We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So– with some substitutions b/c I did not have orzo (but I
Originally posted late June, 2016. This time I’ll use frozen stewed tomatoes and puree them in the blender. Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of
Originally posted January 31, 2012, here with minor edits. Some background is in order. Follow the link below about the Soup Contest. Also know that we’d gotten Missy only a few months before and she was a horrible puppy. Rocky tried so hard to teach her but she just wouldn’t learn! Here is the recipe
This is a reformatted repost from January 2012. For more discussion of this soup– the WINNER in our 2012 Fall & Winter Soup Contest– see here. [Update. Link doesn’t exist b/c I’ve scheduled it to repost tomorrow. So come back tomorrow for a full description of this soup– a winner!]
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious! I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I
Read the story of this most delicious soup here. And enjoy the “blurb” to this recipe from Saveur magazine: As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and
My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story. As you know, Kat is visiting the
Mr. Big Food had a radical– and brilliant!– idea to beat the heat the other week: Cook up a big ol’ pot of soup outside on the turkey fryer. As you know, here on Farther Along Farm we love soup. Brilliant! That is Lentil Soup Barracho just getting started at about 5:45. This is a
Take a good look at that photo. Note that neither the noodles nor the crackers are homemade– though one can make homemade noodles and crackers. Somewhere here on the blog is Miss M’s recipe for homemade water crackers, and I’m pretty sure there are photos of making homemade noodles. That’s not the point. The point
[Individual photos here.] This soup, made with a proper beef stock, will not have that salty flavor you find in restaurant soups. Why? Because the restaurant usually use instant stock. For shame! — Jeff Smith, The Frugal Gourmet This soup is very easy to make– and so is the beef stock if you can find
Here’s the story. As you know the NCAA National Football Championship Game was last evening. Kickoff 7:30 central. My timing on Marica Cooks Monday had to be impeccable. Here is Missy hanging out at 6:32pm by which time I had reviewed the recipe many many times. It’s very easy but I didn’t want any unnecessary
A few preliminaries. We have made Saturday “slow cooker” day– started back in the Summer when it made great sense. It was nice to come inside to a nearly finished meal after toiling under the hot sun all day. And we’ve carried it over into the Fall. I especially like it because we can get
This is an excellent summer soup. (We do like our soup here on the Farm.) The recipe fed five for Saturday Supper and two for lunch Sunday. Three cups are frozen away. Mr. Big Food comments, “the homegrown celery really made the bean soup.” Indeed! “May be prepared ahead of time. Freezes well.” —Celia Marks
Homemade chicken soup with fluffy dumplings Of the many joys of Big Life here on the Farm, our Fall & Winter Soup Contests are right up there. Week after cold winter week Mr. Big Food cooked up new soup recipes and we judged their worthiness. Good times! With comment and recipes for the contest entrants
All chowders are soups, but not all soups are chowders. Before we discuss this particular soup– and address the rumblings of an unnamed judge– I’ll direct you to the all things soup page where you can find links to discussion of and recipes for all six entrants in this years PLUS the bonus soup that
This was entrant #5 in our 2013/14 Fall & Winter Soup Contest. Full discussion of this soup here. All about the soup contest + links to all soup contest soup recipes here. From Valentino’s, an old school Italian restaurant in Santa Monica, CA CALIFORNIA MINESTRONE SOUP Serves 6-8 3 cloves garlic, minced1 C celery, chopped1
California Minestrone Soup Discussions of, and recipes for, previous entrants in our 2013/14 Fall and Winter Soup Contest– as well as same for our 2012 contest– are here. Lots of good soup recipes at the link!But I see I’ve made a mistake. I included the recipes for Homemade Chicken Soup with Fluffy Dumplings— which we
Topped with Fluffy Dumplings Well, this is embarrassing. This soup was of course a contestant in our 2013/14 Fall and Winter Soup Contest. (More soup recipes at the link.) We enjoyed it back on December 30th. Mr. Big Food assures me we discussed its ranking at the time but I see no mention of it
With Bran Yeast Bread This was the 4th entrant in our 2013/14 Fall & Winter Soup Contest. You can read all about it and see the current scorecard here. Background to the contest and links to recipes for this year’s and previous years’ contest entrants here. BEER CHEESE BROCCOLI SOUP Serves 6 1 ¼ C
This is a sorry photograph. I apologize for the glare. Entrant #4 in our 2013/14 Fall & Winter Soup Contest is Beer Cheese Broccoli Soup. I’m not entirely sure that’s its official name, you can transpose Beer Cheese & Broccoli any way you choose.This soup presented something of a little dilemma. It was, in fact,