Cauliflower Soup

By mixing pureed cauliflower with just a few other ingredients, it’s easy to whip up this delicious soup.

Ingredients

Serves 4

* 3 tablespoons olive oil, plus more for frying
* 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
* 1 shallot, thinly sliced
* 5 to 6 cups Homemade Vegetable Stock, heated through
* Coarse salt and pepper to taste
* 1 cup 1/4-inch cubes brioche bread
* Fresh flat-leaf parsley leaves, for garnish

Directions  Read more... (257 words, 1 image, estimated 1:02 mins reading time)

Spring Onion and Pea Soup with Ramp Crostino

A simple spring soup rises to tasty heights with the addition of mint and pungent ramp crostino.

This lovely soup recipe is courtesy of Mario Batali.

Ingredients

Serves 4

* 2 tablespoons extra-virgin olive oil
* 2 medium shallots, finely chopped
* 2 bunches spring onions or scallions, chopped, white and green parts separated
* 2 cups Basic Vegetable Stock
* 2 cups fresh shelled peas
* Coarse salt and freshly ground pepper
* Ramp Crostino
* 12 fresh mint leaves, thinly sliced

Directions  Read more... (220 words, 1 image, estimated 53 secs reading time)

Celery Root and Ginger Gold Apple Soup

This sophisticated soup combines savory and sweet for a satisfying first course.

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Ingredients

Serves 6

* 2 tablespoons olive oil
* 1 medium onion, chopped
* Coarse salt and freshly ground pepper
* 6 cups peeled, chopped celery root (from about 2 large celery roots)
* 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
* 10 cups homemade or low-sodium store-bought vegetable stock
* 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges for garnish
* 1/4 cup celery leaves or leaves from celery root stem, for garnish  Read more... (231 words, 1 image, estimated 55 secs reading time)

Pureed Butternut Squash Soup

This recipe for pureed butternut squash soup is incredibly easy to make, which is great because you’ll be preparing it often once it becomes a quick family favorite.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions  Read more... (217 words, 1 image, estimated 52 secs reading time)

Pureed Mushroom Soup

This recipe for pureed mushroom soup is simply satisfying in every way — filling, delicious, and easy to make.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 20 ounces button mushrooms, trimmed and quartered
* 1 baking potato, peeled and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions  Read more... (216 words, 1 image, estimated 52 secs reading time)

Chilled Corn and Crayfish Soup with Creme Fraiche and Chives

This delicious corn and crayfish soup is a wonderful dish to serve during those warm fall nights.

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse, is a perfect summer dish.

Ingredients

Serves 8

* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 2 cups fresh corn kernels
* 2 tablespoons very finely chopped shallots
* 1 teaspoon very finely chopped garlic
* 6 cups Corn Stock
* 2 1/2 teaspoons salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon liquid crab boil
* 1 cup heavy cream
* 12 ounces cooked crayfish tails
* 1/2 cup creme fraiche
* 3 tablespoons thinly sliced chives  Read more... (310 words, 1 image, estimated 1:14 mins reading time)

Minted English Pea Soup with Lobster and Orange

This delicious recipe has a great fresh pea taste, which is perfectly complemented by adding lobster and orange.

This recipe for minted english pea soup with lobster and orange is courtesy of Patrick O’Connell from the Inn at Little Washington.

Ingredients

Serves 4

* 1/2 cup shelled fresh peas
* 2 oranges
* 1 tablespoon finely chopped red onion
* 1 tablespoon finely chopped fresh chives
* 1 large lobster tail, cooked, removed from shell, and chopped
* 1 tablespoon unsalted butter
* 1 tablespoon mint flowers (optional)
* Minted English Pea Soup

Directions  Read more... (278 words, 1 image, estimated 1:07 mins reading time)

Tomato Soup

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco.

Ingredients

Makes 6 cups

* 6 tablespoons unsalted butter
* 2 medium yellow onions, chopped
* 2 cloves garlic, chopped
* 24 ounces canned whole plum tomatoes
* 3 cups homemade or low-sodium store-bought chicken stock
* 2 teaspoons sea salt
* 1/4 teaspoon freshly ground black pepper

Directions  Read more... (175 words, 1 image, estimated 42 secs reading time)

Fettuccine With Portobello-Alfredo Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: Makes 6 to 8 servings

Ingredients

* 1  (12-ounce) package fettuccine
* 1  (6-ounce) package portobello mushrooms
* 1/2  cup  butter
* 3  garlic cloves, minced
* 1  cup  whipping cream
* 1  cup  milk
* 1  cup  (4 ounces) shredded Parmesan cheese
* 1  teaspoon  coarsely ground pepper
* 1/2  teaspoon  salt
* 2  tablespoons  chopped fresh Italian flat-leaf parsley
* Garnish: Italian flat-leaf parsley sprigs

Preparation

Prepare pasta according to package directions; drain.

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.  Read more... (181 words, 1 image, estimated 43 secs reading time)

Not Yo’ Mama’s Mac ‘n’ Cheese

Decadent is the only word to describe this top-rated specialty of John’s City Diner in Birmingham. The smoked gouda adds marvelous flavor, but you can substitute regular gouda. Don’t use preshredded cheese; it doesn’t melt as smoothly. You can shred the cheese and crisp the prosciutto up to one day ahead and chill. You can also toast the breadcrumbs ahead and store them in a zip-top plastic bag.

Prep Time: 30 minutes
Cook Time: 28 minutes
Bake: 22 minutes
Yield: Makes 8 to 10 servings  Read more... (447 words, 1 image, estimated 1:47 mins reading time)