Posted September 28, 2010 - 11:56am by Serena Norr
Ingredients: 4 cups of vegetable broth, approx. 2 red bell peppers 1 yellow pepper 3 orange tomatoes 1 clove of garlic, chopped up 1/2 red onion, chopped up 1/2 cup of Greek yogurt such as FAGE pinch of cinnamon bunch of fresh basil bunch of fresh lemon thyme pinch of salt and pepper
Posted September 24, 2010 - 3:00am by Bruce Tretter
Those who know me, however, know I’m a big fan of tweaking flavor. And that’s the beauty of bringing soup home. As long as there’s a decent base – and this freshly made soup as it is straight from Roche is certainly much better than decent – you can make it what you want. So I’m gonna’ add some of my favorite ingredients: balsamic vinegar, a little Parmesan cheese and a shot of ground black pepper.
For any discerning soup aficionado, the importance of terminology is not missed. They can tell you why some chowder comes from Manhattan, or the difference between Pho and vermicelli soups when dining out at your favorite Vietnamese restaurant. A bit of knowledge can go a long way?
Posted September 14, 2010 - 10:17pm by Serena Norr
The soup team would like to welcome our newest blogger Serena Norr to the team. Her recipes faring from NYC are a welcome addition to our family! Ingredients: 4 cups of water 1 butternut squash, peeled and cut up into squares 1 fillet of salmon, cut up 1 large carrot, cut up 1/4 cup of heavy cream 1/2 red onion, chopped up
Posted September 9, 2010 - 3:10pm by Hillary Thrasher
I begrudgingly conceded to the autumnal equinox with a big bowl of shallot and onion soup at DC' s Brasserie Beck. One needs comfort food when faced with the end of summer...when we say goodbye to long days and hello to dead leaves, when we pack away our gelato spoons and bring on the braise.
Posted September 3, 2010 - 10:09am by Michael Congdon
The idea of rich creamy tomato soup as a comforting food was lost on me. As a child, tomato soup made me gag. Call me precocious, but I had serious issues revolving around the texture of food. I could not abide the watery and cloyingly clotted yet somehow preternaturally creamy texture of a very well known brand of tomato soup. Not consciously understanding why, I avoided this soup.
Ingredients:
Those who know me, however, know I’m a big fan of tweaking flavor. And that’s the beauty of bringing soup home. As long as there’s a decent base – and this freshly made soup as it is straight from Roche is certainly much better than decent – you can make it what you want. So I’m gonna’ add some of my favorite ingredients: balsamic vinegar, a little Parmesan cheese and a shot of ground black pepper.
The soup team would like to welcome our newest blogger Serena Norr to the team. Her recipes faring from NYC are a welcome addition to our family! 
I begrudgingly conceded to the autumnal equinox with a big bowl of shallot and onion soup at DC' s 
