by Admin | Feb 10, 2020 | Soups
Roasted Vegetable Stock MAKES: 3 quarts TIME: About 2 hours, largely unattended Roasting the vegetables first to brown them well adds a complex family of flavors that you don’t get otherwise. And if you use leeks in place of onions and add a few other...
by Admin | Feb 10, 2020 | Soups
Roasted Beet Borscht MAKES: 4 servings TIME: About 1 hour, plus time to chill if desired; largely unattended Roasting the beets concentrates their sweet, earthy flavor and turns the soup a deep purple. No, it’s not the way my grandmother made hers, but I know...
by Admin | Feb 10, 2020 | Soups
Rich Zucchini Soup MAKES: 4 servings TIME: 45 minutes Eggs, a handful of raw rice, and grated zucchini instantly turn a simple broth into a luxurious soup, much like the silky soups and sauces of Greece and Italy. The idea is not to see the eggs but to use them for...
by Admin | Feb 9, 2020 | Soups
Pumpkin (or Winter Squash) MAKES: 4 servings TIME: About 1 hour, mostly unattended I call this pumpkin soup but encourage you to experiment with some of the other members of the hard-skinned squash family (see Squash Winter), especially butternut squash. Any (except...
by Admin | Feb 9, 2020 | Soups
Potato and Leek Soup MAKES: 4 servings TIME: 30 minutes Leek-and-potato soup was once peasant food, but it’s not surprising that the combination is the basis for more elegant soups: both vegetables are available year-round, easy to handle, and flavorful. Here,...
