Critchell House Prime Rib Soup
I’ve been making this for a while, but I had never written anything down. It was always a little different, depending on which vegetables I ended up using. This is a great recipe to use up any fresh or frozen vegetables. As long as you start with a good base, you are almost always guaranteed […]
Kielbasa & Cabbage Soup
This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.
Vegan Peanut, Sweet Potato, and Kale Soup With Coconut
There’s nothing traditional about this soup, but that doesn’t stop it from being delicious. The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it’s called in Mali) vary hugely. I’m taking that as free license […]
30-Minute Pressure Cooker Phở Ga (Vietnamese Chicken Noodle Soup)
Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender […]
Roasted Tomato Soup with Ricotta Matzah Balls
It’s been a while since I had fun with a food-culture mash-up and this roasted tomato soup with ricotta matzah balls is probably one of my favorites to date. As the cooler season approaches, matzo ball soup is always on order. But this time, I wanted to combine our heritages and our cultures into […]
Chickpea and Fennel Soup
Fennel's fronds, flowers, and seeds add an anise aroma to everything from salads, fish, and meat dishes to sausages, soups, and stews. One such dish is a satisfying chickpea and fennel soup in which the unique, delicate flavor of the fennel balances the ultrasavory presence of cooked chickpeas and pancetta. Since we would need to […]