Carrot Fennel Soup
This is a pureed soup, so it is smooth and “creamy” feeling, although there is no cream. The ingredients combine to make a slightly sweet soup, so serving this with a salad of bitter winter greens with...
View ArticleRoasted Tomato Summer Soup Inspired by Soupe au Pistou
Pistou is the French equivalent of pesto, but has no nuts or cheese. The cheese is added either to the soup or scattered over the soup at the end. This soup is only inspired and is not a true pistou,...
View ArticlePistou v.1 and v.2
Like so many things French, you can find more than one “vrais” (real, true) recipe for soupe au pistou, and the basil paste that gives it its name. Some have tomatoes, some not. A few have cheese. Most...
View ArticleClear Tomato Soup with Grilled Padron, Onion, and Almond Garnish
Here is a soup inspired by the heat wave that just went through. Although first done cold, it could easily be served warm. To me, this tastes of a fresh raw tomato, where a pureed tomato soup misses...
View ArticleBeets, Russian Kale, Rainbow Carrot Soup (A Sort of Borscht)
This soup is a riff on borscht, with kale filling in for the cabbage, and the vinegar on the roast beets filling in for the things that are often pickled in borscht. Some borscht uses sauerkraut, some...
View ArticlePureed Butternut and Fennel Soup
Pureeing fennel, leeks, and butternut squash give this soup a rich creamy texture while the absence of cream or other dairy keeps it light and airy. This would even be good as a cold soup on a hot day,...
View ArticleFennel Pureé Soup with Chard Ribbons
A flavorful soup with a creamy texture (no dairy here, though) punctuated with ribbons of chard for color and textural interest. The creamy texture comes from using a potato. This is an easy to make...
View ArticleMinestrone v.1
Minestrone is part of the “Cucina Povera” school of Italian cooking. “Povera” and poverty share roots, so this is a soup that is usually made of what is on hand, and recipes vary widely. Here is one...
View ArticleCoconut Carnival Squash Soup
A variation on a theme, this soup is made easier by simply roasting the squash and scooping out the flesh rather than peeling and cutting and cooking it. It is a fairly simple dish, and is smooth...
View ArticleRoasted Tomato Soup with Basil Oil or Mint Cream
Roasting the tomatoes concentrates the tomato sweetness, while also adding a haunting roasted background note. The basil oil is a great finish, and you could use Thai basil for the oil which would be...
View ArticleAllium Stock (Light Vegetable Stock of Onions, Garlic, Leeks, etc)
This stock first occurred one spring after market when I opened the refrigerator and found it full of whole and partial bits of green garlic and young garlic, leeks, scallions and spring onions as well...
View ArticleCreamy Carrot Tomato Soup Garnished with Summer Vegetable Dice
Although it says “Creamy” in the title, there is no cream, just a bit of yogurt for the smooth texture. You can, of course, skip the yogurt and the soup will still be quite good, if a little sweeter...
View ArticleFennel and Chick Pea Soup with Piment d’Espelette Prawns
From Chef Colin Moody Serves 10 as a first course, 6-8 as a main course. INGREDIENTS: 6 tbsp olive oil 6 fennel bulbs, trimmed and finely sliced 2 celery ribs, finely sliced 3 garlic cloves, finely...
View ArticleSpring Hot Pot (Light Soup of Green Garlic, Leeks, Chard, Fava Greens)
This light soup celebrates spring. If you have asparagus, add some 1/8th inch bias cut slices and you have all the local vegetable harbingers of the season. This recipe is more of a guideline, really....
View ArticleFish or Chicken Soup with Mei Quin (in the Fujian Style)
This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as...
View ArticleMei Quin, Vegetables, and Roast Chicken Ramen
This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to...
View ArticleFennel and Vegetable Soup with Winter Squash Gnocchi
This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses...
View ArticleCurried Coconut Butternut Squash Soup
This soup has a rich and creamy texture, and a light body. It is a little on the sweet side from the onions and squash. If you wish to add substance to it, you could add cooked rice- Forbidden or wild...
View ArticleTomato Soup with Summer Squash “Croutons”
This soup has a Southwestern flavor to it from the cumin and cilantro. The onions and tomato give the soup some sweetness, and the crispy cubes of slightly bitter squash contrast nicely. INGREDIENTS:...
View ArticleCorn Stock
This simple recipe gives tons of flavor from something that would normally be thrown out. This stock can be used to enhance dishes made with corn such as a succotash or corn sauce, or used instead of...
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