1705738967 A champion soup in senior residences – Le Soleil

A “champion” soup in senior residences – Le Soleil

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“There's something about soup that often brings back good memories. It is a food that represents warmth and comfort, and at home, soup is the first dish that residents try during a meal,” explained Didier Combaz, head of gastronomy at the Château Bellevue Group, in a press release.

In October, a competition called Marché Gourmand was organized at the company's branches in Amqui, Lévis (Saint-Nicolas), Pont-Rouge, Québec (Val-Bélair) and Shawinigan. It was an opportunity for residents and chefs of the group's six addresses, as well as four other guesthouses, to taste their “local stars”. Only one soup was selected at each of the 10 locations.

These 10 finalists competed this Thursday, January 18, at the Grand Marché de Québec in a friendly competition called La Louche d'or.

Local customers were invited to taste and vote for their favorites. A jury consisting of Nadia-Mélany Gignac (Grand Marché), Philippe Warren (Vice President of Finance of the Château Bellevue Group), Allison Van Rassel (columnist) and the oenologist Luc Lescarbeau had the task of selecting the winner.

To everyone's credit, it was chef Amélie Thériault's “Noce à l'italienne” soup that won the prize among the invited residences, in addition to the big title “All categories combined”. The woman, who works at Résidence Le Jules-Verne in L'Ancienne-Lorette in suburban Quebec, had prepared a dish of veal meatballs and pasta.

It was the “Noce à l'italienne” soup by chef Amélie Thériault that won the prize among the invited residencies, in addition to the big title “All categories combined”. The woman, who works at Résidence Le Jules-Verne in L'Ancienne-Lorette in suburban Quebec, had prepared a dish of veal meatballs and pasta.

Chef Amélie Thériault accepted the award with her “Italian Wedding Soup”. (Ariane Touzin)

In the Château-Bellevue Group's only establishment category, chef Sylvain Deblois' Zucchini Velouté from Pont-Rouge stood out.

For those curious, here is the recipe from chef Amélie Thériault, winner of La Louche d'Or. If you ever try the recipe, write to us at [email protected] to let us know!

Italian wedding soup

(Makes 4 servings)

INGREDIENTS

dumplings

  • 250g (1/2 pound) ground beef
  • 1 C. teaspoon (5 ml) minced garlic in oil
  • 1/2 tsp. teaspoon (3 ml) of oregano
  • 1/2 tsp. teaspoon (3 ml) of basil
  • 1/4 cup (60 ml) grated Parmesan cheese

broth

  • 1 C. tablespoon (15 ml) margarine
  • 1/2 cup (125 ml) diced Spanish onions
  • 1/2 cup (125 ml) diced fresh carrots
  • 1/2 cup (125 ml) diced celery
  • 45 ml beef broth base
  • 4 cups (1L) water
  • 40g Acini di Pepe pasta (small, cylindrical wheat semolina pasta nicknamed “lead grains” because they resemble tiny rifle ammunition.)
  • 56g frozen chopped spinach

PREPARATION

  • Using all the meatball ingredients, form the meatballs.
  • To make the broth, sweat the vegetables in the margarine.
  • Add the water and beef base. Bring to a boil.
  • Add the meatballs. Let cook for 15 minutes.
  • Add the noodles. Cook until the pasta is done.
  • Add the spinach. When the spinach is completely thawed, adjust the seasonings and serve.
    • The 10 soup recipes were submitted for evaluation by a jury and customers at the Grand Marché de Québec.

    The 10 soup recipes were submitted for evaluation by a jury and customers at the Grand Marché de Québec. (Ariane Touzin)