Featured
Soup's on
Soup's On: Asparagus Soup
Spring is just around the corner, and I don't know about you, but I can't wait! I got so excited when I saw asparagus at my local grocery store that I instantly grabbed some. However, the weather here in San Francisco is pretty chilly, and instead of making a salad, I decided to use the asparagus in a brilliantly colored soup.
Soup's On: Ina's Roasted Potato Leek Soup
Since I'm a huge fan of the way Ina Garten takes classic recipes and turns up the volume, I recently decided to give her potato and leek soup a try. Instead of simply sauteing and simmering the vegetables, she roasts them in the oven until soft, crisp, and caramelized. The resulting soup is full of deep flavor with a rich velvety texture.
Soup's On: Celery Root and Leek Soup
On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches.
Soup's On: Cream of Fresh Tomato
While shopping at Berkeley Bowl, I came across the bargain section of fresh produce. Most of the time I won't glance at this section, but a two-pound bag of ripe red tomatoes caught my eye. At only $0.99 per bag, I couldn't pass them up since I had a hankering for a bowl of fresh tomato soup.
Soup's On: Radicchio Soup
Today marks the first day of Spring and the last day of my Winter soup-making series. I wanted to go out with an exceptionally superb soup, but like my father and the Rolling Stones said, "You can't always get what you want."
I'd been holding on to this recipe for a while and hoped it would create a brilliantly purple soup.
Soup's On: Sweet Pea Soup
I couldn't let St. Patrick's Day pass without making a vibrantly green soup. This soup gets its brilliant color from peas.
Soup's On: Corn and Roasted Red Pepper Rainbow Soup
I first learned about rainbow soups while reading The New Basics. Since then, I make them all the time! A rainbow soup is basically two different soups that when combined, make one delicious dish.
Soup's On: Mussel and Chorizo Soup
I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.
Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.
Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo.
Soup's On: French Onion Soup
I spent the long weekend at my cabin in the mountains. While the sun was out, the weather was frigid and the ground snowy. To take advantage of my free time, I decided to make a slow-cooking soup.
Soup's On: Cheddar Beer Soup
When I made cheddar cheese soup a couple of months ago, I had a hard time choosing between two recipes. I went with the classic "best ever" cheese soup recipe from Cook's Illustrated rather than the super simple variation from Everyday With Rachael Ray. To treat myself for Valentine's Day I decided to give the other recipe a try.
More on YumSugar
Spring
Top Brands
View Collection