Mix up your family’s tomato soup routine with this spicy, grain-filled version. If you don’t have an immersion blender, you can smooth the soup in batches in a regular blender or food processor.
Roasting is the key to the full-bodied flavor of this chilled soup. Serve in late summer with a simple salad of greens and good, crusty, whole-grain bread for an elegant meal that will cool you down even as it delights you with its spice.
This soup is pureed and then topped with chives, lowfat cheese and turkey bacon.
Have a favorite summer squash? Add it in.
This simple, no-cook vibrant green soup is garnished with delicious orange-infused crabmeat. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.
Whether it’s meat-based, bean-based or a combination of both, most people agree that the core seasonings–cumin, onion, chiles–give chili its unique identity. There are countless stories of its origins, but they all point to a stew originating in Texas and inspired by Spanish flavors. One version of chili’s history tells the story of Texan explorers… Read more »
Many purists will tell you that chili starts with a base of cubed beef, and I like that version very much. My recipe calls for ground beef because if your goal is to get in and out of the kitchen quickly, it’s the key to getting this dish onto the table in about 20 minutes…. Read more »