Soups & Stews
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
The delicate sweetness of the fresh peas makes this soup shine.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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