It's been a good month for soup competitions for BRODO, as we won three different awards! Not only that, these events also brought attention to some great causes.
We were thrilled for Lexi -- you've seen her in the shop -- as she created a roast turkey-vegetable soup for Penticton's Soupateria, which provides lunch for more than 100 people every day of the year. Volunteers give their time for this great community initiative, and each year they bring in local chefs for a soup competition to bring awareness to their work.
Then we did a "trial" chowder for the annual Soup Bowls event at the Penticton Art Gallery, one of their biggest events of the year, and were thrilled to win the People's Choice award once again! Everyone gets a new, handmade soup bowl and tries soups from a number of restaurants around Penticton. It's great to see our colleagues out with us sharing their creations.
Finally, we took a road trip to Vancouver for the all-star edition of Chowder Chowdown, in support of Ocean Wise, an organization that promotes the use of sustainable seafood. We took our trial run chowder, made some minor adjustments, and we won people's choice again!
We thought we would share one of the recipes for our winning soup, here it is, enjoy:
Smoked albacore tuna belly chowder with truffled cauliflower puree.
1lb oceanwise albacore tuna ‘belly’
½ cup butter, salted
1 rib celery-diced
½ cup carrot-diced
½ cup leek-diced
2 tbsp garlic, minced
5 pcs fingerling potatoes- diced
2 large heirloom tomatoes-skinned,seeded and smoked
1/2 lb buckboard bacon-sliced
1/4 cup garlic confit
250 ml Cannery Brewing ‘HOP CHOWDAH’
few sprigs fresh tarragon
½ cup flour
1 ltr whipping cream
2.5ltrs Ocean Wise fish stock
to taste salt/pepper
2 cups cauliflower-cut into small pieces
1 cup whole milk
¾ cup Ocean Wise fish stock
3 tsp truffle oil
Bring all above ingredients in Part B to a simmer except truffle oil and cook til very tender, then strain and blend cauliflower until very smooth….add in truffle oil.
Method for Part A
-cook buckboard bacon til crispy then remove from the pan
-add onion, celery, carrot and leek to the pan and cook til soft
-add in the garlic and cook 5 minutes
-add flour and cook out 5 minutes on low heat
-add in cream, tarragon, HOP CHOWDA, roast garlic, fish stock and simmer for 30 minutes
-add in flaked albacore tuna belly
-season to taste