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VICHYSSOISE RECIPE & HISTORY – all you need to know about the French leeks soup!

BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

BUTTERNUT SQUASH SOUP with Beluga lentils – vegan and detox recipe

SERVING CREAM OF MUSHROOM SOUP After 1 hour, add the half and half and stir well, then let reach slowly the simmering point. Depending on your preference, blend all the cream of mushroom soup, just half, or not at all. Finish the soup adding minced fresh mint and grated Havarti, and a sprinkle of black pepper. Serve hot with bread crostini or boiled potatoes aside.

CREAM OF MUSHROOM SOUP with Havarti cheese

Imperial soup Bolognese recipe: zuppa imperiale

Imperial soup Bolognese traditional recipe: zuppa imperiale

PAPPA AL POMODORO - Tuscan tomato and bread soup

PAPPA AL POMODORO HISTORY AND RECIPE – Tuscan tomato and bread soup

GREEN CABBAGE SOUP with caramelized onions, mushrooms and cheese

GREEN CABBAGE SOUP with caramelized onions, mushrooms and cheese

COCONUT CREAM SOUP with romanesco and roasted tofu

COCONUT CREAM SOUP with romanesco and roasted tofu

The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well. RAINBOW CHARD CREAM SOUP 16 rainbow chard leaves 1 Lb (450 g) golden potatoes 3 cup (450 g) white onions chopped 2 cloves of garlic 5 tbsp extra virgin olive oil 1 tsp white vinegar 2 tbsp Pecorino Romano 1 dash black pepper to taste table salt RAINBOW CHARD CREAM SOUP ONIONS AND POTATOES First, preheat the oven on 400° F, then pour 4 tbsp of olive oil into a pot (Dutch oven is my choice) and heat over medium flame. Peel and slice coarsely the onion. Pour the onions and peeled cloves of garlic into the pot. Stir-fry onions and garlic until extremely soft. Now, ad the potatoes peeled and chopped. Cook 15 minutes, stirring frequently. RAINBOW CHARD CREAM SOUP RAINBOW CHARD LEAVES Meanwhile onions and potatoes are cooking, rinse the Rainbow chard leaves. Trim the leaves and reduce them into pieces. Save the stems. Pour the leaves pieces into the pot and stir-fry 10 minutes, the add hot water, enough to just cover the vegetables. Bring the soup to gently simmer, then cover the pot with a lid and cook 30 minutes. RAINBOW CHARD CREAM SOUP ROASTED STEMS While the rainbow soup is cooking, reduce the chard stems into small dices. Pour a quart of water to boil, add 1 tbsp of salt and 1 tsp of white vinegar, and boil the chard stems 5 minute. Drain and place the dices over a dripping pan covered with a sheet of parchment paper. Season the chard dices with 1 tbsp of olive oil and bake 10 minutes at 400° F, then broil until golden. RAINBOW CHARD CREAM SOUP RAINBOW CHARD CREAM SOUP When the soup is cooked, blend and sift with a metal strainer sieve. Serve the rainbow chard cream soup with stems dices and a sprinkle of Pecorino Romano.

RAINBOW CHARD CREAM SOUP

MY FAMILY'S MINESTRONE RECIPE - Italian vegetable soup

MY MINESTRONE FAMILY RECIPE Italian vegetable soup

Italian vegetable broth recipe

ITALIAN VEGETABLE BROTH RECIPE

Italian rice and bean soup

ITALIAN RICE AND BEANS SOUP – a fall delight!

butternut squash cream soup with fresh dill and goat cheese

BUTTERNUT SQUASH CREAM SOUP with fresh dill and goat cheese

cabbage vegetable cream

WHERE THE WILD VEGETABLES ARE: Hippy vegetable cream