Potage Parmentier (Leek & Potato Soup)

When I was a little girl in Michigan, we had potato soup at least once a week. It was inexpensive, warming and ready in relatively little time. I can remember taking my mother's thick homemade bread, slathering it with warm sweet butter and dunking it into the hot soup. A subtle heat wave made its way down to my center. I was not one of those kids who liked playing in the snow. I didn't get it. Snow was cold, wet and … [Read more...]

Recipe: Carrot and rosemary soup

  This savory and sweet soup can be served at any temperature, but it’s excellent chilled. Immersion or “stick” blenders are great for soup because you can plunge them directly into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let the soup chill slightly first, and then take the cap off and cover with a towel. Running soups through a food mill is a low-tech option. If you have … [Read more...]