ON A CHILLY AUTUMN EVENING, I can always count on Garlic Soup to warm my soul. This Aigo Bouido is fast, easy and inexpensive to make. And served with toasted rounds of French bread, it makes a magnificent lunch. It also makes a first-class first-course for dinner. Can I offer you a taste? Read more » Garlic Soup
October 7, 2012
ON A CHILLY AUTUMN EVENING, I can always count on Garlic Soup to warm my soul. This Aigo Bouido is fast, easy and inexpensive to make. And served with toasted rounds of French bread, it makes a magnificent lunch. It also makes a first-class first-course for dinner. Can I offer you a taste? Read more » Recipe: Lettuce & Lovage Soup
June 5, 2012
EVER DRINK A HEAD OF LETTUCE? I certainly had not, until I made the soup you see pictured up top. And what a taste-sensation -- earthy romaine, pungent garlic, celery-ish lovage, and anise-y tarragon all mingled together in a brew of emerald-green deliciousness. Although the soup is quick and easy to prepare, I think it is elegant enough to serve as the first course at a formal dinner party. Read more » Navy Bean & Rosemary Soup
March 25, 2012
WHAT'S EASY TO MAKE, elegant to serve, and heaven to eat? My Navy Bean and Rosemary soup. I served this perfumed puree at a dinner party last night, and you should have heard the raves. Everybody loved it. Here's the menu from the party, and the recipe for the soup: Read more » Caramelized Butternut Squash Soup
November 3, 2011
LAST SUMMER was the first in many that I didn't plant Butternut Squash. What a grave error on my part. Just two of these tan-skinned beauties, purchased at my local organic farm store, cost a jaw-dropping ten dollars. This was hardly a waste of money, however, for I turned the squash into the million dollar soup you see pictured above. You might like to make this golden glee for Thanksgiving. You can prepare it days in advance. Read more » Onion Soup Gratinée
October 26, 2011
IF ANY SOUP can transport me to a dimly-lit cafe in Paris (I'm partial to this one) it is French Onion Soup. This is a fragrant -- and admittedly boozy -- brew of thinly-sliced, perfectly-caramelized onions suspended in a vermouth-enhanced beef stock. Of course the cheese-embellished croutons which float atop the soup are swoon-worthy, too. How I make this sensual Soupe à l'oignon gratinée: Read more » 
