319 posts categorized "Hot soups and chowders"

March 8, 2014

The Saturday Simmer: Baked potato soup recipes

Baked potato soup from Eat at Home (on Soup Chick).

What's more comforting in the bleak midwinter than a baked potato? You guessed it: a baked potato soup. Whether you start with raw potatoes or leftover baked potatoes, soups like this baked potato soup, from Eat at Home, are sure to please everyone on your snow shoveling crew. Potatoes are on sale at the market this week, in advance of St. Patrick's Day. Add in cheese or bacon, greens or hot peppers, and you won't always need cream to make the soups smooth and rich and creamy. Note that potato soups don't freeze very well, so if you're fixing a large batch, invite some friends to share it -- and maybe they'll help shovel the snow, too.

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March 1, 2014

The Saturday Simmer: Pressure cooker soup, stew and chili recipes

Pressure cooker black bean soup, from Jeanette's Healthy Living (on Soup Chick).

It's no secret to readers of The Perfect Pantry that I'm now the proud, if more than a little bit trepidacious, owner of a new electric pressure cooker. I'm still in the early stages of experimentation, but fortunately some wonderful food bloggers have created great recipes to teach me the ropes. This pressure cooker Cuban black bean soup, from Jeanette's Healthy Living, zoomed to the top of my list when I discovered a forgotten stash of dry black beans in my pantry. I still have so much to learn about this piece of equipment, but pressure cookers are so popular in other parts of the world that I'm motivated to put it to work in my own kitchen.

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February 15, 2014

The Saturday Simmer: Soup recipes featuring dark leafy greens

Curried potato, apple and kale soup, from Apron Strings (on Soup Chick).

I'm in love with dark leafy greens: spinach, kale, chard, arugula. broccoli, escarole, bok choy. Scramble them with eggs, sauté them with garlic, or bring out their sweetness in soups like this curried potato, apple and kale soup from Apron Strings. Dark leafy greens are packed with antioxidants, vitamins and fiber, but what I like best is the assertive, sometimes bitter flavor that mellows with a bit of cooking. In many cases, the greens are interchangeable in soup recipes, so use what you have on hand.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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