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Tart cherry soup can be a starter or dessert. Photo courtesy ChooseCherries.com. Here’s a follow-up to our recent recipe tip on fruit soup, which included a recipe for chilled blackberry soup. This recipe is easy as can be, using tart cherry juice. You can serve it as a starter; we like it as a…
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You don’t have to turn on the stove or the oven to make this refreshing dessert: fruit soup. Made from fresh or dried fruit, served hot or cold, fruit soups are underrepresented on American menus. Yet, they offer variety year-round. Cold soups tend to be made with seasonal fruit and are thus served in warmer…
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Tortellini en brodo (often misspelled in the U.S. as tortellini in brodo) is a classic Italian dish. Some Americans call it tortellini soup. It is served as a first course—chicken broth with a few tortellini—or as a main dish packed with tortellini. It’s a cousin of dumpling and chicken soups from Jewish chicken soup with…
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Sure there’s Parmesan in minestrone, Cheddar cheese soup and other varieties featured in our article, Cheese In Your Soup. Here’s an idea from Puglia, Italy for a garnish of cubed mozzarella—and anchovy, for anchovy lovers. (No lovers, just leave it off.) RECIPE: ZUCCHINI SOUP PURÉE WITH FRESH MOZZARELLA Ingredients For 4 Servings 1/2 pound fresh…
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Digging in the back of the pantry, we found several cartons of beef, chicken and vegetable broth and stock stock nearing expiration. We grabbed a pencil and created this list of how to use them: Braise & Glaze. Braise meats, glaze vegetables. Any savory recipe that calls for the addition of water can probably be…
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