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In Sweden, this soup is traditionally eaten on Thursdays for dinner. Whole yellow peas give this soup added visual appeal. Lovely and tasty, this soup will be welcome any day of the week. I’ve altered the standard recipe slightly. Pancetta subs for the ham and ham bone. And, a garnish […]
Like jambalaya… but, soupier. “Jambalaya” Soup 1 large sweet onion olive oil, as needed 1 large green pepper 1 large yellow pepper 1 large red pepper 6 cloves garlic, finely minced 2 stalkes celery, finely chopped 2 carrots, chopped 3 fresh tomatoes, chopped 1 28 oz […]
Traditionally, this recipe would include salt beef. The beef would be soaked and boiled twice before it would be added. But, I’ve substituted an equal amount of andouille sausage in its place. (Oxtail, stew beef, or smoked pig’s feet would be better substitutes. But, I didn’t have any on hand.) […]
The majority of the time spent preparing this dish goes into browning the pork belly and caramelizing the onions. However, you can make the most of this time by prepping the vegetables at the same time. Just be careful to keep an eye on the stove, burnt onions are useless. […]
Stone’s smoked porter was a perfect match for this rich savory stew. The deep dark bitterness and smoky malt accented all of the natural sweetness in the vegetables and the rich meaty flavor of the veal stock. Lentil Stew 2 lbs French lentils, washed March 8th, 2010 | Category: Recipe, Soup | Leave a comment
Right now, most of the tomatoes at the market are almost inedible. But, this dish is a good way to make the most out of a bad batch of tomatoes. This soup is extremely hearty and makes a perfect meal with a slice or two of rustic bread that you’ve […]
The dark roasted peanuts give this soup incredible rich, dense flavor that rounds out with the sweetness of the coconut milk and sweet potatoes. A squeeze of lime adds a much needed burst of fresh flavor to brighten up the richness. Sweet Potato Soup makes 10 cups
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