Instructions

1. In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes.
2. Add lentil, stock, milk and curry. Salt and pepper to taste. Bring to a boil and simmer over low heat for 20 to 25 minutes or until vegetables are soft.
3. Pureé soup in a blender or food processor. Adjust seasonings. To serve, place cheese in each bowl of soup and garnish with coriander.

• Excellent source of vitamin A, folate and calcium.

Tips:

Instructions

1. Melt butter in Dutch oven or large saucepan set on medium heat. Add onion, carrot, celery, garlic, cumin, salt and pepper. Cook, stirring occasionally, for 5 minutes or until softened and fragrant. Add broth, tomatoes and lentils; bring to boil. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender.
2. Transfer 2 cups (500 mL) of the solids to a blender and purée until smooth. Return puréed mixture to pot, along with sour cream. Cook, on medium low heat and stirring frequently, for 5 minutes or just until heated through. Stir in parsley and lemon juice just before serving. Adjust seasonings to taste.

• The soup can be prepared up to the point of adding sour cream and frozen for up to 1 month. Reheat thawed soup gently; stir in sour cream and simmer just until heated through. Stir in parsley and lemon juice just before serving.
• The lentils need to be “picked over” before rinsing and cooking to remove any foreign matter such as small stones or dirt.

Tips:

Instructions

1. Melt half of the Stirling Creamery Bombay Curry Butter Roll in large skillet set over medium heat; cook gnocchi, shallots, garlic, salt and pepper for 3 to 5 minutes or until gnocchi start to brown and shallots are softened.
2. Stir in wine; bring to boil; cook for 1 minute. Stir in cream and return to boil. Stir in peas; cook for 2 to 3 minutes or until sauce is thickened slightly and gnocchi are heated through.
3. Remove from heat; swirl in remaining butter until melted and sauce is thickened. Stir in lemon juice. Sprinkle with parsley.

• Sauté pancetta with gnocchi if desired.
• For a little heat, top with thinly sliced fresh red chili pepper.
• Substitute baby spinach for peas if desired.

Tips:

Instructions

1. In large pot, melt butter on medium high; cook onion and thyme for about 3 minutes or until onion is tender. Add cauliflower, potatoes and broth; bring to boil. Cover and reduce heat to medium; cook about 8 to 10 minutes or until vegetables are tender.
2. Whisk flour into milk; gradually stir into soup. Increase heat to medium high; cook, stirring occasionally for about 8 minutes or until slightly thickened.
3. Remove from heat; add cheese, stirring until cheese melts. Season to taste.

• Excellent source of vitamin C and calcium.

Tips:

Instructions

1. In large pot, melt butter on medium high; cook onion, for about 3 minutes or until tender. Add water and chicken broth mix; bring to boil on high heat. Add vegetables; bring to boil. Reduce heat to medium and cook 2 minutes or until vegetables are tender crisp.
2. Whisk flour into milk and gradually pour into pot while stirringwith paprika and mustard. Cook, stirring often, for 5 minutes or until slightly thickened.
3. Remove from heat. Add Canadian Cheddar and stir until melted. Season to taste with salt and pepper.

• Sprinkle additional shredded Cheddar over each serving.

Tips:

Instructions

1. Melt butter in heavy saucepan. Add leeks, carrots and ginger. Stir until coated with butter. Cook on medium heat for 10 minutes.
2. Add milk and broth. Bring to boil. Cover and simmer 20 minutes.
3. Purée in blender in small batches until smooth. Add salt and pepper to taste. Garnish with sour cream and chopped fresh coriander.

Tips: