Recipe: Simple French onion soup
Roasted parsnip and pear soup
Embrace the last days of winter with this hearty parsnip and pear soup.
Thyme delivers a subtle, earthy flavour that’s a perfect accompaniment to the heartier ingredients in this soup.
1 Preheat the oven to 350°F. Place the parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place the pan in the preheated oven and roast the mixture for 45 to 50 minutes, stirring occasionally, until the parsnips are tender and caramelized.
2 Remove the pan from the oven and pour cup of the broth over the roasted vegetable mixture; stir, scraping up any caramelized bits that have stuck to the bottom.
3 Purée the roasted mixture in small batches in a blender or food processor along with the remaining 3 cups vegetable broth and the vinegar. Strain the mixture into a large pot and heat thoroughly over medium-high heat. Transfer the soup to bowls and garnish with the whole wheat croutons and thyme, drizzling with additional olive oil if desired. Serve the soup immediately.
Prep and cook time: 1 1/4 hours
Serves: 4 to 6
Stay warm with this hearty soup recipe.
Keep warm with a bowl (or two) of this tasty bean soup from Vicky Jones's book, Out of the Pod.
1 Add the oil to a saucepan over low heat. Add the onion and celery and cook until soft; avoid browning.
2 When soft, add the dried broad beans to the pan, stir around, then add the stock and savoury, if using. Cover and bring to a boil, then keep at a boil for 10 minutes. Reduce the heat and simmer for a further 20 to 50 minutes, or until the beans have broken down into a mush.
3 Meanwhile, bring a small pot of water to a boil and blanch the fresh broad beans for 1 minute; remove them using a slotted spoon and skin them if the skins are tough. Scald the tomatoes in the same pot of boiling water, then skin and chop them.
4 Purée the dried bean and celery mixture until smooth using an immersion blender; stir in the fresh beans, tomatoes and mint and reheat gently.
5 Season to taste with salt and pepper; serve.
Prep & cook time: 1 1/2 hours
BUY THIS BOOK
Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.
Black and white contrast create a classy and cosmopolitan look
Fresh, modern and fun, a revamped heritage home is the perfect place for one Montreal family.
Like the rest of the living room, the fireplace is striking in its lack of embellishment. “I wanted the whole space to be sleek,” says designer Sylvie Masse.
Sleek and modern as it may look, the kitchen is hard-working. Ample surface space makes prepping and cooking a cinch, and corralling clutter is easy thanks to the extra storage from the overhead and under-counter cabinetry. A TV integrated into the glass backsplash offers entertainment for cooks or those eating at the island. Visual interest is added through simple details like the pottery that appears to float on the ethereal glass shelving in front of the window in lieu of a blind.
A catch-all for cookbooks and culinary miscellany, the built-in oak unit along the kitchen’s back wall offers lots of extra storage and adds warm texture to the otherwise stark and minimalistic room.
High contrast black and white looks classy and cosmopolitan in the living room. Sylvie eschewed drapery for a barely-there roller shade to let the industrial-style window shine.
“With its bold black runner, the original white-painted staircase looks very old New York City,” says Sylvie.
Modern classics reign in the master bedroom, from the Eames rocker to the plush low-profile bed frame.
The clean-lined everything-in-its-place aesthetic took careful planning. By setting the wardrobe system within the wall and adding a lacquered MDF strip along the bottom, the contractor made the individual units appear built-in for a more refined look.