Garden Wisdom Blog — Soups

Borscht has almost as many recipes as there are grandmothers from the old country. Regional and cultural preferences have taken it around the world. If it passes as beet soup, it can be called Borscht. Variations include everything from adding heavy cream to serving with meat on the bone. We developed this recipe as a spin on traditional red beet soup. The first step, of course, has to be done months in advance: Plant some Touchstone Gold beet seeds in mid-April. This recipe serves four. 4 medium sized Touchstone Gold beets, rinsed 63 mL (¼ cup) olive oil ½ onion,...

As we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can use it to ward off fall colds and Halloween vampires. Sea salt 8 cloves of garlic 1 medium yellow onion 750 mL (3 cups) of boiled new potatoes 500 mL (2 cups) of milk (substitute water if you wish) Sea salt and pepper to taste Olive oil Peel and chop the garlic and onion and sauté it in a pan...

This traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In this Sopa de Ajo – Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as well garlic as a central ingredient. Garlic! 1/4 cup olive oil One whole garlic bulb, cloves separated, peeled, and sliced very thin 1.5 to 2 cups bread crumbs (use stale, crusty, artisanal bread for best results) chopped finely 1 TBSP Spanish sweet paprika 1 tsp Spanish...