Soup | Eat Magazine

Foo’s Patrick Lynch: The Secrets of Laksa

by Deanna Ladret on Mar 9, 2012 {No Comments}

Ever wondered how to cook up a noodle bowl you thought you could only get at a restaurant? Or maybe you have made a few noodle dishes before, but aren’t sure if you can deviate from the recipe and have it still taste authentic. Look ...

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Heirloom Tomato & Victoria Gin Soup

by Guest Blogger on Nov 8, 2011 {No Comments}

By Chef Jennifer Dodd, Edible Canada at the Market “Chef Dodd celebrates tomato season with this gin-spiked soup. There are still a few heirloom tomatoes on market shelves, so you can savour late summer’s flavour with this light yet warming dish. She uses goat cheese ...

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Cauliflower & Smoked Cheddar Soup

by Guest Blogger on Oct 14, 2011 {No Comments}

Creamy, smooth and lightly kissed with smoke — this soup is the perfect way to warm up on a cool autumn night. Vegetable Oil – 2 Tble (30 ml) Medium Yellow Onion, chopped fine – 1 Medium Stalk Celery, chopped fine – 1 Small Cauliflower, in ...

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Pumpkin soup with wild rice and spicy sourdough croutons

by Guest Blogger on Oct 8, 2011 {No Comments}

When cooking with pumpkin, leave the big jack-o-lantern ones for the kids to carve and choose smaller Sugar Pumpkins or New England Pie Pumpkins. Happy Thanksgiving from everyone at EAT.

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Roasted Chicken Stock

by Guest Blogger on Aug 17, 2011 {No Comments}

From the September/October Issue, “Soup Stars” by Denise Marchessault. The meatier the chicken bones, the more flavourful the stock. Meaty pieces like legs and thighs make a rich stock in about two hours; whereas backs, for example, will take about four hours. (If you’re using legs ...

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Roasted Garlic & Chipotle Gazpacho

by Gary Hynes on Aug 8, 2011 {1 Comment}

This chilled gazpacho from the Masthead Restaurant in Cowichan Bay harmonizes Spain with Vancouver Island time by using heirloom tomatoes, organic garlic, and fresh basil. Such a refreshing dish begs for Ortega. The wine’s suggested sweetness provides a suitable contrast to the tomato’s acids while ...

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Fresh English Pea, Wild Morel, and Garlic Scape Soup

by Gary Hynes on Jul 13, 2011 {No Comments}

Recipe and image by Gary Hynes When I cook, it’s rarely precise. Each time I make a dish it comes out slightly different because I hate to measure ingredients. Even the method changes slightly depending on how I feel that day. This would be a ...

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Spring Asparagus and Sorrel Soup

by admin on Apr 29, 2011 {No Comments}

Heidi Noble writes: "This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the bowl."

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Halibut Chowder with Lardons

by admin on Apr 18, 2011 {1 Comment}

This recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knife Heavy bottom pot Wooden spoon Ingredients: 12 pieces, Thick cut double smoked bacon cut across length into “lardons” or match-stick size 3 Medium White onions, fine ...

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