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Montreal-Toronto-Ottawa-New York-Mexico City
Sisters, Paulina Flores Rutenberg and Daniela Flores McEntyre are co founders and owners of PFR Design. Based in Montreal PFR Design has been providing upscale goods and Interior Design services since 1999. Specializing in residential design, Paulina’s trademark style incorporates the elegance of old-world Europe with the streamlined glamour and careful editing of modern day design. At PFR Design you can find European Inspired exclusive collections and luxury lines from around the world. Our distinguished collections go beyond home accessories and furniture lines and range from luxury children's clothing to educational toys, to tabletop and antique silver. Our lines, above all, represent our vision of elegance, sophistication and originality. Daniela believes strongly in allowing a child's creativity, learning and social development to flourish with age appropriate materials and toys. She focuses on bringing in children's lines that speak to the novel and the unique, while remaining mindful, always, to respect traditional and environmentally conscious methods of production: Products that are inspired and are meant to inspire.

Blog Archive

Monday, October 15, 2012

Recipe Monday. Yummy Fall Soups.

The beautiful colours outside have inspired us to look into our food archives to dig up 5 delicious and tasty soups that are bright with colour and bold in taste.  There is nothing more comforting than a warm bowl of soup at this time of year to warm the soul.

Enjoy these delicious recipes this week!

xoxo daniela & paulina

Fall Veggie Soup

The Little Red House

Fall veggie Soup 

1 onion, diced
3 carrots, sliced
2 celery stalks, diced
4 garlic cloves, minced
1 cup collard greens, chopped
1 cup winter squash, peeled and diced (any winter squash you have on hand--I used Red Kuri squash, but butternut, acorn, pumpkin, or any other winter favorite would work great)
2 cups (or 1 can) diced tomatoes
2 cups(or 1 can) cannellini beans
3/4 cups dried farfalle pasta 
(or "butterfly" noodles as we call them)
4-5 cups chicken stock
1 tsp dried basil
1 tsp dried oregano
2 tsp dried thyme
2 bay leaves
S&P to taste

Saute onion, carrots, celery, greens and squash in olive oil for a few minutes.
Add in garlic and S&P.
Add in all remaining ingredients except for pasta, and bring to a low boil.
When soup has reached a low boil, add in pasta and simmer until pasta is done, 
OR if you want your soup to simmer longer (I like to let it simmer for a while) cook until pasta is just underdone, and then turn soup down all the way and let it simmer until you are ready to eat and pasta is tender.

I love soups like this because you can add as many veggies/beans/pasta as you like for a very filing meatless soup. You can swap out the beans for potatoes, add extra pasta, or whatever your family likes. 

The Little Red House

Fall Lentil Soup

Three Little Hungry Birds

Fall Lentil Soup

4 baby carrots cut into thin small slices

1 celery stalk finely diced
1 medium potato very finely diced
1 leek very finely diced
1 onion finely diced
3 garlic cloves minced
1/4 teaspooon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspooon ground celery seed
1/4 teaspoon oregano mexican or otherwise
1 bay leaf
2 cups french du puy lentils or 1 can organic lentils in a can
8 cups of vegetable broth

Add all diced vegetables to a medium sized stock pot with about 1 tablespoon olive oil.
Cook 4-6 minutes over medium heat
Add 1/4 teaspoon of ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground celery seed.
Cook for another 4-6 minutes.
Add broth and bay leaf.
Cook fresh lentil soup for about 45 minutes-1 hour.
Cook canned lentils 30-35 minutes to absorb all flavors.

Tomato Soup

Three Little Hungry Birds

Tomato Soup

1/2 cup unsalted butter (olive oil for a vegan)
1/2 cup chopped white onion
3 tbsp flour
1 1/2 teaspoons dill seed
1 1/2 teaspoons dill weed (fresh)
1 tsp dried oregano
5 cups pureed canned tomatoes
4 cups water with vegetable stick bouillon- or veg broth
4 teaspoons of honey
Salt and pepper to taste
1 1/2 cups of whipping cream ( leave out if vegan)

In a pot melt butter and sautee onions until golden brown.
Add herbs and cook for 1 minute.
Add flour cook for 2 minutes
add tomatoes and vegeatble stock. Simmer about 1/2 -1 hour.
Add honey and salt and pepper
Puree soup in a blender.

Add cream and heat through
Add fresh dill sprig to garnish.


If you happen to dislike dill- take out dill seed and dill weed. Replace with a teaspoon of dried basil and fresh basil.

For a fresh summer version use fresh tomatoes, ripe and red!

For a richer taste and texture, roast your tomatoes first. In oven on high heat until lightly charred. DO NOT BURN!

On the bbq with perfectly ripe tomatoes only-grill until lightly charred.

Serve with shaved parmesan cheese, a drizzle of spicy olive oil and a sprig of fresh parsley.

Soupe au Pistou


Soupe au Pistou


4 cups packed basil
1 cup grated parmesan
¼ cup extra-virgin olive oil
1 tsp. kosher salt
2 cloves garlic, chopped
1 plum tomato, cored

¼ cup extra-virgin olive oil
1 oz. pancetta, minced
5 cloves garlic, finely chopped
3 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 yellow onion, finely chopped
½ medium zucchini, chopped
¼ head Savoy cabbage, cored and thinly shredded
8 cups chicken stock
7 whole, peeled canned tomatoes, chopped
⅓ cup broken dried spaghetti
1 (15-oz.) can cannelini beans
Kosher salt and freshly ground black pepper, to taste


1. Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.

2. Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, about 8 minutes. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock. 

Chunky Mushroom Soup

Evan's Kitchen Ramblings

ingredients (serves 4) :

30g butter
1 brown onion, finely chopped
500g white button mushrooms, chopped (i used a combination of white buttons & shiitake)
3 cups milk
1/4 cup single or pouring cream
sea salt, cracked black pepper
shaved parmesan (i used parmigiano reggiano) & cracked black pepper, to serve

directions :
1. heat a large saucepan over high heat. add butter, onion & mushrooms and cook for 3-4 mins or until the onion is softened.
2. add milk and bring to a boil. add cream, sea salt & black pepper.
3. use an immersion handheld blender to blend soup until desired smoothness is achieved.
4. ladle into soup bowls and top with cheese & black pepper before serving.

Evan's Kitchen Ramblings

 Cauliflower Soup


Cauliflower Soup

Prep time:15 minutes
Cook time:40 minutes
Total time:55 minutes
Serve: 4
Serve Hot

From magazine:
Donna Hay Magazine
  1. 25g butter
  2. 1 brown onion (chopped)
  3. 2 cloves garlic (crushed)
  4. 1 bay leaf
  5. 1.5 head cauliflower (or 1.5 kg, chopped)
  6. 500g potatoes (starchy potatoes, peeled and chopped)
  7. 750ml chicken stock
  8. 500ml milk
  9. 125 ml single cream
  10. sea salt
  11. cracked white pepper
  12. 4-6 sprigs fresh thyme
Parmesan cauliflower crumbs
  1. 100g cauliflower (chopped)
  2. 2 tablespoons olive oil
  3. 20g parmesan (finely grated)

Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato is tender. Remove from the heat and, using a hand-held blender, blend until smooth. Stir through the cream, salt and pepper.
While the soup is cooking, make the parmesan cauliflower crumbs. Place the cauliflower, oil and parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat.  Cook the cauliflower, stirring for 2 minutes or until golden and crisp.
Top soup with cauliflower crumbs to serve.
The changes I made to the recipe:
Made the soup in smaller serving.
I have barely used any cream and also used less potatoes; the reason that my soup looks less creamy and thick.
For the Parmesan Cauliflower crumbs, I skipped the cheese and crisped small bits of cauliflower by shallow frying them.
The soup was still very good and with the onion, garlic and the spices carried a lot of warm flavors with it.

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