Lemony soups are very popular in Greece, where a basic broth is often padded with orzo or rice along with lemon juice to make a fresh-tasting soup with a citrus tang. Pieces of cooked chicken are a common protein add-on, but I wanted to do something a little different. For this Greek-influenced soup, I use […]
Potato soup is a great call when you have only a handful of ingredients to work with or you just want to make something and satisfying in a flash. My wife loves potatoes, so I can always count on a happy diner when I start dicing spuds for a rib-sticking soup. Here is a basic […]
It seems that kale is all the rage these days, but incorporating greens like kale into soups goes back centuries. It provides a vibrant nutritional boost and crunch that brightens many a soup. Here’ s a simple, hearty white bean and kale soup fortified with kielbasa to turn a basic bowl of soup into a […]
I love lentils and lentil soup, but after a while I get tired of the same old-same old and know it’s time to mix it up. The plan? What better way to perk up lentils than to bring in the flavors of Ethiopia, one of the world’s most ancient cuisines? Butter made better This Spicy Ethiopian […]
To me, chicken noodle soup must have two things: plenty of chicken and plenty of noodles. That’s exactly what this slow cooker chicken noodle soup recipe delivers along with (mostly) hands-off cooking. (Serves 8) Ingredients 2 pounds boneless chicken breasts or thighs, cut into 1/2-inch cubes 2 quarts chicken broth 1 large onion, diced 4 […]
This Hot and Sour Chinese Vegetable soup can be prepared entirely in a wok, taking advantage of the cookware’s quick-cooking capabilities and wide sides to keep anything from jumping out. A wok is really a versatile tool, and I love using mine for stir-frying as well as for making soups on the quick. If you […]
Lemony soups are very popular in Greece, where a basic broth is often padded with orzo or rice along with lemon juice to make a fresh-tasting soup with a citrus tang. Pieces of cooked chicken are a common protein add-on, but I wanted to do something a little different. For this Greek-influenced soup, I use […]
One of the greatest joys of making soup – and cooking in general – is being able to travel anywhere in the world for lunch or dinner. I don’t mean hopping on a private jet and telling the pilot, “take me to Spain.” No, the travel is through food and the flavors, ingredients and concepts […]
This Italian Chickpea Soup Recipe is based on one found in Luigi Carnacina‘s Great Italian Cookbook: La Grande Cucina Inernazionale. It is one of the most amazing cookbooks I’ve ever seen and an education in the classic ways of cooking Italian food. Carnacina’s recipe for Chickpea Soup Romana calls for 2 cups dried chickpeas, first […]
Here is a fun recipe for Cocka Leekie soup from a cookbook written by Adelaide Keen titled With A Saucepan Over The Sea (Quaint and Delicious Recipes from the Kitchens of Foreign Countries) and published in 1910. At the time, the author asserted “This is the oldest recipe for soup known, as it dates back […]
Here in Wisconsin, the Bloody Mary cocktail is serious business. Many bars and restaurants fiercely defend their reputation for serving the “best” or “biggest” bloody in the area. Some of these cocktails are taken to such prodigious levels that the beverage becomes almost a meal in its own right. Overstuffed glasses brim with everything from […]
Clam chowder is one of my favorite soups ever, but I know a lot of people are intimidated by cooking anything with seafood and shy away from making clam chowder. Well, here is an easy New England-style clam chowder that can be on the table in no time. It’s the perfect clam chowder for beginners […]
A recent trip to Whiteshell Provincial Park, in eastern Manitoba, was the inspiration behind a very tasty, rib-sticking ham and bean soup. Journeying through this immense park of more than 2,700 square kilometers was just the ticket to kick-start ideas for a new recipe twist on an old favorite soup. An abundance of fresh air […]
On St. Patrick’s Day, I make this Cabbage and Kielbasa Soup to be served at Rich Cuisine’s Wednesday Bakery in Superior, Wisconsin. I wanted the soup to speak of the flavors of Ireland and complement the featured bread of the day, a hearty Polish Dill bread. So, with cabbage, kielbasa and caraway in hand I […]
