Cream of Sorrel Soup

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This is Julia Childs’s recipe, just adapted a bit for simplicity. It makes six servings. 1/3 cup minced green or yellow onions 4 tablespoons butter, divided 3 to 4 cups packed fresh sorrel leaves, washed, dried, and cut into thin … Continued

Savory Bean and Kale Soup

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This soup is so easy and so delicious. I usually double the recipe.  It freezes well. 3 cans vegetable broth (6 cups) [I used one container of the box of organic broth.  Can be vegetable or chicken.] 1 15 oz tomato puree … Continued

Cream of Fennel Soup

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1 leek (or onion), thinly sliced 1/3 cup olive oil 4 garlic cloves, minced 5 fennel bulbs, thinly sliced 8 tomatoes, peeled, seeded and chopped 6 cups water (or vegetable or chicken stock) 3 boullion cubes (if stock not available) … Continued