For National Homemade Soup Week celebrity chef and cookbook author Alex Hitz shares his recipe for The Best Tomato Soup in the World. In this own words…”There are so many good tomato soups in the world, that I wouldn’t include a recipe for one unless it was a true standout. It requires no technique whatsoever, and you must use the best quality canned tomatoes. Fresh ones would take you days for the same result. This recipe is amazing, and if you can turn on your stove, you can do it. It does require a small bit of patience, however, as the ingredients must simmer until a full 25% reduction takes place to concentrate the flavors, but just go do something else in the mean time…”
Mark your calendar. February 4th is National Homemade Soup Day. Who knew? Certainly not me, and I feel as if this is something I should have been well aware of before now. To celebrate the occasion, I thought it would be fun to host virtual Soup Swap. Similar to the swaps we once did by mail. Anyone else do that other than me? I can still remember recipe exchanges by mail (not email). Letters and recipes were sent to both friends and strangers. The letter went something like, “Send a recipe to the person at the top of the list, add your name to the bottom, send a self-addressed stamped envelope…” and so on. I loved trying new recipes (this was way before blogs or Pinterest) so I was always on board.
“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne I was recently reunited with some of my old cookbooks and magazine binders that I created over 20 years ago (long before Pinterest, blogs or the Internet). I remembered eagerly awaiting the arrival of Bon Appétit, Gourmet and Food & Wine each month. I would stash the copies next to my bed like they were romance novels (right on top of a collection of cookbooks), then contemplate which recipe I would recreate first. My love of cooking never waned, it just got pushed aside as life became more demanding. Over the past few weeks I have once again had an insatiable appetite for cooking (blame it on Pinterest and AMAZING food blogs). I just discovered With Food + Love, a beautiful, seasonally inspired vegetarian and gluten-free food blog. All week I have been obsessed with this soup recipe I found on this blog. And while my version of this soup is not vegetarian, it very easily could be (just used filtered water instead of stock).
Bon Appétit. Ronda xx
It’s a cold rainy day in Houston. So cold in fact we have a roaring fire heating the room without the air conditioner running…a rare occasion. Unsure of what to do with the large ham in the refrigerator, we decided to make split pea ham (one of my favorite cold-weather soups). Hot off the stove, I am curled up on the sofa with a bowl. This is the first time in the past few weeks I’ve had a moment to sit down and spend some time with a growing pile of magazines…I have no intention of moving anytime soon. I might just stay here the rest of the day. Enjoy your Sunday.
2 tablespoons olive oil
1 medium onion, chopped (1 1/2 cups)
2 carrots, chopped
2 stalks of celery, chopped
6 cups Kitchen Basics Unsalted Chicken Stock (my new favorite)
1/2 pound baked ham, chopped (2 cups)
1/2 pound dried split peas (1 cup)
1 tablespoon chopped fresh thyme
½ chopped fresh flat leaf parsley
kosher salt and black pepper
croutons for serving (optional)
Following on my pervious post…I am really feeling the jet lag. Enjoy the soup.
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 →