In a recipe from the Café Boulud Cookbook, chef Daniel Boulud offers a light spring soup made from sweet peas, favas, pea ...

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 ...

Early spring is a fickle friend—warm one day, cold the next. For that reason, it's not quite time to put away your Dutch oven ...

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 ...

It’s the vegetable crisper’s time to shine.

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 ...

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.

On Sunday morning, serve one of the best Easter soups chock-full of seasonal vegetables. These soup recipes are fresh, easy ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. In today’s Eat Beat, Food editor Russ Parsons demonstrates how to make a ...