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>> Rob: WE ARE IN THE "CTV
MORNING LIVE" KITCHEN.
PHILLING THANKS FOR COMING IN.
>> MY PLEASURE.
[SPEAKING FOREIGN LANGUAGE]
>> Rob: [SPEAKING FOREIGN
LANGUAGE]
>> WE ARE DOING A LITTLE SPANISH
GUEST.
A LITTLE AMOUR TODAY.
>> Rob: EXACTLY.
THE WATERCRESS AL MOUND SOUP.
>> I FOUND THIS, ROASTED ALMONDS
AND DAIRY AND IT IS ABSOLUTELY
DELICIOUS AND IT JUST MADE ME
PULL UP ONE OF MY RECIPES AN
ARCHIVE, 1977.
I DON'T WANT TO THINK I'M THAT
OLD, BUT ALMOND WATERCRESS SOUP.
>> Rob: YOU CAN FIND THIS PRETTY
MUCH ANYWHERE?
>> ANY GROCERY STORE, POSITIONED
FIVE AND A QUARTER.
SO PAN WITH SOME BUTTER.
AN OLD FASHIONED RECIPE.
GOT THAT DAIRY IN IT.
BUTTER AND ONIONS AND WHAT I
HAVE HERE IS BEAUTIFUL WATER
DRESS.
FIND IT IN MOST GROCERY STORES
AND THAT GOES INTO THE PAN.
WE ARE GOING TO LET THAT JUST
SAUTE SLIGHTLY.
>> Rob: YOU RUN A RISK OF
KEEPING THAT IN THE PAN TOO
LONG?
AS LONG AS THE HEAT IS NOT UP
TOO HIGH?
>> YOWAWANT TO GET THE HEAT UP
FAIRLY HIGH.
IT IS WHAT WE CALL, IN COOKING
TERM, SWEAT.
COOK UNTIL THE MOISTURE COMES
OUT AND THEN WE ADD A BIT OF
FLOUR.
SO QUARTER CUP OF FLOUR AND WE
ARE MAKING AN OLD FASHIONED
FRENCH ROUX.
BEFORE WE GET TO THAT MILK AND
ALMONDS, 50% MORE CALCIUM THAN
REGULAR MILK.
GROUND ALMOND, THE TWO GO
TOGETHER.
THE YOU WOULD WANT THIS TO SOAK
FOR 20 MINUTES BUT TODAY, WE ARE
NOT DOING THAT.
>> Rob: NO, WE WILL JUST THROW
THAT IN.
>> SO INTO THE PAN GOES A BIT OF
THE CHICKEN STOCK, STIR THAT
AROUND AND LET THAT FLOUR COME
AND THICKEN IT AND ADD THE
BALANCE OF THE CHICKEN STOCK.
GOES IN THERE.
A BIT FIST TO BREAK IT DOWN SO
WE DON'T GET ANY LUMPS IN IT AND
THEN AMORE.
WE WANT THIS TO SIMMER FOR ABOUT
10 MINUTES.
AFTER 10 MINUTES WE WILL PASS IT
THROUGH THE FOOD PROCESSOR.
I HAVE GOT SOME SEXY LITTLE BAY
FOR ME.
OBVIOUSLY THE --
>> I HAVE ONE READY TO G.
THIS IS COOKED FOR SO MINUTE.
>> Rob: WHY DOES IT GO INTO THE
FOOD PROCESSOR?
>> BECAUSE WE WANT TO PUREE IT
AND GET THE GOODNESS OUT OF THE
WALL -- THE WALL MOND.
WATERCRESS IS HIGH IN IRON.
INTO THE FOOD PROCESSOR.
JUST GIVE IT A QUICK WHIRL.
IDEALLY, I WOULD WANT TO LEAVE
IT FOR ABOUT A MINUTE OR SO BUT
WE ARE STRETCHED FOR TIME HERE.
>> Rob: THAT IS OK.
>> SO --
>> Rob: THERE WE GO.
THE WATERCRESS YOU CAN FIND THAT
AT ANY GROCERY STORE?
>> YEAH, I FOUND IT AT ONE OF
THE LOCAL GROCERY STORES SO INTO
THE BOWL IT GOES.
>> THIS IS GREAT HEARTY SOUP
FOR THE FAULK BUT IT HAS BEEN
WARM OUT FOR THE SOUP.
>> WELL, WE ARE EASING INTO IT.
JEBTLY.
SO JUST A LITTLE DRIZZLE OF THE
BASIL OIL OVER THE TOP LIKE THAT
AND WE HAVE THIS AMAZING TASTY
DISH NAP IS WHAT I THINK.
BUT BY ALL MEANS.
>> Rob: THIS IS THE SEXY BASIL
OIL.
>> IT IS.
>> THE ONLY WAY IT COMES.
>> Rob: THIS GOES BACK TO THE
EARLY '70s?
>> 1977.
I DUG OUT MY RECIPE ARCHIVE.
I CAN'T BELIEVE I'M THAT YOUNG.
>> Rob: WHEN YOU STARTED YOU
SAID $73 SO THIS RECIPE IS
GETTING YOUNGER AS WE GO ALONG.
>> IN '77, I WAS ONLY FIVE YEARS
OLD.
WHAT DO WE THINK?
>> Rob: WOW!
I WILL JUST GO AND -- WOW!
AS ALWAYS, PHIL'S RECIPES ARE
LINKED TO OUR WEBSITE,
Edmonton.CTVnews.ca.
THEN IS A GREAT RECIPE.
PROBABLY GT ALL SORTS OF GREAT
SOUPS FOR THE FALL.
>> GREAT SOUP RECIPE AND KEEP
LOADING THEM ON THE WEBSITE
EVERY DAY.
ENJOYCOOKINGWITHPHIL.com.