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Chipotle and Cumin Black Bean Soup
From Gemma Petrie Serves 6 [Ed: Combining chipotle and black beans would never have occurred to me. Until last week. Gemma has written this up over on her blog, Pro Bono Baker, as well. And, […]
Cream of Mushroom Soup With Leeks and Pancetta
From City Provisions Makes 9 cups [Ed: Soooo rich and delicious. It must be the bacon grease.] What you need 1 cup heavy cream 4 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1/2 […]
Potato-Butternut-Leek Soup
From Kent Lambert [Ed: Boo! I didn’t get to taste this one, but it sure was a pretty color. Says Kent, “The roasted butternut/coriander combo is from a recipe in the Veganomicon, I thought it […]
Smoky Red Lentil Soup With Dukkah
From Joanna Miller (Soup recipe adapted from the New York Times; dukkah adapted from The Kitchen) [Ed: Joana posted an excellent recap of her soup making process over on My Vegetable Blog, from whence I […]
Lamb and Black Bean Chili
From Andrea Newberry Serves many, many [Ed: Andrea provides background and troubleshooting tips for this over on her blog, Forkable.] Ingredients 1 1/2 pounds ground lamb 1 medium onion chopped 2 garlic cloves, minced 1 […]
Yellow Winter Vegetable Soup
From Melissa Yen Serves 8-10 (or 15!) [Ed: Melissa coaxed all the rich, full flavors out of this deceptively simple pot of carrots, sweet potatoes, and rutabaga. Really satisfying.} Ingredients 3 carrots, coarsely chopped 2 […]
Soup and Bread: Brooklyn, in pictures.
More here. Words to come soon enough, after I’ve gotten several days more sleep.
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