Soups

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Please harvest wild leeks sustainably, taking only 5 to 15 per cent of a given population a year.

I had wanted to make a bouillabaisse, but I couldn’t find many of the ingredients, so I had to be inventive.

You can make the veggies and broth a day ahead. The next day you just heat it up, add the fish, and serve. It’s so easy.

Split Pea with Ham Soup is a traditional dish in Canadian and Québécois cuisine.

Make sure you have your oven mittens near by because it’s easy to pull out the hot bowl with your hand and forget it’s very very hot.

This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.

Eat what you have around you and you’ll feel more grounded.

Starter for a simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.

Before cooking, wash it very well. I’ve had a few asparagus meals undermined by grittiness. Remove the tough end of each spear by snapping it off at the lowest point it will snap cleanly.

This soup is a variation on traditional vichyssoise, a cold potato-leek soup.