Over the years I've tried my fair share of soup recipes; let's just say that living in canada + being cold all the time + experiencing Raynaud's phenomenon + good memories of growing up with soup and buns on sundays (all you dutch folk know what i'm talking about) = soup as comfort food. I love soups; and I do not discriminate between kinds of soups either - I'll try pretty much about any kind of soup (except pea soup...*shiver).
Now with soup being a comfort food, I'm definitely more into a hearty soup; something that's gonna fill you and make your belly full of goodness and warmth. We're talking about soups that equal meals!
This past week I've been a busy makin' soups! So I've decided this dedicate this week to sharing a couple of my old favourite soup recipes and a few new ones.
Today's recipe is:
Smoky Roasted Potato Chowder (Chatelaine magazine, March 2007)
Now contrary to what the name of the soup is, this is not a chowder soup. It's from a Chatelaine magazine I ended up with a couple of years ago, and subsequently seem to have lost during my last move. Thanks to the internet however, this soup lives on. I don't use the recipe anymore, but it's nice to remember where it came from!
I made this soup for my in-laws last Saturday. They are in the midst of major renovations, and with it being a rainy fall so far, I figured who couldn't do with a nice warm bowl of soup! This soup is always one of the first soups i make every fall. It's nice and thick and creamy without the calories of cream! This year I was short on potatoes so I substituted a few sweet potatoes. It made the soup a bit more watery than I like, but taste was still pretty much the same. I always triple the amount of paprika, but you don't have to...it really depends on your taste!
What You'll Need
- 10 baby red potatoes (or you can substitute 4-5 medium size yukon gold potatoes. You won't necessarily get the same dark red colour, but the taste is still quite comparable. I wouldn't use white potatoes though - they are too dry)
- 2-3 garlic cloves (use 3 if you like garlic. I've made this completely without garlic - I'm not the hugest fan of garlic - but it's nice with 2 cloves peeled and cut in 3 slices each to spread out in the roasting pan for added flavour)
- 1 small-medium red onion, chopped chunky
- 1 lg red pepper, chopped into chunky pieces
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/4 tsp smoked paprika or 1/2 tsp regular paprika (again, I usually spread the amount of 2 tsp of regular paprika on my veggies - a lot more than the original reciepe calls for! - but add what you think based on your like of paprika. If you're not sure, leave it at the original recipe level, and you can always add more)
- sprinkles of salt & pepper
- 2 cups of chicken broth (you can also dilute a bouillion cube into 2 cups of hot water)
- 1 more tsp of paprika (or to taste)
What to Do
- Preheat oven to 400 degrees C. Slice potatoes into thick oval slices and add to roasting pan along with red pepper and red onion. Drizzle olive oil over it and sprinkle with oregano & paprika. Mix everything well with your hands. Place in oven to roast for 40-45 mins.
- Once the vegetables are done, take them out of the oven, and carefully transfer to a large pot on the stovetop. Pour broth over them, and add about 1 cup of water (or until they are just covered by the liquid). Add salt and pepper. Bring to a boil, then lower to simmer for 10-12 minutes.
- Carefully transfer 1/2 soup to a blender or food processor and puree until smooth. Place pureed soup in a clean pan. Repeat with remainder. Once complete, add additional tsp of paprika (or you can taste the soup and add what you like). Also add more salt/pepper if you prefer.
- Serve with garnish of cilantro, or parmesan cheese as the original recipe suggests. Lick the bowl clean! You can also freeze the soup for 3-4 months.
*I forgot to take pictures (because of course your first inclination while cooking is to stop and take a picture of what you're doing!) so this is the best I can give you for the moment. I will improve!
chau!
r.
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