Soup is just the best for the busy cook, especially in February when the light’s coming back and we’re rushing in from skiing or sledding or long winter walks, with rosy cheeks and an appetite. Soup is welcoming to leftovers and a friend of improvisation; it can shrink or expand according to the number of personnel in the household, can be heated up at short notice, and only gets better with time. Herewith, three soups for the last days of February. Feel free to change them up according to the contents of your fridge.

Scotch Broth (not the traditional version)
Yield: 6-8 Cups

Soup Season

Ingredients

  • Scotch Broth
  • 1 Tbsp olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp dried rosemary
  • 1 large parsnip, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 cups lamb, chicken or vegetable stock
  • 1 cup cooked barley*
  • 1 cup cooked lamb or beef
  • Salt and pepper, to taste
  • 1/4 cup crumbled Feta cheese and chopped mint for garnish (optional)
  • Cream of Carrot, Parsnip and Potato Soup
  • 2 Tbsp olive oil or butter
  • 1 medium onion, chopped
  • 3 large carrots, peeled and chopped (2 cups)
  • 6 large parsnips, peeled and chopped (3 cups)
  • 4 medium Yukon Gold potatoes, peeled and chopped (2 cups)
  • 6 cups chicken or vegetable stock
  • 1 cup 35% cream or coconut milk, extra as needed
  • Salt and pepper, to taste
  • Grated nutmeg, for garnish
  • Greek Lentil Soup
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium carrot, chopped
  • 2 Tbsp tomato paste
  • 1 cup brown lentils, rinsed and drained
  • 4 to 6 cups water
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 dried prunes, dates or apricots
  • 2 to 3 Tbsp red wine or balsamic vinegar
  • 1 Tbsp olive oil, to finish
  • Salt and pepper, to taste

Instructions

  1. Scotch Broth: Sauté the onion in oil or butter in a medium-sized pot over medium heat, until translucent, about 5 minutes. Stir in garlic, rosemary and remaining vegetables and cook for another 5 minutes, until vegetables are beginning to soften.
  2. Add stock, cover and bring to the boil, still at medium heat. Reduce heat to medium low and add barley and lamb. Simmer for another 10 minutes to allow flavours to blend. Serve with crumbled Feta cheese and chopped mint over top.

1. Cream of Carrot, Parsnip and Potato Soup: Sauté onion in butter or olive oil in a - large pot, until translucent, about 5 minutes. Add remaining vegetables and stir to coat in butter or oil. Add stock, cover and bring to a boil. Reduce heat to medium low and simmer for 15 to 20 minutes, until carrots, parsnips and potatoes are soft.

2. Remove from heat and purée, until smooth, with an immersion blender, making sure there are no lumps whatsoever—the beauty of this soup is its satiny texture. Return soup to the burner at low heat and stir in cream or coconut milk, adding more if the soup is too thick. Heat for a few minutes and add salt and pepper to taste. To serve, grate a sprinkling of nutmeg over top and add a dollop of yogurt if you’d like.

  1. Greek Lentil Soup: Sauté onion in oil in a medium-sized pot over medium heat, until translucent, about 5 minutes. Add garlic and carrot and sauté another 2 minutes. Stir in thyme and tomato paste. Add lentils and stir. Pour in water, stir to combine and add bay leaves and dried fruit.
  2. Cover and bring to a boil, reduce heat to medium low and simmer until lentils are soft and soup is thick, about 1 hour. Stir in vinegar, and don’t be shy—vinegar gives this soup its characteristic flavour. Simmer the soup for about 10 minutes more, taste and add salt and pepper. Just before serving, stir in 1 tablespoon of good olive oil.

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