Tags
Asiago cheese, bay leaf, Brussels Sprouts, curry powder, dry thyme, fresh fennel, fresh spinach, Garlic, Leeks, parsnip, potato, vegetable base, white carrot
Brussels Sprout and Fennel Chowder. Hmmmm. Intriguing, no? There’s cabbage soup, so why not Brussels sprouts, in liquid form. Well, folks, it works and it works well. This soup is vegetarian, even vegan, if you omit the cheese (but why would you?). It’s filling, without being heavy. And most importantly, it just tastes really, really delicious. Continue reading
It’s that time of year…the beginning of soup season. Or autumn to normal people. And as it happens, it’s also apple season. See the connection I made there? Nothing gets by The Goddess. This seemed like a marriage made in heaven. And it is! 
This is so simple. And delicious. It makes a lovely first course or an evening meal with some 
Okay. Right off I want you to know that The Goddess is misleading you. Yup. She’s leading you down the culinary garden path. She broiled the corn; she has no grill. And creamy? There is no cream, either. But, I’m here to tell you. This is truly delicious! 
This was one of those recipes that you read and think, “Oh, my God…I need to make this right now”…except it’s two o’clock in the morning and you’re reading cookbooks because…who knows why? Except you aren’t asleep. But, the next morning…okay, later in the morning, I was in the kitchen peeling pears! 
This is a nice, filling soup…almost a stew, really. It’s loaded with flavor and you probably have most of the ingredients on hand. “Cooking the pantry”, so to speak, makes for a perfect, perfectly delicious mid-week meal. Though, I do think this is even better reheated. 
We traveled North for the holidays. it’s a bit chillier there than in the Carolinas, but decidedly more Christmas-y. This soup/chowder came about through the wonderful duo, Dave and Terri! They always come up with delicious fare and this was truly an inspiring way to ring in the New Year. 
I’ve never been too big a fan of Manhattan-Style Clam Chowder. I prefer creamy soups to tomatoy-brothy soups, but I gotta’ tell you…I like this one. I like this one a lot. It’s loaded with vegetables, chunky and while there’s broth, it has a heap of flavor. And you know, The Goddess is all about flavor. 
Honestly, I really had been thinking about potato soup today. I had leftover mashed potatoes, with just a bit of parsnip in them. This is a perfect situation to make a soup. I had some ham, a couple of slices of jamón Iberico, a few leftover roasted baby potatoes, and I shredded up a carrot. You can see the “roots” of a soup, can’t you? 
It’s chilly here in North Carolina. I think chillier than last year at this time. And that makes it perfect soup weather. And there’s something so comforting, and well, soul-warming about beef-barley soup. Get out the soup spoons and the good bread. 