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http://athousandsoups.blogspot.com
Warm and comforting or cool and refreshing; light and appetizing or hearty and filling ... soup is worthy of its own blog.
After amassing a plethora of soup recipes through cookbooks, websites, magazines and my own creations, I thought it was about time to share them.
Translated as 'pasta with beans' and known as 'Pasta Fazool' in Philly, this soup that has so many variations I can't count them. Everyone has a family favorite recipe and each one is the 'right' one. This is the way I like it - sometimes with red ki (read full article)
Translated as 'pasta with beans' and known as 'Pasta Fazool' in Philly, this soup that has so many variations I can't count them. Everyone has a family favorite recipe and each one is the 'right' one. This is the way I like it - sometimes with red ki (read full article)
Soupe au pistou is a classic Provencal soup made with Provence's version of pesto; pistou. Rather than pine nuts and Parmesan, pistou is made with basil, garlic, olive oil and often times tomato. If you want authentic pistou you must grind the ingred (read full article)
Soupe au pistou is a classic Provencal soup made with Provence's version of pesto; pistou. Rather than pine nuts and Parmesan, pistou is made with basil, garlic, olive oil and often times tomato. If you want authentic pistou you must grind the ingred (read full article)
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