Cooking from Scratch
If we had to guess, we’d say there are probably a million versions of minestrone soup. We figure that every family in Italy has several versions, because it’s a soup that changes with the seasons and with the vegetables that are available. But, the basic idea is pretty much the same: make a very hearty tomato-based vegetable soup with a few beans and a handful of pasta. If you follow that, and put in vegetables that you like, we don’t think you can go wrong.
Continue reading “Minestrone Soup”
Even when we were off on our most recent trip, we were busy searching out the best recipes we could find, all just for you, dear reader. Over in Silver City, NM, we stopped in at Revel one night for drinks and dinner. We loved it, and we think it’s probably the best place to eat in Silver right now. The people working there are friendly, and, we have to say, they’re making up some really tasty food. We started with vegetable fritters as an appetizer, and they were very good, but the soup of the day was perfect. We had to try to replicate it at home.
Continue reading “Beet Soup with Fennel and Coriander Seeds”
We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.
Continue reading “Gnudi in Brodo (Italian Dumplings in Broth)”
We love this soup, but we hadn’t had it for years. Not because it’s difficult to make, but, well, probably because it’s such a good soup, that we feel we need a special occasion to make it. This year, we had it as the soup course for our Thanksgiving dinner. Yes, we did courses for our dinner: appetizer, soup, entrée, and dessert. It gives us good practice on timing dishes, and, with just the two of us, it’s not that arduous.
Continue reading “Vermont Cheddar Soup”
You might not think it gets cold here in Southern Arizona, but it does. Not the bone-numbing cold of the upper midwest, but we will have a few nights below freezing each winter. (Yes, we know all you Minnesotans are laughing at us right now. It’s okay; we don’t mind). When this happens, our minds turn toward soup as a warming meal.
Continue reading “Cream of Cauliflower Soup”
We’ve wanted to try this recipe for a long time. Why haven’t we? Well, we really don’t know. Perhaps it’s that it calls for carrot juice. Or, perhaps it because it’s mainly a carrot soup without much in the way of other flavors. But, we think that the most likely reason is that it’s a soup served chilled. We don’t know about you, but our soups are hot and that’s the way we like them. Can we change?
Continue reading “Chilled Carrot Soup with Sage Mousse”
Two things came together for this soup. First, we picked up more sweet potatoes from the CSA this week, bringing our total to six. That might not seem like very many, but, for two people, six largish potatoes are a bit much, especially given the other produce we have to eat this week; we try to eat almost everything from our CSA share on a weekly basis. Why have fresh food that you don’t eat fresh? The second thing is a bit more mundane. Continue reading “Moroccan Sweet Potato Soup”