Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne. Ingredients 1 large head of cauliflower 4 tablespoons extra virgin olive oil, plus more for serving 2 tablespoons whole wheat flour 2 cups milk 4 ounces sharp white cheddar cheese, coarsely shredded 1/4 […]
You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture. Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 1 […]
Simple but sublime is the pumpkin soup my Merry Band of Tasters and I were served when visiting the Librandi family, one of Calabria’s outstanding olive oil producers. “Mama” Librandi shared the recipe with me. Ingredients 1 3-pound pumpkin or butternut squash, peeled, with seeds and membranes removed 2 medium Yukon Gold potatoes, peeled 3 […]
This dish is easy to make yet tastes complex with layers of flavor and, even better, is also comforting on a cold day. I recommend roasting your vegetables—before puréeing them—for maximum flavor and enhanced natural sweetness.
