Summer Succotash

Summer Succotash

This is a soup I have only made for my friends once, which, at the end of a long soup season, feels like the soup equivalent of a couple that’s been married for fifty years discovering something new about each other. I wrote this recipe for the cookbook at the start of the pandemic after I stress-bought a giant bag of black-eyed peas in March when it was the last on the shelf, thinking I could find some interesting use for it as summer approached. Anyway, voilà! I love this recipe, this soup,...

Farmer’s Market Pistou

Farmer’s Market Pistou

I love Provençal food. I learned this when I was in the South of France doing my internship for culinary school (called a “stage” en Français) and would hike – no joke— on the side of a highway on my days off to the neighboring town and eat in the restaurants with all the locals (mostly with the support staff at the inn/Michelin-starred restaurant where I worked). The flavors, to me, are the best parts of French cuisine with an Italian accent. This classic Provençal soup gets its name from a...

Alabama Summer Garden Soup

Alabama Summer Garden Soup

My husband and your soup delivery driver, Garth, is from Alabama. In our seventeen years together, a common touch point to family and finding a sense of home in his hometown has most often taken place during the sweltering summer. I’m from Florida, so was accustomed to the air-conditioned form of self-preservation required to make it through the season, finding ways to enjoy it even. I developed a great love of Birmingham’s farmer’s market, working there one summer during college between...

Spring Minestrone

Spring Minestrone

I bet you haven’t eaten a cooked radish, huh, with their greens… Or ramps? Well, you’re in for some new experiences, then, as I take you on a tour of some of my favorite spring produce in this week’s soup! When cooked, radishes lose their zip and take on a yielding, gentle texture for such a bold mascot of spring; their greens lend a bright flavor to the broth. Also known as wild leeks, ramps have a delicate but commanding flavor, somewhat like a blend of garlic and onion; I used their greens,...

Asparagus, Dill + Lemon Soup

Asparagus, Dill + Lemon Soup

I don’t know why, but the only common soup that features asparagus – another outstanding spring veggie worthy of soup celebration – is puréed! (If you don’t believe me, Google “asparagus soup” and see what comes up.) Puréed soups are the least interesting kind, in my humble opinion, and should be relegated to appetizers served at boring dinner parties or baby food. What about asparagus begs to be pulverized? So I set out to make another classic soup with asparagus and a handful of other...

Seattle Springtime Lentil

Seattle Springtime Lentil

You know those days when you wake up and a chill is in the air but the sunlight is starting to stream through your blinds? Those perfect early spring days when warmer weather is yawning and stretching before us, like the daffodils? It reminds me of when I was recovering from my treatment and walking around town, feeling restored by the flowers, then returning home to find a jar of lentil soup on my steps from a neighbor. It’s remained my favorite time in Seattle, when our city thanks us for...

Peas ‘n’ Carrots Soup

Peas ‘n’ Carrots Soup

Roasted carrots are one of those things I can never tire of. They’re comforting and bright at the same time, they allow me forget them as they do their thing in the oven and I get to sit in my cozy kitchen and waste time on the Internet. (I fell down a Jimmy Fallon Show rabbit hole yesterday that started here, wanna join me?) So it would make sense that pairing it with one of my favorite spices, sumac, would make soup magic. I am surprised I am almost at the end of our soup romance together...

Portuguese Pea Soup

Portuguese Pea Soup

I cooked so many roasted red peppers in a Michelin-starred restaurant during my internship from culinary school that I thought I could never eat one again. I would lie in bed at night – a cot in a converted horse stable, mind you—and smell it on my hair and fingers, wafting from my pillow. Discovering that the Portuguese have a traditional soup with roasted red peppers and peas – and, of course, a generous portion of chorizo— I was inspired to lift my pepper ban. As the scent filled my...

Broccoli and Rice Soup

Broccoli and Rice Soup

While we’re on the subject of casseroles, I wanted to shake up another classic casserole and pour it into a bowl: broccoli and rice, except without the usual pairings of cheese or chicken. I was convinced I could cram all that comfort into the bowl even without the meat or dairy, and thought I could clean up its reputation entirely by tossing in mung beans. My version is still a one-pot dinner that will leave you full, happy and healthy – no processed food in sight. Serving Suggestions: Miss...

Cream of Mushroom

Cream of Mushroom

I never did the Campbell’s thing, or had much of a point of reference to the casserole as a meal in general, until I started to work at Martha Stewart. It was there that I learned about how deep that line of comfort runs. I appreciated how an entire generation within families based their culinary endeavors off of a can of soup, and how dear these recipes were to even my food snob colleagues. So, because I love you all and you might love that soup, I made my version for you. I’m also told that...


 

 

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