AvatarConrad PriestleyWinter Tomato Soup With Bulgur Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) SonomaSMB6 years ago This is a great, hearty textured soup for any time if year. Have made it several times, as written and with additions. The flavor & texture as …
AvatarConrad PriestleyPuréed Broccoli and Celery Soup (Published 2013)verified_publisherThe New York Times - Martha Rose ShulmanCelery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color. 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 stalks …
AvatarConrad PriestleyCreamy Leek Soup Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Kiesy6 years ago Very comforting soup. Subbed 1 small white potato for 1/2 the basmati rice. Used 6 cups of chicken stock and 1/2 cup white wine. This soup is very …
