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Virtually all of the best soups in this world are somehow interactive — broth and goodies surrounded by an array of condiments you can pick and choose from. Vietnamese pho is a classic case. Why not take that idea, but use cold climate ingredients?
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
Winter is the best time for clams and mussels here on the West Coast, and this briny, main-course soup from Sardinia is perfect for cool, rainy days.
What do you do when a friend drop ships you a dead snapping turtle? You make Creole turtle soup, that’s what. One of the weirdest things to land on my doorstep become one of my favorite new soups…
When life gives you a roast duck or goose, or, even better, a smoked duck or goose, you could do a whole lot worse than make this clean, simple German soup. Riebele dumplings are a little like spaetzle, but are firmer and smaller.
Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
Chowder for me has always meant my mum’s clam chowder — to make it properly, you absolutely must follow an ironclad set of rules with an ironclad set of ingredients. But mum does not make salmon chowder. So when I began making it, I suddenly felt free to play. And play I did.