'Ricardo' magazine cooks winter soups inspired by Canadian provinces (and shares three recipes!)

In the latest issue of Ricardo magazine, filled with dishes helmed by Food Network Canada personality Ricardo Larrivée, a cross-country feature celebrates each of Canada’s 13 provinces and territories – and their unique physical and gastronomical landscapes.

In Saskatchewan, the “Bread Basket of Canada,” fields grow rich with grains, inspiring a Barley, Squash and Broccoli Soup, while Ontario’s winter squash is the starting point for a Curried Squash Soup, which also celebrates the province’s diversity. Up Yukon, a hearty soup is the order of the day – and hearty Potato, Leek and Corn Soup with bits of salty bacon is an appropriate homage.

You can see the rest of Ricardo’s patriotic creations in the magazine’s Winter 2015 issue, and sample three of the recipes below!

Photo: David De Stefano

Barley, Squash and Broccoli Soup (Saskatchewan)

preparation 20 minutes
cooking 1 hour
servings 4 to 6
freezes well

INGREDIENTS:

  • ½ lb skinless and boneless chicken thighs, cubed
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 1 carrot, chopped
  • 1 clove garlic, finely chopped
  • ½ tsp mustard seeds, crushed
  • ½ cup pearl barley
  • 6 cups chicken broth
  • 2 tbsp flat-leaf parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 small acorn squash, peeled, seeded and diced (about 1 ½ lb)
  • 1 ½ cups broccoli florets
  • Salt and pepper

INSTRUCTIONS:

  1. In a saucepan over medium heat, brown the chicken and onion in the oil. Add the carrot, garlic and mustard seeds. Cook for 5 minutes. Add the barley, broth and herbs. Season with salt and pepper and stir thoroughly. Bring to a boil.
  2. Cover and simmer for 25 minutes. Add the squash and cook for about 20 minutes or until the barley and squash are tender. Add the broccoli and cook for 5 minutes. Adjust the seasoning.

NOTE
When reheating the soup, add broth. The barley will have absorbed much of the liquid while cooling.


Photo: David De Stefano

Curried Squash Soup (Ontario)

preparation 20 minutes
cooking 30 minutes
servings 4 to 6
freezes well

INGREDIENTS:

  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp fresh ginger, peeled and chopped
  • 2 tbsp olive oil
  • 5 cups peeled, seeded and diced butternut or buttercup squash (about 1 small squash)
  • 2 tbsp mild curry powder
  • 1 tsp dry mustard
  • 5 cups chicken broth
  • 1 tbsp 15% or 35% heavy cream
  • Cilantro or fresh chervil leaves, to taste
  • Hot peppers or red bell peppers, thinly sliced (optional)
  • Salt and pepper

INSTRUCTIONS:

  1. In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
  2. Cover and simmer over low heat for about 20 minutes or until the squash is tender.
  3. In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
  4. Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.

Photo: David De Stefano

Potato, Leek and Corn Soup (Yukon)

preparation 25 minutes
cooking 35 minutes
servings 4
freezes well

INGREDIENTS:

Soup

  • 1 medium leek, white part only, thinly sliced
  • 2 tbsp butter
  • 1 tsp ground turmeric
  • 1 lb new potatoes, halved or quartered
  • ½ cup white wine
  • 5 cups chicken broth
  • 1 tbsp honey
  • 1 cup fresh or frozen and thawed corn kernels
  • Salt and pepper

Topping

  • ¼ lb bacon, cut into pieces
  • 1 medium leek, green part only, thinly sliced
  • ¾ cup arugula (see note)

INSTRUCTIONS:

Soup

  1. In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.
  2. Cover and simmer over low heat for about 25 minutes or until the potatoes are tender. Add the corn and cook for 2 minutes or until heated through. Season with salt and pepper.
  3. Topping

  4. Meanwhile, in a skillet over medium-high heat, brown the bacon until crisp. Set aside on a paper towel-lined plate. Keep the melted fat in the skillet.
  5. In the same skillet, soften the leek. Add the arugula and cook until just wilted.
  6. Pour the soup into bowls. Garnish with the bacon and the leek mixture.

NOTE
If they’re in season, you can substitute the arugula for dandelion greens.

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