This luxurious soup skips the time-consuming broth-making step and uses poached chicken breasts in quality stock instead. That way the clean flavours of fennel and leeks caramelized and deglazed in vermouth shine through—with a swirl of silky spinach added at the end to contribute a nutritional punch. Don’t skip the marinated fennel with white wine vinegar garnish. It’s a crunchy, sweet-and-sour topping that can be made up to a week in advance and gets better after at least a day of marinating. It will last for up to a month in the fridge and is also great in salads, tacos, du Puy lentils, or as a snack with crackers.
You can also make this recipe with a whole chicken and follow the method in alive’s Traditional Chicken Noodle Soup.
Per serving:
For marinated fennel, in small pot, combine oil, white wine vinegar, and salt over medium heat. Bring to a simmer, stir to dissolve salt, and pour over diced fennel, chopped tarragon, and fennel fronds in heat-proof jar or container. Let cool at room temperature. Refrigerate until needed.
For soup, in large pot, heat olive oil over medium heat. When hot, add diced fennel, leek, celery, garlic, salt, and pepper. Cook for 10 minutes, or until softened and starting to brown.
Deglaze pot with vermouth or wine and cook for
30 seconds. Add broth, chicken breasts, and tarragon leaves. Bring to a boil, then reduce heat to medium. Simmer, partially covered, for 20 minutes. Add spinach and pasta and simmer for 3 minutes, or until softened. Taste and add salt and pepper, if desired.
To serve, divide soup among 6 bowls and top with tarragon-marinated fennel.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.