There’s nothing better than a one dish meal and this soup certainly satisfies everything you’d look for: fabulous taste, protein, vegetables, and warm creaminess. I first made this recipe with a group of culinary aficionados who get together twice yearly to experiment with new recipes. Originally the recipe appeared in an Oregon-based newspaper, the Oregonian,…
Soups
Pioppino mushroom soup with pancetta, spring peas, and green onions
So often what I make for lunch evolves right then and there with ingredients I have on hand and from the garden. Today was one of those days. It’s starting to feel just a tad on the chilly side, the sky is gray and rain for the next week is in the forecast so I’m…
Potato Leek Soup
Potato Leek Soup is tasty, nutritious and a fabulous comfort food in the winter months. Soups in the wintertime are unbeatable; on a day like today that’s gray and dreary, with a constant drizzle of rain, nothing warms the soul more than a cup of hot soup. It’s our go to dinner all winter long,…
White beans, tomato and rosemary soup
White beans, tomato and rosemary soup What makes almost all Italian dishes so delicious are two simple things: first, fresh seasonal and good-quality ingredients. Second, the use of very few ingredients so that each ingredient has a chance to participate in the luscious flavor of the dish. White beans, tomato and rosemary soup is a…
Roast Butternut Squash & Rosemary Soup
Winter calls for warm and hearty comfort foods and there’s nothing better than a big bowl of hot soup to soothe the winter blues. One of my favorites is butternut squash soup. I have quite a few squash on hand, remnants of last summer’s garden. They last the good part of a year and before…
Curried Eggplant Soup
Every summer my garden reaches the point where it’s so prolific that I can hardly keep up with it. I’m at that point of explosion right now. One of my favorite vegetables is eggplant; it has fabulous texture and flavor. It’s beautiful: from its deep purples to striated violet varieties; and round to thin and…
Pea Soup topped with Crunchy Guanciale
Pea Soup Topped with Crunchy Guanciale Whether you’re using fresh peas from the garden or dried, split peas in the winter the procedure is the same; only the cooking time varies. Print Calories 1183 kcal Ingredients 90 grams guanciale (pork jowl), finely cubed 1 medium onion, minced minced 2 tbsp. olive oil 2 cups…