• soup

    Soup on Sunday: Curried Sweet Potato, Lentil and Coconut

    by  • 7 Oct ’12 • soup • 7 Comments

    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.

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    Soup on Sunday: Roasted Vegetable

    by  • 30 Sep ’12 • soup • 4 Comments

    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.

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    Lentil Swiss Chard Soup

    by  • 1 Apr ’12 • soup • 2 Comments


    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.

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    Soup on Sunday: Spicy Gazpacho

    by  • 25 Jul ’11 • profile, soup • 6 Comments

    Gazpacho

    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...

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    Mussel Soup with Avocado

    by  • 20 Mar ’11 • profile, soup • 2 Comments

    Mussel Soup with Avocado

    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...

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