Great soup recipes for cold days from George Brown’s Chef School

Butternut Squash soupThere's no better remedy for a cold snap than a warm bowl of a wonderful soup.

January has ushered in some frigid wind chills and it's also National Soup Month. So we have three relatively simple recipes, courtesy of George Brown College's student-operated restaurant, The Chefs' House Open New Browser Window and George Brown's Chef Roger Maurer.

GBC Butternut Squash Soup

Serves 10

Ingredients

  • Butter - 45 g
  • Apple, granny smith, peeled and chopped - 1 pc.
  • Onion, peeled and chopped - 1 pc.
  • Potatoes, peeled and chopped - 200 g
  • Butternut squash, peeled, seeded and chopped - 600 g
  • Carrot, peeled and chopped - 200 g
  • Chicken stock - 1.25 l
  • Maple syrup - 30 ml
  • Cream, 35% - 250 ml
  • Salt and white pepper power - to taste

Method

  • Heat a stock pot over medium to high heat; melt the butter, and sauté the onion and apple for about five minutes until the onion and apple are tender.
  • Add the chicken stock, potatoes, carrot and squash.
  • Bring the soup to a quick boil and then let simmer for 30 minutes or until the vegetables are very tender.
  • Puree the soup and strain through China cap.
  • Return pureed soup into the stock pot, add the maple syrup and season with salt and pepper.
  • Add the cream just before service.

Fennel and Potato Soup

Serves 10

Ingredients

  • Fennel bulb - 4 pc.
  • Onion, white, peeled and chopped - 2 pc.
  • Potato, peeled and chopped - 2 pc.
  • Blanched almond - 250 ml
  • Chicken stock - 1 l
  • Lemon juice - 10 ml
  • Finely sliced chives - 30 ml
  • Fennel seed, ground - 5 ml
  • Tarragon, chiffonade Open New Browser Window - ¼ bunch
  • Fronds, for garnish - 100 ml
  • Whipping cream, for garnish - as needed

Method

  • Heat oil in a heavy large pot over medium-high heat; add fennel, onions and potatoes.
  • Cook until slightly softened, about eight minutes. Add the almonds, chicken stock, lemon juice, and fennel seed and bring to a boil.
  • Cover and simmer for half an hour. Puree the soup and add the chives and tarragon. Season and add lemon juice if needed.
  • Ladle into a bowl and garnish with whipping cream and fronds.

Cheddar Cheese Soup with Dark Ale, courtesy of George Brown College's Chef Roger Maurer

"This soup is perfect for a cold winter night," Mauer says.

Serves 4

Ingredients

  • Onion, brunoiseOpen New Browser Window - 1
  • Garlic, pureed - 1 clove
  • Jalapeno peppers, de-seeded, brunoise - 2 pc.
  • Butter - 30 g
  • Flour - 30 g
  • Dark ale - 350 ml
  • Chicken stock - 500 ml
  • Old Cheddar, coarsely grated - 100 g
  • Cayenne pepper - 1 pinch
  • Green onion or chives, finely sliced - 1 pc.
  • Black pepper, fresh ground - to taste

Method

Sweat the onions, and jalapenos in butter until tender. Add the garlic and flour. Stir until all the flour is incorporated, then slowly add the dark ale and chicken stock while continuing to stir.

Let simmer for 30 minutes then slowly add the grated cheese.

Adjust seasoning with a pinch of cayenne and fresh ground black pepper.

Garnish with green onion or chives.

Learn more about George Brown's Centre for Hospitality and Culinary Arts.