Lemon-Whey Soup with Peas & Bulgur
Use leftover whey and introduce spring with this tart and tasty recipe
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.
Grilled Corn Chowder with Smoked Gouda and Crostini
Take advantage of farm-fresh sweet corn at its peak: Simply shuck and start grilling. Cook corn, onion, and red pepper a day or two in advance if you happen to have the grill fired up for another meal.
