Month: January 2016

Uewpeap – Artist Profile

We’ve added on another chef into our kitchens here, some of you old school Winnipeg party people would have known him as a part of Phreshlyspun (alongside Desimal, Thor, and Phrawzty), but we here now know him as Uewpeap.

Richard Foreman (a.k.a. uewpeap) began writing electronic music in the early 90’s on an atari 1040st running “Digicomposer”, a 4-track DAW that created Mod Files. After quitting the metal band “H.C.E.”, he decided electronic music was his passion because he ctrae-headshotould write whatever he wanted without argument. Just before the turn of the millenium, he started performing under the name “Traemelo” with a group of incredible musicians that performed under the moniker of “phreshlyspun”. Soon after this, Richard faded into the seedy Winnipeg underground for many years, but continued to produce while lacking proper inspiration. In 2014, Fueled with a new resolve, he has returned to the world of Drum and Bass under the pseudonym “deadman” (uewpeap) to bring forth Old-School flavour with New-School Production Techniques.

Head over to his Soundcloud to hear some of his awesome tracks and mixes.



We’ve made a few changes here in the Soupfactory kitchens, keep expecting to hear some awesome tracks, mini mixes and all the good stuff, but we’ve added something new to the mix!

Look above, in the menu… the second last button. What does it say? Yes, it does say “Subscribe”!

If you want to stay close and get emails from us with information on upcoming releases, mixes, events and even soup recipes, you should all click on it. It’s easy, just need to fill in your email, name and preferred format and then click on the “subscribe to list” button!

We promise not to spam you with all the unnecessary stuff, but one email every two weeks or so.

So, just hit that subscribe button!


Still cold, need more soup….

Environment Canada is popping cold weather advisories left right and center the last few days. So I asked our executive chef for something to warm me up. Ian sent me this. So kick back with your copy of SFR001 and get cookin! Soul warming soups and sounds await you.

The proof really is in the eating…


So much for sitting back and trying to be a little insignificant in a meeting the other day, when out of nowhere comes “well, what would you like to write about this time Ian”, mmm, springs to mind firstly having woken me up. Sitting there thinking on my toes, “well how about a nice Fish Soup”. Seriously folks if you could have seen the look on their faces well it goes without saying that a picture is priceless this one really was. Explaining that Darius McKinnon my local fishing Guru often pops by when he has been fishing and drops off his catch. “Here you go mate “, Darius says with a smile, giving me a bag of White Fish or Walleye or Northern Pike, “it’s up to you what you do with them”, giving me his filleting knife. As an FYI he hates filleting the fish he catches.
Now then what to do, sometimes staying with the traditional Pickerel or barbeque or even fish cakes, but today’s dish was going to be fish soup. As you can see by the picture it turned out really nice and they actually enjoyed it, not that this was surprising to me; but more that they were! Sometimes the proof really is in the eating. The dish itself isn’t a dish that one would say has a bad fishy aroma, to me it smells great the flavours used seem to enhance the pallet adding for a fine lunch time meal, not too rich but enough to say I have eaten my feed and can move on for the rest of the day.
To put the dish together it really is not that difficult it always starts the same as any other soup, onions, celery and carrots.
Egg yolks
½ Teaspoon Dijon mustard
2 Tablespoons lemon juice
½ Teaspoon Tabasco
1 Tablespoon fresh chopped Dill
1 ½ cups butter
2 Onions
4 Carrots
3 sticks celery
2 ½ cups milk
½ cup of cream
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
1 Teaspoon White Pepper
½ Cup of cooking wine
12 Large cooked shrimp (shelled)
1 Large fillet White Fish
12 / 18 Small Scallops
1 Medium Fillet Basa or Salmon
Turn your stove to a medium heat and place your soup pot on, add 1/4 cup of butter to your pot and let melt, whilst this is happening chop your onion and add to the pot, then chop your celery and carrots and add this to the pot, sprinkle a teaspoon of black pepper. Pour in ½ a cup of cooking wine and reduce. Once the wine has reduced add 6 cups of boiling water and 1 ½ cups of milk bring to the boil then reduce the heat to a simmer.
Carve your fish to manageable sizes. Having carved your fish, you need to place a large frying pan (not the shrimp) on your stove again on a medium heat, add to this ¼ cup of butter and let melt. Once the butter has melted add your fish with a little salt and pepper for taste. Once the fish has cooked on one side turn over and add 1 cup of milk. Having cooked your fish through ad to your now simmering pot of vegetable broth, fish and milk mixture inclusive.
In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add this to your soup and stir in thoroughly. Now add your shrimp and leave to simmer for about 1 hour.
When serving this soup to make it a little more hearty make up some mashed potato and having poured your soup into a bowl place some mashed potato in the centre, to finish place some fresh dill on top of the potato then lightly dust the top with Cayenne pepper. The Cayenne, just gives it enough kick to heat you up from the inside out.




It’s that time!

When things are just perfect, you gotta let the world know. And well, we just couldn’t wait any longer, the day is finally here and our first EP is out!

I’m always amazed at the amount of talent we have here in the prairies, it’s seriously everywhere. And our artists here at SFR are no exception.

Since November, 3 of our artists, Devious Lifeform, Short Circuit and Whupass, have been working hard in our kitchens, making some wicked drum & bass beats for your listening pleasure, along with some soup on the side of course.

Head over to our Bandcamp page to get the SFR001 EP. All 3 tracks are pretty awesome, seriously, go. Now! Take a listen, you won’t be disappointed. And don’t forget to buy it! (you should always trust your social media manager, I’d never lead you astray) 😉



Keep warm with this…

Well, it’s officially winter here in Winnipeg, with temperatures dipping to -30C with the windchill, but really, that doesn’t mean that we’re not still busy here in the Soup Factory kitchens!

You have a few ways to keep warm, we have our first releases coming out this week, so you can head over to our Soundcloud for a few previews, and while you’re listening to that, you can go ahead and make one of these delicious soups that are some of our favourites here at SFR.

We already have a few recipes posted for our team’s favourite soups with Devious Lifeform’s Minestrone, Short Circuit’s Veggie Borscht and our own resident chef’s first recipe about pairing oranges and tomatoes to make a soup.

But it’s not just our artists who have favourite soups, but I, your social media manager also has a few up her sleeve.  This one has become one of my favourites, it’s super easy to make, really filling and delicious.

Spinach Tomato Tortellini Soup

Prep Time 5 minutes – Cook Time 15 minutes – Total Time 20 minutes

 Yield 4 servings
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan


  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  • Serve immediately, garnished with Parmesan.

NOTE: I added a bit more water to give the soup a bit more broth and also added a bit of siracha to give it a bit of a kick to the flavour.