Spinach Soup – Eat Your Greens

After a spell of overindulgence, there’s nothing our bodies crave more than vegetables and especially green ones.   In all shapes and forms, greens are good for us and the greener, the better. Today’s column runs with a recipe for Spinach Soup and it’s variations.  The soup is a brilliant emerald-green and scrumptious and warm all […]

Cook the Book: Italian Sausage Soup

Italian Sausage Soup Sometimes I have leftover roasted garlic and I use it in place of the fresh garlic.  If you have an herb garden like I do, then by all means use fresh herbs in place of the dried. 2 tablespoons olive oil 1 pound sweet Italian sausage, cut into 1/2-inch slices (or hot […]

Quick & Easy Hearty Soup – Root Vegetable Soup with Miso

This steaming, hearty soup-for-dinner recipe is easy and fairly quick.  Just add salad and crusty bread and you’ve got a great dinner. While soups are all very simple to make, what makes any soup flavorful is the time that you take at the beginning to develop the flavor.  I mention this often, taking time in […]

The Fall Bounty – Creamy Butternut Squash and Pear Soup

Creamy Butternut Squash and Pear Soup 2 tablespoons butter 1 cup onions, diced 1/4 cup celery, diced 1 tablespoon garlic, minced 1 1/2 pounds butternut squash (or 1/2 butternut squash), cut into 1/2-inch pieces 1 pear, peeled, cored and minced 1/8 teaspoon freshly grated nutmeg 1/4 cup sherry 4 cups chicken stock 1 cup heavy […]

Cook the Book: Black Bean & Jasmine Rice Soup

Black Bean & Jasmine Rice Soup We often serve this soup with Pico de Gallo. 2 tablespoons olive oil 2 large onions, diced 1 large green pepper, seeded and diced 1 dried Ancho chili, reconstituted and minced 9 cloves garlic, minced 1 tablespoon cumin 1 teaspoon salt 1 14-ounce can diced tomatoes 1 16-ounce can […]

Cook the Book – Spinach Gorgonzola Soup

Spinach & Gorgonzola Soup 1/4  cup (1/2 stick) butter 3 large onions, chopped 6 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons thyme 4 ounces Gorgonzola cheese 4 cups chicken or vegetable stock 5 ounces spinach, washed and julienned 2 cups peeled, seeded, and diced tomatoes Melt the butter in […]

Cook the Book – Mushroom Barley Soup

Mushroom Barley Soup 3 tablespoons butter 2 cloves garlic, minced 1 large onion, chopped 1 pound sliced fresh mushrooms 1/2 cup pearled barley 6 cups chicken stock, vegetable stock, or water 1/3 cup tamari 1/3 cup dry sherry Melt the butter in a medium sized stockpot over medium heat; add the onions and garlic and […]