I was posting hot soup recipes in July and August and now that it’s October I’m coming at you with a cold one. I’m untraditional like that. Let’s roll with it.
This is a beet lover’s beet soup. And while I’m exactly not a beet lover anymore, I still speak the language. And as beet preparations for non-beet-lovers go, this one has a lot to recommend it. The beet’s sweet earthiness is tamed a bit here by the tang of yogurt and lemon. And there are only five ingredients. And oh, the color. Continue reading →
I want you to know something. Just now, at 11 pm, I got up off the couch, poured leftover soup into a bowl, and garnished it with parsley to take the photo below. Because the photo I had planned to use was admittedly drab, and because I want you to want to make this soup. I’ve never done that before; I usually just snap a photo as I go. Is that too ridiculous? Is it better or worse if I tell you?
But here’s the thing: I want to you to put this recipe in your mental recipe file. It’s an easy fix when dinner needs to be on the table in 15 minutes, and it’s a bowlful of soup when you need it most. (I, for one, always need soup most when I’m in such a rush that I only have 15 minutes to make dinner.)
This is peasant food, which means it’s all the best things: thrifty, filling, comforting. The name translates to “Pasta and Beans,” and those are the only essential ingredients. I never like to pass up the chance to add vegetables to things, though, so I included my beet greens and a couple of tomatoes. You can certainly select your own vegetables, or skip them all together. If you’ve already got cooked chickpeas or white beans handy, you’ll be glad; otherwise just open a can and you’re ready to go.
One of the nice things about writing a food blog, it turns out, is that you meet other people who like food. And in this networked world, you soon meet their friends, and friends-of-friends, and so it goes until you find yourself, as I often do, surrounded by people who love food, eating good food, talking about food. Sometimes those people even cook for you. Continue reading →
Recently I find myself enchanted by an unusual number of the recipes I see in my blog reader. This salad. This pasta. This pizza. I want to make half the recipes I see every day. At first I wondered if I was just feeling hungry, but then I realized: corn is in season.As you know, summer and soup are not confined to separate seasons here in Seattle. Continue reading →
The recipe comes from Deborah Madison’s Local Flavors and it’s my favorite kind of soup recipe. The star of the show here is a single bunch of young carrots, from top to root tip. Pick a perfect bunch next time you’re at the farmers market (a rainbow bunch is always attractive, but these delicate orange carrots came from our Nash’s CSA).
Show those carrots off by making such a simple soup that the carrot flavor gets to shine. The frilly, spring-green carrot leaves highlight the vegetal notes that underlie the carrots’ sweetness. A handful of herbs, a few spoonfuls of rice for body, and the soup makes the water you add into its own rich broth.Continue reading Carrot Top Soup (click for recipe)
Here’s my high-tech approach to tracking the many recipes I find online that I’d like to try: I open a new tab in my browser with the recipe I want to remember and leave it there until my computer slows to a crawl because I haven’t rebooted in days. Then I shut my computer down and start all over again. Efficient, right? (I do technically have a Pinterest account, but I guess I’m a slow adopter.) (There’s also this list.)
Luckily, this chilled broccoli soup recipe from Sassy Radish appeared at just the right moment in my life, and I was able to press it into action right away. Nash’s graced us with both broccoli and green garlic in our CSA box this week, Seattle provided us with soup weather today, and the rest, as they say, is history.
We ate the soup warm the first time, as eating a cold broccoli soup would have required either advance planning or patience, neither of which I could muster today. But now that it has thoroughly chilled in the fridge, I can confirm that it also makes an excellent chilled soup as intended. Either way, a crusty chunk of bread and a soft cheese alongside will make this a a nice summer meal.Continue reading Broccoli and Green Garlic Soup (click for recipe)
It’s not what you think. Dull? No. Bitter? No. Stodgy? No way! How did the poor turnip get such a bad reputation, anyway?
The spring turnips you may be seeing at your farmers market these days are delicate little morsels, and you should grab a bunch, along with their green tops, to make this sweet soup. I always want more greens than they have attached, though, so if you’re like me you should also grab a bunch of mustard greens and pluck the leaves off your radishes as well to enhance your pile of greens.
This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, and she serves it with Gruyere croutons, which are lovely–but it’s also lovely without. If you want to make them, mash 1/2 c. grated cheese with a tsp. dijon mustard, 1 Tb. butter, and a few grinds of pepper. Spread onto baguette slices and toast until bubbly. You also couldn’t go wrong with a homemade bread here, maybe a soda bread (whole wheat? rye?) or an oat bread.