This soup is my idea of a natural cure-all, and to me, it’s perfect. Filled with toothsome chunks of tofu in a broth that’s light and subtle, with a slightly spicy afterkick. Definitely one of the best soups I’ve ever … Continue reading
Homemade broth is simple to make, keeps well in the fridge for a week, and can be frozen for up to 3 months. This light and flavorful vegetable stock is a perfect base for soup – and even tastes great … Continue reading
Another fantabulous recipe from The International Cookbook for Kids by Matthew Locricchio. The description reads, “Minestrone means ‘big hearty soup’. You will find different versions of this soup in every region of Italy. This classic recipe comes from Piedmont, in … Continue reading
This recipe comes from La Bonne Cuisine: Cooking New Orleans Style, compiled by the Women of All Saints’ Episcopal Church of New Orleans. It produces an intensely rich and flavorful soup, inspired by the marriage of French and American cuisine. … Continue reading
