The Perigord region of France is famous for its truffles, foie gras,
and this soup. A small dollop of red wine is traditionally added
to the bowl once the bread is eaten, allowing the diner an extra
soupcon of wine with his meal.

Garlic Soup (Tourin)

2 Tbs (30 ml) goose or duck fat, or butter
2 large onions, sliced
About 16 cloves garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
6 cups (1.5 L) water
Salt and freshly ground pepper to taste
Several thin slices of dry or lightly toasted bread
2 egg yolks
1 Tbs (15 ml) red wine vinegar
About 1 cup (250 ml) red wine (optional)

Heat the goose fat in a large pot over moderate heat and saute
the onions until tender but not brown, about 5 minutes. Add the
garlic and cook for 2 to 3 minutes. Sprinkle the flour over the
garlic mixture and stir to blend. Add the water, salt, and pepper
and bring to a boil over high heat. Reduce the heat and simmer
covered for 20 minutes. Beat the egg yolks with the vinegar in a
small bowl. Add a little of the soup to the egg mixture, stirring to
combine. Take the soup off the heat and stir in the egg mixture.
Place the slices of bread in a soup tureen or individual serving
bowls and ladle the soup over them. Diners may add a little wine
to their bowl towards the end if desired. Serves 4 to 6.

Gazpacho

Prep Time: 25 minutes

Ingredients:

• 3 tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1/2 red onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 garlic clove, minced
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. lemon juice
• 4 cups vegetable cocktail juice
• garlic croutons and cold cooked shrimp for garnish

Preparation:

In a large glass bowl, combine all ingredients except croutons and shrimp and mix gently. Cover and refrigerate for at least 4 hours to blend flavors. Serve chilled, topped with croutons or cold cooked shrimp. Serves 6

Fiona Haynes

 

INGREDIENTS:

• 2 tsp canola oil
• 1 1/2 cups finely chopped onion
• 1 large celery stalk, diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 cup green lentils, rinsed and picked through
• 2 15-ounce cans reduced-sodium black beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 4 cups fat-free, low-sodium vegetable or chicken broth

PREPARATION:

This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.

Cream of Sun-Dried Tomato Soup

1 Tbs (15 ml) olive oil 
1 medium onion, chopped 
2 ribs celery, chopped 
2 medium carrots, chopped 
3 cloves garlic, finely chopped 
4 cups (1 L) vegetable stock (or chicken stock for a non-vegetarian version) 
4 cups (1 L) chopped ripe tomatoes or canned Italian tomatoes, drained 
1 large potato, peeled and diced 
1/2 cup (125 ml) sun-dried tomatoes (not in oil) 
1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried 
1 cup (250 ml) milk, half and half, or heavy cream 
Sugar, salt, and freshly ground pepper to taste 
Chopped chives for garnish

Heat the olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor or blender in small batches until smooth, straining through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives. Serves 6 to 8.

Chicken & Rice Soup

Serves: 5

Prep & Cook: About 50 min

Pair this with crunchy garlic bread.

6 chicken-broth cubes
3 chicken thighs (about 1 lb)
1 1/2 tsp Italian herb seasoning
3 cloves garlic, chopped
1 box (10 oz) frozen chopped spinach
1 medium butternut squash, halved, seeded, peeled and cut in 3/4-in. cubes
1 can (15 oz) chickpeas, rinsed
1 cup converted (parboiled) white rice

Serve with:
Grated Parmesan cheese

1. Bring 8 cups water and the broth cubes to boil in a 4- to 5-qt pot, stirring to dissolve cubes. Add chicken thighs, seasoning and garlic. Reduce heat, cover and simmer 20 minutes or until chicken is cooked through.

2. Remove chicken to a cutting board; let stand until cool enough to handle. Skim fat off broth and discard.

3. Stir frozen spinach and the squash into broth. Increase heat to medium and cook 8 minutes or until spinach thaws.

4. Add chickpeas and rice; cook 15 minutes or until squash and rice are tender.

5. Meanwhile remove skin, bone and fat from chicken. Cut chicken in bite-size pieces; add to pot. Ladle soup into bowls and sprinkle with cheese.