Here is Chef Kaya’s mothers soup recipe as seen in Snapd Guelph, clearly great cooks run in the family!
2 Medium Curry squash
200 ml olive oil
1 white onion
A handful of fresh herbs from your garden such as savory, marjoram, rosemary, thyme
3 cloves of garlic
3 L vegetable stock
250 ml white wine
300g dried cod soaked for three days in cold water with the water changed each day
1 lb potato, peeled
2 cloves of garlic
1 bunch rosemary
1 cup cream
2 bay leaves
Cut your squash in half and clean out all the seeds.
Season with salt and pepper and a bit of brown sugar, drizzle of olive oil on the flesh
Put the squash flesh side down on a baking tray and cook it until its soft at 375
Once the flesh cools down, scrape of the flesh and reserve
In a heavy bottomed pot, cook your onions with garlic and remaining olive oil, add the white wine, once the wine is evaporated add your squash and enough vegetable stock to cover it. Add picked herbs.
Cook it for 15 minutes, puree and season with salt and pepper.
Tip: Choose a squash variety with darker flesh that is ripe, this ensures the natural sugars in the squash balances the savory notes in the dish
Drain the cod from the water and cook in cream with the bay leaves and rosemary, strain the fish and flake, discard the liquid.
In the meantime boil potatoes, once they are cooked pass them through a food mill or mash until smooth.
Mix potato and fish, add a dash of olive oil and more rosemary to give a meat ball consistency, make little balls the size of your thumb
These can be reserved in the fridge for up to three days.
Tip: Dried cod is easy to find at an Italian or Portuguese store.
Roll the brandade balls in flour and deep fry them until they are golden and crispy
Heat up the soup, adding additional stock if needed
Drop the fritters into the soup just before serving, add lemon zest and a dash of olive oil to the soup to finish.
Chef Kaya Ogruce