broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

marinated chickpea soup with croutons

ingredients about 10 ounces marinated chickpeas (I used Trader Joe's chickpeas with cumin and parsley)3 cups vegetable stock (homemade is best)Harissaabout 3 1"-thick slices day-old country or whole wheat bread, torn into 1 1/2-inch chunks1 Tablespoon olive oilCapers2 eggsoptional, for topping: Fresh cilantro or parsley leaves method Make the croutons. Preheat the oven to 400F.... Continue Reading →

matzo ball soup

A really flavorful stock is the key to this recipe. I like to use bean cooking liquid (like from this), but Deborah Madison also has really excellent stock recipes. If you have it, I also suggest using any fat that solidifies in your stock in place of vegetable oil. note from Serious Eats: If you... Continue Reading →

black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce... Continue Reading →

creamy pumpkin soup

from Katherine Taylor. ingredients 4 Tablespoons olive oil, divided One 4-pound sugar pie pumpkin 1 large yellow onion, chopped 4 large or 6 medium garlic cloves, pressed or minced ½ teaspoon sea salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ⅛ teaspoon cloves Tiny dash of cayenne pepper (optional, if you like spice) Freshly ground black pepper 4 cups (32 ounces) vegetable broth... Continue Reading →

creamy curried lentil soup

This isn't your typical lentil soup recipe (it's actually the best I've ever made, and I've tried a LOT of lentil soup recipes!). Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream. If you have Meyer lemons (which I do because my wonderful Gradma Jan sent me... Continue Reading →

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