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Cream of Artichoke Soup
From Rae Hill Serves 8 Ingredients The hearts from 5 large artichokes 7 Tbsp butter 1 medium size leek, white-and-light green part, sliced and rinsed 6 garlic cloves, chopped 1/2 cup chopped shallots (or […]
The last soup: A story in pictures
This week, in honor of the last Soup and Bread of the season, we had ten — TEN — guest soup cooks. We had silky-smooth artichoke soup, a hearty spring vegetable blend, and savory, caramelized […]
Khao tom — Thai chicken and rice soup
From Allison Stout and Andrea Deibler Soup 2 quarts homemade chicken stock, plus 1 cup Leg and breast meat of one 3-4 lb roasted chicken 1 bunch of scallions sliced 1/4 cup picked cilantro […]
Spring vegetable soup
From Kelly Reiss Serves 6-8 1 lb. leeks 3 carrots 3 stalks of celery 6 small red potatoes 1 cup baby lima beans 1 bunch of watercress (spinach works, too, if watercress isn’t available) […]
Wacky Cake
From Liz Tamny [Says Liz: “Unintentionally vegan and extremely frugal (I understand it’s a depression-era recipe), it’s still my favorite chocolate cake!”] 1-1/2 c. flour 1 c. sugar 1/3 c. cocoa 1 tsp. baking […]
(Dubiously) Bulgarian Tomato Soup with Couscous Dumplings
From Susannah Strang [Says Susannah: “Simple and satisfying to make! However this recipe uses an annoying number of bowls, and you’ll need a beater for egg whites. Adapted from an online recipe originating in […]
Lentil Soup
From Sarah Best a few tablespoons of fat, such as: a mixture of olive oil and butter; just olive oil; or clarified butter (ghee) a big pinch of ground cumin a big pinch of […]
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