LCBO Food and Drink Holiday 2015

A WORLD OF soups from page 183

2 shallots, thinly sliced 1 large carrot, peeled and finely chopped, about 1 to 1½ cups (250 to 375 mL) ½ cup (125 mL) peeled and finely chopped celeriac (celery root) 2½ cups (625 mL) finely chopped mixed mushrooms; any combination of shiitake, cremini, oyster, button—any tough stems removed 2 to 2¼ cups (500 to 560 mL) shelled, roasted chestnuts, coarsely chopped 5 cups (1.25 L) chicken or vegetable stock, divided 1 sprig fresh sage or ¼ tsp (1 mL) dried 3 sprigs fresh thyme or ¼ tsp (1 mL) dried 1 cup (250 mL) 10% cream (half-and-half) ¼ tsp (1 mL) white pepper, or more or less to taste 1 In a large, heavy-bottom soup pot or Dutch oven, over medium heat, melt 1 tbsp (15 mL) of the butter; add the bacon and cook until softened but not browned, about 5 minutes. 2 Add the shallots, carrot and celeriac; cook until tender, about 10 minutes. With a slotted spoon, transfer the vegetables and bacon to a bowl, leaving the tasty fat and butter in the pot. 3 Add the rest of the butter, mushrooms and chestnuts to the pot. Continue to cook on me- dium, stirring occasionally, until mushrooms have softened somewhat, about 5 minutes. 4 Add about ¼ cup (60 mL) of the chicken stock, and put the vegetables and bacon back into the pot; stir to blend. 5 Add the Cognac and cook until the alcohol has burned off, a couple of minutes. 6 Add the herbs and the rest of the chicken stock, and bring to a gentle boil. Reduce heat to medium-low and simmer for about 30 min- utes, stirring often. 7 After 30 minutes, remove herbs; discard. The thyme leaves will have come off the stems; that’s good. Remove the woody stems. 8 With an immersion blender (wand) or in a blender (in a few batches), purée soup until smooth; return to pot, stir in the cream, and add the pepper. Put on the lid to keep warm on the lowest possible setting or in a warm oven. 9 To serve, ladle the soup into small, wide- mouth tea cups or mugs, then garnish with a dollop of Chive-Cognac Whipped Cream (recipe next page) and a tiny bit of fresh chive, sage, or thyme. Makes 7 cups (1.75 L) ¼ cup (60 mL) Cognac or brandy 1 bay leaf, fresh if you can find it

4 minutes until bright pink. Remove pan from heat. Using a slotted spoon, remove shrimp to a bowl and set aside. Set pot with shrimp-flavoured oil over medium-low heat. When hot, add the paste. Stir often, scraping pan bottom until paste darkens or oil begins to separate, 15 minutes. 3 Meanwhile, remove shells from shrimp and discard. Set shrimp aside. 4 When paste is cooked, slowly pour in chick- en broth, scraping bottom as needed. Stir in coconut milk. Bring to a gentle simmer over medium and simmer for 10 to 15 minutes. Squeeze in lime juice. Add sugar to taste. 5 While simmering broth, prepare soup in- gredients. Bring a large pot of water to a boil. Cook noodles according to package direc- tions. Using a strainer, remove to bowls. Re- fresh boiling water if needed. Poach chicken in boiling water for 2 to 3 minutes until cooked. Strain and divide among bowls. Top each serving with shrimp. 6 When broth is hot, add fried bean balls or tofu puffs. When puffs are warm (1 to 3 min- utes), pour hot broth and puffs over prepared ingredients in bowls. Top with bean sprouts, cilantro and chilies. Makes 6 servings

LAKSA LEMAK Thanks to a paste-base made from a purée of fresh shallots, ginger, chilies, lemon grass and spice, this Malaysian soup has an intensely complex-flavoured broth. PASTE 4 shallots 6 garlic cloves 2 long red Thai chilies 1 piece ginger, 3 inches (8 cm) long, peeled 3 lemon grass stalks

⅓ cup (80 mL) vegetable oil 2 tsp (10 mL) dried turmeric BROTH 3 tbsp (45 mL) vegetable oil 1 lb (500 g) large shell-on shrimp 6 cups (1.5 L) chicken broth 2 cans (each 400 mL) coconut milk

WHAT TO SERVE Erdinger Weissbier LCBO 201715, 500 mL Side Launch Wheat Beer LCBO 385674, 473 mL

$3.15

2 tbsp (30 mL) freshly squeezed lime juice 1 tbsp (15 mL) to 2 tbsp (30 mL) brown or palm sugar, to taste SOUP INGREDIENTS 2 cups (500 mL) fresh, or dried and cooked, egg noodles or cooked rice vermicelli noodles 2 skinless, boneless chicken breasts, thinly sliced 5 oz (150 g) fried bean balls or fried tofu puffs (optional) 2 cups (500 mL) bean sprouts 1 cup (250 mL) cilantro sprigs ½ long red Thai chili, sliced for garnishing (optional) 1 For paste, finely chop shallots, garlic, chil- ies, ginger and lemon grass. Add to blender and pulse. Pour oil into blender and add tur- meric. Pulse and scrape down sides as needed until quite smooth. 2 For broth, coat a large deep pot with 3 tbsp (45 mL) oil. Set over medium-high heat. Add shrimp. Cook, turning occasionally for 2 to

$2.70

film night fare from page 138

CREAMY CHESTNUT & BACON SOUP

Chestnuts are synonymous with Christmas, whether they’re roasting over an open fire or stuffed into the holiday bird. This luxurious soup is creamy, rich and a tiny bit sweet; it can be made a day ahead and gently reheated. For a vegetarian version, simply omit the bacon, add 1 more tbsp (15 mL) butter and switch up chicken broth for veg. Serve with a warm, crusty loaf. 3 tbsp (45 mL) butter, divided ¼ cup (60 mL) finely chopped bacon

220  FOOD & DRI NK HOLIDAY 2015