This is an interesting blended soup that’s a sort of cousin of potato leek. Celeriac (celery root) looks pretty gnarly, but it cooks up into a tasty soup. Even though this recipe doesn’t use any stock, the result is satisfyingly … Continue Reading →
My mom made this delicious soup last Thanksgiving. It was so good that I had to make it myself, but, by the time I did, chestnuts were already out of most stores, so I’ve been waiting to post it. I … Continue Reading →
This soup is conceptually similar to the broccoli and asparagus soups that I wrote about last year, but the the cauliflower and mushrooms give it a totally different flavor. The general idea is cook some vegetables, blend them with some … Continue Reading →
I cobbled this recipe together a few years ago after eating something similar at a little Ital restaurant that has since closed. It has a nice savory flavor, and is pretty rich, but the fat is almost all from almonds … Continue Reading →