Recipes to make your family look forward to leftovers.
An excellent way of using up root vegetables, Borscht is a sweet and vibrantly pink soup. In their very popular article "The 11 Best Foods You Aren't Eating," The New York Times listed beets as number 1 thanks to all their lovely folates and antioxidants. I admit they recommend eating them raw for maximum nutrition -- but they're still plenty healthy cooked. Plus, when you stir a bloop of sour cream into it, it turns almost fluorescently pink
This simple recipe transforms the remains of the Thanksgiving turkey into rich, flavorful soup.
Sometimes the new retro is the old retro. Tomato soup — homemade or canned — is one of those foods that has stayed in fashion throughout the decades. This recipe is the real deal — it actually has cream in it.
This is the method from an old Marcella Hazan minestrone recipe, and it's an economical use of your time, and also a great way to get lots of flavor into the soup, since everything gets to sauté for a nice long time. A really good bowl of soup is less of a recipe than a formula. And the formula is this: a beany something + a starchy something + a tomato something + loads of random veggies + broth. You begin sautéing whatever onion/garlic type thing you're going to use, and then you prep the veggies one at a time and add them to the pot and stir them as they're done.
What do you do with pureed pumpkin besides the standard pumpkin pie? I make all manner of dishes, from sweet to savory. This soup hits the spot on cool fall days.