The parishioners of the Church of the Epiphany in Southbury, Connecticut, routinely package the dried (bean) part of this recipe in 2-cup plastic-bag portions and sell it at church activities -- along with the recipe, of course. This is a very good soup that's also very simple to make, and it can easily be doubled and frozen. Feel free to... View Recipe »
Recipes: Soups, Stews, Chowders
The parishioners of the Church of the Epiphany in Southbury, Connecticut, routinely package the dried (bean) part of... View Recipe »
Here's how to make it, that most basic and unmilky of all chowders. View Recipe »
Serve as a first course for a festive occasion. View Recipe »
The almond has been a treasured ingredient as long as recorded history. It played an important role in... View Recipe »
Once in a French restaurant, I was served the most exquisite pea soup the world has ever known.... View Recipe »
Sliced almonds, almond liqueur, and tight cream create a most unusual soup that can be served either hot... View Recipe »
Originated by our Executive Chef Woody Clark. This is an elegant addition to a harvest meal. It very... View Recipe »
Jody Gagnon They thought this was the best onion soup they ever had! View Recipe »
If you were to have just one New England cookbook on your shelf, we'd suggestThe Book of New... View Recipe »
Aroostook County in Maine is potato country, and for generations the local cooks have devised ingenious ways to... View Recipe »
I first tasted artichoke soup at The Stanford Court in San Francisco, and I found its flavor elusive... View Recipe »
The lemon juice and yogurt give this Greek chicken soup a deliciously fresh taste. View Recipe »
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