There aren’t a lot of things in this world better on a cold winter day than French onion soup. The richness from the caramelized onions. The melted then broiled cheese. The baguette croutons. It’s comfort in a bowl. Deeply satisfying. Wonderfully delicious. Amazing really, that something so good can be so simple.
Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
There’s no single killer turkey noodle soup recipe. No rock your world – this is the best thing ever. I’ve looked. It’s all pretty much the same. Variations on a theme. I have my own variation on the theme. Mine is about mouthfeel. The difference between a watery broth and unctuous, oh my god this is amazing broth. That small tweak is why I’m going to litter the internet with yet another turkey noodle soup recipe. Sorry to waste your time…
Miserable day today. Cold, raining and windy. Like it was November already. Good day to grump around the house, really. Then I found beautiful swiss chard and leeks at the market. Instant inspiration. White bean swiss chard soup. This is an savoury soup, smoky from the bacon and earthy from the beans. Serve it with a bit of good bread and you have a meal in a bowl. A meal that warms from within. It’s even healthy. Loaded with legumes and dark greens. And it’s really not that much bacon after all.
This is a simple, yet elegant curried carrot soup. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with. The turmeric in the curry powder really gives the soup a nice colour.
Without the truffle this soup is called potage parmentier when served hot and vichyssoise when served cold. I don’t think it has a name but truffled leek and potato is completely over the top.