Soups & Stews

There is a reason soup has been at the center of every food culture on earth since humans figured out fire. A great soup is alchemy. Humble ingredients, liquid, heat, and time transform into something that tastes like it took far more effort than it did.

This collection is built around seasonal vegetables at their peak, coaxed into silky purees and hearty bowls that make the most of whatever is coming out of the garden or the farmers market. Learn the technique behind a proper puree, understand how to build a flavor base, and you’ll never need a recipe to make a great soup again, just whatever looks best that week.

My Creamy Tomato Basil Bisque is the one that will ruin canned tomato soup for you forever, in the best possible way. My Creamy Butternut Squash Apple Soup is the fall bowl worth making the moment the first hard squash hits the market. And my Parsnip Potato Soup is the quiet overachiever of this collection. It’s understated, deeply satisfying, and better than it has any right to be.