Tag Archives: Paris

Requiem for a soup

I’m a soup-making fiend!

This morning I made mushroom soup, also by adapting one of Anne-Catherine Bley’s recipes, to take to a brunch party along with the leftovers of the carrot-ginger soup.  These recipes are more of a method where you start with onions or shallots cooking in olive oil, add a vegetable you like and some broth or water, cook until tender, puree, and serve – sometimes you add the creamy substance (coconut milk) during the simmer, sometimes you stir it in at the end (cream or milk).  Her squash and/or pumpkin soups are served with a crisp piece of bacon to use as an edible stirrer.  If you can make one, you can make them all.  Cauliflower leek?  Broccoli puree?  Tomato ginger?  You’ll be seeing a lot of them in this space in coming weeks because they are so simple, cheap, and satisfyingly rich-but-healthy.  Keep reading for recipe and sad story.

Continue reading

Advertisements