05 May
By
On
In Soup, Vegetable
With 0 Comments

Tweet Turmeric, cumin and coconut milk are added for an Indian flair. You can substitute flat leaf parsley for cilantro if desired. Recipe by Amanda Cushman. 3 garlic cloves, peeled and cut in half 1 teaspoon turmeric 4 tablespoon olive oil, divided 1 teaspoon cumin Salt, to taste 1/2 teaspoon red pepper flakes 1 large cauliflower, cored, cut into florets (about 2 pounds) 1 medium onion, chopped 1/4-inch piece of ginger, peeled and minced 4 cups vegetable or chicken broth 1/2 cup unsweetened coconut milk, stirred, plus extra for garnish 2 tablespoons chopped cilantro, garnish Heat the oven to 400 degrees. In a small bowl,Read More →

05 May
By
On
In appetizer, Soup, Vegetable, Vegetarian
With 0 Comments

Tweet Weathervane Restaurant in Chapel Hill serves a squash soup so good it is on the menu year-round 2 quarts water 4 pounds butternut squash, peeled and chopped 2 1/2 pounds sweet potatoes, peeled and chopped 1 teaspoon cinnamon 1/2 cup maple syrup 1 cup apple cider 2 cups half-and-half 2 tablespoons salt 1/2 cup sour cream 1 teaspoon cinnamon In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes. Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, untilRead More →

04 April
By
On
In Main dish, Soup
With 0 Comments

Tweet  From Food Network Kitchens 1 tablespoon olive oil 4 ounces hot or sweet Italian sausage, removed from casings 1 onion, chopped 1 medium rib celery, chopped (about 2/3 cup) One 15-ounce can white beans, such as cannellini or navy, rinsed and drained One 15-ounce can diced tomatoes 3 cups low-sodium chicken broth 3 cups water One 8- to 9-ounce package of your favorite refrigerated tortellini Kosher salt and freshly ground black pepper 1/4 cup prepared pesto Grated Parmesan, for serving Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, untilRead More →

31 March
By
On
In Soup, Specialty of the House, Vegan, Vegetarian
With 0 Comments

Tweet Executive Chef Anthony Del Sarto takes gazpacho beyond the tomato, with seasonal soups featuring local strawberries, peaches and melons, at Glasshalfull restaurant in Carrboro. He shares his recipe for Strawberry Gazpacho with us. Keep the tops on the strawberries when making this soup. It saves time and adds a little bitter to the sweet strawberry and a little bit of texture to the soup. 5 pints strawberries, washed (do not remove stems) 1 bulb fennel, including the fronds 1 yellow onion, peeled 1 tablespoon chopped tarragon 1 tablespoon chopped mint 1 tablespoon chopped basil 1 1/2 teaspoons toasted and ground fennel seed 1 lemon, juicedRead More →

06 March
By
On
In Main dish, Seafood, Soup
With 0 Comments

Tweet This recipe is from “Trisha’s Table: My Feel-Good Favorites for a Balanced Life” by Trisha Yearwood. 2 tablespoons olive oil 2 tablespoons salted butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup golden quinoa 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs) 5 cups chicken stock (have extra available for followup meals) 1/2 cup heavy cream 2 pounds baby Yukon Gold potatoes, quartered 2 teaspoons Old Bay seasoning 4 ounces bacon (about 6 slices, optional) 1 pound medium shrimp, peeled and deveined 2 tablespoons fresh parsley leaves, finely chopped 4 green onions, finely choppedRead More →

Sticky
11 January
By
On
In Main dish, Soup

TweetItaly’s traditional pasta and bean soup is simple and satisfying. In this version, the stock is scented with fresh rosemary, generous chunks of cubed boneless pork loin roast, white beans, garlic, tomatoes and a small shaped pasta. You can also substitute 8 ounces thick-cut bacon, cut into 1/2-in pieces for the pork loin. Add the bacon to the stockpot and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the bacon is crisp. Pour off all but 1 tablespoon of the bacon fat. Add 1 teaspoon flour to the fat and whisk over low heat for 2 minutes. Then proceed as directed.Read More →