Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.