Instructions

1. Place potatoes in medium saucepan and cover with cold water; season with salt to taste. Bring water to boil and cook for 15 minutes or until potatoes are fork-tender; drain well. Mash potatoes until smooth and fluffy. Beat in sour cream with an electric hand mixer.
2. Meanwhile, set medium skillet on medium heat. Add half of bacon, onion, celery, salt, pepper and thyme. Cook for 10 minutes or until browned and very soft.
3. Purée bacon mixture with broth using a blender or food processor. Transfer potato mixture to clean saucepan, whisk in milk, and then set on medium heat.
4. Meanwhile, cook remaining bacon until very crisp. Garnish each bowl with green onion, cheese, remaining bacon and small dollop of sour cream.

• Use an electric mixer to incorporate potato into soup.

Tips:

Instructions

1. In heavy saucepan, sauté onion in butter until transparent. Add broth, pumpkin and spicing. Salt and pepper to taste. Heat on medium low, then reduce to simmer 15 minutes, stirring occasionally.
2. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Canadian cheese until melted.

• For a restaurant-inspired garnish, spoon sour cream into a zip-top bag, snip off a corner and ‘pipe’ fancy swirls onto soup.
• For Halloween, pipe concentric circles onto soup and pull a toothpick from the center to the edge to create a spooky spider web design.

Tips:

Instructions

1. In a large pot, heat butter and oil on medium high heat; stir in bacon, celery, onion and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring, for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
2. Add cream; bring to boil, reduce heat and simmer, stirring occasionally, for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Tips:

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: