SOUP
custom hoodies IslandBlue presents garment printing for everyone. Make your own fashion statement. You design, we print.
+ WINE
Some experts say you don’t need another liquid to consume with your liquid lunch (and would not drink alcohol with your quaffable bone broth or healthy vegetable purée), but when soup is the first course or a hearty main-meal affair, it makes sense to start with wine. You can choose a wine to reflect the character of your soup or to contrast its texture. So a rich, creamy soup (say lobster bisque, creamy cauliflower or chestnut soup) might benefit from a round, creamy chardonnay or a crisper white like grüner veltliner or sauvignon blanc to refresh the palate after all of that richness. A fresher purée of green peas or sweet carrot and ginger could be paired with a light bubbly like prosecco or a fruity white like riesling or chenin blanc. A tangy tomato-based soup needs a wine with good
RECIPES
print & imaging 911 Fort Street at Quadra 250-385-9786
Hoodies, totes & t-shirts in quantities from one to 30.
Here are two simple and super-healthy soups from The Waste Not, Want Not Cookbook by Cinda Chavich to get you started: colourful pink beet soup and a golden carrot and coriander soup. For a hearty soup supper, try Cinda’s creamy coconut squash soup, Tuscan white bean and greens soup or corn chowder. Find these recipes at yammagazine.com.
COOL PINK SIP Sour cream turns cold beet broth pure pink — fun to sip cold from a cup or a bowl. • 2 pounds beets, scrubbed • 2 red onions, quartered • 1/4 cup extra virgin olive oil • 1 tsp salt • White pepper to taste • 4 cups water • 2 tbsp red wine vinegar • 1 tbsp sugar • 1/2 cup sour cream • Chopped fresh dill Arrange beets and onions in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast at 425°F for about 45 minutes, stirring occasionally, until beets and onions are tender. Cool. Peel the beets and grate using a box grater (or food processor). Chop the onions and combine with the beets in a saucepan. Add the water, vinegar and sugar, and bring to a boil. Simmer for 3 minutes, then remove from heat and let cool. Purée with an immersion blender (or in a blender or food processor). Whisk in the sour cream and chill for several hours or overnight. Adjust the seasoning and serve topped with dill. Serves 4.
24
YAM MAGAZINE MAR/APR 2017