I’m a chaotic cook too and never follow a recipe when it comes to soup, though it always starts with onion, celery and carrots also. Soup is a constant on our menu, but especially welcome when the wind and rain are howling at the door. My soups often include legumes and grains, sometimes together. I particularly love using dried beans, though you have to plan for that, but the liquid they make is gold. Thanks for so many good ideas!
I made broccoli and kale soup with pepitas, shallots, poblano Chile, garlic, chicken stock, white beans, coriander, lemon and bragg’s nutritional yeast. I puréed it until creamy and it is really good with this chilly weather! And it was my first soup without a recipe.
It’s getting warmer in So California (maybe!) so make cold soup! Cold zucchini soup is lovely too… but nothing beats a heart warming flavorful broth and matzo balls!
Thank you Evan, did you receive the copy of Bitter Sweet? Pls let me know. I dont trust media mail 100% I sent it to your Melrose address. Preserved lemons make everything pop!
As a child I grew up on soup. Both my mother and grandmother made soup multiple times a week. Minestrone type soups and also hearty pureed versions to keep out the chill and damp of English winters. I wish my children liked them as much as I do. Soups are just so satisfying, especially when accompanied by a chunk of fresh bread. The French part of me often substitutes shallots for garlic (don't howl with disapproval!) as I've found more and more people can't digest lots of garlic, particularly if it's raw. Shallots are obviously less pungent and don't seem to have the same impact.
Bean soup is the best. Have you tried adding Morocco preserved lemon to a bean soup? I recommend it! (My go to food!!)
I’m a chaotic cook too and never follow a recipe when it comes to soup, though it always starts with onion, celery and carrots also. Soup is a constant on our menu, but especially welcome when the wind and rain are howling at the door. My soups often include legumes and grains, sometimes together. I particularly love using dried beans, though you have to plan for that, but the liquid they make is gold. Thanks for so many good ideas!
I made broccoli and kale soup with pepitas, shallots, poblano Chile, garlic, chicken stock, white beans, coriander, lemon and bragg’s nutritional yeast. I puréed it until creamy and it is really good with this chilly weather! And it was my first soup without a recipe.
I did make soup--pozole, vegan if you omit the crema garnish, from Deborah Madison. 🌧️❤️😋
Evan, pastina is discontinued on the shelves in the grocery stores. Can I use Orzo as a substitute in the broccoli soup?
It’s getting warmer in So California (maybe!) so make cold soup! Cold zucchini soup is lovely too… but nothing beats a heart warming flavorful broth and matzo balls!
Thank you Evan, did you receive the copy of Bitter Sweet? Pls let me know. I dont trust media mail 100% I sent it to your Melrose address. Preserved lemons make everything pop!
Kitty Morse
As a child I grew up on soup. Both my mother and grandmother made soup multiple times a week. Minestrone type soups and also hearty pureed versions to keep out the chill and damp of English winters. I wish my children liked them as much as I do. Soups are just so satisfying, especially when accompanied by a chunk of fresh bread. The French part of me often substitutes shallots for garlic (don't howl with disapproval!) as I've found more and more people can't digest lots of garlic, particularly if it's raw. Shallots are obviously less pungent and don't seem to have the same impact.