Star anise floats in the night-sea of meat bone tea,
backed by the cloud-flower shapes of lingusticum.

S. Qiouyi Lu's intensely synesthetic and richly pictorial poem "肉骨茶 (Meat Bone Tea)" seems to be a perfect bit of textual Food Porn for the onset of autumn, and soup weather; they've kindly granted permission to link to their full text on ( Read more... )

I just love soups in almost any variation. This one is very creamy, savoury and hearty. Enjoy! You can find the recipe here.


( Read more... )

The world's easiest soup... Okay, maybe that's not entirely true, but it's definitely very easy and made all in one pot, ready to be a delightful meal! You can find the recipe here.


( Read more... )

Cold days are made for soups that warm your body and soul. This soup is also perfect if you have an upset stomach or feeling like getting a cold (just use less spices), so I usually make a big portion of it and freeze some to have it at hand when I don't feel so well. You can find the recipe here.


( Read more... )

From the Good Housekeeping Cookbook of 1963


( Read more... )

This cabbage soup is simple, warming, and delicious. It's got a slight kick due to red pepper flakes. Throw your leftover Thanksgiving turkey or anything else you love in it to make it your own, but I love it just the way it is.


( Read more... )

( Read more... )

One of my favourite soups to throw together is miso soup, either with white or red miso. I scavenged a lot of items from my freezer including some previously made chicken and bok choy wontons/potstickers and ham broth saved from boiling a large smoked picnic shoulder ham in pickling spices. I made my own Chinese bbq pork and cut off a couple of ( Read more... )

We've all been waiting for the Fall Season around here. The temperatures are unsteadily dropping and everyone in my house has been battling allergies. We needed soup. No, we needed Bacon and Radish Chicken Noodle Soup. Soup really can make everything better.

Bacon and Radish Chicken Noodle Soup


( Read more... )

This long weekend was perfect for some experimentation in the kitchen so on Monday I used up the rest of the asparagus (I had sauteed spears with my lamb steaks on Sunday evening), cooking the front half of the spears in lemony butter, removed them from the butter and kept them warm. Then I cooked the chopped stems in the same butter with some veg ( Read more... )