Soup Archives - TapRoot Farms

Hodge Podge

Kim Hatcher — Mon, 22 Jul 2019 11:08:46 +0000

Hi All!

I’m assuming that what I’m about to say won’t win me any popularity contests, but I am NOT a fan of Hodge Podge. I love all of the individual components- all of those beautiful and tender new vegetables- but when put together, I find it to be a very off putting” hot milk soup”. Having grown up in the west, it isn’t a dish I’d ever encountered until moving to the Maritimes in 2012. The funny thing is, the recipe for Hodge Podge that I’m going to share doesn’t actually contain milk, but does add a few ingredients that surprised me. It comes from an early 80’s book of Nova Scotia recipes, compiled by Janet Ondaatje, and the recipe contributor for this dish is listed as Helen Dennis. Whether this version can be considered traditional or not, it is Hodge Podge season in Nova Scotia, and in fact, the recipe starts off by saying “This soup is only made when the vegetables are at their prime.”

I will be copying it exactly as printed.

Hotch-Potch or Harvest Broth

2-3 pounds neck of lamb or a beef marrow bone

1 1/2 pints fresh green peas

1/2 pint broad beans

1 cauliflower

1 lettuce

6 young turnips

6 young carrots

6 spring onions

6 sprigs parsley

2 1/2 quarts water

Put the neck of lamb or bone into a pot with cold water and a little salt. Bring to a boil, and skim carefully. Shell peas, shell and skin beans,dice carrots and turnips,peel and chop onions. Retain 1/2 pint of peas; put the rest of prepared vegetables into boiling liquid.Draw to the side and simmer very gently for 3 or 4 hours. It can hardly be cooked too long or too slowly. Half an hour before serving, add the cauliflower in florets, the lettuce, and the rest of the peas. Just before serving, add parsley, finely chopped. The soup should be as thick as porridge and is a meal in itself. Serves 6

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Whole Chicken and Cabbage Soup

Kim Hatcher — Mon, 13 May 2019 12:53:19 +0000

Brrrrr…….

It’s some chilly out there. I know, it’s spring and we have to expect some ups and downs, but it’s downright COLD today. This is perfect weather for some soup, and this is one of our very favourites. It’s delicious, but it’s also stunning to look at, and is the perfect recipe to get through a chilly spell in the spring.

Whole Chicken & Cabbage Soup

1 whole chicken (4-5lbs)
1 heaping tbsp grated ginger
6 cups chicken stock
1 medium green cabbage
1 lg onion, sliced
1/2 cup sliced mushrooms
4 tbsp soya sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
sliced green onions & sesame seeds to garnish
Salt & pepper to taste.

Directions

Peel the cabbage so that you have a nice pile of leaves, without the tough center core. In a large dutch oven or pot, layer the cabbage leaves in the bottom and sprinkle with salt & pepper. Wash chicken & pat dry, and sprinkle with additional salt & pepper. In a large bowl, mix all remaining ingredients except sesame seeds & green onions. Pour mixture over chicken and bring to a boil. Lower heat to med/low, cover, and let simmer for 1.5-2 hours.

Sprinkle with sesame seeds & green onions, and serve family style in a large bowl or in the pot that it was cooked in.

The chicken will be tender enough for everyone to simply pull off some pieces and then top with broth and cabbage, and enjoy!

This one will definitely warm you up on a day like today.

See you next week!

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Ginger and Curry Butternut Squash Soup

taproot — Mon, 26 Nov 2018 13:13:59 +0000

Ahhhh fall… tis’ the season for delicious, hearty soups. I got my hands on some butternut squash recently and to be perfectly honest, I have never cooked a squash before in my life and was feeling a bit overwhelmed. I got home last night, and I’m feeling a little under the weather. What I have is a loaf of bread that I purchased earlier that day, squash, and some things in my pantry. The bread is a delicious sourdough loaf from Marie et Guy French Bakery in Kingston, NS that I purchased at The Noodle guy and I would highly recommend it!

I start googling some recipes, and came across a delicious sounding curried soup that I modified slightly. When reading the original recipe, I thought I saw ginger instead of garlic. Upon discovering my mistake, I decided to add ginger anyways…because why not? Between the curry, ginger and squash, I was in for a tasty, healthy soup! Curry and ginger both have lots of antibacterial and anti-inflammatory properties, and squash is a great source vitamin C, E, iron, magnesium and it’s low calorie! The nutritional value of the soup listed below is based on the original recipe. Here is the original recipe if you’re not a fan of ginger, but if you like ginger flavour you can follow my modified version instead.

minimalistbaker.com/curried-butternut-squash-soup

Ginger and Curry Butternut Swuash Soup

Serves 4-5 people depending on bowl size.

Vegan and gluten free.

1 butternut squash, peeled, seeds removed, cubed
1 red onion, diced
3 cloves garlic, diced
2 tbsp olive oil
2 tbsp yellow curry powder
1/4 tsp ground cinnamon
1 tsp fresh chopped ginger
1 tsp cumin
1 14oz can of organic coconut milk
2 cups of vegetable broth
2 tsp of maple syrup
salt and paper to taste

*for garnish I used organic green onions from my CSA box*

Instructions:

Place your soup pot over a medium heat and add oil, onions, garlic and ginger. Saute until onions are lightly browned.
Add squash, curry powder, cinnamon, cumin, salt and pepper. Stir to cook, lower the heat to low (just above simmer) and cook for 5 minutes stirring occasionaly.
Add coconut milk, vegetable broth and maple syrup and stir until well mixed (about a minute)
Bring to a boil, then simmer over a medium heat for 15-20 minutes or until squash is soft. You can poke with a fork and if the fork goes in easily then the squash is ready.
Use an immersion blender, or place the soup in a food processor/blender and puree until smooth. If you’re using a blender, return the soup to the pot.
Taste the soup and add spices and sweetners to your desired taste.
Serve into a bowl and top with green onions. (Optional, you can add a bit more full cream coconut milk for a thicker, creamier soup)
Store left overs in fridge for 3-4 days. You can freeze leftovers for 1 month in your freezer.

Serving size: 1/4 of recipe* Calories: 231 Fat: 9.3 g Saturated fat: 7.8 g Carbohydrates: 36.8 g Sugar: 10.9 gSodium: 455 mg Fiber: 4.2 g Protein: 6 g

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