Creamy Potato Cheese Soup
When you have a busy week ahead of you, it's nice to cook something in enough quantity to use for a few days as leftovers. Soup is a perfect make-ahead dish.
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Here's a soup recipe I made recently from leftover vegetables and herbs that needed to be used before they became too ripe. The ingredients can be varied in almost every way you can imagine.
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Potato Leek Soup
I really love leeks, and I also love potatoes--all kinds of potatoes. Naturally, one of my favorite fall soups is Potato Leek Soup (also sometimes called vichyssoise).
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Fresh Tomato Bisque
Combine late season tomatoes and chilly fall weather, and I think of one thing--homemade tomato soup.
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Mushroom Stock
Making soup stock is a fairly simple process, but getting the flavors balanced can be a little tricky sometimes. Not so with this mushroom stock.
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20 Ways to Enjoy Broccoli Stalks
Broccoli stems are often seen as trimmings, and discarded. I really like the flavor, though. Here are twenty interesting ways broccoli stems can be eaten.
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Squash Cider Soup
Squash can be a little scary to work with in the kitchen. Getting through the tough outer shell can be a formidable challenge, to say the least, and the solutions often veer toward the dramatic. This...
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Brown Beef Stock
Besides the fact it's the only way I can get stock made with local ingredients, the flavor of homemade stock is light years better than any commercial products I've tried.
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Spicy Tomato Soup
Here's a simple, yet unique, tomato soup that I guarantee you will enjoy! It has a rich smokey flavor with just a hint of peppery heat.
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Caldo Verde Recipe
This recipe is reprinted from Winter Harvest Cookbook by permission of the author, Lane Morgan (p. 68). (Read my review of the book.)
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Northwest Vegetarian Cookbook: Borscht Recipe
Borscht recipe is reprinted by permission from The Northwest Vegetarian Cookbook by Debra Daniels Zeller. It's been adapted for local Whatcom ingredients.
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