Avocado Vichyssoise | Recipe

“But in summer, when the soup seemed to be too hot, we asked for milk for which to cool it. Many years later, it was this inspiration to make the soup which I have named Creme Vichyssoise.” (Louis Diat 1885-1957) Continue reading →

Watermelon Gazpacho

An outstanding summer starter with surprise ingredients. Refrigerate to let the flavors blend. Continue reading →

Subcontinent Sweet Potato Soup

MAKES 8 TO 10 SERVINGS Courtesy of Drue Deshotels, New Orleans and Louisiana Cookin’ Magazine  1 pound medium (41–50 count) Louisiana shrimp, peeled and deveined, shells and heads reserved 1 teaspoon Creole seasoning 1 tablespoon mild curry powder 1 medium onion, diced small, trimmings reserved 1 medium bell pepper, diced small, trimmings reserved 2 stalks … Continue reading →

Confessions of a Recipe Hoarder: Midnight Soup

For years I thought midnight soup was a term coined on the spot by my New Year’s cohorts as we enjoyed the night’s festivities over bowls of rich, hearty, satisfying, soul-warming soup. Later, I learned that midnight soup, or mitternachtssuppe, is traditionally served on New Year’s Eve in Germany, Austria, and Switzerland to fuel hungry partygoers through the evening. Its restorative properties satiate guests on a cold winter’s night and counter the effects of the generous flow of alcohol that comes with the territory at such events. Continue reading →

Maca: Nature’s Viagra + Rich and Warming Chicken Soup with Maca

TAWNYA MANION Maca, a cruciferous root vegetable native to the high regions of the Andes mountains has been used for centuries by the Incas and indigenous people of Peru to boost energy, balance hormones, and promote fertility. However, within the last two years maca has become increasingly popular in the States for its ability to … Continue reading →