A simple, brothy soup that showcases the flavor of andouille sausage.
This is a classic soup that is great anytime. Every Portuguese family has their own way of making this soup and this is how I learned to make it from my friend Ines in Fall River, Mass.
This gumbo, sometimes called green gumbo, is often dubbed the king of the gumbos. Sometimes made with a roux, sometimes not, it's always made with assorted greens.
My mother, Hilda, always had a pot of soup simmering on the back of the stove. This stick-to-your-ribs soup remains one of my favorites.
Now this is one serious gumbo! Invite a crowd and don't forget to serve over cooked white rice. If you can't find chorizo, substitute a smoked sausage and add some smoked paprika.
Simple, hearty and comforting. Serve it up with a piping hot skillet of cornbread.
Split pea soup is a great example of pure comfort food. There is nothing better on a cold, rainy day than a bowl of this soup. It will hold for at least a week in the fridge and for several months in the freezer. So go ahead make a big batch.
Velvety, aromatic and delicious!
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
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