The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.
I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.
A refreshing pea soup that requires very little time to prepare. The ideal meal for after you have “switched off” for the day. Cooking peas briefly will retain their bright green color and unadulterated taste.
Indulge in a dish that celebrates the earthy and natural flavor of the mushrooms. Mushroom hunting is a favorite fall activity in many European countries. The best “hunting grounds” are a well kept secret and passed from generation to generation. In the US, a substitute comes to mind: baby Portobello mushrooms, also known as creminis, babybella and chesttnut mushrooms.
Minestra di Broccoli alla Romana a tasty soup to brighten up the dullest of the winter days. Simple and heartwarming it is prepared in less than 30 minutes. To make it more substantial, I normally place a toast drizzled with extra virgin olive oil on top of it.
The amazing bright color and taste of the carrots sparked up with ginger makes this soup an elegant choice for a dinner party. Serve warm or cold. You decide!