s Market.

Makes 4 Servings

¼ cup butter
1 ½ cups chopped onion
1 Tbsp. finely chopped peeled fresh ginger
1 ½ tsp. minced garlic
1 ¼ lbs. carrots, peeled & chopped
2 tomatoes, seeded, chopped (approx. 1 1/3 cups)
1 1/2 tsp. grated lemon peel (zest)
3 cups low salt or homemade chicken stock
2 Tbsp. fresh lemon juice

Garnish: finely chopped parsley or snipped, fresh chives
sour cream or yogurt

Make the Soup:

Melt butter in a heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger & garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add the chicken stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool for 15 – 30 minutes before blending for safety reasons (see below).

Puree soup in batches in a blender. Return the soup to the pot. Reheat until hot, thinning with more stock, if desired. Stir in the lemon juice, season with salt & pepper. Serve garnished with a dollop of sour cream or yogurt, parsley or chives or both.

Soup can be made 1 day ahead. Cover & chill. It also freezes well.

Please see about blending hot liquids by going to Blending Hot Liquids in Phyllis’ Kitchen Cooking Tips.

If you would like to make the soda bread, please go to Brown Soda Bread.

If you would like to make your own stock, click Making Stock.

Merv’s Carrot Pumpkin Soup

Whenever I made this soup, there was always a compliment forthcoming from one of the executives I cooked for, which is why I named it after him! He loved it! It’s an easy soup to do & I have substituted cooked, pureed butternut squash for the pumpkin when I happen to have it on hand. Soup is just such a good thing!

Makes 7 or 8 Servings

1 large onion, coarsely chopped
1 Tbsp. butter
1 lb. carrots, sliced
5 cups chicken stock** or tinned low salt/no salt chicken broth
¼ tsp. dried thyme, crushed
1/8 tsp. freshly ground black pepper
1 cup tinned pumpkin**

Garnish: sour-cream topping

Stir together 1 cup sour cream & 2 Tbsp. snipped chives or finely chopped green onions. Cover & chill until you are ready to serve the soup.

Melt the butter over medium heat in a large pot. Add the onions & sauté until tender; add the carrots,
Stock, thyme & pepper; bring to a boil; reduce the heat & simmer, covered, 30 minutes or until the veggies are very tender.

Cool the soup for 30 minutes (see below), then puree the mixture in a blender, a third at a time. Return to the pot; add the pumpkin & heat over medium heat until very hot.

Ladle the soup into warmed bowls & top with the sour cream topping. If you like, you can simply scatter a few snipped chives or green onions on top of the soup.

**If you would like to make your own stock, please go to Making Stock.

**If you would like to make pumpkin puree, please go to Making Pumpkin Puree.

**To see about blending hot liquids, please see My Kitchen/Cooking Tips.

Shrimp Salad Sandwich Filling

I really like this as a filling for either toasted slices of brioche or for croissants. Add a nice bit of lettuce and enjoy.


¾ lb. medium (90-130 count) shrimp, coarsely chopped or whole if you prefer
4 – 6 Tbsp. mayonnaise
1 – 1 ½ Tbsp. Dijon mustard
Salt & freshly ground black pepper to taste
6 Tbsp. finely chopped green onions, or even better, chives from the garden
¾ tsp. finely grated lemon peel
1 Tbsp. finely chopped fresh dill

Combine 4 Tbsp. mayonnaise with the mustard, green onions or chives, lemon peel & dill. Fold in the shrimp with a spatula; season to taste with salt & pepper, adding more mayonnaise, if necessary. Divide between half the bread slices or croissants; top with lettuce & the remaining bread slices or croissant tops. Cut as desired & serve immediately.

Turkey Or Chicken Salad Sandwich Filling

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Turkey and chicken salad sandwiches are fabulous in my books.  I have made hundreds of chicken and turkey salad sandwiches using various ingredients and this one is a favourite of mine especially if you use fresh crop apples. Add some lettuce, arugula or mizuna and you’ll have a great sandwich!

Makes 4 or 5 Sandwiches

2 cups diced cooked turkey or chicken
½ cup, combined, finely diced celery & unpeeled apple
¼ cup snipped chives (or to taste), or 2 Tbsp. finely chopped green onion
1 Tbsp. each chopped fresh dill & parsley
1 tsp. or more to taste, finely chopped fresh sage
1/3 cup toasted chopped pecans or walnuts
¼ cup chopped dried cranberries
½ cup mayonnaise (light is fine, you could substitute a bit of sour cream for some of the mayo)
1 ½ tsp. fresh lemon juice
Salt & pepper to taste

Place all ingredients except mayo & lemon juice in a bowl. Combine the mayonnaise & lemon juice & add to the turkey or chicken stirring well.  Spread your bread of choice with some butter, pile on the filling, top with greens of your choice and enjoy!

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Roasted Red Pepper And Tomato Soup With Roasted Corn

What to do? I have some red bell peppers that have been charred on the barbecue, corn that had been cooked in their husks on the barbecue and a tin of Italian plum tomatoes. I know; I’ll make a tummy warming late summer/early fall soup. I used to make the soup without the corn, but hey…

Makes Approximately 6 Servings

5 large red bell peppers, roasted & peeled**
2 Tbsp. EVO
4 cups chicken stock or tinned low salt/no salt broth**
1 16 oz. tin Italian plum tomatoes, diced,
2 cloves garlic, minced
2 – 3 ears of corn that have been roasted either on the barbecue or in the oven** cut corn kernels off the cobs.

If you wish to do the corn in the oven, preheat oven (convection if you have it), to 425 F.  Place a rack inside a rimmed baking sheet & put the corn on top.  Roast for about 25 minutes.  The corn husks will be blackened in places & dry looking.

(opt.) garnish: stir together sour cream & some snipped chives or cilantro. Cover & chill until serving time.

Cut the roasted peppers in half & remove the seeds & stems. Heat a large pot on medium heat & add the EVO. Sauté the garlic until it is fragrant but has not taken on any colour; add the broth, the tomatoes with their juice & the red pepper . Bring to a boil; turn the heat down & simmer for 15 minutes. Remove from the heat & let cool to room temperature. In a blender, puree the soup in batches. When pureed, pour into a large bowl. When all the soup has been pureed, wipe out the pot and return the soup to the pot. Bring up to the boil, turn down the heat & add the corn. Heat through until the corn is hot; season with salt & freshly ground black pepper. Serve hot.



**If you would like to make your own stock, please go to Making Stock.
**To see how to barbecue the corn, please go to Barbecued Corn.
**To see about blending hot liquids, please go to Kitchen Tips.
**If you would like to see how to roast peppers, please go to Charred/Roasted Peppers.

My Russian Borscht

In my mind this is Russian Soul Food.  The recipe came from my cousin, Anne.  The first time I ate this soup,   I was immediately taken back to my childhood.  My Mom used to make hers just like this but then changed things up to suit my meat eating Dad!  More a veggie soup than the usual beet soup, with beets added for colour. I like to make this when the new crop beets, potatoes and cabbages are available. A tip: you can shred the cabbage and chop up the veggies the day before, place in the fridge until you are ready to making the borscht the next day.  My husband doesn’t like beets, so I am not allowed to put beets in the soup!  I solved the problem by roasting a beet for myself, grating it then adding  to my bowl.  Don’t forget the sour cream!

DSC_7185 nx2For the Borscht:

1 small cabbage, finely shredded
2 small beets, well scrubbed, not peeled
1 28 oz. tin Italian plum tomatoes
4 potatoes, approximately 2 lbs.,  peeled & cubed
1 clove garlic, smashed
2 qts. (8) cups water
¼ cup butter
1 large onion, chopped
1 green bell pepper, diced
1 grated zucchini, grated
3 stalks celery, chopped
2 medium carrots, grated
1 bay leaf, 1 Tbsp. parsley, 2 Tbsp. chopped fresh dill**
1 tsp. salt & pepper

(opt.) Sour cream or yogurt

Make the Borscht:

Place water into a large pot; add the cubed potatoes, beets, bay leaf, 1 tsp. salt & garlic. Bring to a boil, place lid on the pot and cook until the potatoes are soft, approximately 20 minutes.

Drain the tomatoes & chop coarsely; then add  to the pot containing the potatoes & their cooking water.

Melt the butter in a very large saucepan. Sauté the onion, green bell pepper, zucchini & carrots. Sauté until soft. Add half the cabbage, turn & combine with veggies, then add the remaining cabbage and combine. Add the tomatoes and combine well. Cover, bring to a boil, turn heat to simmer and “sweat” veggies until tender.

Remove the potatoes from the tomato/potato cooking water, using a slotted spoon & place in a large, shallow dish; mash with 2 Tbsp of butter. Add veggie mixture to the potatoes & some of the cooking water to loosen mixture. Add this mixture to the pot with the beets. Bring up to a boil but do not boil. Add boiling water to thin the soup as necessary. Sprinkle with lots of freshly ground pepper, parsley, and dill. Do not stir these ingredients in. Place lid on the soup. Turn off the heat under the soup, but leave on burner. Let the soup rest for 1 hour without lifting the lid. Note this is VERY IMPORTANT and is part of the “religion” of Borscht making.  Before serving, remove the beets & discard.  It’s very important that you do not boil the borscht, just reheat gently until hot enough to serve.

Ladle the borscht into individual bowls &top with a nice dollop of sour cream or yogurt.

I hope you will make this soup & enjoy it as much as I do!

If you would like to see how I buy and store fresh dill to use throughout the year, click Using Fresh Herbs.

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Corn Soup With Roasted Red Pepper Puree

When the first fall days come in September, why not make this soup? I think I should call it goodbye summer soup! Corn is usually still around, so are peppers & usually fresh sage is too! Yellow corn will give the prettiest colour, taste & texture. If you don’t have time to roast the peppers for the  garnish, use roasted red peppers from a jar, although I still think you get a better taste with home roasted ones.

Makes 4 Servings

1 Tbsp. butter
2 onions, chopped
1 clove garlic, minced
1 ½ tsp. finely chopped fresh sage or ¾ tsp. dried, crumbled sage
4 cups corn kernels, from approximately 4 – 6 cobs of corn
2 Tbsp. unbleached flour
1 ½ cups chicken stock, either homemade** or low-salt chicken broth
1 cup homogenized milk, not low fat
½ tsp. salt

Roasted Red Pepper Puree:

1 sweet red bell pepper, roasted, peeled & seeded**
2 Tbsp. milk
1 tsp. minced jalapeno (or a pinch of cayenne pepper)
¼ tsp. each salt & freshly ground black pepper
In a large pot, melt butter over medium heat; cook onions & garlic covered, stirring occasionally, for 3 minutes or until softened. Stir in the corn, cook, stirring for 5 minutes or until corn is tender; add the fresh sage. If using dried sage add to the onions & garlic at the beginning of the recipe. Remove 1 cup of mixture & set aside.
Stir in the flour and coat the vegetables; cook for 1 minute. Add the stock & bring to a boil, stirring frequently; reduce heat to low & simmer for about 5 minutes or until thickened. Cool the mixture for 20 minutes. ** In a blender or food processor, puree corn mixture in batches & return to the pot. Stir in reserved corn mixture, milk & salt; heat until hot but do not boil as milk will curdle.

Meanwhile, make the red pepper sauce:
In a blender, puree red pepper, milk, jalapeno, salt & pepper.

To serve the soup, ladle into warm bowls and swirl about 2 Tbsp. of the red pepper puree on top of each serving.

**If you would like to make you own stock, please go to Making Stock. If you would like to roast your own peppers for the puree, please go to Charred/Roasting Peppers.

**A note about pureeing liquids: for safety reasons, please cool down whatever you would like to puree to prevent any mishaps.