Monthly Archives: May 2006
Cashews make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature.
This bountiful bowlful of asparagus, spinach, wild rice, and mushrooms, offers an earthy medley of colors, textures, and flavors.
Here’s a lively soup that comes together quickly, with leeks, greens, and tiny pasta in a lemony broth.