Arguably, it’s best to start your dinner during the winter with a bowl of soup. Here’s looking at the recipes of two international favourites that you can try out at home this weekend.
Sweet Potato Curry Bisque
6 large sweet potatoes, roughly chopped 1 tablespoon olive oil
1/2 cup chopped celery
1/2 cup chopped onion
2 cups chopped apples
1/2 cup honey
1 cup of chicken broth (can be substituted with vegetable stock)
1 cup heavy cream
Salt and pepper to taste
Yellow curry to taste
Sour cream
Place sweet potatoes in salted water and bring to a boil until fork tender; drain and set aside in a bowl.
Heat olive oil in a pan. Add celery, onion and apples to pan and sauté for 10 minutes or until soft. Add to sweet potatoes.
Blend onion, celery, apples and sweet potatoes in a blender until smooth — use caution, as ingredients will still be hot. Add honey, broth, heavy cream, salt, pepper and curry to the blender and mix.
Pour into six bowls and add a dollop of sour cream to each.
Creamy Red Pepper Soup
2 tablespoons butter
1 rib celery, chopped
1 small carrot, chopped
1/2 cup chopped onion
1 small garlic clove, minced
3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) chicken broth
2 cups water
1 bay leaf
1/2 cup heavy cream
1 pinch sugar
Salt and pepper to taste
2 tablespoons chopped chives
Melt butter over medium-low heat. Add celery, carrot, onion and garlic.
Cook until onion is opaque and carrot is tender. Add peppers, broth, 2 cups water and bay leaf and bring to a boil. Reduce heat to medium and simmer until peppers are very tender, about 15 minutes. Remove bay leaf. Pure soup in a blender — use caution, as ingredients will still be hot.
Return to pot and add cream and sugar. Season with salt and pepper to taste. Pour the soup into four bowls and garnish with chives.
Creamy Red Pepper Soup
2 tablespoons butter
1 rib celery, chopped
1 small carrot, chopped
1/2 cup chopped onion
1 small garlic clove, minced
3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) chicken broth
2 cups water
1 bay leaf
1/2 cup heavy cream
1 pinch sugar
Salt and pepper to taste
2 tablespoons chopped chives
Melt butter over medium-low heat. Add celery, carrot, onion and garlic.
Cook until onion is opaque and carrot is tender. Add peppers, broth, 2 cups water and bay leaf and bring to a boil. Reduce heat to medium and simmer until peppers are very tender, about 15 minutes. Remove bay leaf. Pure soup in a blender — use caution, as ingredients will still be hot.
Return to pot and add cream and sugar. Season with salt and pepper to taste. Pour the soup into four bowls and garnish with chives.