I made the curried zucchini soup from the NYT Cookbook that has been a longtime favorite of mine (sans milk/cream). Today I'm going to make brothy white beans and greens, which is kind of like soup. I love soup season.
Just made a roasted butternut squash, broc, and parm soup. Sounds like a strange combo? But intensely cozy, roasty, and creamy. (Also ordered matzo ball soup from our local deli the other day.) Perfect timing for this newsletter. ❤️❤️ thanks for all the ideas!
We're honored to be part of the soup-cussion.
I made the curried zucchini soup from the NYT Cookbook that has been a longtime favorite of mine (sans milk/cream). Today I'm going to make brothy white beans and greens, which is kind of like soup. I love soup season.
Just made a roasted butternut squash, broc, and parm soup. Sounds like a strange combo? But intensely cozy, roasty, and creamy. (Also ordered matzo ball soup from our local deli the other day.) Perfect timing for this newsletter. ❤️❤️ thanks for all the ideas!
i feel like parm is the MVP of soup.
She is. Especially like a large chunk in blended soup. Cannot have enough of it.