If you’re traveling in Minnesota, you will see a version of this delicious soup served in many different restaurants. Wild rice is definitely a local delicacy, with a nutty, woodsy, flavour and a chewy, almost crunchy texture. The grains are ridiculously long and when cooked, the hull will split open and a tender curl of …
Ripe, plump, and plentiful squash and pumpkins signal the beginning of fall and cooler weather. A great way to use them up is in spicy, aromatic soups, like this one. I have made a simple purée version and dolled it up with a dollop of fresh cream and a crispy pancetta slice. This would make …
A chef at a restaurant that I worked at, years and years ago, made this soup and I fell in love with it. He said that it was on the menu of the Orient Express in the 1920’s. I’m not sure how I would go about verifying that, but I really don’t care. It’s a …
