1 garlic clove, minced
1 medium sweet onion, chopped
1 medium leek, cleaned, white part chopped
2 Granny Smith apples, peeled, cored, chopped
3/4 lb (350 g) sweet potatoes, peeled, sliced
1/4 lb (125 g) parsnips, peeled, sliced
4 cups (1 L) low-sodium chicken broth
2 cups (500 mL) evaporated skim milk
1 tsp (5 mL) fresh lemon juice
1/2 tsp (2 mL) lemon zest
Sea salt and freshly ground white pepper, to taste
Heat large pot over medium heat and add garlic, sweet onion, leeks, and 2 to 3 Tbsp (30 to 45 mL) of chicken
broth. Sauté until onions are soft and turning lightly golden. Add apples, sweet potatoes, parsnips, and remaining chicken broth. Bring to a boil, reduce heat, cover, and simmer until vegetables are very soft, about 40 minutes. Remove from heat and let cool 10 minutes.
In food processor or blender with motor running slowly, process about 2 cups (500 mL) of soup mixture until smooth, then add 1/2 cup (125 mL) evaporated milk. Transfer to another pot.
Repeat the blending processes until all the sweet potato mixture and evaporated milk is blended. Stir in lemon juice zest and season with sea salt and white pepper. Re-warm over medium heat until desired temperature, stirring often. Ladle into bowls and serve. Serves 6.
source: "Hills Health Ranch", from alive #319, May 2009
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.