Creamy, delicate and incredibly flavorful, cream of broccoli soup turns the humble broccoli into a delicacy. A wonderful first course, you can turn this cream of broccoli soup into an entree by serving it to two, and stirring in hot dog or sausage slices, or tiny meatballs, right before serving. Click for the recipe
Creamy, hearty and nourishing, butternut squash soup is one of my favorite soups. In this version, Parmesan cheese adds texture and flavor, while a touch of cream adds silkiness and enhances the soup’s delicate flavor. Click for the recipe
This delicious fish chowder is hearty and filling and makes a wonderful, nutritious winter meal. It’s especially easy to make if you use leftover fish and veggies as I did tonight, but the recipe below also provides easy instructions in case you need to cook the fish and veggies first. Click for the recipe
A thick, hearty, delicious cabbage soup that gets extra kick from andouille sausage. It’s so hearty and filling, I consider it a main course. I use pre-shredded coleslaw because it’s easy, but you could certainly chop your own cabbage, and needless to say use any sausage you like, and use a mild sausage if you don’t like your food spicy. Click for the recipe
Rich, flavorful vegetable beef soup makes a comforting start to a winter meal, and is hearty enough to be served as a main course for four. Click for the recipe
Tasty, healthy and nourishing, there’s something extra comforting about egg-drop soup. I find the combination of a flavorful clear broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.
If you don’t have homemade chicken broth on hand, it’s fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic Chicken Broth – it’s very tasty, and the list of ingredients is clean. Don’t use low-sodium broth in this recipe. Low sodium broth is a great base for many recipes, but it lacks flavor, and in this recipe, it’s going to be noticeable.
Before I made egg drop soup for the first time, I did some online research, and boy, you would think that dropping raw egg into hot soup was rocket science! They really scared me into thinking it would be impossible. But I found it quite easy actually. I did allow the egg to set a little in the hot soup before I started whisking it, and you should expect to have to practice the technique a couple of times until you get it just right. But even when the consistency of the eggs is not perfect, egg drop soup is still delicious! Click for the recipe
A creamy, delicate cauliflower soup that gets extra flavor from garlic, nutmeg and Parmesan. The heavy cream is optional – the soup is creamy even without it – but it does elevate the experience enough to be worth it, in my opinion. Click for the recipe