Soupe wonton au porc et crevettes

Source :

Notes : Je prépare mon bouillon de poulet en l’assaisonnant avant d’y faire cuire les dumplings directement dans le bouillon jusqu’à ce qu’ils flottent puis j’ajoute le bok choy à la fin.  J’ajoute l’oignon vert en garniture sur la soupe au moment de servir.

J’utilise un 1/2 paquet de pâte wonton que je fais dégeler la veille (environ 34-35 dumplings).

Donne 6 portions

Ingredients :

For the wonton dumplings (makes around 36 small ones)

  • 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
  • 150g uncooked and shelled prawns, finely chopped
  • 150g lean pork mince
  • 1 tbsp grated ginger
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 spring onions, finely chopped
  • White pepper

For the soup

  • 1.5 litres chicken stock
  • 2 small heads of pak choi (ou bok choy), roughly sliced
  • 1 tsp light soy sauce
  • 2 tsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 generous pinches of white pepper
  • 2 spring onions, finely chopped

Directions :

Wonton-making method:
  1. Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
  2. Wet your finger and run a little water around the edge of the top half of the wrapper.
  3. Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
  4. Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
  5. Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
  6. Repeat until you’ve used up all of the wonton wrappers and filling.
  7. As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.

The soup :

  1. In a large pan, bring your chicken stock to a gentle boil.
  2. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
  3. Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
  4. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
  5. Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.

Soupe italienne (aux boulettes)



Note : Préparer les boulettes en premier.  La soupe prend environ 1 heure à cuire.

Ingrédients :


  • 2 hamburger rolls or 4  2 slices white bread
  • 2/3 1/3 cup milk
  • 1  1/2 large egg
  • 1 1/4 1/2 teaspoons salt
  • 1 1/2  3/4 pounds ground beef or meatloaf mix
  • 1 1/2 medium onion, grated or very finely diced
  • 3  2 tablespoons grated Parmesan or Asiago cheese
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon dried parsley


  • 2 1 tablespoons olive oil
  • 2 1 medium onions, diced; about 2 cups
  • 2  1 cups finely diced carrots, about 3 large carrots
  • 2 1 large garlic cloves, peeled and minced
  • 4 to 4 1/2 quarts (16 to 18 8 à 10 cups) chicken broth, homemade or purchased
  • 1 1/2 3/4 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
  • 10-ounce box frozen chopped spinach 1 poignée d’épinards frais hachés
  • 1 1/2 teaspoon salt, to taste
  • 1/2 to 1 teaspoon coarsely ground black pepper, to taste
  • 2 2/3 1 1/3 cups uncooked orzo, ditalini, or other small, roundish pasta

Directions :

  1. To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
  2. Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
  3. Shape tiny meatballs, (about 1″ diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
  4. Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
  5. Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
  6. Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
  7. Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it’s al dente.  For orzo, this will take about 8 minutes or so.
  8. Ajouter les épinards frais hachés, laisser cuire 1 à 2 minutes.
  9. Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
  10. Serve the soup garnished with freshly grated Parmesan or Asiago cheese.


Potage au navet



Partie 1 :

  • 3 c. à soupe de beurre
  • 1 gros oignon émincé
  • 1 grosse carotte en rondelles
  • 4 tasses de navet en cubes

Partie 2 :

  • 2 c. à soupe de farine
  • 5 tasses de bouillon de poulet
  • Sel et poivre
  • 1 pomme de terre coupée en cubes

Partie 3 :

  • 2/3 de tasse de lait
  • 1/3 de tasse de sirop d’érable


  1. Faire suer les ingrédients de la partie 1 à feu doux 10 minutes.
  2. Ajouter les ingrédients de la partie 2.  Mijoter jusqu’à la cuisson parfaite et passer au robot.
  3. Ajouter les ingrédients de la partie 3.

Soupe aux lentilles rouges au cari

Source :


  • 3 c. à soupe d’huile de tournesol ou autre huile neutre (canola)
  • 1 oignon espagnol ou vidalia
  • 6 gousses d’ail
  • 2 c. à soupe de gingembre frais râpé
  • 1 c. à thé de cumin moulu
  • 1 c. à thé de poudre de cari
  • 1 c. à thé de coriandre moulue
  • 1/2 c. à thé de cannelle moulue
  • 1/2 à 1 c. à thé de sambal oelek ou tabasco ou cayenne
  • 2 tasses de lentilles rouges
  • 8 tasses de bouillon de poulet ou de légumes
  • 1 boîte 398 ml (14 onces) de tomates italiennes en dés
  • 1 boîte de lait de coco
  • Le jus de 1 lime
  • sel et poivre
  • Garnitures :
    • Coriandre fraîche
    • Noix de coco en copeaux grillés


  1. Dans une casserole, faire suer l’oignon émincé dans l’huile pendant 5 minutes  jusqu’à ce qu’il soit transparent.
  2. Ajouter l’ail et les épices.  Cuire une minute en brassant.
  3. Ajouter les lentilles, le bouillon et les tomates. Saler et poivrer. Porter à ébullition et réduire le feu au minimum.
  4. Laisser mijoter 20 minutes à découvert.  Quand les lentilles sont défaites, ajouter le lait de coco.
  5. Vérifier l’assaisonnement. Ajouter le jus de lime.
  6. Servir garnie de coriandre fraîche et de noix de coco grillée.

Soupe thai au coconut et curry

Source :

Note : Je n’ai pas mis de coriandre et de fèves germées la première fois que j’ai fait cette soupe.  J’ajoute parfois des pois mange-tout.

Temps de cuisson : environ 30 minutes.

Serving: Serves 4

Ingrédients :

  • 2 14 ounce cans premium coconut milk
  • 1 heaping Tablespoon Thai curry paste (rouge)
  • 1 bunch cilantro roots, rinsed well
  • 2 chicken breasts, thinly sliced
  • 2 cups chicken broth
  • 1 carrot, shredded
  • 4 or 5 lime leaves
  • 2 stalks lemon grass, halved lengthwise, woody leaves removed
  • 2 tablespoons fish sauce
  • 2  1 limes zest and juice
  • a small knob frozen ginger
  • a handful bean sprouts
  • 8 ounce package rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • 2 or 3 green onions, thinly sliced
  • a sprinkle or two salt or soy sauce

Directions :

  1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
  3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
  4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
  5. Stir in most of the cilantro leaves.
  6. Remove the lemon grass stalks.
  7. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Chaudrée de maïs avec bacon

Source: Cheddar And Corn Chowder With Bacon


  • 8 slices of bacon, chopped
  • 2 large onions, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cups of milk
  • 1 cup 35% heavy whipping cream (1 tasse de lait supplémentaire)
  • 2 tablespoons of cornmeal
  • 4 ears corn, kernels removed or 4 cups of frozen corn
  • 1 bunch of parsley, chopped
  • Salt and pepper to taste


  1. Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  2. Drain away about half of the fat in the pot then stir in the onions and celery.
  3. Sauté for a few minutes until the aromatic vegetables soften.
  4. Add the milk and cream and heat through.
  5. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  6. Add the corn and continue cooking just long enough to heat it through.
  7. Taste then season as needed with salt and pepper.
  8. Stir in the parsley just before serving.

Soupe au poulet et aux nouilles


  • 4 tasses de bouillon de poulet
  • 1 échalote francaise hachée finement
  • 1 c. à table de gingembre haché
  • 1 soupcon de pâte de piment (Spiracha)
  • sel et poivre au goût
  • 1 poignée de pâtes au choix (orichetti, nouilles aux oeufs…)
  • 1 mini bokchoy haché
  • poulet cuit haché (2 cuisses ou 3-4 hauts de cuisses)
  • 1 oignon vert haché (facultatif)
  • sauce soya au goût


  1. Ajouter au poulet bouillon l’échalote francaise, le gingembre, la pâte de piment, le sel et le poivre. Amener à ébullition.
  2. Faire cuire les pâtes dans le bouillon.
  3. Ajouter la partie blanche du mini bokchoy haché environ 1 minute avant la fin de la cuisson des pâtes.
  4. Par la suite, ajouter les morceaux de poulet et la partie verte du mini bokchoy à la soupe pour les réchauffer pendant 30 secondes.
  5. Au moment de servir, ajouter le l’oignon vert et quelques gouttes de sauce soya si désiré.

Soupe Minestrone

Source: Tyler’s Ultimate: Hunter’s Minestrone

Yield: 6 servings


  • 2 quarts chicken stock
  • 1 head garlic, halved
  • 1/2 pound small rigatoni(ou macaroni)
  • Extra-virgin olive oil
  • 8 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 3/4 pound loose sweet Italian pork sausage
  • 2 medium carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 onion, roughly chopped
  • 1 (28-ounce) can (1 pot de 500 ml) crushed plum tomatoes
  • 1 bay leaf
  • 2 (28-ounce) cans ( 1 canne de 540 ml) cannelloni beans (ou haricots rouges) drained and rinsed
  • 1/2 bunch fresh parsley leaves, finely minced
  • Coarsely ground black pepper


  1. Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
  2. Bring a pot of salted water to boil for the rigatoni.
  3. Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
  4. To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
  5. Cook the rigatoni in the boiling water (soup) for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

Soupe aux pois


  • 9 tasses eau
  • 1 morceau de lard salé entre-lardé
  • 2 1/2 tasses pois jaunes
  • 1 c. à thé herbes salées
  • 1 carotte coupée en petits cubes
  • 1 branche de céleri coupée en petits cubes
  • 1 oignon moyen coupé en petits cubes


  1. Faire bouillir le tout lentement durant 3 heures à feu doux.  Rajouter de l’eau au besoin durant la cuisson.
  2. Effilocher le lard salé en fin de cuisson.

Soupe à la citrouille

Source: Raymonde Marchand

Notes: Je prépare la citrouille en cubes et je la congèle.  Je ne mets pas de cassonade car c’est déjà sucré.  Je remplace parfois la citrouille par de la courge butternut, c’est aussi très bon.


  • 1 livre de chair de citrouille
  • 1 livre carottes (5 à 6 carottes)
  • 1 livre oignons (5 oignons)
  • 2 gousses d’ail
  • 1/2 tasse beurre (2 à 3 c. à table huile d’olive)
  • 1/4 tasse cassonade
  • 5 tasses bouillon de poulet
  • 1/2 tasse crème 35%
  • 2 feuilles de Laurier
  • muscade au goût
  • sel et poivre au goût


  1. Hacher grossièrement les oignons, couper les carottes en rondelles et la citrouille, en cubes.  Faire revenir dans le beurre (huile d’olive).
  2. Ajouter la cassonade et donner une légère caramélisation.
  3. Ajouter le bouillon de poulet, l’ail, les feuilles de Laurier, le sel et le poivre.
  4. Porter à ébullition et laisser mijoter pendant 30 minutes.
  5. Passer au mélangeur pour obtenir une purée fine.  Ajouter la crème pour la rendre onctueuse. Vérifier l’assaisonnement.
  6. Servir dans de petites citrouilles évidées soigneusement et réchauffées dans le four.