Authored by: WAG Staff on October 1, 2019
Down to Earth: Homemade Soups in Handmade Vessels is back by popular demand, with the second edition of our philanthropic cookbook. In the lead-up to the 5th annual CRAFTED: Show + Sale—November 8 and 9 at the WAG—the Down to Earth cookbook is a collaboration between Ayoko Design and the WAG, raising funds for both Winnipeg Harvest and the Gallery. A curated selection of 20 recipes concocted by your favourite local chefs and served in vessels created by ceramic artists will warm you up this season!
Best of all, you can try out some of the featured soups at this year's CRAFTED: Show + Sale, a one-of-a-kind event featuring 50 artists and makers from Manitoba, Nunavut, and beyond. The WAG is alive with festive cheer throughout this weekend where thousands of beautiful handcrafted gifts are united under one roof.
Down to Earth: Homemade Soups in Handmade Vessels Volume 2 is available for order online at crafted.wag.ca/cookbook, at the Gallery Shop (300 Memorial Blvd) and WAG@The Forks (Johnston Terminal), during this year’s CRAFTED event, plus Ayoko Design (302-960 Portage Ave), C2 Centre for Craft (1-329 Cumberland Avenue), six of the city and rural Red River Co-op Food Stores, as well as the Arctic Co-operatives Limited head office (1645 Inkster Blvd). See full list of retailers here.
Bison Sausage with Potato & Fresh Dill Soup
Recipe by Chef Christa Bruneau-Guenther, Feast Café Bistro, seen in a bowl by PJ Anderson Ceramics. For more on this team, see page 53 of the cookbook! This simple, hearty recipe will feed a hungry crowd.
SERVES: 8 | PREP TIME: 15 MINUTES | COOKING TIME: 35 MINUTES
2 tablespoons olive oil
2 bison sausage links cut into wheels
1 large onion, diced
½ teaspoon sea salt
¼ teaspoon pepper
4 cloves garlic, minced fine
3 tablespoons butter
3 tablespoons flour or arrowroot
4 cups chicken stock
6 medium yellow potatoes, diced
1 teaspoon dried dill
½ cup heavy cream or milk
½ cup fresh dill, minced fine
TT salt & pepper
1. Heat large pot to medium-high, add olive oil, sausage, onions, salt, and pepper, and sauté 5 to 7 minutes until onions are caramelized. Add garlic, and sauté 1 minute.
2. Add butter and flour, stirring 1 to 2 minutes. Add chicken stock, stirring constantly to ensure mixture thickens evenly and doesn’t get lumpy.
3. Add potato and dried dill. Bring to a bubble, then simmer covered on low for 20 minutes, stirring a few times. Remove lid and cook uncovered 5 more minutes, or until potatoes are soft.
4. Turn off heat, add cream and fresh dill, and season with more salt and pepper as needed. If too thick, add water to thin out.
5. Ladle soup into bowls, garnish, and serve with bannock.
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