The Crier’s “Recipe of the Week”
Soup’s on with Ontario Ingredients
Soup is the ultimate comfort food and the most versatile. Usinglocal ingredients, you can easily have a pot of soup hearty enough for a main course. Our Creamy Roasted Parsnip Celeriac Soup made with parsnips and celeriac is an elegant yet quick and easy soup. Using Ontario cream adds to the creamy rich texture of this soup, and can be adjusted based on your taste preferences.
Combining Ontario turkey, barley and root vegetables creates our Turkey Barley Soup. It can be prepared with a fresh turkey leg or using the leftover turkey in your fridge.
Smoky Potato Soup with Bacon takes advantage of the fresh taste of leeks and the smooth texture of Ontario Russet potatoes. Served topped with scallions, bacon and a side of bread this soup is irresistibly satisfying.
You will enjoy the heartiness of Vegetable Lentil Soup. Cook up some Ontario root vegetables, add lentils and tomatoes and you have a healthy meal that the whole family will love.
Ontario pork and seasonal vegetables provide a meal-in-a-bowl. This flavourful Pork Chop Vegetable Soup is served with a fork and spoon.
Finally, it wouldn’t be fall without an apple dessert. For an “applelicious” dessert with layers of apples inside and on top, try Apple Crumble Coffecake courtesy of the Ontario Apple Growers.
Stock your fridge with nourishing soups made with Ontario ingredients.
Creamy Roasted Parsnip Celeriac Soup
This elegant soup is quick and easy, while showcasing a perfect balance between Ontario parsnips and celeriac.
Serve with crunchy croutons.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves 6
3 cups (750 mL) each cubed (1-inch/2.5 cm) Ontario
Parsnips and Celeriac (Celery Root)
2 Ontario Parsnips, thinly sliced with vegetable peeler
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
6 cups (1.5 L) chicken or vegetable broth
2/3 cup (150 mL) 35% Ontario Whipping Cream or Ontario Milk
Freshly ground black pepper
Ontario Microgreens
In medium bowl, toss cubed parsnips and celeriac, sliced parsnips, oil and salt.
Place on parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 25 minutes, or until golden.
Remove crisped sliced parsnips when golden, about 5 to 8 minutes; set aside.
In large pot, combine roasted vegetables and broth. Cover and simmer over medium heat for 10 minutes.
Remove from heat, let cool slightly.
Pour into blender or use hand blender in pot to purée until smooth.
Return soup to pot; add cream.
Heat but don’t allow to boil. Season with pepper to taste.
Garnish soup with reserved sliced crisped parsnips and microgreens.
Tip: Thickness of this soup can be adjusted according to taste with the addition of more broth or cream.Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 12 grams
CARBOHYDRATE: 27 grams
CALORIES: 226
FIBRE: 5 grams
SODIUM: 1060 mg
– Printed with permission from Foodland Ontario
Turkey Barley Soup
You can make this hearty soup with a fresh turkey leg or leftover turkey.
Preparation Time: 35 minutes
Roasting Time: 25 minutes
Cooking Time: about 2 hours
Serves 10
500 g Ontario Turkey Leg or 4 cups (1 L) cooked diced Ontario Turkey
1 cup (250 mL) barley (pot or pearl)
1-1/2 cup (375 mL) diced Ontario Carrots
1 cup (250 mL) diced Ontario Onion
1 cup (250 mL) each diced Ontario Fennel Root and Ontario Celery
1 tbsp (15 mL) vegetable oil
6 whole black peppercorns
1 bay leaf
1 tsp (5 mL) salt
4 cups (1 L) sodium-reduced chicken broth
2 tbsp (25 mL) each chopped fresh Ontario Parsley
Leaves and Thyme Leaves
Fresh Ontario Thyme Sprigs
Place turkey leg on parchment paper-lined rimmed baking
sheet. Roast in 375°F (190°C) oven for 25 minutes.
Meanwhile, in medium pot, cook barley in 3 cups (750 mL)
water until tender, about 25 to 30 minutes or according to
package instructions. Drain and set aside. Remove turkey
from oven, set aside.
In large pot, combine, carrots, onion, fennel, celery and oil.
Cook over medium heat until vegetables start to soften,
about 5 minutes. Add peppercorns, bay leaf, salt and turkey
leg. Add broth and 1 cup (250 mL) water; cover and bring to
boil. Reduce to simmer, cook for 1 hour. Remove turkey leg
from pot, dice meat discarding skin and bones. Add barley
and turkey to pot. (If using cooked diced turkey add it here.)
Add parsley and thyme; simmer for 5 to 10 minutes, or until
heated through. Ladle into soup bowls and garnish with
thyme sprigs.
Tip: Pre-cooking barley prevents it from absorbing too much
broth when adding it to the soup.
Nutritional Information:
1 Serving
PROTEIN: 11 grams
FAT: 3 grams
CARBOHYDRATE: 20 grams
CALORIES: 155
FIBRE: 4 grams
SODIUM: 450 mg
- Printed with permission from Foodland Ontario
