Roasted beets are used as the base of this striking and delicious soup. If you already have the roasted beets in the refrigerator and chicken bone broth in the crock pot, then this soup is almost instant. It makes a fascinating first course for a spicy meal like Jamaican jerk grilled chicken and brown rice…
I’m always on the lookout for extraordinary ways to enjoy ordinary food items. What is more ordinary than a potato? This adaptation of a soup from Colombia will totally change your image of what you know as potato soup. Ajiaco is a thin soup, verging on clear. The flavor comes from the broth and from…
This cream of broccoli cheese soup is a rich soup with delicate color and flavor. Serve it with a green salad and hot sourdough for a memorable winter meal. The dark green flowerettes added to the soup at the last minute make this pale green soup very interesting. Leftovers can be carefully reheated but the…
In my quest for new flavors I stumbled upon chef Michelle McKenzie. This woman can cook and inspire the daylights out of you to do the same. What Michelle does in her original recipe is create something of a warm salad. In adapting it, I turned it into a stew using what I had to…
In 1997, Sunset Magazine ran an article on winter squash complete with a few recipes. I followed the recipe to the letter because of its unusual process. It was wonderfully easy and fun! The onion and garlic gets roasted in their skins, then peeled. No tears. The Sunset article makes the point of the probable…
Always looking for new ways to prepare pumpkin and winter squash, I’m game for almost anything. This roasted pumpkin soup recipe from Moro East looked on the surface to be much like other pumpkin soups I’ve made except for the condiments that get added at serving time. This cookbook is so exceptional I decided to…
This is an extravagant soup: rich and creamy, high calorie, and utterly delicious. Miner’s lettuce came early this year and kept calling to me in the kitchen. I had some great makings on hand so this dish came together in a jiff. The real key is a rich chicken bone broth. It was exceptional by…
This soup recipe comes from Jessica Espinoza, author of the Delicious Obsessions blog. Jessica offers a collection of inspired recipes and is currently working through a 52-week series on probiotic foods. (Find her “52 Weeks of Bad A** Bacteria” in progress with ginger carrots.) In honor of our coconut focus on this site the last…
A turkey often sits center in a holiday meal and while the leftover white meat makes great turkey sandwiches and the dark meat is a great complement to casseroles and salads, many people discard the turkey carcass itself and miss their opportunity for a great soup. They also miss their chance to benefit from the…
This cabbage potato soup is a perfect winter soup: hearty and satisfying, creamy and flavorful. Enjoy it as it is or add leftover bits of cooked meat like chicken or pork. Serve this soup with a green salad tossed with a bright vinaigrette. Have a hot crusty sourdough bread with lots of butter and everyone…
This soup is a great example of the finished product being so much more than the sum of the parts. The ingredients are common and yet the resulting soup is superb. It is bright and memorable. (Cooked garbanzos substitute well for the white beans, just cut down on the liquid.) As a variation, melt shredded…
Many cultures have their favorite rendition of potato soup. Many of us grew up with potato soup as a choice comfort food. This recipe maintains the comfort aspect, adding mushrooms and rich creaminess for indulgence. There is enough indulgence in this soup to serve it to company. Make it ahead of time and simply reheat…
What makes use of left over vegetables and vegetables scraps, leftover bones, and is wrapped up together in a tasty package of health-supporting goodness? This vegetable juice adaptation that combines fresh vegetable juice with hearty bone broth (you could substitute vegetable broth as well). As described in the video below, use vegetables you have on…
Curried dishes run the gamut from sweet to hot with sweet-hot somewhere on the continuum. Curry powders vary greatly as well. Find one you like and stick with it. Nothing is more disappointing than picking up a container from the grocery store shelf only to find it greatly lacking in flavor when you apply it…
My first experience with albondigas, a Mexican meatball soup, was in the home of a friend. Her mother, recently widowed, had just come to live with her. Eugenia and her deceased husband had run a Mexican restaurant that people came to from three counties. The food was phenomenal. With her husband gone and the restaurant…
This beef broth tutorial is part of a free video course on broth and soup-making we are offering this summer on Facebook. Simply “like” the Facebook page to find the course. Beef broth is a rich, nourishing way to get more out of your beef cuts and even out of “pet bones” you might buy…
This soup makes use of our bison white sauce, a sauce made with cream and bison fat. The bison fat came from exquisitely high-quality bison soup bones available online here and gives this soup an unforgettably rich flavor. This soup may be the best that has come out of this kitchen, largely due to the…
This bison soup recipe is part of a free video course on broth and soup-making we are offering this summer on Facebook. Simply “like” the Facebook page to find the course. This bison soup is a simple one which relies on the richness of the bison broth to carry the flavor. The bison broth was…
We have been lucky enough to try bison marrow bones for the first time this week here in our Traditional Foods kitchen. We thought they might have a strong flavor like lamb bones tend to have. We wondered if they would just be a gourmet version of beef bones. We were so pleasantly surprised by…
The Traditional Foods site comes to you from the Sequoia National Forest in a house designed by Irving Gill. We are a mother-daughter team strong in both the science and the art of cooking. We chronicle our cooking here and our adventures in the forest at Gill on the Hill. Read more about our background and food philosophy.
