Hard to believe, but this week (January 8-12, 2024) in Arizona, we have been FREEZING!!! I know, by Montana and North Dakota standards, it’s balmy and warm, but 30 degrees is dead cold for me, and our potato vines and bougainvillea have suffered trauma from the freezing temps. So, it’s been a soup week here. There are a zillion…
Category: Soup
Creamy Cauliflower Soup with Rosemary Olive Oil
Mark and Tony have been serving this NY Times soup at dinner parties, and it is so delicious. You wouldn’t know this soup doesn’t have an ounce of cream in it! Silky smooth, flavored with olive oil infused rosemary, this is perfect first course. Yields six servings. Ingredients For the rosemary oil:1 cup olive oil4…
Puree of Fresh Asparagus Soup with Lemon Cream
Years ago, we had an exchange student from France who was extremely homesick. For lunch one afternoon, I made this soup which we she loved. I gave her the recipe and for several years every spring, I received a photo of her eating a bowl the soup. I’ve lost track of her after so many…
Chicken Orzo Soup
It’s amazing that I’ve been craving chicken soup in 100 degree weather, but I am — and not any kind of chicken soup but one that is crammed with veggies, pasta, and herbs, and this is what it looks like. And in a feeble attempt to make it healthy, I slid in 2 or 3…
Gazpacho
Bread mixture 7 oz (about 1/2 a loaf) French Bread — crust removed — La Brea is a good choice 1/4 cup champagne or white wine vinegar 1/4 cup sherry vinegar Soak the bread in 1 cup water, champagne vinegar and sherry vinegar for 10 to 15 minutes until the bread is completely soft. Vegetables4…
Potato Leek Soup
Ahhhhhhtumn (such a toastier word than Fall). This is my all-time favorite season–warmy sweaters, wrap around scarves, wooly coats, and silky, luxurious, tummy-warming soup that’s super easy to make and ready to serve in 30 minutes. Heck yeah! 2 tablespoons unsalted butter4 large leeks1 baking potato (8 ounces), peeled and cut into two inch chunks…
Ramen Vegetable Soup
I started my addiction for those 29 cent ramen packets a lonnnnnnng time ago. I tossed the seasoning packet out because of the salt, and started cooking the noodles in chicken broth. Here’s the latest iteration. Best news? Addie shares my Ramen addiction . . . 3 tablespoons canola or vegetable oil 2 cups (1-inch)…
Carrot Red Lentil Soup with Asian Spices
This is from one of my favorite cookbooks — The Union Square Cafe. Easy to make and incredibly delicious. Ingredients:2 tablespoons extra-virgin olive oil1-1/2 tablespoons grated fresh ginger1/4 teaspoon cayenne1/4 teaspoon allspice1/4 teaspoon ground cumin1/2 teaspoon curry powder1/2 teaspoon ground coriander3/4 cup sliced onions3/4 cup peeled and sliced parsnips4 cups peeled and sliced carrots1/2 cup…
Beef Barley Soup
My ultimate comfort soup — this is my go to soup in fall and winter. Ingredients 2 tablespoons olive oil 1 1/2 pounds beef chuck steak or roast, cut into chunks, 1 medium onion, diced 2 cloves garlic, minced 4 whole carrots, cut into thick rounds 2 stalks of celery sliced 2-3 yukon gold potatoes,…
Tortilla Soup
You can’t go wrong with a Cook’s Illustrated recipe — I completely love this soup! Makes about 9 cups, serving 6 Tortilla Strips : 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips 1 tablespoon vegetable oil table salt Soup : 2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken…
Cafe Barber 