Chef Daniel contributes a soup recipe to the Art Gallery Soup Bowl event

News 100 yellowBy Staff

November 19, 2015


Later today the first of several hundred people will arrive at the Art Gallery of Burlington, select a soup bowl and enjoy soups from some of the best kitchen in the city.

One of the recipes comes from the kitchen of the Pearl and Pine Retirement Residents where Chef Daniel oversees the meals prepared for the resident.

The private dining room looks better than most restaurants in this city.

Soup Bowl Chef DanielChef Daniel Obeng, a Ghanaian by birth was raised in a tougher part of Toronto but overcame that background and is now the Executive Chef at the Pearl and Pine said that beets are one of his favourite vegetables “I just love the colour and the different things you can do with a beet.

Soup bowl - prive dine roomChef Obeng trained at the renowned George Brown Culinary school in Toronto as well as studying at the Humber and the Stratford schools.

The soup will be one of dozens that will be served at the Art Gallery during the fund raising event which runs from the 19th to the 22nd. Not to be missed

Roasted beet Volute

Ingredients: Makes about 4 servings
1 cup diced peeled beets
2cloves minced garlic
2 cups chicken broth
2 stalk celery, diced
1 medium onion, diced
1 1/2 cup 35% cream
1 bay leaf
½ teaspoon dried thyme
4 Tablespoon EVOO (divided)
S/P to taste
1 tablespoon fresh lemon juice

The Smoke seeds:

1cup pumpkin seeds
1 puck Hickory flavored bisquettes
½ teaspoon ground nutmeg

Preheat oven to 375 degrees F (190 degrees C).

Place beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.

Roast in the preheated oven until tender, about 1 hour; allow to cool. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic.

Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat.

Simmer until the celery is very tender, about 45 minutes. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until its smooth; stir in the cream and lemon juice. Season the soup and pass through a fine chinois and serve, garnish with smoke pumpkin seeds

Add the remainder oil to the seeds, season with salt, pepper and nutmeg.
Smoke for 1 hour.

What is this soup recipe all about – learn more.

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