This text is part of the special book Plaisirs
What would our Quebec winters be without good soups? When the cold and the humidity grip us, there is nothing more nourishing, warmer and more reassuring than a steaming and fragrant bowl of soup. What’s more, this dish can be declined in an infinite number of ways by following the advice of two assumed followers. To your cauldrons!
As far back as she can remember, Geneviève Plante has always loved soup. When she was very young, her favorite time of the day was when she was eating the soup of the day at daycare. “Soup takes me back to my childhood. The one with tomatoes and barley from Antoinette, my grandmother, sends me straight back to her kitchen,” she says.
Growing up, the gourmet discovered other interests, since she became a professional trumpeter and manager of cultural organizations. But his passion for good food and vegetable cooking never faded. So she created a blog, Parsley green colorgiving herself the mission of sharing her culinary discoveries, and then over the years embarked on the creation of six recipe books on salads, hummus, snacks… and soups, of course!
“I couldn’t miss this theme, because for me, in addition to memories, soups evoke comfort, warmth, anti-waste and creativity,” she explains. It is all of these elements that have guided his inspiration for the realization of soup timewhich brings together 16 soup recipes, 15 main-meal soups, as well as a dozen side dish ideas and broth recipes.
Soup is good for everything!
Just like Geneviève Plante, a great lady of our gastronomy, Josée di Stasio, loves soups. “That’s why I dedicated a whole book to them. [À la soupe, paru en 2018] and that I integrate into all the others, she says. For me, soup has always been an ideal solution for lunch, but also as a main dish, like fish soup or hen au pot. I love it warm and comforting in the winter, cold and refreshing in the summer. That’s why I always have some in the freezer ahead of time. »
Mme di Stasio also bets on the local, economical and accessible sides of the soup, whose ingredients can easily adapt to the seasons and go together, even if you don’t have a good command of the cooking techniques. “There isn’t a fruit or a vegetable that can’t be included in a soup. You can cook it from almost nothing. For example, a broth made from a chicken carcass, to which you add a few carrots, slightly wilted vegetables from the fridge and onions, as well as canned legumes if you have any, and voila! We have a good soup. And it doesn’t require any particular talent,” she explains.
Endless flavors and textures
Both ladies tout the soup’s great versatility, which can suit any occasion, taste, lifestyle, and budget. In Geneviève Plante’s book, there is a fairly classic cream of tomatoes and roasted peppers as well as a quick and practical cream of beets and pears with goat cheese and a more surprising salmon soup with turmeric. “I compose my recipes like a piece of music,” says the trumpeter. I sit down and let my imagination run wild before even testing in the kitchen. I am inspired by my youth, my travel memories, my past tastings. This gives results that are sometimes surprising, but delicious. »
In fact, one of her favorite recipes is the Thai green curry soup, “which represents me well because I’m a fan of Asian cuisine and the many nuances of flavors found there”. As well as a disconcerting soup… with peanut butter! “It’s one of my favorite products in the world,” admits Geneviève Plante. I eat it with a spoon so much I like it! It can, in addition, be cooked in a salty or sweet version. And this soup is worth the detour, I guarantee it! »
For her part, Josée di Stasio never lacks ideas either. “Soup is certainly not the poor relation of culinary creation! she exclaims. I regularly create new recipes, but I also revisit old ones to obtain a different result. For example, I’ve tweaked my classic butternut squash soup over the years. Mashed squash then came in chunks, cubes, and now comes with lentils in my latest book [Mes carnets de saison. Automne-hiver] “, she explains.
Geneviève Plante agrees: “If you’re a little curious, you can really have fun with soups. You can vary the ingredients, the spices, the texture. Simply replace the cream with oat milk, and the same milk with nuts, to obtain different tastes. “Or to add crunch to a soup with croutons, toasted pita sheets or seeds,” adds Ms.me di Stasio.
Finally, the soup has limits only those of our imagination. So, to the soup, dear readers!
This special content was produced by the Special Publications team of the To have to, relating to marketing. The drafting of To have to did not take part.
This special content was produced by Le Devoir’s special publications team, reporting to marketing. The editorial staff of Le Devoir did not take part.