Last week, Mack’s UK and US colleagues were in town, so I was left to fend for myself in the kitchen while he was showing them the best of what Edmonton had to offer. The dish I reach most often for on such occasions is soup.
Yes, I recognize that the blinding heat doesn’t seem the most conducive to soup, but it’s hard to beat a one pot, one bowl meal. A single recipe also creates enough leftovers for multiple meals, which cuts down on cooking that week. To top it off, it’s an excuse to eat good bread!
I decided to try two new recipes last week, and they both turned out well.
Beef and Cannellini Bean Minestrone
The recipe for beef and cannellini bean minestrone caught my eye in Giada’s new book, Weeknights with Giada. It employs a pretty classic combination of beef and tomatoes, but was appealing to me for that reason since I don’t typically make beef-based soups.
Beef and cannellini bean minestrone
It was a pretty hearty soup, speckled with vegetables, though next time, I’d add a small pasta.
Chicken, Corn and Cheddar Chowder
I cheated with this Julie Van Rosendaal recipe for chicken, corn and cheddar chowder (which appears in Spilling the Beans) – not only did I eliminate the beans, I used a store bought rotisserie chicken. But it still tasted delicious!
Chicken, corn and cheddar chowder
I think the reason had to do with the cream base (my favourite kind of soup), and the fact that it has been a while since this type of soup has graced my kitchen. Of course, the potatoes, sweet corn, and bacon didn’t hurt either – definitely a bowl of comfort!
So although I am enjoying these warm days, there is an upside to cooler nights – weather conducive to soup!
Only Here for the Food 
And what kind of bread did you have?
Hi Liesel,
I’ve actually been working my way through a loaf of the natural eight grain from Rustic Sourdough Bakery in Calgary. We picked it up the last time we were down south. It’s my favourite grainy bread, and feels like a treat since we don’t have it all the time :).