- butter or olive oil
- half and half
- flour
- salt and pepper to taste
- Italian sausage
- chopped onions
- garlic cloves
- fire roasted diced tomatoes
- mafalda or fusilli pasta
- finely chopped fresh basil leaves
- ricotta
Wine – fresh, lively Soave
- chicken stock
- baby spinach
- Salt and freshly ground pepper
Make Ahead The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
Wine – Lush, fragrant Viognier
- apple cider
- chicken stock or low-sodium broth 1/2 cup heavy cream
- Salt and freshly ground pepper
- unsalted butter
- extra-virgin olive oil
- water or veggie broth or chicken broth
- small can tomato paste
- thyme
- red pepper
- basil
- MEATBALLS:
- Ground Beef
- Freshly Grated Parmesan Cheese
- whole Egg
- Garlic
- Salt
- Black Pepper
- Ground Oregano
- Lemon Juice
- SOUP:
- Olive Oil
- Low Sodium Beef Stock
- Water
- Salt
- Tomato Paste
- Cabbage Chopped
- Grated Parmesan Cheese To Serve
- CHEESECLOTH BUNDLE:
- whole Bay Leaves
- Peppercorns
- Salt And Pepper
- Finely Diced Carrots
- Finely Diced Celery
- Ground Thyme
- Turmeric
- Low Sodium Chicken Broth
- Apple Cider
- Heavy Cream
- Dumplings:
- All-purpose Flour
- Yellow Cornmeal
- Kosher Salt
- Half-and-half
- All-purpose Flour
- Olive Oil
- Butter
- Salt As Needed
I consider myself a better-than-average soup maker, so when I tell you that this soup ranks in the top two or three of all soups I’ve made, ever, it’s because I want you to try this right away. I first made this for my friend Lucia, whose homemade peach salsa sent it right over the top, but Trader Joe’s or Newman’s Own or your own peach salsa will be perfect. *Note: if you use a tomato-based peach salsa, eliminate the plum tomato in this recipe. Recipe and commentary at: http://www.theperfectpantry.com/2008/10/homemade-chicke.html
- canola oil
- cumin
- chicken stock
- Mexican oregano
- ground cumin
- brown sugar
- -2 Tbsp olive oil
- diced sweet potatoes
- dried pinto beans
- Water
- smoked Spanish paprika
- bay leaf
- copy MFK Fisher’s How to Cook a Wolf
Recipe and commentary at: http://www.kalynskitchen.com/2006/01/anasazi-bean-and-cabbage-soup-who-knew.html
- diced celery
- diced carrots
- diced onion
- very finely chopped cabbage
- ham rind if available
- dried parsley
- garlic powder
- onion powder
- bay leaves
- fresh ground black pepper to taste