Caramelized Onion and Potato Soup

And just when we thought the worst of the cold weather was over, it came back this week to give us a reminder of why summer is so great!

I'd almost forgotten already what it feels like when your nostrils start to freeze up as soon as you step outside and your lungs hurt when you breathe in the cold air.  Needless to say, I'll be spending as much time indoors as possible this week and enjoying lots of hot chocolate and soup!

I've actually been making a lot more soup than normal lately, not just because of the weather but because I received an immersion blender for Christmas that I've loved trying out!  It makes pureeing soups so much easier than transferring it in batches to a blender, and more importantly it means a lot less dishes to clean up after, which is probably my favourite thing about it.

I have my eye on so many soup recipes I want to try now, but onion soup has stood out as the most comforting option lately, and it was an excellent choice!

This caramelized onion and potato soup is very similar to a French onion soup, but easier and faster to prepare, and perhaps a little bit healthier.  I didn't cook my onions quite as long as you would for a French onion soup - just long enough to give them that deep golden brown colour and rich flavour - and I also cooked them in just a bit of olive oil instead of tons of butter.  The other  main differences are that this version contains some garlic for flavour and potatoes for thickness, and that I pureed it all into a smooth soup (though next time I'll probably leave a few chunks in there for texture - I just got carried away with my immersion blender!).  Then I topped it with a simple piece of toasted whole grain bread with some melted cheese instead of baking the whole thing in the oven (with a lot more cheese).

You end up with a rich but light tasting soup that's perfect for a cozy winter evening indoors!

Caramelized Onion & Potato Soup

Adapted from different recipes found on Whole Living, Yankee Magazine, and Bon Appetit

Serves around 4 as main course servings; 8 as smaller side dish servings

Ingredients:

2 tablespoons olive oil or canola oil

6 medium yellow onions, peeled and thinly sliced into half moons (or 3-4 large onions)

4 cloves garlic, minced

Salt and pepper

1 tablespoon white wine vinegar

1/2 cup dry white wine

1 tablespoon all-purpose flour

8 cups (2L) low sodium beef broth

1-1/2 to 2 cups chopped yellow potatoes

2 bay leafs

2 sprigs of thyme

4-7 slices thick rustic whole grain bread

4-8 slices gruyere, swiss, or provolone cheese

Directions:

Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium heat.  Add onions and garlic, stir to coat with oil, and let sit for about 5 minutes, stirring occasionally.  Season with salt and pepper and stir.  Cook for an additional 25-30 minutes, stirring occasionally, until softened and caramelized with a deep golden brown colour.  (Cook for up to 45 minutes if needed).  Add vinegar to deglaze the pan.  Add wine and stir, scraping up the browned bits from the bottom of the pan.  Let simmer until reduced slightly, about 2-3 minutes.  Sprinkle flour over onions and stir.

Add beef broth, potatoes, thyme, and bay leaves.  Bring to a boil, then reduce heat and let simmer, partially covered, stirring occasionally, until potatoes are softened.  Discard bay leaves and thyme sprigs.  If desired, puree soup with an immersion blender or by transferring in batches to a blender.  You may puree all of the soup if you want it to be smooth, part of the soup for some texture, or none if you want it to be chunky, depending on what you prefer.  Season with salt and pepper to taste.

Preheat broiler.  Arrange cheese on bread and broil until cheese is melted, about 1 to 2 minutes.  Serve alongside or on top of soup.

Beet & Potato Soup

I hope that those of you who had the day off yesterday enjoyed your long weekend!  Yesterday was a holiday for many of us here in Ontario - we don’t celebrate President’s Day (obviously, as we don’t have presidents in Canada), but we do celebrate Family Day on the third Monday of every February. 

I love the idea of a holiday that celebrates the family and encourages families to spend time together.  This was actually the first year that every member of my family had the day off and could get together, so we took the opportunity to go for a wintery family walk along a trail around a frozen pond.  Even though I think I risked my life a thousand times because the trail was pretty much all ice and my boots do not seem to have even the slightest bit of traction, it was still a great way to get outdoors and spend some time with my wonderful family!  Here’s a little glimpse of our walk – the ducks were my favourite part :)

After spending a day outside in the cold, nothing is more comforting than a warm bowl of thick soup and a hearty loaf of bread.  Unfortunately I didn’t have any of this beet and potato soup left to enjoy so I had to settle for an Earl Grey tea latte from Starbucks, but just looking at these photos as I prepared them for this post had me craving this soup so bad!

I won't bore you with a long description of this soup except to say that it’s thick and creamy but still healthy, and is a gorgeous red colour! The first time I made this I used chicken broth but thought it didn’t quite work, so the next time I used vegetable broth, and also increased the cumin for more spice and let the soup simmer longer so the flavours would intensify, and it was so much better! If you hate beets, I’m not going to try to convince you to try this because the beet flavour is really front and center, but if you’re a beet lover like me then you will love this!

Beet & Potato Soup

Adapted from Cooking Light

Serves 3-6, depending on serving size

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cumin

4 cups vegetable broth

1 pound of beets, peeled and quartered

1/2 pound yellow potatoes, peeled and cubed

1 bay leaf

1-2 sprigs of fresh thyme

2 teaspoons fresh lemon juice

1 teaspoon honey or agave

Sour cream or plain yogurt for topping

Directions:

Heat oil in a large saucepan over medium-high heat.  Add onion and sauté for about 5 minutes, stirring occasionally, until softened.  Add garlic and cook for another 30 seconds.  Add salt, pepper, and cumin, stir to coat and cook for another 30 seconds. 

Add vegetable broth, beets, potato, bay leaf, and thyme.  Bring to a boil, then reduce heat and let simmer for 30-35 minutes, until beets and potato are tender.  Remove bay leaf and thyme sprigs.  If soup has reduced considerably, add a splash of water.

Puree soup in three batches in a blender. Remove the plastic stopper in the blender lid and cover with a paper towel or tea towel to let steam escape.  After pureeing each batch, transfer to a bowl, then once all the soup has been pureed, transfer back to the saucepan to heat through, if necessary.  Add 2 teaspoons of lemon juice and taste.  Add an additional teaspoon of lemon juice and 1 teaspoon of honey or agave to sweeten, if desired.

Serve each portion with a swirl of sour cream or yogurt.  Season with salt and pepper if desired.

Buffalo Hummus Mashed Potatoes

When I first saw hummus mashed potatoes on one of my favourite blogs, Gimme Some Oven, I thought it was such a fantastic idea – I love hummus and love mashed potatoes, so combining the two would not only taste great but would be a great way to healthify potatoes!

Of course, my mind starting immediately whirring with all the flavours of hummus you could use to change things up, and my first choice was buffalo.  If you love buffalo flavour and haven’t tried this hummus yet, you need to do so asap; I eat a lot of hummus and this is definitely one of my favourites!

These mashed potatoes are super easy to make – first you have whip up a batch of buffalo hummus, but that takes only five to ten minutes max, and you can do it while you wait for your potatoes to  boil.  Then you simply mash the potatoes, stir in some hummus, season with salt and extra buffalo sauce for spice, and that’s it!  There’s no adding tons of butter and cream, and you still end up with smooth and fluffy mashed potatoes, but with the added benefit of protein and healthy fats from the chickpeas and tahini in the hummus.

If you’re a fan of the buffalo/blue cheese combination, feel free to add some blue cheese in there - I didn’t have any on hand but I think it would have made a great addition!  This would make a great side dish to some chicken and steamed broccoli for a complete meal, but I liked it so much I ate it all on its own before I had a chance to try it that way!

Update: I realized after writing this post that these mashed potatoes are also vegan (correct me if I'm wrong, but from what I've read online, Frank's buffalo sauce does not contain milk products), giving you all the more reason to like them!  :)

Buffalo Hummus Mashed Potatoes

Inspired by Sabra Hummus and Gimme Some Oven

Serves 3-4 as a side dish (can easily be doubled to serve more)

Ingredients:

1 pound Yukon Gold (yellow-fleshed) potatoes (about 2.5 cups peeled and cubed)

3/4 cup buffalo hummus

1-2 tablespoons buffalo sauce

Salt to taste

Directions:

Prepare a batch of buffalo hummus up to a few days in advance. 

Peel potatoes and chop into about 1” pieces.  Immediately transfer to a large pot and cover with cold water until potatoes are covered.  Bring to a boil, then reduce heat to a simmer and let cook 20-30 minutes, until potatoes are easily pierced with a fork.

Drain, then place potatoes back in the dry pot and let heat over medium heat until they appear dry, about 2-3 minutes.  Remove from heat and mash potatoes in the pot or in a bowl.  Add 3/4 cup hummus and mix.  Add 1 tablespoon of buffalo sauce, mix in, and add up to 1 additional tablespoon if desired.  Season with salt to taste.

Roasted Garlic & Shallot Soup

Since my cold doesn't seem to be going anywhere, I tried to help it along this week with a big batch of garlic soup!  I remember reading somewhere that raw garlic is good for colds, and in the past I've tried horrible things like making garlic tea and scarfing down pieces of bread with raw cloves of garlic hidden inside.  But since those things probably don't make a difference anyway, this time I decided to go ahead and roast the garlic and turn it into a warm and comforting soup so I could at least enjoy a delicious meal in my runny, stuffy, coughy misery!

Some of the reviews of the original recipe on Cooking Light said it had no flavour, but I don't know what they're talking about - I found that the roasted garlic and shallots provided so much flavour on their own, and then you add sauteed onions, white wine, vegetable broth, and fresh thyme - how much more flavour could you need?  I also made a few changes to the recipe, like using yellow fleshed potatoes instead of Russets because I find they have better flavour, substituting the chicken broth for vegetable to make it vegetarian, eliminating the blue cheese croutons and just topping the soup with parmesan to make it easier, and using skim milk instead of 2% so it was even lighter.

Don't be scared by the amount of garlic in this - it all gets roasted, which I can testify is about a million times better than eating whole cloves of garlic raw!  And while this may not have helped my cold at all, it still made me feel better to have this waiting for me for dinner every night this week!

*The above picture was taken in Jan 2014 - same recipe, just used savory instead of thyme as I didn't have any thyme (and used better lighting!).

Roasted Garlic & Shallot Soup

Adapted from Cooking Light

Makes about 4 bigger portions or 8 smaller portions

Ingredients:

5 whole garlic heads, unpeeled (about 40-50 cloves) - try to use good quality garlic if possible as it will have more flavour than the cheap packages of imported garlic - I've learned that lesson!
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
10 shallots, unpeeled (about 3/4 pound)
2 cups coarsely chopped onion (about 2 small yellow onions)
1 cup dry white wine (I used Sauvignon Blanc), at room temperature
3 cups vegetable stock
2 cups (1/2-inch) cubed peeled yellow-fleshed potato (about 3/4 pound)
1 teaspoon chopped fresh thyme
1 cup skim or 2% milk, at room temperature
Grated parmesan cheese plus extra thyme for topping (optional)

Directions:

Preheat oven to 400°F. Remove the outside layer of white papery skin from the garlic, cut the tops off each head, and place on tin foil. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap with foil and place on a baking sheet, then roast for 10 minutes in preheated oven. Meanwhile, prepare a shallot foil package by drizzling shallots with 1 tablespoon oil, sprinkling with 1/4 teaspoon salt and 1/4 teaspoon pepper, and wrapping with foil. After the 10 minutes have passed, add the shallots to the pan and continue to roast both the garlic and shallots for another 25 minutes. Remove from oven and let cool until cool enough to handle. Squeeze garlic out of the skins and peel shallots, discarding skins.

While garlic and shallots are cooling, heat 1 tablespoon oil in a Dutch oven over medium heat. Add onion, and cook for 6-10 minutes, stirring occasionally, until softened and lightly browned. Add garlic cloves, peeled shallots, and wine. Reduce heat and simmer uncovered for 5 minutes.

Stir in vegetable stock, potatoes, and thyme. Bring to a boil, then cover, reduce heat, and let simmer for 20-25 minutes, until potatoes are tender. Cool slightly, then puree in batches in a blender (I did mine in 3 batches), transferring pureed portion to a bowl each time. Pour pureed soup back into Dutch oven, stir in milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reheat for about 5 minutes, taste, and adjust any seasonings if necessary.

Top each portion with grated Parmesan cheese and a sprinkling of fresh thyme, if desired.