Loaded with smoky chorizo, creamy beans, turnips and greens, this soup sure satisfies.
Enough with the rain already.
With our reservoirs at capacity, I think I no longer have to feel guilty about saying that, right?
Are you with me, ready for some sunshine, at least enough for an entire week’s worth?
If there can be one meager upside to the continuation of these dreary wet days, it’s that it’s perfect soup weather. And only that.
“Caldo Gallego (Galician White Bean Soup)” is plenty delicious. But it’s not the type of thing you want to spoon up on a scorching summer day. But when the skies are gray and there’s still a bit of chill in the air, this hearty Spanish soup really hits the spot.
It’s from the Wall Street Journal. And it’s a cinch to make.
A simple looking soup that has a deceptive depth of flavor.
Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.
After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).
Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”
But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.