This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Tender pork simmered in a rich onion gravy is a perfect match for mashed potatoes any night of the week. You can easily substitute a boneless pork loin roast if you like; just reduce the cooking time to five hours.
Lobster is so luxurious that it's perfect for special occasions. You can get freshly cooked lobsters in the seafood department of the supermarket.
We've tweaked the classic French dish by turning it into a hearty soup that's faster and easier than the traditional braised recipe. If you don't have redskinned potatoes, substitute with yellow-fleshed spuds.
This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
From Homemakers Magazine's food editor Andrew Chase, this was one of his father's favourite soups, reflecting his Baltic-Jewish background. Beet juice can be hard to wash off, so lightly oil your hands (or wear gloves). A food processor with grating attachment makes grating easy.
You may be familiar with sweetbreads from seeing them on restaurant menus. Though not difficult to make, they do require a little extra preparation before cooking. Look for them at butcher shops that sell veal.
