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      In the kitchen with Sandra: Winter Soup

       
      By
      Feb. 4, 2016

      Italo_20160204_InTheKitchenWe can honestly say that this has not been a typical Canadian winter. We have seen more rain than snow and more mild weather than extreme cold. The winter months do bring upon us a different appetite; swapping salads for soups and grilled meats for stews. And yes, our cravings for a delicious hearty soup has not been as it was in the past, where the snowstorms were plentiful and our muscles ached from shoveling! Yes, this has been a different winter, but it is a winter nonetheless!

      A Different Winter Soup

      INGREDIENTS
      1 tbsp. olive oil
      1 small onion, finely diced
      1 large potato, diced
      2 large button mushrooms, diced
      1 medium carrot, peeled and finely diced
      1 bunch chopped Swiss chard
      1 cup tomato coulis
      4 cups of vegetable or chicken broth
      120 gr instant noodles
      Salt and pepper to taste
      Parmesan cheese, grated (optional)

      Begin by sweating the onion, potato, mushrooms, carrot, and olive oil in a large pot over medium high heat for about five minutes. Add the tomato coulis and broth. Bring this mixture to a boil, then add the Swiss chard. Continue cooking on medium heat until the vegetables are tender, about 15 minutes. Add the noodles. Cover and let stand about five minutes until the noodles are softened and cooked. Plate the soup and top with a sprinkle of Parmesan cheese. Enjoy!

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