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 ad 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