Saffron-Vegetable Soup

Every time I go home, my parents ask me to make "that soup with the tortellini and all the vegetables." Yellow squash is one of my favourite soup vegetables and I love the flavour of saffron. I like to saute the spinach rather than add it raw to the soup in order to prevent the spinach's water from diluting the broth. This recipe makes enough to serve about 6-8 people and tastes even better the next day.

Saffron-Vegetable Soup

1 yellow squash, cut into small pieces
1 bunch carrots, diced
3 stalks celery diced
1 medium onion, diced
1 bunch spinach, chopped and quickly sauteed
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 1/2 cup water
handful fresh cilantro, chopped
saffron, crushed (about a 1/4 tsp)
1/4 cup white wine (optional)
fresh, small multi-cheese tortellini (approx. 5 per person)

In a 2 quart sauce pan, saute garlic, onion, carrot, and celery in 1 tbsp olive oil until onions are translucent. Add yellow squash and cilantro, cook until cilantro is wilted.

Add broth and water and bring to boil. Reduce heat to simmer, add saffron, dash of salt and pepper. Allow to cook until all vegetables are tender. Adjust seasonings (more saffron, salt and pepper) to suit tastes as it cooks.

Bring water to boil in separate pot for tortellini. Cook until just about done. Remove from boiling water and add to soup to finish cooking. Add sauteed spinach.

The soup is ready to serve when the tortellini is done cooking.

Winter-in-France Yellow Split-Pea Soup

Split-pea soup is the ultimate fall/winter comfort food. On cold, snowy nights growing up, my mum would always open a can of split-pea and toast up a nice ham and cheese sandwich. Yum. The Winter-in-France Yellow Split-Pea Soup recipe is a tribute to her -- she always told me yellow peas were very Canadian, and I'm fairly convinced pea-soup is a very French thing. The nutmeg and white wine really add a nice flavour (Nutmeg is my go-to vegetable spice... stay tuned for an awesome brusselsprout recipe featuring it).

For a vegetarian version, sub vegetable stock for the chicken stock and leave out the ham.

Cheers & enjoy
AlleyKat

Winter-in-France Yellow Split-Pea Soup

1 lb Yellow Split-Peas – rinsed and sorted to remove any pebbles
1 onion chopped
5-6 carrots, peeled and chopped
3 stalks celery, chopped (small)
1/2lb thick-cut ham, cubed
Olive oil
4 cups chicken broth/stock
2 cups water
¼ - 1/3 cup white wine (a Sancerre works well)
Grated nutmeg (to taste, but around 1/4 tsp)
Salt & pepper, to taste

Sauté onions, carrots, and celery in tablespoon of olive oil until onions are translucent. Add peas, stock and water, Bring to boil. Add white wine, nutmeg and pepper and reduce to simmer. Allow to cook until peas begin to disintegrate and soup starts to thicken (about 45 minutes). Add ham and cook for 15-20 minutes. Add salt/pepper to taste. Serve with dollop of crème freche and crusty French-style bread.