Spring minestrone with green vegetables and pearl barley-scallion pesto

This soup looks and tastes as green as a spring day! Light, vibrant and massively flavorful, it is both hearty and refined. The pearl barley gives the soup a bit of heft, while the green vegetables, barely cooked, had a marvelous crunch and freshness… but what makes this soup uniquely flavorful is the scallion pesto, stirred into it just before serving.

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Beet soup with orange crème fraîche and beet chips

They say necessity is the mother of invention, and that was certainly the case when I came up with this recipe. Having had a few technical snafus with videotaping this spicy beet-green crostini recipe, I ended up with over two dozen big, beautiful beet roots. And although there are loads of delicious recipes on this site with beets, there’s always room for one more!

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Tuscan kale and cannellini bean soup with garlic crostini

A bowl of this soup is a bowl of comfort – and a healthy bowl of comfort to boot! Loaded with chewy kale and creamy beans, the soup is amazingly flavorful thanks to the stock, the bouquet garni and the puréed tomatoes that make up its base.

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Aïgo Bouido-Provençal garlic soup

Aïgo Bouido (or Boulido) means “boiled water” in Provençal. It is better known as “Provençal garlic soup,” and although the base of the soup is boiled water, it’s an incredibly flavorful concoction. The original version of this soup is simply water boiled with a few garlic cloves, bay leaves and fresh sage. It’s served with a slice of bread and grated cheese.

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Butternut squash soup with brown butter and nutmeg crème

Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash.

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