A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Author: Martha Rose Shulman
Author: Florence Fabricant
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant...
Author: Martha Rose Shulman
Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover,...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Author: Jane Sigal
Author: Moira Hodgson
Use a flavorful broth - chicken or vegetable - to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it's all puréed with an...
Author: Martha Rose Shulman
Author: Molly O'Neill
Because this looks so much like a beet borscht, I decided to call it a cherry borscht. Cherries are a terrific source of two phytochemicals, quercetin and ellagic acid, that may have antioxidant as well...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Florence Fabricant
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Author: Martha Rose Shulman