The annual Festival de la S.O.U.P.E. de Vaudreuil-Soulanges allows municipalities, professionals, and organizations to concoct soups and share their special recipes for all to enjoy. Here are some of the organizations that presented their recipes: from pumpkin to squash to a special dessert soup and vegan option, they are fall-ready and eager for you to test them out at home!
Grands Frères Grandes Soeurs de la Montérégie's squash and apple soup:
PHOTO: Festival de la S.O.U.P.E de Vaudreuil-Soulanges
INGREDIENTS
1 butternut squash
6 Cortland apples
30ml (2 tbsp.) butter
2 onions, chopped
125ml (1/2 cup) maple syrup
2 liters (8 cups) of chicken broth
10ml (2 teaspoons) chopped garlic
Salt and pepper to taste
125 mL (1/2 cup) slivered almonds
PREPARATION
1. Place squash horizontally on a cutting board. Using a sharp chef's knife, cut the squash in half from the stem to the heart (bulging part). Remove seeds with a spoon. Peel the squash with a peeler and cut it into pieces.
2. Peel apples and cut them into quarters.
3. Melt butter in a saucepan over medium heat.
4. Sauté onions. Add apples and squash. Cook for 5 to 8 minutes over medium heat. Pour in maple syrup and let caramelize slightly. Pour in the broth. Add garlic and seasoning. Bring to a boil. Cover and simmer gently for 30 minutes, until squash is cooked.
5. Purée with an electric blender.
6. Just before serving, garnish with slivered almonds.
ABOUT THE ORGANIZATION:
A word from les Grands Frères, Grandes Soeurs de la Montérégie:
We match young people facing adversity with trained adult mentors in 1-1 or group mentoring programs. Mentoring is an important way to give youth experience with these essential back-and-forth relationships, developing them into healthy young people better able to deal with and overcome life's adversities.
The trauma from adverse childhood experiences can last a lifetime and can define a lifetime without early intervention. But we can help prevent the physical and mental effects that childhood trauma can lead to. At Big Brothers Big Sisters, we champion the health and well-being of youth by stepping in before it's too late to give every child a chance to reach their full potential.
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Cercle de Fermières de Vaudreuil's pumpkin 'potage'.
PHOTO: Festival de la S.O.U.P.E de Vaudreuil-Soulanges
INGREDIENTS
3 cups of diced pumpkin
2 cups of carrots, sliced
2 cups of diced potatoes
¼ teaspoon of ginger
1 cup of salted water
3 Tablespoons butter
½ cup onions
1 ½ cups of lactose-free milk
2 pinches of nutmeg
½ teaspoon paprika
6 drops of Tabasco
2 tablespoons lemon
2 cups of chicken broth
PREPARATION
In a saucepan, melt butter; add vegetables and pumpkin; mix well. Add remaining ingredients over low heat, and simmer until the potato is cooked.
In a blender, puree the mixture. Serve soup hot.
ABOUT THE ASSOCIATION:
The Cercle de Fermières du Québec is the largest women's association in Quebec, with over 30,000 members. Through their actions and the various charities they support, the Cercle de Fermières du Québec contribute to improving living conditions for women and families and preserving and transmitting cultural and artisanal heritage.
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The Carrefour Jeunesse-Emploi of Vaudreuil-Soulanges' banana and pear dessert soup:
PHOTO: Festival de la S.O.U.P.E de Vaudreuil-Soulanges
INGREDIENTS
SOUP BASE:
796 ml canned pear halves
2 ripe bananas
250 ml 1% milk
250 ml 15% cream
125 ml maple syrup
FRUIT COULIS
250 ml water
250 ml granulated white sugar
500 ml chopped fruit (strawberries / blueberries / mango / green peas)
PREPARATION
In a blender, liquefy pears, bananas, and milk.
Add cream and maple syrup and stir. Set aside.
For the coulis, bring water and sugar to a boil. Pour into blender with desired fruit. Puree.
Serve the soup in a bowl decorated with the coulis.
ABOUT THE ORGANIZATION:
The goal of the Carrefour is to help young adults between the ages of 15 and 35, regardless of their economic situation, their occupation or their status, to improve their living conditions by supporting them in their efforts to find a job, return to school, an entrepreneurial project (economic, community OR artistic), etc.
The Carrefour receives young people residing in any of the 23 municipalities of the MRC of Vaudreuil-Soulanges. We help them identify their passions and support them in the development of their skills in order to achieve greater autonomy.
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The Chêne-Bleu High School's award-winning vegan and gluten-free soup
PHOTO: Festival de la S.O.U.P.E de Vaudreuil-Soulanges
PORTIONS
4 to 6
INGREDIENTS
- 1 tbsp. butter
- 4 slices of bacon, crumbled
- 1 onion, chopped
- 1 tbsp. curry powder
- 2 cans (540 mL each) of chickpeas, rinsed and drained
- 4 cups of homemade vegetable broth
- Salt and pepper to taste
- ½ cup of 15% cream
*Homemade vegetable broth ingredients (Makes 10 cups of broth):
- 3 onions
- 4-5 medium carrots
- 4-5 stalks of celery
- 4 small tomatoes
PREPARATION
- In a saucepan, melt butter, sauté bacon, and onion for 5 minutes.
- Stir in curry powder, chickpeas, and broth.
- Season generously and bring to a boil.
- Reduce heat, cover, and simmer over low heat for 15 minutes.
- Add the cream and blend in a blender to obtain a smooth texture.
- Adjust seasoning if necessary and serve.
SOURCE: Festival de la S.O.U.P.E de Vaudreuil-Soulanges
