A generous drizzle of fresh-pressed extra virgin olive oil before serving gives this soup richness (we love its jewel-like color). Ingredients 1/4 cup extra virgin olive oil, plus more for serving 2 medium leeks, trimmed, white and green parts halved lengthwise, then thinly sliced and rinsed (about 4 packed cups) 2 celery stalks, trimmed and […]
Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise. Ingredients 2 tablespoons extra virgin olive oil, plus more for drizzling 1 large yellow onion, peeled and diced 8 ounces cured Spanish […]
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 […]
