Category: Soups

Who Knew Baked Potato Soup Was a Thing

In an attempt to clear out the mass grave that is my crisper, I immediately thought of split pea soup. But I decided to step out of my comfort zone and create something new. That I crafted a soup that already exists aside, I didn’t know it when spotting a bag of potatoes in the pantry, I got the brilliant idea for a baked potato soup. I figured with the ingredients on hand anything I made would be decent. Instead this is one soup I will be making again–an instant classic.

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For the Weary Traveler

I was reminded this weekend of just how perfect a pot of soup is for welcoming out-of-town guests. You can make it ahead–in fact it improves with time–it can sit around on the back burner until you are ready for it, and it makes your home smell wonderfully inviting.

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She’s in the Family Soup Way

I’ve turned to the comforts of soup of late–little prep, little active cooking time, lots of leftovers. First there was a smoked fish chowder from Food & Wine. This soup got exponentially better each day, as many soups do. Boil cubed potatoes covered in milk and cream while sauteing onion, celery, leeks, and thyme for several minutes. Add a cup of white wine to the saute and cook it down, and then add 4 cups of chicken stock and simmer until the potatoes are finished cooking. Give the potatoes a once over with a hand masher and then add it to the vegetables and stock. Stir in your frozen corn and the flaked smoked whitefish (I get mine at Rodman’s). Add chopped dill and serve with hot sauce.

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Reading the Fish Wraps: Cocktails for Colds

I love the idea of the Washington Post’s lead food story this week: soup and sandwich combos around town. It’s just the town’s options I don’t like. Squash soup with a squash sandwich? Mushroom and peanut soup with a portobello, goat cheese, and roasted pepper sandwich? I wouldn’t come near that. Of course the concept is good. I’ve been enjoying a simple lentil soup from this month’s Food & Wine with marinated artichoke and muenster cheese melts all week.

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Reading the Fish Wrap: Bisexual Eating

A lot of recipes in the Washington Post and New York Times food and dining sections this week, but I’ll spare you: rabbit is too skimpy to bother and onion currant scones speak for themselves and everything in the Post is too hippie green to bear. Simon Doonan, interviewed in the Times, would call it lesbian food.

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These Are the Trends of Our Lives

Welcome to the new year and with it all of the predictable food magazine pieces on healthy eating post-binge. I don’t know about you, but I haven’t become a vegetarian with the new calendar. I was, however, in southern California which meant a week of just-picked grapefruits for breakfast; the food editors would approve. Whether the substantial Mexican meals that followed most days get the same green light is moot–last year’s problem!

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Stone Soup

About once a fall, I go completely off script and make a soup with just about everything in the kitchen. The success rate for this approach is about 50/50. I have vivid memories of the attempts that went straight out to the garbage. The impetus this year was an early farmshare pick-up, one that came before I had even explored the previous box.

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Let the Stew Season Begin!

I’ve begun making my way through all the good-looking recipes in Food & Wine’s October issue. I should note that I pulled not a one from either current issue of Bon Appetit or Martha Stewart Living. The three big, meaty ham hocks in my freezer from when I got nervous at the end of the farmers market season last year, convinced me to start with the white bean and ham stew. (I always stockpile ham hocks for the winter supply of split pea soup.)

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How Do You Say ‘Heartwarming’ in French?

The October issue of Food & Wine is a biggie. It’s both the Wine Issue and the French Issue. What that means is that I can skip a lot of the 200+ pages and that there are many good recipes …

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After the Entree, the Fun Begins…

Read Mark Bittman’s Eat column in the New York Times Magazine today for some end-of-summer inspiration. If the season has flown by and lobster has yet to pass your lips, it’s time to right that wrong. Bittman urges us to move beyond just serving them boiled and with butter, and I say why mess with the classic.

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