Ingredients

• Chicken Broth

  • 1 chicken carcass, most of the meat removed
  • 2 stalks celery
  • 1/2 a medium onion
  • 4 to 5 seeded fresh tomatoes (the seeds are removed as they can impart a bitter taste to the broth)
  • Salt and pepper

• Meatballs

  • 2/3 lb (350 g) ground veal
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 4 oz (125 g) freshly grated Parmesan cheese
  • 4 slices stale bread, crushed into crumbs
  • Handful of chopped parsley, leaves only
  • 2 eggs, beaten
  • Olive oil

• Pasta

  • 1 package of pasta, such as baby pasta shells
  • Parmesan cheese, for garnish

Directions

Chicken Broth:
Combine all ingredients in a large Dutch oven. Cover with water. Bring to a boil and simmer several hours. Strain, reserving liquid.

Meatballs:
Combine all ingredients, except olive oil, in a bowl. If mixture is too dry, add another egg. If mixture is too wet, add more cheese and breadcrumbs. Let mixture rest in a refrigerator for several hours, if possible. With hands moistened with a small amount of olive oil, form the mixture into very tiny meatballs, slightly larger than chickpeas. Fry quickly in olive oil. Do not cook through. Let drain on paper towels. (Frying the meatballs before adding them to the soup keeps it from turning cloudy when they are added to the broth.)

Bring Chicken Broth to a boil. Reduce to a simmer and add the meatballs. Simmer for 45 minutes.

Pasta:
Meanwhile, in a separate pot, cook pasta to its halfway point. Add the partially cooked pasta to the soup and continue to cook until al dente. Ladle the soup into bowls and garnish with Parmesan cheese.

Ingredients

• 1/4 cup (60 mL) olive oil
• 2 lbs (1 kg) extra lean ground beef
• 1 tbsp (15 mL) minced garlic
• 1 large onion, diced
• 1 cup (250 mL) beef broth
• 1 cup (250 mL) red wine (optional)
• 1/4 cup (60 mL) wine vinegar
• 1, 14 oz (398 mL) can of crushed tomatoes
• 2 large carrots, peeled and sliced
• 1 small turnip, peeled, quartered and sliced
• 1 tsp (5 mL) nutmeg
• 1/2 tsp (5 mL) freshly ground pepper

Directions

With paper towel, coat the inside of a medium sized crock-pot with olive oil. Heat 2 tbsp (30 mL) of olive oil in a skillet set over medium heat; add beef to pan and cook until lightly browned. Transfer beef to crock-pot. Heat 1 tbsp (15 mL) of olive oil in the same skillet and cook garlic and onion until lightly browned. Add beef broth and red wine to skillet and simmer 10 minutes. Transfer mixture to crock-pot and add remaining ingredients. Cook at high for 2 hours; turn to low and cook 3 to 4 more hours. Chill crock-pot overnight, skimming any fat that accumulates on top. Heat thoroughly before serving.

Serves 4

Credit: Shayne Parent

Ingredients

• 5 pasilla chiles, stemmed and seeded
• 5 ancho chiles, stemmed and seeded
• 1 guajillo chile, stemmed and seeded
• 1/3 cup (75 mL) olive oil
• 1 white onion, chopped
• 5 garlic cloves, minced
• 6 lb (3 kg) medium tomatoes, cut into wedges
• 2 tsp (10 mL) salt
• 16 cups (4 L) vegetable stock
• Salt to taste
• Thinly sliced and fried corn tortillas
• Shredded mozzarella cheese
• Sour cream
• Sliced avocado

Directions

Soak all the chiles in hot water for 20 minutes, then remove stems and seeds. Heat oil in a large pot set over medium-high heat. Add onions, garlic, tomato and salt; continue to cook until the tomatoes release all their juices, then add the chiles and simmer for 5 more minutes. In batches, purée the mixture. When smooth, return the purée to the pot and add the stock; reduce the heat to medium and let it simmer for 1 hour. Season with salt to taste. Serve the tortilla soup in a bowl and add the tortillas, cheese and cream.

Serves 10

Credit: Tequila Kitchen Restaurant

Ingredients

• 1 smoked wild turkey carcass or 3 lbs (1.5 kg) assorted smoked skin-on turkey parts (such asnecks, legs and wing tips)
• 2 large onions, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 2 tsp (10 mL) peppercorns
• 2 dried bay leaves
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) cognac
• 1 cup (250 mL) flour
• 1 egg
• 1/4 cup (60 mL) water
• 1 tbsp (15 mL) chopped fresh sage

Directions

Place turkey carcass (or smoked turkey parts) in a large stockpot and cover with water; bring to a gentle simmer. Regularly skim fat that floats to the top. When very little fat remains, add vegetables and seasonings. Simmer for 4 hours. Strain stock and refrigerate overnight. The next day skim fat on surface. In large stockpot set over medium-high heat, boil cognac until almost dry. Add turkey stock and bring to simmer and continue to cook until reduced by half; season with salt and pepper.
In a mixing bowl, combine flour, egg, water and sage to make soft and sticky dough. Drop teaspoonfuls into simmering stock and simmer for 10 to 15 minutes. Serve a few dumplings in each bowl with consommé.

Serves 4

Ingredients

• 4 cups (1 L) smoked chicken stock*
• 2 stalks lemongrass, white ends only, cut in half
• 1/2″ (1/3 cm) piece of ginger, thinly sliced
• 3 kaffir lime leaves
• 1 boneless, skinless chicken breast, cut into 1/4″ (5 mm) dice
• 3 tbsp (45 mL) fish sauce
• 1/4 cup (60 mL) lime juice
• 2 red chiles, seeded and thinly sliced
• 8 large shrimp
• 10 snow peas, julienned
• 1/2 cup (125 mL) bean sprouts
• 1 carrot, julienned
• 2 green onions, thinly sliced on the diagonal
• 1 sweet red bell pepper, seeded and thinly sliced
• Fresh cilantro

Directions

Combine chicken stock, lemongrass, ginger and lime leaves in a large pot; bring to a boil. Reduce heat to simmer, cover, and let cook 20 minutes. Remove lemongrass, ginger and lime leaves. Bring stock back to a boil. Add chicken, fish sauce, lime juice and chiles to pot. Simmer for 5 minutes. Add shrimp and cook for an additional 2 minutes. Divide snow peas, bean sprouts, carrot, green onions and red pepper evenly between 2 bowls. Ladle soup into bowls and serve immediately.

Serves 2

Ingredients

• 2 tbsp (30 mL) canola oil
• 2 Yukon gold potatoes, cut into 1/4″ (5 mm) dice
• 3 shallots, minced
• 2 carrots, finely chopped
• 1 leek, white part only, minced
• 4 garlic cloves, minced
• 6 cups (1.5 L) vegetable stock
• 4 sweet red bell peppers, roasted, skinned and coarsely chopped
• 4 sweet yellow bell peppers, roasted, skinned and coarsely chopped
• 2 tbsp (30 mL) lemon juice
• Salt and white pepper, to taste
• Minced parsley and chives, for garnish

Directions

Heat oil in a pot set over medium heat; add potatoes, shallots, carrots and leeks; cook for about 10 minutes or until softened. Add garlic to pan and cook for 2 to
3 minutes. Divide potato mixture and vegetable stock evenly between 2 pots. Add red bell peppers to one and yellow peppers to the other. Bring each pot to a boil, cover and cook for about 20 minutes. Add 1 tbsp
(15 mL) lemon juice to each pot and separately purée each pepper soup until smooth. Season mixture with salt and pepper. Ladle about a cup of each soup into separate cups and simultaneously pour soups into a pre-heated soup bowl. Garnish with parsley
and chives.

Serves 5 cups

Ingredients

• 2, 14 oz (398 mL) cans of black beans, rinsed and drained
• 1 tbsp (15 mL) olive oil
• 5 uncooked chorizo sausage links (can substitute hot Italian), skins removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, cut into thin wheels
• 2 tbsp (30 mL) cumin seeds, toasted and ground
• 1 tbsp (15 mL) smoked paprika
• 1 tsp (5 mL) ground coriander
• 1, 28 oz (796 mL) can of diced tomatoes
• 2, 900 mL tetra-packs of beef broth
• 1 tbsp (15 mL) Tabasco sauce
• 20 hard-shelled clams such as littleneck, cleaned
• 3 tbsp (45 mL) chopped cilantro leaves
• Salt and pepper
• 3 tbsp (45 mL) minced chives

Directions

Place 1 can of beans in a bowl and using a fork, mash beans into a paste. Heat oil in a pot set over medium heat. Add sausage to pan and cook, breaking up links into smaller pieces. Once sausage has browed, remove with a slotted spoon. Add onions to skillet and sauté for about 3 minutes. Reduce heat to medium and add garlic, jalapeño and spices to skillet. Cook for about 3 minutes. Add tomatoes, broth, all beans and hot sauce to pot; bring to a boil. Add clams to pot and cover; cook for about 5 minutes. Discard any unopened clams; season soup with salt and pepper. Ladle soup into
4 pre-heated bowls and garnish with cilantro and chives.

Serves 4

Ingredients

• 1 butternut squash, unpeeled, cut in half, seeded
• 2 Granny Smith apples, peeled, cored and coarsely chopped
• 1 yellow onion, coarsely chopped
• 1/2 tsp (2 mL) rosemary
• 1/4 tsp (1 mL) marjoram
• 4 cups (1 L) chicken stock
• 2 slices of white bread, trimmed and cubed
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper
• 2 large egg yolks
• 1/2 cup (125 mL) heavy cream

Directions

In a large heavy-bottomed saucepan, combine all ingredients except yolks and cream. Bring to a boil and simmer uncovered for 45 minutes or until vegetables are tender. Remove from heat. Remove the squash halves from the saucepan, let cool and spoon the flesh back into the saucepan. In batches, purée the soup in a blender until smooth. Return soup to a clean pot. In a separate bowl, combine yolks and cream. Whisk in 1/2 cup (125 mL) of the puréed soup into the yolk mixture and
then stir all contents into the pot of soup. Heat soup over medium-low heat until hot and then serve immediately.

Serves 4

Ingredients

• Brewhouse Seasonings

  • 1 tsp (5 mL) cayenne pepper
  • 1 tsp (5 mL) freshly ground white pepper
  • 1 tsp (5 mL) freshly ground black pepper
  • 1 tsp (5 mL) garlic pepper
  • 1/2 tsp (2 mL) paprika
  • 3/4 tsp (4 mL) salt

• Bouillabaisse

  • 3 oz (90 g) clarified butter
  • 12 oz (3/4 lb) lobster tails, removed from their shells and cut in large chunks
  • 12 clams, scrubbed
  • 12 mussels, scrubbed
  • 12 large shrimp, peeled and de-veined
  • 10 oz (300 mL) Vienna lager
  • 8 oz (250 g) tuna fillet, sliced into 4 strips
  • 8 oz (250 g) salmon fillet, sliced into 4 strips
  • 12 cups spring onions, chopped
  • 1 cup (250 mL) onions, diced
  • 1 cup (250 mL) tomatoes, seeded and diced
  • 3 3/4 cup (925 mL) fish stock (or 2 cups clam juice, 1 3/4 cups water)
  • 4 ribs Swiss chard, julienned
  • 2 stalks salsify, cubed OR 1 cup cubed potatoes, blanched
  • 2 tbsp (30 mL) fresh lemon juice
  • 4 sprigs fresh rosemary

Directions

Brewhouse Seasoning:
Combine all the ingredients and mix well. Sprinkle 1 tbsp (15 mL) evenly over all the seafood.

Bouillabaisse:
In a large stockpot over medium heat, warm the butter and add the lobsters, clams and mussels. Sauté for about 3 minutes, stirring frequently. Add the shrimp and continue sautéing until they turn pink.

Raise the heat to medium-high and add the beer. Cook until the beer is reduced by half, about 7 minutes. Add the tuna and salmon and cook for 2 to 3 minutes longer. Discard any clams and mussels that remain unopened and add the spring onions, onions and tomatoes. Cook for 1 minute longer. Add the fish stock, reduce the heat to simmer and cook for 3 minutes. Stir in the Swiss chard, salsify and lemon juice and remove the pot from the heat. Let sit covered for 2 to 3 minutes and serve in bowls. Garnish with a sprig of rosemary.

Serves 4