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Lemon-Whey Soup with Peas & Bulgur


Use leftover whey and introduce spring with this tart and tasty recipe

White cheese soup speckled with paprika and chopped hazelnuts in a blue pottery bowl

Cheese Soup with Roasted Nuts


The rich, complex flavors of this soup containing Swedish cheddar are enhanced by chopped nuts and a drizzle of hazelnut oil

Young Asiago & Broccoli Soup with Black Pepper Croutons


Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.

Vegetable Potage with Comté Crisps


Comté crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This version gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven!

Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms


Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.

Tortilla Soup and Red Tomato Salsa


This is a beautiful version of a classic dish, with a distinct clarity of flavor. Unlike many other renditions, this one is meatless, so the creamy white cubes of panela bob among the green avocado and cilantro in a red broth, lightly smoked with chipotle and brightened with lime. If you can, make your own […]

Mexican Quinoa Soup (Sopa de Quinoa)


This simple recipe from the grandmother of Zuleta chef Jose Maria Pumisacho shines due to the quality of its dairy ingredients: cream and milk just hours out of the dairy, freshly churned butter, eggs harvested daily from pastured chickens, and whatever cheese Pumisacho has on hand. In the absence of your own dairy cow, buy […]

Parmigiano-Reggiano Broth


Hardy was inspired to create this broth from centuries-old Italian recipes, “where waste was simply not in the lexicon.” While the base for the broth is just leftover cheese rinds cooked in water, “the sum total is worth a hundred times the value of its ingredients,” Hardy says. “The result is so rich and intense, […]

Kale Farinata Soup with Ossau-Iraty


Farinata is a classic soup from Italy in which a flavorful broth is thickened with polenta. The result is a hearty soup that warms your bones; our recipe is made a bit richer by chewy mouthfuls of Ossau-Iraty cheese from the French side of the Italian border.

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