This is kind of a twist on the traditional Potato Leek soup, replacing the potato with fennel. Cooked fennel has a really mild flavor and it pairs well with the leeks. I topped my soup with some poppy seed crusted hot smoked salmon to add protein and make this a complete meal. You could leave the salmon off, or replace it with any kind of smoked fish (or even chicken or shrimp) if you like. Left over roast chicken would be delicious.
It’s raining here (again) which always puts me in the mood for soup. Funny that most...
I have two sage plants that are producing huge amounts of sage. I love sage and have been using it a lot lately in all sorts of things. I absolutely love fried sage as a garnish to make dishes extra special, and truth be told, I have been known to eat a handful of fried sage as a little snack while I’m cooking.
I picked up this beautiful pumpkin from Jucker Farm recently figuring I would just make chunks of roast pumpkin with herbs. It’s a staple recipe around our house when squash...
My daughter loves broccoli soup (good thing since our last name is actually Broccoli!). She asked me to make her some when she was home over the holidays. She said this recipe hit the spot perfectly. The roasted garlic and spinach really added some nice flavors. If you eat dairy, you could add some cheddar or some Parmesan cheese to really make it rich.
1 medium to large head of broccoli, cut into florets
120 grams fresh spinach
6 cloves of garlic
3 cups of bone broth
1/2 cup coconut milk or whole cream
Salt and pepper to...
It is mid June and I’m finally wearing short sleeves. I was, however, still wearing my winter coat through the first week of June here in Switzerland. We’ve had a very wet and cold spring this year. In fact, they were saying on the news here that we should expect to see the price of milk rise because the cows are “unhappy” and making less milk because of the wet and dreary weather. This kind of weather always makes me want to crawl into bed and pull the covers up over my head. Instead, I made a warm and hearty...
We took a wonderful trip to Thailand and Cambodia 3 years ago. We saw some amazing sights…
We rode on beautiful elephants through the jungle…
We kayaked down a river out to the ocean…
And, we ate some absolutely delicious food! I don’t think I had ever taken a picture of my food before this trip, but I took pictures of several of my meals. One of our favorite dishes was Tom Kha Gai soup. We each ordered it every chance we got and nick named it “the magical soup”. I should add that this photo was pre-paleo,...
One of my favorite things to eat when I was growing up was tomato soup with big chunks of cheddar cheese melted into it. The soup, of course, was always Campbell’s tomato soup from a can. It was comfort food at its finest…right up there with macaroni and cheese.
I like to think of this recipe as sophisticated tomato soup for grown-ups. Roasting the tomatoes gives a richness of flavor that is just so delicious. And you should have smelled this stuff as it was cooking!
6 whole tomatoes
6 cloves of garlic, unpeeled
I can never keep enough bone broth in the house. My goal is to make enough so that I can have a mug of it every day plus have enough left over to cook with. I used to work with an old fashioned doctor who swore by chicken soup as a cure for just about anything. Now I think maybe he was on to something. He was pretty old, so I’m sure he didn’t have Campbell’s soup in a can in mind, but rather real homemade broth from actual bones.
Bone broth provides our bodies with bio-available (very easy to consume, digest and absorb)...
This soup is incredibly easy to throw together any night of the week. It’s also elegant enough to serve for a special occasion. We actually served this as our Christmas Eve dinner this year. You can alter the recipe to add your own personal favorites when it comes to seafood/fish.
1 1/2 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 tsp red pepper chili flakes
1 Tablespoon tomato paste
2 14oz cans of chopped tomatoes
1 bay leaf
1 cup of white wine (or use water/bone broth if doing a Whole 30)
1 tsp dry...