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Archive | Soup

Bourbon Butternut Squash Soup with Roasted Mushrooms

Photo by Lauren Coe

Warm whiskey flavors paired with the mellow sweetness of the squash make this an ideal starter to any holiday meal, or serve it solo on a chilly evening.

Makes 6-8 servings

1 (3-to-4-pound) butternut squash
Olive oil
Salt and pepper
Smoked paprika
4 tablespoons butter
6 sage leaves
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup Texas bourbon
4 cups chicken broth (divided use)
Roasted Mushrooms (recipe follows)

Cut ends off of squash, and cut in half lengthwise, then remove seeds.…

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Asparagus, 5 Ways


All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.


Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned.…

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Carrot Orange Soup

Makes 4 servings

1 shallot, sliced
Sea salt and pepper
2 pounds carrots, peeled and sliced
1 Yukon Gold potato, peeled and cubed
Juice of 2 oranges plus zest of 1
1 quart vegetable stock
1 large carrot, thinly sliced (I used a mandoline)
1 tablespoon olive oil
⅛ teaspoon cumin
⅛ teaspoon chile powder
Hazelnut oil
¼ cup toasted hazelnuts, crushed

Put the shallot in a medium saucepan along with 3 tablespoons of water over medium heat.…

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Watercress Soup with Roasted Beets and Goat Cheese


Recipe and Photography by Meredith Steele

Watercress soup is springtime in a bowl— luxuriously smooth and delightfully indulgent. A scoop of roasted beets adds texture and color, and a garnish of dill pulls it all together.

Serves 8

2 medium-sized beets
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
6 cups chicken or vegetable stock, homemade preferred
¾ pound russet potatoes, peeled and cubed
2 bunches watercress (about 1 pound), chopped
1 teaspoon lemon juice
Kosher salt and black pepper
4 ounces fresh goat cheese
⅓ cup heavy cream
Optional garnish: dill and dill flowers

Preheat oven to 425°F.…

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White Turnip and Hazelnut Soup


Make sure you select a white, creamy, sweet turnip for this soup. I use the Hakurei turnip or Macomber turnip, but cauliflower is also a great substitute.

Serves 4

4 cups peeled and cubed sweet white turnip
1 small fennel bulb, outer leaves and core removed, roughly chopped
1 small leek (white part only), roughly chopped and cleaned
2 garlic cloves, peeled and sliced
2 tablespoons olive oil
1–2 teaspoons salt
1 teaspoon ground black pepper
½ cup hazelnuts, lightly toasted and skins removed, plus about 12 reserved for garnish
5 cups rich chicken broth
2 teaspoons honey
½ cup almond milk or milk
2 tablespoons finely minced chives or scallions
2 tablespoons brown butter, for drizzling over the top (optional)
Sumac, for sprinkling over the top (optional)

Place the vegetables in a large soup pot with the garlic, olive oil, salt, and pepper and stir to coat them.…

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Creamy Cauliflower Soup

Serves 4

1 head of cauliflower (about 2 pounds)
2 cups vegetable stock
1 tablespoon kosher salt
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon shallots
1 tablespoon fresh garlic
½ cup chopped leeks (only the white part)
2 pinches fresh grated nutmeg
1 teaspoon fresh lemon juice
¼ teaspoon Tabasco sauce
1 cup heavy whipping cream
Optional garnish: pesto and fennel tarallis

Remove cauliflower leaves and rinse.…

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Beef Stock, Hearty Beef Stew


Beef bones, full of marrow and gelatin, yield the perfect base for creating impressive stews and soups, and the stock makes a great binder for charcuterie. Our hearty Texas stew, made with local stout and red wine, is a cross between the classic Irish version and my grandmother’s recipe.…

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Turkey Stock, Turkey and Parmesan-Herb Dumplings


Post-Thanksgiving stock is a great way to let nothing go to waste. I use the entire turkey carcass—bones, skin and all—to make a rich stock for winter soups and chilis. One of my absolute favorite ways to use the leftover meat is to make the comfort classic, chicken and dumplings, swapping out turkey for chicken.…

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Mushroom Broth, Swiss Chard Noodle Soup with Egg


Earthy mushroom broth is easy to make and has a delicate but versatile flavor profile. Button mushrooms are the most economical mushroom choice but others—cremini and portobello, for instance—will also work. Though many sear their vegetables beforehand, I prefer a clear “white broth.” An optional ingredient I like to use is dried porcini mushrooms.…

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Shrimp Stock, Thai Shrimp Soup


If you are a fan of wild Gulf Coast shrimp, this stock is a must-have in your freezer. It’s so incredibly delectable and can be used for everything from étouffée to soups and even bloody marys (trust me on this!). Because you never want to boil crustaceans for long, it is a relatively quick stock to make, which is a good thing because you’ll be eager to put it to use for this Thai-inspired soup.…

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