ST. PATRICK’S SOUP

Full of flavour from Ontario’s winter vegetables, this delicious soup has a hint of green to celebrate St. Patrick’s Day.
 

Preparation Time:

20 minutes

Cooking Time:

about 18 minutes

 

Serves 8

 

1/4 cup (50 mL)

butter

5

Ontario Potatoes, peeled and diced

2

Ontario Onions, chopped

3 cups (750 mL)

shredded Ontario Savoy Cabbage (preferably greenest part)

1 cup (250 mL)

Ontario Mushrooms, sliced

1 tsp (5 mL)

dried marjoram

 

Salt and pepper

2

cloves Ontario Garlic, minced

7 cups (1.75 L)

chicken stock

1 cup (250 mL)

chopped fresh parsley

1/3 cup (75 mL)

crème fraîche or sour cream

 

Parsley sprigs or snipped chives

 

 

In large saucepan, melt butter over medium heat.  Add potatoes, onions, cabbage, mushrooms, marjoram, and salt and pepper to taste; cook for 7 minutes, stirring often.  Stir in garlic; cook for 1 minute.  Stir in stock and bring to boil; reduce heat and simmer, partially covered, for about 10 minutes or until potatoes and cabbage are tender.  Stir in parsley; simmer for 1 minute, uncovered.

Purée in batches and pour into clean saucepan.  (Soup can be prepared to this point, cooled, covered and refrigerated for up to 1 day.  Taste and adjust seasoning; reheat.)
 
 
 

Serve in warm soup bowls, garnishing each serving with dollop of crème fraîche and sprig of parsley.
 
 

Nutritional Information:

1 Serving:

 

PROTEIN:

5 grams

 

FAT:

8 grams

 

CARBOHYDRATES:

22 grams

 

CALORIES:

180

Warm Carrot Puddings with Irish Cream Sauce

 

These adorable small puddings, bathed in a sticky caramel sauce, are sure to warm the cockles of any leprechaun’s heart. Both sauce and puddings can be made ahead. Garnish with sprigs of fresh mint.

 

Preparation Time:              30 minutes

Cooking Time:                    45 minutes

Baking Time:                       45 minutes

Serves 12

 

4                                              large Ontario Carrots, peeled

1/2 cup (125 mL)                  milk

1-1/2 cups (375 mL)             all-purpose flour

1-1/2 tsp (7 mL)                     baking powder  

1 tsp (5 mL)                           each baking soda, salt and cinnamon 

3/4 tsp (4 mL)                        ground ginger or nutmeg   

3/4 cup (175 mL)                  unsalted butter, at room temperature

3/4 cup (175 mL)                  packed light brown sugar

3                                              large Ontario Eggs

1/2 tsp (2 mL)                     vanilla

Sauce:

3/4 cup (175 mL)                  unsalted butter

1-1/4 cups (300 mL)             light brown sugar

1 cup (250 mL)                     whipping cream

1/4 cup (50 mL)                    Irish Cream or Irish Mist Liqueur 

1/2 tsp (2 mL)                        vanilla

 

  

Slice carrots into 1-inch (2.5 cm) pieces; measure out 3 cups (750 mL) and place in saucepan.  Cover with water and boil gently until very soft, about 45 minutes.  Drain well. In food processor, purée carrots with milk until very smooth.

 

In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ginger. 

 

In large bowl, beat butter on low speed until very creamy; gradually beat in sugar.  Beat in eggs, 1 at a time, then vanilla, beating until fairly smooth. Gradually beat in flour mixture (it will be very thick).  Beat in carrot purée mixture.

 

Spoon into 12 sprayed or greased muffin cups, dividing equally. Bang muffin pan on counter several times to remove air pockets; smooth tops. Place pan in a roasting pan and set on middle rack of oven. Pour boiling water into pan to come halfway up sides of pan.

 

Bake in 325°F (160°C) oven for 45 minutes.  Remove muffin pan from water. Let cool in pan on a rack for 10 minutes. Run knife along inside edges and turn out puddings onto rack with flat side up. (Puddings can be covered and refrigerated for up to 3 days or frozen. Reheat in microwave.)

 

Sauce:Meanwhile, in medium saucepan, melt butter over medium heat; stir in sugar until dissolved.  Stir in cream, liqueur and vanilla.  Bring to a boil; reduce heat and gently boil, stirring occasionally, until thickened, 8 to 10 minutes.  (Sauce can be refrigerated in airtight container and reheated in saucepan, stirring often.)

 

Place warm puddings, flat-side up, in small dessert dishes. Spoon warm sauce over top, letting it pool.

 

Nutritional Information:

1 Serving:

PROTEIN:                 4 grams

FAT:                            31 grams

CARBOHYDRATE:52 grams

CALORIES:               498

FIBRE:                       1 gram

SODIUM:                   395 mg