When a chill in the air rears its ugly head, I crave soup. I’m not a big fan of winter, but I adore the fall and I’ll tell you that by the end of summer, I’m getting a little sick of grilled meals … I long for the comfort foods that sustain me through the cold months here in New England.
You knew Heidi Swanson was going to show up on this list sooner or later, so we might as well get it out of the way with her dried fava bean soup with mint and guajillo chiles. Wow, does this sound unique and hearty and interesting and complex. I’m anxious to try this one.
The opposite of that gorgeous, complex soup above has got to be this gluten-free black bean soup with chorizo. I’m not one to criticize a soup with only five ingredients (anyone smell a lie?), but I just can’t imagine this time-saver is worth my time … though there is that argument that almost anything with chorizo in it is worth eating. What do you think?
Now that I’ve got chorizo on the brain, this sweet potato chorizo soup recipe may be just thing to make me forget about that bizarre recipe above.
Lately, when I think of soup, I admit that my egomaniacal self thinks of my very own minestrone my way. We all love this soup so much in my house that it’s one I make often, and thanks to the glut of veggies from our farm this summer, we’ve got some frozen for those lazy winter days too.
Molly makes her rustic cabbage and white bean soup in a pressure cooker, a tool I lately reserve for cooking corn on the cob. Really, when I used to make complex stews in it, I’m not sure how it got relegated to corn status … maybe it’s time I give this soup a try because I love just about anything with cabbage in it.
Cate says she makes the best vegetable soup you’ll ever have — could she possibly be right? Her recipe is very similar to me minestrone recipe, but I like the way she leaves it open to trying different vegetables in the recipe, and I love the way she includes cabbage — brilliant.
Before my minestrone my way, there was easy lentil and vegetable soup, my go-to recipe. Now I have to go back and forth between the two and it’s always such a hard decision to choose which one to make. This one’s got corn, a big it with the kid….
Cate makes some serious soups and her pasta e fagioli, though she says it’s very nontraditional, is no exception. Pasta, beans and veggies? Yes, please!
This easy vindaloo squash soup has very few ingredients. It’s basically an acorn squash soup highlighted with some vindaloo spices to make it different. Love it!
Bob has made Tyler Florence’s clam chowder several times, and I’ve been the recipient of a bowl or two. He mixes it up a bit my using sweet potatoes and white potatoes, but this is a really great recipe.
How interesting does apple mulligatawny soup with chicken sound? Apples, winter squash, curry, coconut, fresh ginger … I’m all over this, and the fact that I have every ingredient for this soup in my house right now if both exciting and scary at the same time. You totally want to be here when a natural or man-made disaster strikes. We could eat for years.
Something about this very simple broccoli soup appeals to me. I’d definitely use plain yogurt instead of heavy cream, and I’d probably leave out the flour. But I’ve been craving broccoli (not a vegetable we got a lot of from our CSA farm this summer) and this just sounded so perfectly lovely to me.
Clacked by Debbie McDuffee
on Oct 23, 2010 @ 10:00 EST5EDT
