The only thing better than a long, slow-simmering soup is one that’s ready in under an hour.
I love lentils of all sizes and colors and I particularly love lentil soup.
This uses the three types of lentils I keep in my pantry:
- Lentils ‘du Puy’ – the small, green lentils that are so loved here in France
- Red or
… Continue reading.....
I am calling this a soup because…. it is.
It has the flavors of a traditional Hungarian goulash but it’s not a thick stew.
It’s also not the Midwestern goulash that my mother made which was ground beef, Creamettes elbow macaroni and Campbell’s tomato soup.
While Googling ‘goulash’ I see that my mother’s recipe has been resurrected, updated and is … Continue reading.....
When I was young I hated mushrooms.
This was likely due to the fact that I only had ever tasted canned mushrooms which, to my mind, tasted like nothing and had the texture of rubber.
Of course there were also the little tasteless eraser-head look-a-likes lurking in the ubiquitous ‘Cream of Mushroom Soup’ that everyone used in everything.
Tuna Casserole, … Continue reading.....
Winter is not over yet – there is time for more soup.
I’m still putting pumpkin into anything and everything.
I love all soup. I particularly love the broth.
Mon mari likes most soup, but he usually eats the vegetables, noodles, etc. and leaves the broth… unless it’s thick.
Tomatoes and tomato sauce thicken a tomato-based soup nicely.
I have … Continue reading.....
This recipes makes a lot of soup…. But we have a lot of pumpkins.
Our pumpkins are big and meaty and I’m running out of time. I’ve started leaving them on doorsteps and in front of gates….
I did a bit of googling for soup ideas, which is where I got the idea to add pumpkin purée to the finished soup … Continue reading.....
I have one more tomato soup recipe from this season. This one finished the bags of mixed tomatoes that I was peeling and freezing every day in September.
The nice thing about soup is that one can use up all of the odd bits lurking in the pantry. In my case it was less than a full cup of small … Continue reading.....
Tomato season goes something like this, chez nous:
Week 1: plant tomatoes in potager.
Weeks 2 – 6: water, weed, wait.
Week 7: see first, teeny-tiny tomato.
Weeks 8 – 12: go out every day and look to see how they’re growing.
Weeks 13 – 18: harvest vast quantities of tomatoes, carefully fill freezer with soups & sauces, keeping colors … Continue reading.....
This is a proper, old-fashioned soup, the kind that should be made over two days.
On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat.
Of course it’s easiest to do this if you happen to be in the middle of … Continue reading.....