Episode 59: Soup

Spinach & Courtland Apple Soup
Grilled Swordfish, Saffron & Chevril Bouillon
Root- Vegetable Stock for Soup
Chicken Stock
 Crustacean
Crustacean Bouillon (Shrimp Stock)
Scallop & Nameko Mushroom Chowder
Yam Crisps
Chicken-Based Turnip & Potato Soup

SPINACH AND COURTLAND APPLE SOUP
30 millilitres olive oil (1 fluid ounce)
2 Vidalia onions, coarsely chopped
300 grams leeks, coarsely chopped (10 ounces)
750 grams organic spinach, cleaned and stemmed (1 pound 8 ounces)
400 grams Courtland apples, peeled and diced (13 ounces)
150 grams Yukon gold potatoes, coarsely chopped (5 ounces)
3 litres vegetable stock (3 quarts)
1 bay leaf
salt and pepper

Preparation time is 45 minutes
Ease of preparation is easy

Keep a small amount of the leeks and apple aside to garnish. Sweat the onions and the remainder of the leeks in a large pot. Add the potatoes and continue to cook. Add the vegetable stock and the bay leaf. Simmer for 25 minutes. Add the apple and simmer for a further 10 minutes.

In a blender puree the soup mixture and gradually add the spinach until the correct consistency is achieved. Season with salt and pepper.

In a pan, fry the leeks until crispy and the apple slices until caramelized. Serve in a bowl with the leeks and apple in the middle.

Yield: 3 litres
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GRILLED SWORDFISH, SAFFRON AND CHEVRIL BOUILLON
30 millilitres olive oil (1 fluid ounce)
1 Vidalia onion, diced
250 grams leeks, minced (8 ounces)
250 grams carrots, diced (8 ounces)
250 grams celery, diced (8 ounces)
400 grams swordfish loin (13 ounces)
350 grams chervil (11 ½ ounces)
10 millilitres saffron (1 teaspoon)
3 litres fish stock (3 quarts)
1 bay leaf
salt and pepper
coriander seeds, crushed

Preparation time is 45 minutes
Ease of preparation is easy

Put the olive oil in a large pot. Add the onions and sweat until translucent. Add the leeks, carrots and celery. Add the saffron and continue to cook for 10 minutes. Add the fish stock and the bay leaf. Simmer for 5 minutes. Add the chervil and take off the heat.

Season the swordfish with coriander seeds. On a grill sear the swordfish, leaving it rare in the middle. Remove and cut into bite sized cubes. Add the fish to the hot bouillon. Season with salt and pepper.

Serve in a bowl with chopped chervil sprinkled over the top.

Yield: 3 litres
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ROOT -VEGETABLE STOCK FOR SOUP
2 Vidalia onions, coarsely chopped
500 grams coarsely chopped leeks (1 pound)
500 grams coarsely chopped turnips (1 pound)
500 grams coarsely chopped carrots (1 pound)
500 grams coarsely chopped parsnips (1 pound)
500 grams coarsely chopped celery root (1 pound)
500 grams coarsely chopped button mushrooms (1 pound)
30 millilitres olive oil for sweating (2 tablespoons)
1 Bay leave
2 sprigs of thyme
2 cloves of garlic
freshly ground black pepper
cold water to cover the vegetables

Preparation time is 45 minutes
Ease of preparation is easy

In a large cooking pot sweat the onions and the leaks. Add all the other vegetables and the water and continue to cook. Add freshly ground black pepper, the thyme, the garlic and the bay leaf. Simmer for about 35 minutes. Reserve.

Yield: 3 litres of stock
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CHICKEN STOCK
1 leek leaf
2 bay leaves
1 handful parsley, stalks, leaves or both
1 handful dried thyme
1 tablespoon peppercorns
1 chicken carcass, including any giblets
3 carrots, roughly chopped
½ head celery, roughly chopped
1 onion cut in quarters
water to cover

Preparation time is 10 minutes, cooking time 3 to 4 hours
Ease of preparation: easy

To make a bouquet garni, take the leaf of a leek and lay it out flat. In the middle, place bay leaves, black peppercorns, fresh parsley and thyme. Tie the leek to enclose the herbs with a piece of white kitchen string.

Place the chicken carcass and giblets in a large saucepan (stock pan). Add the carrots, celery, onion and bouquet garni. Fill with water until the bones are just covered.

Bring the stock to a simmer for 3 to 4 hours, skimming off the fat and scum from time to time. Strain and allow to cool before refrigerating.

Yield: 2 litres
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CHICKEN STOCK
1 leek leaf
2 bay leaves
1 handful parsley, stalks, leaves or both
1 handful dried thyme
1 tablespoon peppercorns
1 chicken carcass, including any giblets
3 carrots, roughly chopped
½ head celery, roughly chopped
1 onion cut in quarters
water to cover

Preparation time is 10 minutes, cooking time 3 to 4 hours
Ease of preparation: easy

To make a bouquet garni, take the leaf of a leek and lay it out flat. In the middle, place bay leaves, black peppercorns, fresh parsley and thyme. Tie the leek to enclose the herbs with a piece of white kitchen string.

Place the chicken carcass and giblets in a large saucepan (stock pan). Add the carrots, celery, onion and bouquet garni. Fill with water until the bones are just covered.

Bring the stock to a simmer for 3 to 4 hours, skimming off the fat and scum from time to time. Strain and allow to cool before refrigerating.

Yield: 2 litres
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CRUSTACEAN BOUILLON
(SHRIMP STOCK)
2 Vidalia onions, diced
250 grams leeks, minced (8 ounces)
250 grams diced celery root (8 ounces)
250 grams diced celery (8 ounces)
500 grams lobster carcasses (1 pound)
1 kilogram shrimp carcasses (2 pounds)
1 bunch of chervil
1 bunch of flat parsley
1 litre of Caliterra Sauvignon Blanc white wine (1 quart)
3 litres of cold water (3 quarts)
1 Bay leaf
peppercorns
2 tablespoons coriander seeds, crushed

Preparation time is 45 minutes
Ease of preparation is easy

Put the onions, leeks, carrots and celery in a large cooking pot sweat until translucent, about 15 minutes. Add the crustacean carcasses and the Bay leaf. Add the white wine and reduce lightly (by half) Add the water, the parsley, the chervil, the peppercorns, and the coriander. Simmer for about 45 minutes, but do not boil. Remove from heat and let rest for 30 minutes. Pass through a fine sieve and reserve.

Use the bouillon for soups or as stocks for sauces or even as a court bouillon.

Yield: 4 litres.
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SCALLOP AND NAMEKO MUSHROOM CHOWDER
125 grams Vidalia onions, diced (4 ounces)
125 grams of leaks, minced (4 ounces)
125 grams of diced of carrots (4 ounces)
125 grams of diced celery (4 ounces)
250 grams of Nameko mushrooms (oriental mushroom) (8 ounces)
125 grams of corn kernels (4 ounces)
12 pieces 10/20 scallops
30 ml butter for sweating (2 tablespoons)
3 litres of fish stock (3 quarts)
250 millilitres of 35% cream (1 cup)
1 Bay leaf
1 sprig of fresh thyme
freshly ground black pepper and sea salt (grey salt)
chopped herbs, such as chives, parsley, coriander and chervil

Preparation time is 45 minutes
Ease of preparation is moderate

In a large pot, sweat the onions, the leaks, the carrots and the celery until they are softened, but not browning . Add the fish stock, the thyme and the Bay leaf. Simmer for about 5 minutes. Add the corn kernels and the cream, simmer for 5 minutes. Reserve.

Season the scallops with salt and pepper. In a non-stick frying pan, cook the scallops, searing on each side. Add the Nameko mushrooms to the hot chowder base. Season the chowder with salt and pepper from the mill.
Pour the chowder into a service bowl. Garnish with the scallops. Sprinkle with chopped herb mix and serve.

Yield: 4 servings.
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YAM CRISPS
1 yam
30 grams of butter
parchment paper

Preparation time is 15 minutes
Ease of preparation is easy
Preheat the oven to 200 degrees Fahrenheit
Drying time is 2 to 3 hours

Put the whole yam in the oven. Cook until the skin is dry. Peel the yam, cut in small pieces and put in a food processor and purée. Once well pureed, add the butter and put the yam-butter mix in a pan in the oven for 20 minutes to continue to dry. Remove from the oven and with an L-shape spatula spread unto the parchment paper. You may form different shapes using a stencil. Place in the oven at the set temperature. Let sit until completely dry and the yam chips are crisp. Place in a sealed container. Keep for 2 to 3 days. Keep away from humidity.

Use for garnish on dish, soups or render in powder for flavouring.

Yield: 24 yam crisps.
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CHICKEN-BASED TURNIP AND POTATO SOUP
2 Vidalia onions, coarsely chopped
200 grams brunoise (finely chopped) chicken breast (6 ½ ounces)
750 grams turnip (1 pound 8 ounces)
750 grams Yukon potatoes, coarsely chopped (1 pound, 8 ounces)
30 millilitres olive oil for sweating (2 tablespoons)
3 litres of chicken stock (3 quarts)
1 Bay leaf
freshly ground black pepper and salt
15 grams of freshly grated ginger (1 tablespoon)

Preparation time is 45 minutes
Ease of preparation is easy

In a large cooking pot, sweat the onions. Peel, chop and add the potatoes and the turnip and continue to cook. Add the chicken stock and the Bay leaf. Simmer for about 25 minutes. Reserve.

In a blender purée the soup until the desired consistency is achieved. Season the soup with salt and pepper from the mill. Add the ginger.

Poor the soup into a service bowl. Sprinkle with chives and brunoise of chicken.

Yield: 4 servings.
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.