Artichokes are great. Quinoa is great. Naturally, an artichoke and quinoa soup combo seemed beyond great. Enticed by the potential earthy goodness, the stubborn and mysterious artichoke still left me feeling apprehensive. Working with the thistle did prove arduous but ultimately resulted in a pretty kickass soup. Props to Adam Reid and his book New Flavors for Soup for the recipe.
Was looking for a nice refreshing soup a while ago and Orzo and Fresh Herb Soup1 sure sounded like it fit the bill. I cooked her up real nice and she was refreshing indeed. My apologies for the lack of process photos. Gotta buckle down and remember to snap photos while I’m souping.
Potato and Leek soup is simple and delicious. There is plenty of opportunity for exotic variations, but there’s also something to be said for simplicity. Here I’ll be cooking Mark Bittman’s most basic Potato and Leek soup recipe – one that Bittman1 writes “strikes me as medieval.” That makes me happy, and so did the final product.
Hot and sour soup, served as a side at your typical Chinese restaurant, has always been a favorite of mine. The version found at my favorite Chinese restaurant, Szechuan House, is great, but somehow it seemed like a homemade batch might take the flavors to the next level. So, I grabbed my friend and fellow Szechuan fan Tim1 to see what we could come up with.
Certain foods have a way of sending us back in time, removing us from the endless notifications and constant connectivity that characterize modern life and transporting us back to the simpler days of childhood. Everyone has their own special comfort food, but for me the time travel capacity of soup trumps all else.