As January unfolds, we find ourselves immersed in the heart of winter, seeking warmth and comfort to ward off the chill. What better way to celebrate National Soup Month than at Sifton Retirement Residences, where the rich history, numerous health benefits, and delicious homemade recipes converge to create a truly heartwarming experience.
Soup, a culinary tradition dating back thousands of years, has been a staple in various cultures around the world. From simple broths to hearty stews, soup has played a central role in providing nourishment, comfort, and a sense of community. At each Sifton Retirement Residence, we embrace this timeless tradition, recognizing the cultural significance of soup in bringing people together.
Beyond its historical roots, soup offers a plethora of health benefits, making it an ideal choice for older adults. As we age, maintaining a balanced and nutritious diet becomes increasingly important. Soup provides a convenient and delicious way to incorporate a variety of essential nutrients, vitamins, and minerals into our daily meals. Its hydrating qualities, gentle on the digestive system, make it a perfect option for seniors looking to stay nourished and well-hydrated.
Related: Stay Hydrated with Sifton’s Signature Infused Spa Water
Additionally, the warmth of soup can be soothing for sore throats and help ease the discomfort associated with common colds and respiratory issues. With our residents’ well-being at the forefront, National Soup Month serves as a reminder of the wholesome goodness that can be found in a steaming bowl of soup.
Resident Favourites: Soup Recipes from Our Culinary Teams:
At Sifton Retirement Residences, our culinary teams are passionate about creating culinary delights that cater to the diverse tastes and dietary needs of our residents. To mark National Soup Month, our chefs have curated a collection of delectable soup recipes that showcase both traditional and innovative flavours. Here are a few recipes that are sure to warm the soul:
Riverstone Nova Scotia Seafood Chowder topped with Crab & Lobster Salad
Ingredients
- 12 large scallops, fresh or thawed frozen, see notes
- 6 strips bacon, or 3 thick cut strips, cut into bits
- 4 cups water
- 2 large potatoes, washed, unpeeled, chopped into ½ inch (1-½ cm) pieces
- 2 large carrots, washed, unpeeled, sliced into ¼-inch (6-mm) coins
- 1 teaspoon salt, divided
- 3 cups 35% whipping cream
- 1 cup haddock, fresh or thawed frozen, cut into bite-sized pieces
- 1 cup lobster, cooked, chopped
- 18 large shrimp, fresh or thawed frozen, tails removed, deveined, chopped or whole
- 2 tablespoons chives, fresh, chopped
- 2 tablespoons dill, fresh, finely chopped
- ¼ teaspoon black pepper, ground
Directions
Pat dry scallops between paper towels. Cook bacon until almost crisp in a pot over medium-high heat. Transfer bacon to a paper towel-lined plate. Using bacon grease, sear scallops for 2-3 minutes per side until golden. Remove scallops and set aside. In the same pot, add water, potatoes, carrots, and half of the salt. Bring to a boil, then simmer for 12-15 minutes until vegetables are tender. Pour in cream, bring chowder to a simmer, and cook for 10 minutes. Add haddock, lobster, and shrimp, simmer for 5 minutes. Stir in bacon bits, chives, dill, pepper, and remaining salt. Adjust seasoning. Ladle chowder into bowls, top with pan-seared scallops, and sprinkle with fresh dill. Serve hot with rolls or biscuits. Note: For a broth base, consider adding tomato water or vegetable broth
Richmond Woods – Creamy Potato Soup
Ingredients
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter
- 1.5 cup yellow onion chopped
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (6 Large potatoes approx.)
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ⅔ cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Directions
Place bacon pieces in the oven and cook until bacon is crisp and browned. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed). Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt and pepper. Stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes). Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
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Erinview – Broccoli Cheddar Soup
Ingredients
- 1 Bunch of Broccoli (3 pieces with stems)
- 7 cups of Chicken Stock (or vegetable stock for vegetarians)
- 100g of Cheddar Cheese, shredded
- ½ cup of 10% Cream
- 1 medium sized onion, large diced
- 2 cloves of minced garlic
- 1 small carrot, peeled and diced
- 1 stalk of celery, washed and diced
- Salt & Pepper to taste
Directions
Remove broccoli tops from stems, Rough dice the broccoli tops and keep aside. Rough Chop the broccoli stems and keep aside separately. Lightly sauté onion in butter until translucent. Add carrot, celery, and garlic and sauté until garlic is cooked. Add the chopped broccoli stems and stock. Simmer until broccoli stems are tender (about 30 minutes). Blend with hand blender. Using a strainer, strain the blended soup. Return strained soup to pot and add the diced broccoli tops. Simmer until tender (about 15 minutes). Add Shredded Cheddar and blend until smooth. Finish with cream and salt & pepper.
As we come together to celebrate National Soup Month at Sifton Retirement Residences, we invite our residents, families, and staff to embrace the warmth and nourishment that soup brings. With a rich history, numerous health benefits, and a delightful array of recipes from our dedicated culinary teams, January becomes a month of shared stories, comforting aromas, and the simple joy found in a bowl of soup.
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