Wonton Soup
Chef Jimmie Sayavong Boun's Restaurant This recipe is great for big batch cooking. Freeze wontons for later use. Ingredients Pork Wonton Dumpling 1 lb ground pork dash of salt and…
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Smoked Goldeye and Cauliflower Soup
Chef Mandel Hitzer deer & almond Smoked goldeye and white fish roe (golden caviar) salute Manitoba’s lakes in this dish. Quantities for the “salad” are adjustable to taste. Fermented rye…
Gazpacho
Chef Arnold Carreira, Orlando's Seafood Grill Ingredients 2 cups tomato juice 2 tomatoes, chopped 8-10 cucumbers, chopped 2 tsp cilantro 1/2 tsp oregano 5-6 leaves fresh mint 1 tsp virgin…
Vegetarian Beet Borscht
Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets, shredded 1/2 cup fresh lemon juice 1 onion, chopped 1 pound roma tomatoes, chopped (about 6-8) 1/2 pound green…
Tom Yum Kung
Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken stock 1/4 cup lemongrass, cut into pieces 1/4 cup shallots, slightly crushed 1/2 cup straw mushrooms, cut in half 2…
Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip
Chef Terry Gereta, Fusion Grill The presentation of this winter vegetable soup is as impressive as the taste. Wine pairing: Red Rooster Winery Gewürztraminer Ingredients Curried rutabaga 1 L…
Carrot and Butter Bean Soup
Chef/owner Marla, Bernstein's Deli Ingredients 2 L chicken stock 2 cups dry jumbo lima beans 1 1/4 lb carrots, chopped large black pepper to taste Method Add all ingredients in…
Curried Pea Bean & Lentil Soup
Chef/owner Marla Bernstein, Bernstein's Deli Ingredients 2 litres vegetable stock 1 stick celery, sliced thin 1/2 jumbo yellow onion, diced 1/2 cup dry green split peas 3/4 cup dry green…
Roasted Butternut Squash and Wild Rice Soup
Chef Kim Hayes, Just Off Broadway Combine after dinner drinks and dessert with this play on a holiday favourite. Ingredients Soup 3/4 cup wild rice 2 1/2 cups water 2…
Mock Turtle Soup
Chef Jonathan Buffie and Pastry Chef Doug Krahn Breadworks Ingredients Soup 2 lbs roma tomatoes, cut lengthwise 1/2 cup olive oil 2 heads garlic, peeled 1 L chicken stock 1/2…
Curried Mushroom Soup
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This soup is tangy in its mildest rendition, and can be made hotter depending on the strength of curry used.…