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Alberta Voters Reject Push for Separation Referendum

  Alberta voters have delivered a clear message: the province should  remain part of Canada. Early results from Monday’s referendum show about 76% supported remaining in Canada, while roughly 23% backed starting a legal process that could lead to a future vote on separation. The vote was not a direct decision on whether Alberta should become an independent country. Instead, voters were asked whether Alberta should remain a Canadian province or begin the constitutional process required to hold a binding referendum on separation. What the Results Mean The result is a setback for Alberta’s separatist movement and a boost for supporters of Canadian unity, including Prime Minister Mark Carney. Alberta Premier Danielle Smith had called the referendum amid pressure from separatist advocates, although she has said she supports Alberta remaining in Canada. The result is still unofficial. Elections Alberta is continuing its verification process, with the official announcement scheduled...
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Tomato Soup


Beat the cold in the most delicious way: this simple tomato soup recipe transforms everyday ingredients into a nourishing bowl of goodness.

 

Ingredients:

  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter, divided
  • 2 cups chopped yellow onions (2 onions)
  • 1 tablespoon minced garlic (3 cloves)
  • 4 cups chicken stock, preferably homemade
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • Large pinch of sugar
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup orzo pasta (optional)
  • Fresh basil leaves, julienned, for garnish
  • Croutons, for garnish
  • Grated Parmesan cheese, for garnish

Instructions:

  1. In a large nonreactive pot, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.
  2. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn.
  3. Stir in the flour and continue cooking and stirring for 1 to 2 minutes more.
  4. Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.
  6. Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
  7. Stir in remaining 3 tablespoons of butter.
  8. Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano-Reggiano.


 

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