Fall is upon us, and this seems like the perfect easy, autumnal Sunday soup. My husband, who happens to be a great cook, found the basis of this recipe online while sitting in Starbucks. Like most recipes, he tweaks and adds his own touches (always improving the original). In this case it’s substituting sweet potatoes (rather than squash) and adding garlic, shallot and ginger (which were missing in the original). It now sounds perfect to me, enjoy.
Now that autumn has arrived I am eger to start making soup again. Don’t get me wrong, I always love a hot pot of soup…I just find it depressing to make soup in August, even though we had a nonexistent summer in Scotland. This past week I was in London for Decorex and ran into my friend and designer Hugh St Clair. I was reminded of the lovely roasted vegetable soup that he made for me when I was his guest in London. It’s such a simple, yet complex tasting concoction.
Lentils and chard are wonderful soup partners. Actually, lentils pair well with all kinds of leafy green vegetables—from spinach to mustard greens. Add the chard at the end to keep the bright color. And it’s good for you. Enjoy.
This past weekend I spent a most relaxing weekend with my friends Malcolm James Kutner and Christian Leone. Over the course of a 24-hour period, I had gazpacho no less than three times. By far, my favorite was the spicy gazpacho that Malcolm picked up from Round Swamp Farm in East Hampton. In all...Read more →
4 red bell peppers (1 pound), quartered and seeded 8 medium tomatoes (1 pound), halved and cored 1 large red onion, cut into 1/2-inch-thick slices 6 – 8 large garlic cloves, halved 3 tablespoons olive oil 1 teaspoon ground coriander fresh sprigs of thyme 3 cup vegetable stock 3 tablespoons cream 2 teaspoon fresh...Read more →
As a general rule we eat a vegetarian diet (well, technically a pescatarian diet). And while we have never been huge lovers of red meat, there are times we crave certain foods – like chili! So, this past week my husband went in search of a vegetarian chili recipe. I can feel the skepticism...Read more →
It’s tricky to think about and post soup recipes when I know that it’s hot (and humid) in many parts of the US. Just last week I tweeted that we had a ‘wintry mix’ coming down! To which Jennifer Boles at the Peak of Chic responded, “Ronda, I’d be happy to send some of...Read more →
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3 leeks (white and pale green parts), quartered lengthwise, then sliced crosswise 2 tablespoons unsalted butter 4 (3-inch) sprigs fresh thyme 1 (12-ounce) bottle lager 1 1/2 cups water 3 pounds mussels, scrubbed well and beards removed if attached 1 cup half-and-half 1/4 teaspoon salt 1/4 teaspoon coarsely ground white pepper 1 (8-ounce) firm-ripe...Read more →
When I am asked what I miss most about living in the States my answer is always, “Family and Mexican food. Good Mexican food.” My favorite being tortilla soup. I could eat it by the gallons! The truth is, my husband probably makes the BEST tortilla soup ever. Being in LA this week, I...Read more →