Serves 6-8

3 1/2 lbs. (1.5 kg) red and yellow onions 

4 tbs. (60 ml) olive oil 

1 tbs. (15 ml) unsalted butter 

1 tsp. (5 ml) sea salt, plus more to taste 

1 tsp. (5 ml) chopped fresh thyme or 1/2 tsp. (2.5 ml)dried thyme 

2-3 tbs. (30—45 ml) dry red wine 

1 tsp. (5 ml) minced garlic 

1 tbs. (15 ml) tomato paste 

4 tsp. (20 ml) aged tamari (soy sauce) 

8 cups (2 liters) basic dark vegetable broth or basic root vegetable broth

cayenne 

6-8 slices french country bread, toasted 

6 oz. (170 g) Gruyere cheese, grated 

Peel the onions, halve them lengthwise, and then cut them lengthwise into thin slices.  Heat 3 tablespoons (45 ml) olive oil and the butter in your largest sauté pan and add the onions, 1 teaspoon (5 ml) salt, and the thyme.  Cook the onions over medium heat, stirring often, until they are soft and golden.  This will take at least 45 minutes, perhaps an hour, as the volume of onions slows things down  considerably. 

Anna Thomas says that when you think the onions are done, cook them on a low flame for another half-hour.  They should be a rich caramel-brown and taste like onion jam.  This super-caramelizing is the secret of a good onion soup.  At the end, stir in the red wine and let it cook away—it will deglaze the pan and bring all those delicious, sticky dark bits into the soup, where they belong. 

In an ample soup pot, heat the remaining tablespoon of olive oil and add the minced garlic, followed a moment later by the tomato paste.  Stir this mixture over medium heat for a few minutes, until the tomato paste is sizzling and darkening.  Add the tamari, then the vegetable broth and a pinch of cayenne.  Bring the broth to a simmer and taste it.  It should have a full, deep flavor, but you should not be able to pick out the specific taste of tomato or soy.  Correct the salt if needed. 

Add the caramelized onions, deglazing the pan again by swirling a little broth around in it.  Simmer the soup another 20 minutes or so to marry the flavors. 

Preheat the oven to 400F / 204C. 

Ladle the soup into 6 ovenproof bowls or individual casseroles, or 8 if you want smaller servings.  Make sure that each serving has a good proportion of onions in the broth.  Place a slice of toasted French bread on top of each serving and sprinkle grated Gruyere cheese over that. 

Arrange the bowls on a large baking sheet and put them in the oven for about 2 minutes, or until the cheese has completely melted.  At the last minute, slide the soups under the broiler, just until the cheese bubbles and browns.

Serve using pot holders; those bowls are hot.

Serves 4-6

1 bunch chard or spinach, (8 oz.; 225 g) 

1 bunch kale, (8 oz.; 225 g) 

4-5 green onions, sliced, white and green parts 

1/2 cup (25 g) loosely packed cilantro 

1 tsp. sea salt, plus more to taste 

1 medium Yukon Gold potato (5 oz.; 140 g) 

1 medium yellow onion (225 g) 

1 1/2 tbs. (22 ml) olive oil 

marsala or dry sherry (optional) 

1-2 cloves garlic, finely chopped 

2 1/2 - 3 cups (600—750 ml) any basic vegetable broth or canned vegetable broth 

freshly ground black pepper 

cayenne 

1 tbs. (15 ml) fresh lemon juice, plus more to taste 

garnish: fruity green olive oil 

optional garnishes:  crumbled fresh white cheese, croutons 

Wash the greens thoroughly, trim off their stems, and slice the leaves.  Combine the chard or spinach, kale, green onions, and cilantro in a large soup pot with 3 cups (750 ml) water and a teaspoon (5 ml) of salt.  Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot.  Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour. 

Meanwhile, chop the onion, heat a tablespoon (15 ml) of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft.  This will take up to half an hour.  Don't hurry; give it a stir once in a while, and let the slow cooking develop the onion's sweetness.  If you like, you can deglaze the pan at the end with a bit of Marsala or sherry—not required, but a nice touch. (I almost never do this.)

Add the caramelized onion to the soup.  Put the remaining 1/2 tablespoon (7.5 ml) oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great.  Add the garlic to the pot and simmer the soup for 10 minutes more. 

Add enough of the broth to make the soup a soup—it should pour easily from a ladle—and puree it in the blender, in batches, or use an immersion blender.  Don't over process; potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste.  Add a pinch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon (15 ml) of lemon juice.  Stir well and taste again.  Now use your taste buds—correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve big steaming bowls of green soup. 

I always finish this soup with my all-time favorite garnish, a thin drizzle of fruity olive oil.  This garnish is not a decoration, it is an essential part of the soup.  The taste of the fresh, unheated oil is entirely different from the taste of cooked oil, and I deliberately use a modest amount of oil for sautéing so that I can add some fresh oil at the end. 

Other garnishes can be added.  Crumbled white cheese is a natural; I like Cotija, a dry Mexican white cheese, or feta.  Croutons are great, especially if they're made from rye or pumpernickel bread.

Another way .. 

Rice instead of potato: I often eliminate the potato and instead add 3 tablespoons (45 ml) of Arborio rice to the greens when I cook them.  That little bit of rice distributes its starch into the water and purees beautifully.  No fear of overblending with rice, so you can have a soup of truly velvety texture.

Serves 6-12 (closer to 6 if you've got big eaters; closer to 12 if you've got light eaters)

4 Tbs. (60 ml) butter

2 cups (300 g) yellow onion, diced

2 lbs. (900 g) ground beef

2 tbs. (30 ml) chili powder

2 tbs. (30 ml) mexican chili powder

1 ½ tbs. (22.5 ml) cumin

1 tbs. (15 ml) paprika

1 tbs. (15 ml) mexican oregano

1 tbs. (15 ml) granulated toasted onion

1 tsp. (5 ml) adobo

1 tsp. (5 ml) ancho chili pepper

¼ tsp. (1.25 ml) chipotle

dash of cayenne

1 can (28 oz. / 790 g) crushed tomatoes

1 can (28 oz. / 790 g) whole tomatoes, coarsely chopped

2 cans (16 oz. / 450 g) light red kidney beans, drained but not rinsed

2 cans (16 oz. / 450 g) dark red kidney beans, drained but not rinsed

Garnishes:  sour cream, shredded cheddar cheese, crackers

In a large stockpot over medium heat melt the butter. Add onions to the melted butter. Saute, covered, until soft, about 10 minutes.

Add ground beef to pot and brown, breaking up large chunks with wooden spoon. When there are no traces of pink in beef, add all of the herbs and spices, stir well to combine. Cook until fragrant, about 1 minute. Add tomatoes and beans to the pot, stir well.

Increase heat and bring chili just to a boil. Reduce heat, cover and simmer until you can’t wait any longer (at least 1 hour but more will be better).

Add salt and pepper to taste. Add additional chili powder or cayenne if needed. Garnish with sour cream, cheese and crackers, then serve.

Serves 2

2 teaspoons (10 ml) vegetable oil 

1 small onion, chopped 

1 teaspoon (5 ml) grated fresh ginger 

1 teaspoon (5 ml) curry powder 

2 cups (475 ml) chicken broth, plus extra as needed 

1/2 head cauliflower (1 pound / 450 g), cored and cut into 1-inch florets 

3/4 cup (180 ml) canned light coconut milk 

1 tablespoon (15 ml) minced fresh cilantro 

Salt and pepper 

Heat oil in medium saucepan over medium heat until shimmering.  Add onion and cook until softened and lightly browned, 5 to 7 minutes.  Stir in ginger and curry powder and cook until fragrant, about 30 seconds. 

Stir in broth, scraping up any browned bits.  Stir in cauliflower and 1/4 teaspoon salt, bring to simmer, and cook until cauliflower is tender, 15 to 20 minutes. 

Process soup in blender until smooth, about 2 minutes.  Return soup to clean saucepan, stir in coconut milk, and bring to brief simmer.  Adjust soup consistency with extra broth as needed.  Stir in cilantro and season with salt and pepper to taste.  Serve.

Serves 8-10

2 tablespoons (30 ml) salted butter 

2 whole cloves garlic, peeled 

3 cups (450 g) diced onions 

1 cup (150 g) diced celery 

2 heads cauliflower. separated into florets 

3 Yukon Gold potatoes, peeled and cut into chunks 

10 cups (2.4 L) chicken stock 

4 cups (400 g) shredded sharp cheddar cheese 

2 cups (475 ml) light cream 

1 teaspoon (5 ml) ground nutmeg 

1 teaspoon (5 ml) dry mustard 

3 teaspoons (15 ml)  Worcestershire sauce 

6 dashes Tabasco sauce 

Kosher salt and freshly ground black pepper, to taste 

Garnish (optional) 

1 cup (150 g) cauliflower florets 

1 tablespoon (15 ml) olive oil 

For the garnish:

Preheat the oven to 375F /190C degrees.

In a mixing bowl, toss the cauliflower florets with the olive oil and salt.  Place in an 8 inch (20 cm) square roasting pan and bake for 20 minutes, or until the cauliflower has softened and has a roasted, brown exterior.  Set aside. 

For the soup:

In a stockpot melt the butter over medium-high heat.  Add the garlic, onions, celery, cauliflower florets, and potatoes.  Sauté for 10 minutes.

Add enough stock to cover the vegetables and bring to a boil.  Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes.  Remove from the heat.

Add the cheese, cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.  Puree the soup in the pot using an immersion blender until smooth.  Garnish each serving with a few roasted cauliflower florets. 

Serves 10-12

6 tablespoons (90 g) salted butter 

2 cups (300 g) diced onions 

1/2 cup (75 g) diced celery 

1 cup (150 g) diced carrots 

3 cloves garlic, minced 

4-5 Yukon gold potatoes, peeled and cut into 1/2-inch (13 mm) cubes 

6 cups (1400 ml) chicken stock or broth 

2 teaspoons (10 ml)  ground coriander 

1 teaspoon (5 ml) ground bay leaves 

3 pounds (1350 g) frozen or fresh corn kernels 

2 cans (16 ounces / 450 g each) creamed corn 

2 tablespoons (30 ml) cornstarch dissolved in 4 tablespoons (60 ml) cold water

2 cups (475 ml) light cream 

2 cups (300 g) roasted red peppers, pureed until smooth 

1/4 cup (35 g) chopped fresh cilantro 

2 teaspoons (10 ml)  Tabasco sauce 

Kosher salt and freshly ground black pepper, to taste 

In a stockpot melt the butter over medium-high heat.  Add the onions, celery, carrots, and garlic.  Sauté for 5 to 7 minutes.  

Add the potatoes and sauté for 5 minutes more.  Add the broth and bring to a boil.  Reduce the heat to medium and simmer until the potatoes soften but don't lose their shape, about 10 minutes. 

Add the coriander, bay leaves, and corn.  Bring back to a boil and cook for 5 minutes.  

Add the creamed corn and the cornstarch-water mixture.  Return to a boil and cook for 1 to 2 minutes.  

Add the cream, red peppers, cilantro, Tabasco sauce, salt, and pepper.  Bring the soup to a slow simmer for 2 minutes.

Note - I don't have ground bay leaves. Use whole and whoever gets the bay leaf in their bowl gets to do the dishes!

Serves 6

1 cup (250 g) quinoa 

1 1/2 tsp. (7.5 ml) sea salt 

8 oz. (225 g) Yukon Gold potatoes 

4 oz (120 g) sweet potatoes 

4 oz. (120 g) green onions, white and green parts 

6 oz. (170 g) spinach 

3 1/2 Oz. (100 g) chard 

2 1/2 Tbs. (37 ml) Olive Oil 

1 large clove garlic, chopped 

2 tsp. (10 ml) ground toasted cumin seeds 

1 cup (250 ml) basic light vegetable broth or canned vegetable broth 

cayenne 

1 1/2 Tbs. (22 ml) fresh lemon juice, plus more to taste 

1 cup (60 g) coarsely chopped cilantro 

6 oz (180 g) moist feta cheese, crumbled 

Rinse the quinoa thoroughly, running cold water over it in a fine sieve as you stir it with a spoon or with your fingers.  This grain has a natural protective coating that is bitter-tasting.  Most of it will probably be cleaned off by the time you buy it, but just to be on the safe side, give it a good wash. 

Combine the quinoa and 8 cups (2 liters) water in a soup pot with half a teaspoon (2.5 ml) salt.  Bring the water to a boil, then lower the heat and simmer for about 12 minutes.  Drain the quinoa and reserve the liquid. 

Scrub and dice the Yukon Gold potatoes and peel and dice the sweet potatoes.  You should have 2 cups of diced Yukon Golds and 1 cup of diced sweet potatoes. Slice the green onions.  Thoroughly wash the spinach and chard and cut both in very thin strips. 

Heat the olive oil in a soup pot and stir the garlic in it for about a minute.  Add the cumin, potatoes, sweet potatoes, and a teaspoon of salt and stir over medium heat for about 5 minutes. 

Add the quinoa liquid to the soup pot, along with the green onions, and simmer for 10 minutes.  Add the spinach, chard, vegetable broth, quinoa, and cayenne to taste, and simmer for another 10 minutes, until all the vegetables are tender. 

Taste the soup, add salt if needed, and squeeze in some fresh lemon juice.  Stir in about half the chopped cilantro. 

When you serve the soup, drop a few chunks of the feta cheese into each bowl, then garnish each serving with more cilantro.  Alternately, both the feta cheese and the cilantro can be passed at the table and everyone can add more or less, to their own taste. 

As with any grain-based dish, be ready for this to thicken when it cools.  If you're going to reheat it the next day, you may need to add a bit more vegetable broth.

Serves 6-8

1 cup French green lentils (8 oz.; 225 g) 

1 1/2 tsp (7.5 ml) sea salt, plus more to taste

2 Tbs. (30 ml) Olive Oil 

1 large yellow onion. chopped (250 g) 

2 cups (150 g) chopped leeks, white and light green parts

1 medium sweet potato, diced (8 oz; 225 g) 

1 large carrot, finely diced (100 g) 

1 large stalk celery, finely diced (75 g) 

1 bay leaf 

1 bunch green chard (8 oz; 250 g) 

2 Tbs. (30 ml) cumin seeds  

1 cup (about 60 g) chopped cilantro 

1/4 cup (20 g) chopped fresh flat-leaf parsley 

cayenne 

2-3 cups (475-700 ml) vegetable broth 

1-2 Tbs. (15-30 ml) fresh lemon juice, plus more to taste 

Garnish: fruity green olive oil 

Rinse the lentils and combine them in a large soup pot with 4 cups (1 liter) water.  Bring the water to a boil, then lower the heat and simmer the lentils gently for about 25 minutes, or until tender-firm.  After the first 20 minutes, add a teaspoon of sea salt, and when the lentils are ready, remove them from the heat and skim off any foam that may have formed on top. 

Meanwhile, heat 2 tablespoons (30 ml) olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly over medium heat until the onion is soft, 8 to 10 minutes.  Add the leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onion are translucent and turning golden. 

Add the onion and leeks to the lentils and their broth, along with the diced sweet potato, carrot, celery, another 3 cups (700 ml) water, half a teaspoon (2.5 ml) of sea salt, and the bay leaf.  Simmer the soup gently, covered, for about 20 minutes.  Meanwhile, wash the chard, slice away the stems, and coarsely chop the green leaves.  Add the chard and simmer the soup another 10 minutes, until the vegetables are all tender. 

Lightly toast the cumin seeds in a dry skillet, just until they release their fragrance, about 4 to 5 minutes, then grind them in a mortar or a spice grinder and stir them into the soup.  Add the cilantro and parsley, a generous pinch of cayenne, and 2 or 3 cups (475-700 ml) of vegetable broth, enough to give the soup the consistency you like.  Heat everything together for a few more minutes, then add lemon juice to taste. 

Serve the soup steaming hot in wide bowls and drizzle some olive oil over each serving. 

Serves 4-6

4 cups (1 L) water

3 medium cloves garlic

3/4 cup (20 grams) firmly packed basil leaves

1 1/4 cups (35 grams) firmly packed cilantro leaves and stems

1/4 cup (7 grams) lightly packed mint leaves

1 (2-inch / 5 cm) piece of ginger, peeled and sliced

3 tablespoons (45 ml) extra-virgin olive oil

2 small serrano chiles, stemmed

1/2 cup (45 grams) sliced almonds

1 teaspoon (5 ml) fine-grain sea salt

1 tablespoon (15 ml) grated lemon zest

1 tablespoon (15 ml) runny honey

Poached eggs, hot white beans, soba noodles, or brown rice, to serve

Chopped black olives, lemon wedges, toasted almonds, shaved green onions, or roasted, sliced mushrooms (or other oven-roasted vegetable), to top

In a saucepan, bring water just to a simmer.

As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.

Taste and adjust to your liking; the paste should be strong and spicy.

Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don't want it to return to a simmer, but you do want it very hot.

Note - We made this with brown rice, soft-boiled eggs, and oven-roasted mushrooms. It's an odd "soup" but not terrible. If I were to make this again, I would dial back the mint and double down on the garlic, ginger, and peppers.

Serves 6

2 lb. (1 kg) boneless, skinless chicken thighs

Kosher salt and freshly ground pepper

2 Tbs. (30 ml) extra-virgin olive oil

1 yellow onion, diced

4 garlic cloves, thinly sliced

1 jalapeño chile, seeded and finely chopped

1 tsp. (5 ml) dried oregano

1 tsp. (5 ml) ground cumin

1 can (25 oz./780 g) hominy, drained and rinsed

6 cups chicken broth

1.5 lbs tomatillos, husks removed, rinsed and coarsely chopped

juice of 1 lime

garnishes: fresh cilantro leaves, avocado slices, lime wedges

Season the chicken thighs generously with salt and pepper. In an Instant Pot set to “sauté,” warm the olive oil. In batches, sear the chicken, turning once, until golden brown, about 4 minutes per side. Transfer the chicken to a plate.

Add the onion to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. (5 ml) salt and 1/2 tsp. (2.5 ml) pepper and cook, stirring, until fragrant, about 1 minute. Add the hominy, chicken broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.

Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 20 minutes.

When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. 

When the steam stops, carefully remove the lid and transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Season with salt and pepper.

To serve, ladle the soup into individual bowls. Garnish with the cilantro, avocado and lime wedges, and serve immediately.

Note - I usually skip the searing part, and I add a bunch more jalapenos.

Serves 6-8

6 cups (1.5 L) chicken stock

30 cloves garlic, peeled and root ends trimmed

2 fresh thyme sprigs

3/4 lb (340 g) spinach leaves, thick stems removed, cut lengthwise into narrow strips

1 small carrot, peeled and cut into thin julienne strips

3 tablespoons (45 ml) finely chopped fresh flat-leaf (Italian) parsley

2 tablespoons (30 ml) grated parmesan cheese

2 eggs

Salt

Freshly ground white pepper

In a saucepan over medium-high heat, combine the stock, garlic, and thyme and bring to a boil. Reduce the heat to medium, cover, and simmer until the garlic is very soft, about 20 minutes. Discard the thyme.

Remove from the heat.  Use an immersion blender to  purée the soup until the garlic is smooth.

Return the purée to medium heat and add the spinach, carrot, parsley, and Parmesan cheese. Simmer until the spinach is wilted but still bright green and the cheese is melted, about 2 minutes. Remove from the heat.

Lightly beat the eggs with a fork and slowly pour into the soup, stirring with the fork until threads of cooked egg form. Season to taste with salt and white pepper. Ladle the soup into warmed bowls and serve immediately.

Note - Very tasty. Somehow this soup manages to be both light and filling. I don't think I have quite the knack for getting the "little rags" of egg (stracciatella means little rag, according to the recipe); it looks more like tiny bits with a few clumps.

Serves 8

3 tablespoons (45 ml) olive oil 

3 cloves garlic, minced 

1 onion, diced 

2 ribs celery, diced 

6 carrots, peeled and diced or sliced 

2 portobello mushroom caps, diced 

1/4 pound (113 g) shiitake mushrooms, sliced 

1/4 pound (113 g) oyster mushrooms, sliced 

1/2 pound (230 g) dried lentils 

1 cup (240 ml) dry sherry 

8 cups (1.9 L) beef stock 

2 bay leaves 

1 tablespoon (15 ml) chopped fresh thyme 

1/4 cup (60 ml) chopped fresh parsley 

1 bunch scallions, sliced 

1 tablespoon (15 ml) sherry vinegar 

Kosher salt and freshly ground black pepper, to taste 

Heat a stockpot over medium-high heat.  Add the olive oil, garlic, onion, celery, and carrots.  Sauté for 7 minutes.  

Add the portobello, shiitake, and oyster mushrooms.  Sauté an additional 3 minutes.  

Add the lentils, sherry, stock, and bay leaves.  Bring to a boil.  Reduce the heat to medium and simmer for 1 1/4 hours. 

Remove from the heat and discard the bay leaves.  Add the thyme, parsley, scallions, vinegar, salt, and pepper.  Stir well. 

Serves 6

8 oz. (225 g) dried white beans, cannellini or Great Northerns

2-3 tsp. (10-15 ml) dried sage or 10 fresh sage leaves

6-7 cloves garlic, peeled 1 tsp. (5 ml) sea salt, plus more to taste

1 large yellow onion, chopped (300 g)

1 Tbs. (15 ml) olive oil 1 bunch young green chard or other greens (8 oz.; 225 g)

2-4 cups (500 ml-1 liter) basic light vegetable broth

freshly ground black pepper

fresh lemon juice

Garnish: fruity green olive oil Optional garnishes: Parmigiano-Reggiano cheese or croutons

Rinse the beans and put them in a large soup pot with enough cold water to cover them by at least 2 inches (5 cm). Do not add salt at this point, but add the sage leaves and the peeled whole garlic cloves. Bring the water to a boil and then lower the heat to a simmer. Leave the beans to simmer gently, covered, for as long as it takes them to become tender; this will vary with the age and size of the beans, and can take anywhere from 2 to 4 hours. Add a bit more water if necessary to keep the beans well submerged. When they are almost tender, add salt to taste—at least 1 teaspoon (5 ml), probably more—and keep simmering until the beans are soft. Ladle out about 1 1/2 cups (350 ml) of the beans and reserve.

Cook the chopped onion in a tablespoon of olive oil over medium heat, stirring often, until it is golden brown and tender, 20 to 30 minutes. Wash the chard or other greens thoroughly, cut away any tough stems, and cut into 1-inch (2.5 cm) strips. If you have tiny spinach leaves, you can leave them whole.

Combine the reserved beans with the caramelized onion and about 2 cups (475 ml) vegetable broth and puree in a blender, or with an immersion blender, until they are smooth and creamy. Add the puree to the beans and their broth in the pot, along with the cut-up greens. Add enough of the vegetable broth to give the soup a good, liquid consistency, so that it pours easily from the soup ladle. Simmer the soup until the greens are tender.

Taste, and correct the seasoning with more salt and some black pepper to taste. Add a discreet squeeze of lemon juice—just enough to clarify the flavor of the soup, not so much that it becomes tart. Serve the soup very hot, with olive oil drizzled on top. If you like, add a generous grating of Parmigiano-Reggiano or a few croutons. I like to serve plain bruschetta with this: slices of baguette brushed with olive oil and grilled.

Note - This soup kinda sucked. Thin body, weak flavor, and not visually appealing. Ah well!

Serves 6

10 large asparagus spears, tough ends removed

20 large shrimp, about 1 lb. (450g) total, peeled and deveined

2 tsp. (10ml) olive oil

1 small fennel bulb

1 leek, including 2 inches (5cm) of green, chopped

1 small red bell pepper, seeded and chopped

1 tsp. (5ml) herbes de Provence

3 cups (700ml) vegetable broth

1 russet potato, unpeeled, cut into 1/2 inch (13mm) dice

1 cup (240ml) fat-free evaporated skimmed milk

Salt and freshly ground pepper, to taste

Preheat an oven to 425°F/218°C.

Place the asparagus and the shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out in a single layer.

Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes more. Remove from the oven and, when cool enough to handle, cut into 1-inch (2.5cm) lengths.

Meanwhile, cut off the stems, feathery tops, and any bruised outer stalks from the fennel bulb.  Reserve the tops. Cut away and discard the core, then chop the bulb; set aside.

Heat a large saucepan over medium heat. Coat the pan with nonstick cooking spray. Add the fennel, leek, red pepper and herbes de Provence and sauté until the vegetables are just beginning to soften, about 4 minutes. Add the stock and potato and bring to a simmer. Cook, uncovered, until the fennel is tender, about 15 minutes.

Pour in the milk and bring the soup back to a simmer. Add the shrimp and asparagus and stir until heated through. Season with salt and pepper.

Ladle into warmed bowls. Garnish each serving with the reserved fennel tops. Serve hot.

Serves 6-7

3 medium fennel bulbs, trimmed (1 1/2 lbs.; 700 g) 

4 large yellow onions (2 lbs., 900 g) 

4 Tbs. (60 ml) olive oil 

1 bay leaf 

1 tsp. sea salt, plus more to taste 

1 cup (250 ml) dry wine, red or white 

6 cups (1 1/2 liters) basic light vegetable broth or basic root vegetable broth

freshly ground black pepper 

optional garnish: cheese croutons 

Trim and clean the fennel bulbs, quarter them lengthwise, and slice them thinly crosswise.  Peel the onions and do the same, cutting them in quarters lengthwise, then slicing thinly. 

Heat 2 tablespoons olive oil in each of two large sauté pans.  Add the fennel to one and the onions and bay leaf to the other, each with 1/2 teaspoon salt.  Cook the vegetables slowly over medium-low heat, stirring pretty often, until they are all a gorgeous golden brown.  This will take forever—45 minutes to 1 hour—but you can be doing other things as long as you cast an eye on them now and then and give them a stir. 

When both the fennel and onions are nicely softened and browned, add the wine to the fennel to deglaze the pan and then add the fennel to the onions.  Continue cooking and stirring until the wine has cooked away and the vegetables are sizzling.  Combine the caramelized fennel and onions with the broth in a soup pot and use a little of the broth to deglaze the pan, so that all the lovely brown bits go into your soup.  Simmer the soup gently, covered, for another 20 minutes to blend all the flavors.  

Add pepper to taste.   Taste again, and correct the seasoning with a little more salt if needed. 

Another way…

This soup is wonderful with a cheese crouton on each serving, the way traditional onion soup is served.  Ladle the soup into ovenproof bowls or individual casseroles, place a piece of toasted French bread on top of each serving, and cover each toast with about 1 ounce grated Parmesan or Gruyere cheese or any sharp, aged cheese that you like.  Put the bowls on a baking sheet and slide them under a broiler for a few minutes, just long enough to melt and brown the cheese. 

Note - A note on the two pics - the body of the soup alone was a little thin, and the recipe suggests a cheese crouton a la french onion soup. I didn't have toasted french bread, but I did have sliced white sandwich bread, so I feel like this is a slightly ratchet faux french onion.

Serves 6-8

1 large yellow onion, chopped (350 g) 

1 1/2 Tbs. (22 ml) olive oil 

1 1/2 tsp. sea salt, plus more to taste 

12 oz. (350 g) Yukon Gold potatoes 

2 medium Fuji, Gala, Braeburn, or other apples (400 g) 

1 lb. 2 oz (500 g) arugula 

2 cups sliced green onions (3 oz.; 90 g) 

1/2 cup (22 g) coarsely chopped fresh flat-leaf parsley 

about 2 cups (500 ml) vegetable broth 

2 Tbs. (30 ml) fresh lemon juice, plus more to taste 

freshly ground black pepper 

cayenne 

ground nutmeg 

2-3 tsp. (20—30 ml) agave nectar or honey, if needed 

1/2 cup (60 g) chopped walnuts 

garnish: fruity green olive oil 

Sauté the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25 to 30 minutes, or until the onion is soft and golden brown. 

Scrub the potatoes, peel and core the apples, and coarsely chop both.  Wash the arugula, and if the branches are large and mature, remove any tough-looking stems.  Coarsely chop the leaves. 

Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer.  After 10 minutes, add the sliced green onions.  After 5 more minutes, add the arugula and the parsley.  Simmer for another 6 to 8 minutes. 

By now your caramelized onions might be ready.  If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice.  Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg. 

Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if overprocessed.  I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either.  If the soup feels too thick to you, add a touch more broth. 

Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt.  If the soup tastes overly tart—this depends on the variety of apples—add a modest spoonful of agave nectar or honey and taste it again. 

Toast your chopped walnuts: spread them on a baking sheet and put them in a 300F/149C oven for no more than 10 minutes.  As soon as you smell them, they are ready.  They will crisp up as they cool. 

Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts. 

Another way ... 

Thick yogurt or fraiche, or even a spoonful of heavy cream, can be spooned on top of this soup as a garnish. 

Note - I really wanted to like this soup...but I dunno...the texture kind of sucked...the flavor is growing on me, but there are other green soups that are just so much better. Apples in a soup tho...who knew?

Serves 4

6 cups (48 fl OZ/1.5 l) chicken stock or prepared broth 

1 skinless, boneless whole chicken breast, about 1/2 1b (250 g) 

1 yellow onion, finely diced 

2 carrots, peeled, halved lengthwise, and thinly sliced 

2 celery stalks, thinly sliced 

2 oz (60 g) dried thin egg noodles 

3 tablespoons finely chopped fresh flat-leaf (Italian) parsley 

Salt and freshly ground pepper 

In a large saucepan over medium-high heat, bring the stock to a simmer. Add the chicken breast and simmer just until tender and no trace of pink remains, 8-10 minutes.  Remove from the heat and let the chicken cool in the liquid.  Transfer the chicken to a cutting board and cut into 1-inch (2.5-cm) cubes.  Set aside. 

Return the chicken stock to a simmer over medium-high heat and add the onion, carrots, and celery.  Simmer until the vegetables are slightly softened, about 10 minutes, skimming away any foam that rises to the surface of the stock. 

Add the cubed chicken, noodles, 2 tablespoons of the parsley, and salt and pepper to taste.  Simmer until the noodles are tender, about 3 minutes. 

Ladle the soup into warmed bowls and sprinkle with the remaining 1 tablespoon parsley.  Serve immediately.

Note - I usually make this with whatever leftover chicken I have from something else...in which case, I sauté the onion, carrots, and celery in a Tb or two of butter or oil or both, add the broth, simmer, and then pick up in the recipe. This was the first time I actually poached the chicken breast in the liquid like the recipe states, and it took 5-7 min longer than the instructions say.

Serves 6-7

1/4 cup (50 g) pearl barley

1/2 small savoy cabbage (12 oz.; 350 g)

1 tsp. sea salt, plus more to taste

4-5 green onions, white and green parts

3 medium yellow onions (600 g)

4 cups (1 liter) any basic vegetable broth or canned vegetable broth

3 Tbs. (45 ml) olive oil

1/2 cup (30 g) chopped fresh flat-leaf parsley

10 oz (290 g) portobello, cremini, or brown button mushrooms

1 tsp. pimentön de la Vera, piment d'Espelette, or spicy Hungarian paprika

2 tsp. unsalted butter

juice of 1 lemon, plus more if needed

2 cloves garlic, minced

freshly ground black pepper

2 tsp. fresh thyme leaves or 1 tsp. dried thyme

3 Tbs. (45 ml) dry sherry

Garnish: farmer cheese, sour cream, Or croutons

Combine the barley in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt, bring the water to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes as you prepare the vegetables.

Peel the onions, halve them, and slice them thinly.  Heat 2 tablespoons olive oil in a large skillet and sauté the onions gently, with a sprinkle of salt on a medium-low flame for at least half an hour. Stir the onions often as they soften and turn golden brown.  Don't try to hurry this process.

Meanwhile, clean the mushrooms by wiping them with a damp cloth, trim the dry parts from the stems, and slice them thinly.  If they are very large, cut them in half first.  Heat the remaining 1 tablespoon oil and the butter in a nonstick pan, stir in the minced garlic for about a minute on high heat, then add the mushrooms and some salt and pepper.  Turn the flame down slightly and sauté the mushrooms until they sizzle and turn golden brown, 15 to 20 minutes.  Add the thyme and the sherry and stir until the sherry cooks away.

Quarter and slice the cabbage.  Trim the green onions and slice them into 1/2 -inch pieces; you should have about 1 cup.

When the onions and mushrooms are nicely browned, add them to the barley in the soup pot, along with the vegetable broth.  Use a little of the broth to deglaze the mushroom and onion pans, swirling it around to loosen the sticky dark brown bits.  Add the cabbage, green onions, parsley, and paprika.  Let the soup simmer, covered, for another half-hour, until all the vegetables are tender.  If it gets too thick, add a little water.

Stir in the fresh lemon juice, then taste the soup and correct the seasoning with more salt and pepper if needed.  The lemon juice should balance the sweetness of the onions, and the paprika should add just a slight kick of spiciness. 

Serves 7-8

About 1 3/4 cups dried black beans (12 oz.; 350 g)

8-10 large fresh epazote leaves or 2 Tbs. loosely crumbled dried epazote 

2 medium onions (450 g) 

6-8 cloves garlic (25 g) 

1 1/2 tsp. sea salt, plus more to taste 

6 medium carrots (340 g) 

2 large stalks celery (175 g) 

2 Tbs. (30 ml) olive oil 

2 large bell peppers. preferably 1 red and 1 green (450 g) 

1 Tbs. cumin seeds 

2 Tbs. ancho and guajillo chile puree (see below), plus more to taste 

2 cups (500 ml) any basic vegetable broth or canned vegetable broth 

1 small bunch cilantro 

1 Tbs. (35 ml) fresh lime juice, plus more to taste 

Garnishes:

pumpkinseed oil 

cilantro 

fresh limes 

chile puree (recipe follows)

Wash the beans and combine them in a large soup pot with 10 cups (2 1/2 liters) water and the epazote.  Coarsely chop the onions and garlic and add half of each to the beans in the pot.  Bring the water to a boil, then lower the heat and loosely cover the pot.  Let the beans simmer until they are tender; this could take anywhere from 1 to 2 hours, depending on the age of the beans.  If the water cooks away before they are done, add a little more so the beans stay submerged. When all the beans are soft, add a teaspoon of sea salt. 

Meanwhile, peel and slice the carrots; you should have about 1 1/2 cups.  Trim and slice the celery; you should have about 1 cup.  Heat the olive oil in a large skillet and sauté the remaining onion and garlic over medium heat with the carrots, celery, and a big pinch of salt, stirring often, until the vegetables are tender and beginning to brown, about half an hour.  Add the vegetables to the cooked beans and their broth.  Deglaze the skillet by swirling some of the bean broth in it, then return the liquid to the soup.

Char the bell peppers in a hot oven or under a broiler, turning them a few times until their skins are blistered and blackened on all sides.  Put the peppers in a paper bag to sweat for a couple of minutes, then slip off their skins.  Core and seed the peppers, cut them into 1-inch pieces, and add them to the soup. 

Toast the cumin seeds lightly in a skillet just until they release their fragrance, then grind them in a mortar or a spice grinder and add them to the soup with the chile puree and vegetable broth.  Chop half the cilantro and add it to the soup.  Tear the remaining cilantro into sprigs and reserve it for the garnish. 

Simmer the soup for another 15 to 20 minutes.  Add a little lime juice, taste, and correct the seasoning with more salt, chile puree, or lime juice as needed. 

Serve the soup in big bowls.  Drizzle a little pumpkinseed oil on top of each one (yes, you can substitute olive oil), then drop some fresh cilantro sprigs over it. Pass lime wedges and additional chile puree at the table. 

Another way…You can puree part or all of the soup in a blender or with an immersion blender. Add the charred bell pepper pieces after pureeing the soup. 

Chile Puree

Makes 1 1/2 cups

4-5 dried ancho chiles (2oz; 60g)

1-2 guajillo chiles (1oz; 30g)

3-4 gloves garlic, peeled and sliced

1/2 tsp. sea salt. plus more to taste 

2 tsp. cumin seeds, toasted and ground (optional) 

Pull the stems out of the dried chiles, tear open the pods, and remove the seeds.  Combine the torn chiles, garlic, and salt in a small pot with about 1 1/2 cups of water and bring the water to a boil.  Lower the heat and let the chiles simmer, covered, for about half an hour, or until both chiles and garlic are soft.  Check them near the end of that time to make sure the water has not cooked away, and add a bit more water if needed. 

Allow the mixture to cool to lukewarm, then put it in a blender, with the cumin if you like, and enough of the liquid to make a sauce that is thick but not stiff.  Puree until smooth, adding few teaspoons of water if needed.  Taste the puree on a cracker or a piece of plain bread, and add salt if needed. 

Use this basic puree for stirring into soups, scrambled eggs, or a pot of beans.  It can be stored in a jar in the refrigerator for a couple of weeks, and can be made into a table salsa with the addition of a few oven-roasted tomatillos or some chopped cilantro, or both. 

Note - next time I'm just going to use the whole dang 1lb bag of black beans. The broth, while very tasty, was thin, and I didn't add the veg stock. I immersion blended just to have some body. Maybe the additional 4 oz of beans would help. I only did 1 Tbs of epazote because too much just starts to smell soapy. And skip the green pepper and double down on the red; looks better and tastes better.

Oh, and grinding my own cumin? Who has that kind of time? Does anyone do it? And does the taste make it so much better than the pre-ground stuff?

Serves 6-8

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) 

4 anchovy fillets, minced fine (about 2 teaspoons) 

2 tablespoon tomato paste 

1 (4-pound) boneless chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch pieces 

2 tablespoons vegetable oil 

1 large onion, halved and sliced % inch thick 

4 carrots, peeled and cut into 1-inch pieces 

1/4 cup unbleached all-purpose flour 

2 cups red wine

2 cups low-sodium chicken broth 

4 ounces salt pork

2 bay leaves 

4 sprigs fresh thyme 

1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces 

1 1/2 cups frozen pearl onions, thawed 

2 teaspoons (about 1 packet) unflavored powdered gelatin 

1/2 cup water 

1 cup frozen peas, thawed 

Table salt and ground black pepper 

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees.  Combine the garlic and anchovies in a small bowl and press the mixture with the back of a fork to form a paste.  Stir in the tomato paste and set the mixture aside. 

Pat the meat dry with paper towels (do not season the meat).  Heat 1 tablespoon of the vegetable oil In a large Dutch oven over high heat until just starting to smoke.  Add half of the beef and cook until well browned on all sides, about 8 minutes total, reducing the heat if the oil begins to smoke or the fond begins to burn.  Transfer the beef to a large plate.  Repeat with the remaining 1 tablespoon vegetable oil and remaining beef, leaving the second batch of meat in the pot after browning. 

Reduce the heat to medium and return the first batch of beef to the pot.  Add the onion and carrots to the pot and stir to combine with the beef.  Cook, scraping the bottom of the pan to loosen any browned bits, until the onion is softened, 1 to 2 minutes.  Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.  Add the flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. 

Slowly add the wine, scraping the bottom of the pan to loosen any browned bits.  Increase the heat to high and allow the wine to simmer until thickened and slightly reduced, about 2 minutes.  Stir in the broth, salt pork, bay leaves, and thyme.  Bring to a simmer, cover, transfer to the oven, and cook for 1 1/2 hours. 

Remove the pot from the oven.  Remove and discard the bay leaves and salt pork.  Stir in the potatoes, cover, return the pot to the oven, and cook until the potatoes are almost tender, about 45 minutes. 

Using a large spoon, skim any excess fat from the surface of the stew.  Stir in the pearl onions.  Cook over medium heat until the potatoes and onions are cooked through and the meat offers little resistance when poked with a fork (the meat should not be falling apart), about 15 minutes.  Meanwhile, sprinkle the gelatin over the water in a small bowl and allow to soften for 5 minutes. 

Increase the heat to high and stir in the softened gelatin mixture and the peas.  Simmer until the gelatin is fully dissolved and the stew is thickened, about 3 minutes.  Season with salt and pepper to taste. Serve.

Serves 12

4 cloves garlic, minced 

1 large onion, diced 

2 ribs celery, diced 

4 carrots, peeled and sliced 

1 pound dried lentils 

2 cups (16 ounces) canned whole tomatoes, cut into pieces 

1 can (16 ounces) chickpeas, rinsed and drained 

8 cups vegetable stock 

2 cups tomato juice 

3 teaspoons yellow curry powder 

3 teaspoons ground cumin 

2 teaspoons ground coriander 

1/2 teaspoon cayenne pepper 

1 can (16 ounces) coconut milk 

2 tablespoons honey 

1 1/2 cups cooked basmati rice 

1/2 bunch fresh cilantro, chopped 

Kosher salt and freshly ground black pepper, to taste 

Heat a stockpot over medium-high heat. Add the oil, garlic, onion, celery, and carrots. Sauté for 7 minutes.

Add the lentils, tomatoes, chickpeas, stock, tomato juice, curry powder, cumin, coriander, and cayenne pepper. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 40 to 45 minutes. 

Stir in the coconut milk, honey, rice, cilantro, salt, and pepper. 

Serves 6

1 large head garlic (50 g) 

4 Tbs. (60 ml) olive oil, plus more for roasting the garlic 

1 largo russet potato (12 oz.; 350 g) 

1 largo sweet potato (12 oz.; 350 g) 

3 large stalks celery (B oz.: 225 g) 

1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme 

1 bay leaf

1 tsp. sea salt, plus more to taste 

freshly ground black pepper 

red pepper flakes 

2 cups (475 ml) whole milk 

2-3 cups (475-700 ml) vegetable broth with no onions

6—7 oz. (200 g) Russian kale, or other kale 

1 Tbs. finely chopped garlic 

garnish: parmesan crostini or garlic crostini 

Preheat the oven to 375f / 190c

Peel the loose outer husk off the head of garlic, slice off a tiny bit of the top, place the garlic on a square of aluminum foil, and drizzle a little olive oil over it. Fold the foil up and crimp to seal it. Roast the garlic for about 40 minutes, or until it gives when pressed. Allow it to cool. 

Meanwhile, peel and dice the potatoes, cut the celery into small dice, and combine the vegetables in a soup pot with 3 cups (750 ml) cold water. Add the thyme, bay leaf, 1 teaspoon salt, some black pepper, and a large pinch of red pepper flakes. Bring the water to a boil, lower the heat, and simmer, covered, for 15 minutes or until the vegetables are completely soft. 

When the garlic is ready, squeeze the soft roasted cloves out of their skins and add them to the soup. Stir in the milk and puree the soup in a blender, in batches, or with an immersion blender, but be careful not to overprocess. Stop the moment the vegetables are smooth, or the potatoes could turn gummy. 

Return the soup to the pot, and stir in enough vegetable broth to give the soup the consistency you like. Taste, and add salt and pepper if needed. 

Trim the kale, slicing away the tough stems, and cut it into 1-inch squares. Heat 1 tablespoon olive oil in a nonstick pan and stir the chopped garlic in it for a minute or two, just until it begins to color. Add the kale and sauté it, stirring constantly at first, then frequently, until it thoroughly wilts. Add a splash of water—just a few tablespoons—then cover the pan and let the kale steam until the water is gone and the kale is tender, 5 to 6 minutes. Stir the kale into the soup. 

Drizzle about a teaspoon of the remaining olive oil over each serving and serve with Parmesan or garlic crostini. If reheating, do it gently, and stir the soup from time to time to prevent scorching. 

Another way... 

Add a little cream in place of some of the milk if you want a richer soup, or stir in some creamy goat cheese and let it melt into the soup just before serving. 

Serves 5-6

1 1/4 lbs. (570 g) sweet potatoes 

1 1/2 tsp. sea salt, plus more to taste 

2—3 Tbs. chopped fresh sage leaves or 1—2 Tbs. crumbled dry sage 

1 bunch Russian kale (8 oz.; 225 g) 

1 bunch green chard (8 oz.; 225 g) 

8 cloves garlic, peeled 

about 3 cups (700 ml) basic light vegetable broth, basic root vegetable broth (p. 49), or canned vegetable broth 

2 large yellow onions (500 g) 

2 Tbs. (30 ml) olive oil 

freshly ground black pepper 

fresh lemon juice (optional) 

garnish: fruity green olive oil 

Peel and dice the sweet potatoes, combine them in a large soup pot with 3 1/2 cups (800 ml) water, a teaspoon of salt, and the sage, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes.

Wash the kale and chard, trim away the tough stems, and chop the greens coarsely. Add the greens to the soup, along with the garlic cloves and the vegetable broth. Continue simmering gently, covered, for another 20 minutes.

Meanwhile, chop the onions and sauté them gently with a pinch of sea salt in the olive oil over medium-low heat, stirring frequently, until they are soft and golden brown, 30 to 40 minutes. When the onions are ready, add them to the soup and let it cool slightly.

Puree the soup in a blender, in batches, and return it to a clean pot, or use an immersion blender. Add a little more water or broth if the soup is too thick to pour easily from a ladle. Taste, and correct the seasoning with a bit more salt, if needed, and freshly ground black pepper to taste. If you like, add a small amount of fresh lemon juice, but taste as you go—you don't want to overwhelm the lovely flavor of the onions and sage.

When you serve the soup, drizzle a thread of fruity green olive oil on top of each steaming bowl—just a teaspoon or so. This last step is essential, as the taste of the fresh, unheated olive oil is entirely different from that of cooked oil, and it wakes up all the flavors and makes them sing.

Note - Just no.  This soup smells great but that's about it.

Serves 8

2 Tbs. olive oil

1 large yellow onion, finely chopped

2 celery stalks, thinly sliced

3 carrots, peeled and thinly sliced

3 garlic cloves, minced

2 cups yellow split peas, picked over, rinsed and drained

1/2 lb. andouille sausage, cut into 1/2-inch dice

4 cups chicken stock

1 bay leaf

Salt and freshly ground pepper, to taste

Finely chopped fresh flat-leaf parsley for garnish

In a large Dutch oven over medium heat, warm the olive oil. Add the onion and sauté until softened, 3 to 5 minutes. Add the celery and carrots and sauté until softened, 2 to 3 minutes more. Add the garlic and sauté for 1 minute more.

Add the split peas, 1/2 cup of the diced sausage, the stock, bay leaf and 4 cups water and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot so the peas do not scorch, until the peas are tender, about 45 minutes.

Remove from the heat and discard the bay leaf. Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture. Return to medium-low heat, add the remaining sausage and cook until the sausage is heated through, about 5 minutes. Season with salt and pepper. 

Ladle the soup into warmed bowls and garnish with parsley. Serve immediately

Serves 6

1 28 oz can whole tomatoes

1/4 cup extra-virgin olive oil, divided

1/2 white onion, chopped

2 garlic cloves, minced

1 teaspoon cumin

32 oz vegetable broth

3 15 oz can pinto beans, drained

8 oz green chiles, roasted, stemmed and seeded, then diced

1/4 cup cilantro, chopped

toppings: sour cream, crushed tortilla chips, chopped cilantro, avocado

Preheat broiler. Slice tomatoes in half then place cut side down onto baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt. Broil for about 5 minutes or until the skins are starting to blacken.

Preheat a dutch oven over medium heat. Add remaining olive oil then add onions, cooking for about five minutes or until starting to soften. Add garlic and cumin, cook for another minute or two, stirring frequently.

Add tomatoes and their juices to pan. Pour in broth and beans stir well. Allow to simmer for 10-15 minutes, then blend mixture well with an immersion blender.  Stir in roasted chiles.  Allow to simmer for another 10 minutes.

Stir in chopped cilantro and ladle into soup bowls. Add toppings as desired and serve immediately.

Serves 2

1 tablespoon sesame oil

3 teaspoons ginger, grated

4 teaspoons garlic, minced

3 tablespoons soy sauce

2 tablespoons mirin or rice wine vinegar

4 cups vegetable stock

1/2 cup fresh shiitake mushrooms

2 eggs

1 cup baby spinach

2 (3 oz) packs dried ramen noodles

hot sauce, to taste (optional)

1/2 cup green onions/scallions, sliced

1 cup shredded carrots

sesame seeds (optional)

Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.

Add the mushrooms and simmer for another 10 minutes.

Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.

Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.

Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).

Divide the soup into 2 large bowls.

Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.

Serves 4

2 tsp. canola oil 

1 onion, diced 

1 carrot, thinly sliced 

2 cans (15 ounces each) no-salt-added black beans, drained and rinsed 

1 can (28 ounces) diced tomatoes 

1 1/2 cups reduced-sodium vegetable broth 

1 cup sliced roasted red pepper 

1 chipotle pepper in adobo sauce, minced 

1 tsp. dried thyme 

1 tsp. ground cumin 

1/4 tsp. salt 

1/4 tsp. ground black pepper 

1 avocado 

1 lime 

1/4 cup sour cream (optional) 

In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring occasionally, for 5 minutes, or until softened. 

Add the black beans, tomatoes (with their juices), broth, roasted red pepper, chipotle pepper, thyme, cumin, salt, and black pepper. Increase the heat and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, or until thickened and glossy. 

Meanwhile, dice the avocado and cut the lime into wedges. 

Ladle the stew into bowls and top with the diced avocado and a squeeze of lime. If desired, finish with a dollop of sour cream. 

Note - this represents a doubled batch with garnishes forgotten

Serves 4-6

8-12 Anaheim or other green chiles, roasted, peeled, seeded and chopped

1/2 stick butter

2 cups chopped onion

2-3 garlic gloves, peeled and minced

1 tsp. Mexican oregano, crumbled

2 bay leaves

3 1/2 cups chicken broth

2 medium russet potatoes, peeled and diced

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

1 cup heavy cream

Crumbled tortilla chips and shredded cheese for garnish (optional)

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.

Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla chips over the cheese. Serve immediately.

Serves 6

1 1/4 lbs (570 g) portobello, cremini, or brown button mushrooms 

2 medium yellow onions (350 g) 

4 cloves garlic 

2 stalks celery (150 g) 

3 Tbs. olive oil 

1/2 tsp. sea salt, plus more to taste 

1 Tbs. unsalted butter 

freshly ground black pepper 

fresh or dried thyme 

2-3 Tbs. (30—45 ml) dry sherry or dry marsala 

6-7 cups (1 1/2 liters) any basic vegetable broth or 5 cups canned vegetable broth diluted with 2 cups water 

2 1/2 Tbs. Arborio rice 

1 tsp. sweet paprika 

3 Tbs. half-and-half or light cream 

1/3 cup (20 g) Chopped fresh dill or flat-leaf parsley 

optional garnish: sour cream or crème fraiche 

Clean and coarsely chop the mushrooms. Chop the onions; you should have about 3 cups. Mince the garlic and chop the celery to get about 3/4 cup.

In a nonstick skillet, heat 2 tablespoons olive oil, add the chopped onions and a pinch of salt, and cook over gentle heat, stirring now and then, until the onions are soft and golden, about 20 minutes. 

Meanwhile, in a second skillet, heat the remaining 1 tablespoon oil with the butter and sauté the garlic in it over medium heat for about 2 minutes.  Add the mushrooms, 1/2 teaspoon salt, and black pepper and thyme to taste.  Raise the heat to high and sauté the mushrooms, stirring often, until they give up their liquid, sizzle, and begin to turn darker brown, 7 or 8 minutes.  Add a splash of sherry or marsala and stir as it cooks away. 

While the mushrooms and onions are sautéing, put the broth, rice, and celery into a soup pot and simmer, covered, for about 15 minutes.  (Remember, if you are using canned broth you should dilute it, about 2 parts broth to 1 part water, or it will be too salty.) When the mushrooms and onions are ready, add them to the pot along with the paprika and keep simmering, covered, for another 15 minutes.  Remove the soup from the heat and stir in the half-and-half and puree with an immersion blender to the consistency you prefer.  Add the fresh dill or parsley.  Taste, and correct the seasoning with a pinch more salt if needed. 

If you like, drop a spoonful of sour cream or crème fraiche on each serving. 

Serves 6-7

1 bunch Swiss chard (8 oz, 225 g)

1 bunch spinach (8 oz, 225 g)

3 Tbs Arborio rice

1 1/2 tsp sea salt, plus more to taste

2 yellow onions, chopped (450 g)

1 large leek, white and light green parts, sliced (4 oz, 120 g)

8 oz (225 g) brown mushrooms

2-3 cloves garlic, minced

1/4 tsp dried thyme

2 Tbs (30 mL) dry sherry

4 cups (1 liter) vegetable broth

1-2 Tbs fresh lemon juice

freshly ground black pepper

cayenne

Was the chard and spinach and cut out the thick stems.  Coarsely chop or tear the greens.  Combine the chard, spinach, and rice in a large pot with 4 cups (1 liter) water and a teaspoon of sea salt.  Bring the water to a boil, then lower the heat and simmer, covered, for about 20 minutes.

Meanwhile, heat 2 tablespoons oil in a large nonstick pan.  Add the chopped onion with a big pinch of salt.  Cook over low heat, stirring occasionally, until softened, about 10 minutes.  Add the leek and cook until everything is golden brown, about 30 minutes.

Clean the mushrooms and dice or chop.  Heat remaining olive oil in another pan and sizzle the garlic for a minute or two.  Turn down the heat, add the mushrooms and thyme and a dash of salt and sauté, stirring often, until mushrooms are sizzled and brown.  This will take at least 15 minutes.  Add the sherry and stir until it cooks away.

Add the mushrooms and the onions and leeks to the soup.  Deglaze each pan with a bit of liquid from the soup if desired.  Simmer for 10 minutes.

Add the vegetable broth.  Puree with an immersion blender and add the lemon juice and a dash of cayenne.  Taste and adjust seasonings.  Serve.

Serves 6

3 Tbs. unsalted butter

1 yellow onion, thinly sliced

1 carrot, peeled and thinly sliced

2 garlic cloves, thinly sliced

2 lb. shrimp, peeled and deveined, shells  reserved

4 plum tomatoes, about 3/4 lb. total, coarsely chopped

4 cups fish or chicken stock or water

1/2 cup fine fresh bread crumbs

1/2 cup heavy cream

2 Tbs. dry sherry

Salt, to taste

Pinch of cayenne pepper

2 Tbs. finely chopped fresh flat-leaf parsley

In a large saucepan over medium heat, melt the butter. Add the onion, carrot and garlic and sauté until slightly softened, about 5 minutes. Add the shrimp shells and sauté until the shells are bright pink and the vegetables are softened, about 5 minutes more. Add the tomatoes and stock and cook until the tomatoes are softened and the stock is aromatic, about 5 minutes more. Remove the shrimp shells and discard.

In a blender or food processor, process the mixture in batches until finely chopped. Pass the mixture through a fine-mesh sieve or food mill set over a soup pot, pressing on the solids with the back of a spoon. Discard the solids in the sieve.

Reserve about 24 shrimp to finish the soup. Add the remaining shrimp and the bread crumbs to the pot. Cook over medium heat until the shrimp turn pink and are opaque throughout and the bread crumbs have been absorbed, about 3 minutes. Remove from the heat. In the blender or food processor, puree the soup in batches until smooth. Alternatively, process with a stick blender in the pot until smooth.

Return the puree to medium heat and add the cream, sherry, salt and cayenne pepper. Cook for 2 minutes to blend the flavors. Taste and adjust the seasonings.

Cut the reserved shrimp into 1-inch pieces. Just before serving, add the shrimp to the soup and cook until they turn pink and are opaque throughout, 1 to 2 minutes.

Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.