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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!