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Cream of cauliflower soup

5 Mar

cream of cauliflower soup

This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.

Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix. Continue reading

Tomato soup

31 Jan

Tomato soup

I haven’t bought a tin of soup in years, but if I were to buy one it would definitely be Campbell’s tomato soup.

Their cream of mushroom soup always had disturbing starchy lumps, the veggies in their minestrone were weirdly tough, but everything about their tomato soup was just right. Continue reading

Celeriac and dill soup

11 Dec

celeriac dill soup

This celeriac and dill soup has a wonderful nutty taste and velvety texture.

I usually stir through a splash of cream at the end, which gives it an added richness, but it’s perfectly nice without it.
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Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Asian chicken noodle soup

19 Apr

Asian chicken noodle soup is less of a recipe than an idea.

When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.

Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading

Beef goulash

25 Mar

Beef goulash

Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)

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Cuban black bean soup

21 Mar

Cuban black bean soup

Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.

I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.

This soup tastes even better the following day, and freezes well too. Continue reading