Butternut Squash Soup with Benedictine Brandy

Butternut Squash Soup with Benedictine Brandy Ingredients (Serves 4-6) 2 tablespoons unsalted butter 1 large leek, white and light green part only, chopped (about 1 cup) 1 x 3-to-4-pound butternut squash, peeled and cubed 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon freshly ground black pepper Salt to taste (1/2 tsp) 3 tablespoons Benedictine Brandy (or Sherry)…

How-To Make Celeriac and Apple Soup

The Frugal Feeding’s recent post about celeriac soup reminded me that I haven’t made this bowl of fragrant warm comfort in a long time. Frugal’s soup looks wonderfully rich and creamy. Mine benefits from a subtle hint of sweetness and tartness from the apple. Some crumbled bacon also goes nicely on top with the toasted…

Today’s Lunch: Cauliflower Soup

How-To-Make Cauliflower Soup This will either taste deliciously subtle … or it will remind you of milky dishwater. It’s a very delicate soup with minimal ingredients: one large cauliflower cut into florets, one large onion thinly sliced, 4 cups of hot water, a generous pinch of salt (1/2 teaspoon or more to taste) and some…

Cannellini Bean Soup with Porcini Mushrooms

This is a variation on Rufus’s Food and Spirits Guide for Cannellini Bean Soup. The day that I made this soup I had the mother-of-all-head-colds coming on. I didn’t have the time or temperament to soak beans for 8-hours; I needed an injection of garlic and onion, and the only thing with the truffles on…