On a hot summer day, there’s nothing better for lunch than a chilled soup. This lovely starter, featuring farm-fresh fennel, potatoes, and garlic, was as delicious as it was beautiful.
soup
Tess Masters’ Pineapple Cucumber Gazpacho
We’re suckers for gazpacho—any gazpacho. So we love when we find one that’s off the beaten path. Save those tomatoes for a BLT or salad, and give cucumbers and tropical pineapple a chance to shine in a summer soup. Sure, go ahead and cleanse, if you’re diehard—but this is just a delicious and refreshing party starter, if you ask us.
Tess Masters’ Minty Peas Please!
The classic combo of mint and peas rocks the pot! For the ultimate spoonful, boost with the sour cream, parsley, and lemon juice. It’s “souperb” hot or cold. Serve as shooters at your next party.
Carol Fenster’s Asparagus Soup
Use this beautiful spring soup as a template for any gluten-free vegetable soup you might like. Don’t have asparagus? Use broccoli or cauliflower to make creamy, satisfying soups. Use whatever you’ve got!
Slow Cooked Corned Beef and “Cabbage” Stew
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.
Kathy Gunst’s Tomato Soup with Grilled Cheese Croutons
Tomato soup and a grilled cheese sandwich—comforting elements on their own—come together in a somewhat unexpected way to make the ultimate comfort meal.
