This is based on a recipe from the I Breathe I’m Hungry blog, and is a great vegetable soup in its own right, but as a meal replacement, it’s inspired.
You can use this as a replacement for lunch or dinner (or both)—it’s filled with all sorts of good-for-you nutrients. You can also do a 5-day version of this soup … Read more
For this soup, I prefer Pecorino Romano’s salty flavor, but Parmesan can be substituted. Although frozen greens may be used, fresh vegetables add a depth of flavor that is noticeable A traditional way to serve this soup is with a poached* or soft-cooked egg spooned on top of the toast before the soup is ladled into the bowl. A vegetarian … Read more
Just the thing for a blustery night.
New England Clam Chowder
24 medium-size quahog clams (top neck or cherrystone), rinsed.
Cooking liquid: 3 cups water, 1 cup white wine, 4 shallots, two branches of thyme.
1 tablespoon butter
1/4 pound lean salt pork
2 leeks, tops removed, halved and cleaned, then sliced into half moons
4 cups clam … Read more
Celery protects against cancer, heart attack, diabetes, alzheimer’s, arthritis, and more. This creamy soup delivers both flavor and nutrition.
1 head celery, stalks chopped—leaves reserved
1 cup riced cauliflower
1 medium onion, chopped
½ cup (1 stick) unsalted Kerrygold butter
3 cups low-sodium organic chicken broth
¼ cup fresh dill
½ cup heavy cream
… Read more
Chicken soup is one of the easiest and satisfying recipes a cook can master. This soup has all the classic flavors (celery, carrot, parsley). Don’t be tempted to use all white meat, as the flavor won’t be as full. This method produces a fragrant, golden, savory soup you want to eat all winter long; it’s a perfect backdrop for noodles, … Read more