It's that time of year when the color green takes center stage. No, we're not talking about the “wearing of the green” or even the drinking of the green (beer). We're talking about the eating of the ...

These cozy bowls of seasonal flavor will leave you feeling refreshed for the week ahead. Whether you’re in the mood for a cream of vegetable soup or a brothy chicken noodle soup, this mix of healthy ...

Soups may not be your first meal choice for warmer weather, but just because temperatures are on the rise doesn’t mean you should set aside your favorite soup pot just yet. Spring is the perfect time ...

The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from ...

Todd MoeChef Curtiss: a chilled soup in spring green Chef Curtiss Hemm's chilled pea soup, with herbs, yogurt and bright green blanched peas. Photo provided Chef Curtiss Hemm’s chilled pea soup is not ...

1. In a large soup pot over medium heat, melt the butter. Add the onions or leek and celery. Cook for 5 minutes, stirring often, or until they soften but do not brown. 2. Add the potatoes and stock.

Soup season in Tuscany doesn’t end once spring begins, but it does mean the soups start to take a different tone. Garmugia, for example, a specialty of the city of Lucca, bridges the seasons by ...

Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (aka fond) that give this green soup a richer flavor. View Recipe Sautéing chicken in a ...