Ingredients:

4 pounds plum tomatoes, halved

5 large red bell peppers, divided

4 medium-size red onions, divided

1/2 cup extra-virgin olive oil

3 cups water, divided

3 tablespoons Sherry wine vinegar

1 teaspoon hot pepper sauce

1 English cucumber, peeled, halved lengthwise, finely chopped)

Extra-virgin olive oil

Instructions:

Step 1

Preheat the oven to 450°F. Place tomatoes on a large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle it with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of the vegetables with juices from the pan in a blender. Add 1 cup water; blend until very smooth. Transfer mixture to a large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

Step 2

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

Step 3

Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

This would be served perfectly alongside some cucumber sandwiches, with the crusts off and tons of cream cheese! We hope that you enjoy this recipe, save it for an extra hot day!  If you make this gazpacho, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.

Ingredients:

• 2 slices thick-cut bacon, chopped
• 1 yellow onion, finely chopped
• 2 ribs celery, sliced
• 1 cup white wine
• 1 lb Yukon gold potatoes, cut into 1-inch pieces
• 4 cups chicken or vegetable stock
• Kosher salt and freshly ground black pepper
• 1 lbs fresh clams
• 1/2 cup Water
• 1 lb thick white fish, such as cod or halibut, skinned and cut into 2-inch pieces
• 1 1/2 cups frozen or fresh corn kernels
• 3/4 cup heavy cream
• 1/2 lb hot-smoked salmon, skinned and broken into 2-inch pieces
• 1/2 lb medium shrimp, peeled and deveined
• Chopped chives and crusty bread for serving

Preparation:

1. Select Sauté on your electric pressure cooker and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered,  which should take about 5 minutes. Transfer to a plate that is lined with paper-towel. Add the chopped onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened,  in about 5 minutes. Add 1/2 cup of the wine and cook for 1 minute.  Now is when you press the Cancel button to reset the program.
2. Finally, add the potatoes, bacon, stock, and 1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Seal. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
3. Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining 1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that didn’t open up. Set aside.
4. Let the steam release naturally for 15 minutes, then turn the valve to vent and quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Again, press the Cancel button to reset the program.
5. Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.
6. To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.

As simple as that, we were able to put a spin on the usual clam chowder with this smoky, seafood chowder. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!

#1: Kale & Broccoli Cream Soup

Get your greens in, with this tasty and comforting kale and broccoli cream soup.
You will need:

• 500g broccoli 
• 2 medium leeks – thinly sliced
• 100gr chopped kale
• 4-6 cloves garlic – roughly chopped
• 1.5 L vegetable stock (or substitute chicken or fish)
• 500ml fresh water
• salt and pepper
• Creme fraiche – for garnish

Instructions:

1. In a large, heavy-bottomed stockpot, heat 2 tbsp extra virgin olive oil over medium-low. Add your leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
2. Add stock, water, broccoli, and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook for an additional 5 minutes.
3. Transfer soup to a high power blender and blend until you reach the desired level of creaminess or chunkiness. Taste and adjust for seasoning.
4. Ladle into individual serving bowls, garnish with a drizzle of creme fraiche.

#2: Tomato and Red Pepper Soup

Red isn’t just for Valentine’s day! Add a pop of colour this month with this gorgeous, vibrant tomato and red pepper soup. This is sure to add some heat during this cold month and the perfect way to warm up!

Ingredients:

• 2 roasted bell peppers
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• ½ cup diced carrot
• ½ cup diced celery
•  Salt to taste
• 4 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• ¼ cup tomato paste
• 2 sprigs fresh basil
•  Pinch of cinnamon
• ½ teaspoon sugar (optional)
• 1 ½ quarts vegetable stock or water
• Freshly ground pepper

Instructions:

1. Roast your red peppers and then seed and dice when cooled. 
2. Heat the oil over medium heat in your stock pot and add  onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant.  Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
4. Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice

#3: Butternut Squash Soup

While butternut squash may seem like a more autumnal flavour, its warmth and subtle sweetness is exactly what you need to put a smile on your face when it’s dreary outside. Enjoy making this comforting and aromatic soup anytime you feel you need something to brighten your day.

Ingredients:

• 1 large butternut squash, halved and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot
• 1 teaspoon salt
• 4 minced garlic cloves
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth
• 1 to 2 tablespoons butter, to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.
3. Meanwhile, in a large stock pot, warm up 1 tablespoon olive oil over medium heat until shimmering. Add your chopped shallot and 1 teaspoon salt. Cook until the shallot has softened and is starting to turn golden on the edges.  Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your trustly blender. 
4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and some freshly ground black pepper to the blender. Pour in 3 cups vegetable broth or work in batches. 
5.  Stop blending once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and adjust for seasoning. Enjoy!

These were some of our favourite soups to get cozy and beat the winter blues. We hope that you recreate these recipes at home. Tag us on Instagram @stokesstores and use the hashtag #StokesMoments to share your creations with us! Enjoy.

This fall, warm up to a bowl of delicious corn and bacon chowder. We guarantee that both young and old will love the texture and delicious aromas of this dish! Bon appétit!

Ingredients:

• 4 slices of bacon
• 1 onion, diced
• 3 stalks of celery, diced
• 2 medium carrots, diced
• 3 cloves of garlic, minced
• 1 bunch of coriander
• 700ml chicken stock
• Salt
• Pepper
• 1/4 cup heavy cream
• 2 tbs dijon mustard
• 1 cup of corn kernels (you can add more corn if you’d like)
• 1 cup of creamed corn

Method:

1. Heat your Remy Olivier Novara Stockpot and add bacon. Cook until crispy. Remove bacon.
2. To the oil of the bacon, add garlic, onions, celery, corn and carrots. Cook until onions become translucent.  
3. Add in chicken stock, the stems of the coriander, and bring to a boil.
4. Reduce heat and let the chowder thicken and reduce.  Discard stalks of coriander.
5. Add heavy cream, and dijon mayonnaise. Give it a quick stir.
6. Add pepper, and salt if necessary.
7. Top the chowder off with bacon, croutons and a little bit of cilantro, and serve in a bowl of your choice (pictured: Laura Salad Bowl).