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The Age of Steel – Part 1

For the past six years i have relied on cadar pickets to keep animals and livestock oout of the gardens. that is now changing.

The Foodist: Cauliflower and Roquefort Soup

This is a modification of another The Foodist recipe. The cauliflower, roquefort and walnuts pair nicely.

The Foodist: Stone Soup Vegetable Broth

Boiled bits of vegetables, cooked with spices until they boil, and then wrapped in a towel to finish cooking.

The Foodist: Chestnut and Pumpkin Soup

Another delightful soup from The Soups of France. This soup is good hot, warm or cold! Perfect soup to impress!

The Foodist: Cabbage and Roguefort Soup

Another exquisite soup from the book The Soups of France. This one has fresh veggies from the garden and that cheese!

The Foodist: Catalan Roasted Eggplant and Tomato Soup

This classic french soup is influenced by spicy Catalan and arabic flavors. A very rich and tangy soup!

The Foodist: Frog Legs in Watercress Cream

This is a deceptively simple and delicious cream soup. Everyone is put off by the frogs legs, but do try it!

The Foodist: Tiny Potato Crouton Crecy

These remarkable little potato croutons Crecy are the most amazing addition to a soup one can imagine! Fast and tasty.

The Foodist: Cream of Carrot (Potage Crécy)

This delicious potage Crecy is a cream of carrot soup that is delicious warm or cold. Served with potato croutons.

The Foodist: African Peanut and Sweet Potato Soup

A delicious and simple soup that is rich, hearty, filling, and delicious! A favorite at Mezzacello!