Soup


Cream of Celery Soup with Roasted Fennel Bulb

  This soup has been patiently waiting in posting queue, and now its time has come.   I developed it early last winter to make use of a powerful fermented flavoring accent called Salted Herbs. But it never got airtime because my attention was soon drawn to other ingredients and their stories: first to black […]

Okra—Now and Then, Again

It was inevitable that I would to learn to how to prepare okra right about now. But that’s exactly how I knew it would be back when I planted okra seeds in my garden plot earlier this summer. That’s one of the great things about having a garden: it forces you to deal. If there is a […]

Polar Vortex Food

  Right about now, whether you live in the north or the south, this is what you want to eat: a hot pot of steaming, spicy, and nourishing broth. This hot pot takes its name from pillowy soft tofu, but there’s much more going on in this soup besides sundubu (tofu): there’s pork, clams, egg, […]

A Soup for Peanut Lovers

Does two of anything make a trend? If so, peanut soup is trending in Vermont, where I live. I’ve enjoyed peanut butter–pumpkin soup at the nearby South Royalton Market, and peanut curry soup at Cockadoodle Pizza Café in the neighboring town of Bethel, where it was recently the soup of the day. Both were delicious […]

Crescent Dragonwagon’s Gumbo Zeb

  Filé powder. Dark chocolate-brown roux. Cayenne pepper. These are the some of the ingredients that help give gumbo its signature and soul-satisfying flavor. When I discovered that Crescent Dragonwagon devoted an entire chapter in her cookbook Dairy Hollow House Soup & Bread to this distinctively, and to Northerners, exotic, American soup, I knew I […]

Chilled Strawberry Soup with Crème Fraîche

It’s strawberry season, and flyers for strawberry dinners, held at local churches, can be seen around town. The only thing strawberry at these dinners, however, is the dessert—usually homemade strawberry shortcake. This recipe, from Dairy Hollow House Soup & Bread by Crescent Dragonwagon, is meant to be served at the start of the meal, the […]

Peter’s Red Pozole

Pozole, a traditional, broth-based Mexican soup, is healthy, nourishing and full of flavors and textures that vary with each spoonful. If you like the contrast of cold or raw toppings—some crunchy, like radish and shredded iceberg lettuce, and some soft, like diced avocado and crumbled cheese—with piping hot broth and tender pork—a veritable salad atop […]




css.php