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Make tomato soup with sundried tomatoes. Photo courtesy Bella Sun Luci. Winter tomatoes lack the deep flavor of summer tomatoes, but you can enhance that flavor with canned tomato purée or sundried tomatoes. This tomato soup recipe uses both. It’s both comfort food and holiday food, with vivid red and green colors. If you…
Continue reading “RECIPES: Sun Dried Tomato Soup & Cream Of Tomato Soup”
Today is National Chicken Soup for the Soul Day, honoring a series of books that have been warming hearts for twenty years with their inspirational stories. While some might use the day to feed the soul, we’re doing some traditional feeding with a twist on chicken noodle soup: Japanese chicken soup from Haru restaurant in…
Continue reading “RECIPE: Japanese Chicken Noodle Soup With Udon”
Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra. Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo. You can toil for many…
Continue reading “FOOD HOLIDAY: Easy Gumbo Recipe With Swanson’s”
This gazpacho has a surprise ingredient: beer! Photo courtesy Frontera Foods. Here’s a fun idea that can be a soup course, a main course or pass-around party fare, served in small glasses. This idea was developed at Frontera Foods, a Chicago-based Mexican foods company headed by Chef Rick Bayless, in partnership with Bohemia Beer.…
Continue reading “TIP OF THE DAY: Gazpacho & Beer”
GAZPACHO HISTORY A specialty of Spain and Portugal, gazpacho is a cold raw vegetable peasant soup originating in Andalusia, the southernmost region of Spain. Originally made from old bread, olive oil and garlic, the recipe was in use when the Romans conquered the Iberian Peninsula (218-19 B.C.E.). The name is of Arabic origin, and…
Continue reading “RECIPE: White Gazpacho, The Original Recipe”
