White Wine Lobster Corn Chowder

Ingredients

2 Large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cup Heavy whipping cream
4 cup Water
2 cup Any Dry White wine
1 can Peaches and Cream Corn, drained, keep corn water
2 Tbsp Butter
2 Leeks, cleaned and chopped
2 Carrots, diced
2 Tbsp Flour
1 Bunch fresh basil
1 Tsp Salt
Freshly ground pepper

Directions

In a large stockpot pile the lobster bodies, also any leftover lobster parts, any drippings and roe( no meat at this time). Pour in the water, white wine, corn water and cream and bring to a simmer over medium heat. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half the corn kernels into the broth. Simmer until they soften, about 5 minutes, then puree smooth with a blender or food processor.

In another stockpot, over medium heat, melt the butter. Toss in the leeks and carrots and saute to soften, 5 minutes or so. Stir in the flour to make a 'roux' thickener. Stir in the corn puree and continue stirring as the broth thickens. Roughly chop the lobster meat and add it to the pot with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and serve.

Originally published in The Wine Cellar December 2018

White Wine Butternut Squash Soup

Ingredients

1 Butternut squash, roasted, peeled and cubed
1 Large yellow onion
2 Large carrots, peeled and diced
1 tsp dried thyme
1 tsp Paprika
1 tsp Cumin
2 Cloves garlic, peeled and minced
salt & pepper, to taste
4 Cups vegetable stock
1/2 Cup white wine, I used Sauvignon Blanc
2 Tbsp butter
Olive Oil

Directions:

Preheat oven to 400. Meanwhile, coat diced butternut squash with olive oil, salt, and pepper and roast for 30 minutes or until softened, in an even layer on a baking sheet.

Melt butter in soup pot, then add the diced onion. Cook until soft over medium-low heat with dash of salt and pepper, and the thyme, paprika, and cumin. Stir often so they do not burn. Add the vegetable stock, white wine and galic. Increase heat to medium. Add diced carrots.

When the squash comes out of the oven, allow to cool. Add into the pot and combine with the onions. Bring the soup to a boil. Stir and reduce heat to a simmer. Let simmer together for 15 minutes or until carrots are soft.

Puree using an immersion blender until soup is 75% smooth with some little chunks of squash and carrot left over. If you don't have an immersion blender wait until the soup is cooled and ladle into a blender to puree, then you can reheat on the stove. Enjoy.

Originally published in The Wine Cellar October 2018

Creamy Mushroom Soup with Red Wine

Ingredients

2 Tbsp butter
1 medium sweet onion finely chopped
3 cloves garlic minced
1 Lbs crimini mushrooms, diced
1 Tbsp fresh thyme chopped
1/2 Tsp ground cayenne pepper
1 Tsp garlic powder
1 Tsp pepper
5 Tbsp flour
4 Cups beef stock
1 Cup heavy cream
1/2 Cup good red wine
2 to 3 splashes worcestershire sauce
2 to 3 splashes liquid smoke

Directions

In a large pot over medium heat, add the butter and the onions, and saute for 6-8 minutes. Once the onions have softened, add the garlic, mushrooms, fresh thyme, ground cayenne pepper, garlic powder and pepper, and cook for an additional 10 minutes, until mushrooms are cooked and tender.

Sprinkle the flour on top the mushroom mixture, mixing to combine. Add the red wine to the pot, and let simmer 1-2 minutes. Add worcestershire sauce and liquid smoke. Add the beef stock, followed by the cream.

Season to taste with salt and pepper.

Let simmer until ready to serve, at least 15 minutes.

Originally published in The Wine Cellar January 2018.