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Soups

“Good soup is one of the prime ingredients of good living.” - Louis P. De Gouy

Served warm or cold, soup is perhaps cuisine’s kindest and most comforting course. Though they can be made with just about anything, soups should always be packed with flavor and treated with finesse. A perfect way to incorporate vegetables to your diet, soups are as nutritious as they are tasty. From the clear soul-soothing broth, to voluptuous creams, or hearty stews and gumbos eaten or sipped there is simply no excuse to overlook this staple of a meal.

 
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"A pot of minestrone on the stove: you're home." - Frances Mayes

Potato Leek Soup
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This soup is warm and satisfying on a cold winter's day. The Yukon gold potatoes used in this recipe give it a creamy consistency.

Recent Recipes - Soups

Minestrone: Big Soup

"A pot of minestrone on the stove: you're home." - Frances Mayes

Potato Leek Soup

Potato Leek Soup

This soup is warm and satisfying on a cold winter's day. The Yukon gold potatoes used in this recipe give it a creamy consistency.

Ribollita

Ribollita

Tuscany’s Most Famous Bread Soup

“a veritable celebration of the harvest in a bowl”

The name of this soup means "reboiled" as every Tuscan knows that it is best made a day in advance in order to let the flavors develop and then reheated to be enjoyed the next day. The use of stale bread and beans in this vegetable soup make it so thick that it is usually eaten with a fork rather than a spoon.