Is mac and cheese, or a grilled rib-eye steak, or a big bowl of chocolate ice cream, your ultimate comfort food? Mine is asparagus soup. Call me crazy, but I could eat asparagus soup -- the greener, the better -- every day during the brief six weeks we get farm-fresh asparagus at the open markets and farmsteads here in New England. A few years ago, I learned that you can freeze asparagus. I never knew that, but it has changed my asparagus buying routine. Now, I try to buy several pounds direct from the farm on the day the asparagus is picked, and freeze it immediately in a zip lock bag with most of the air removed. The texture of frozen fresh asparagus spears is... Read more →


For a few years, I shared lots of soup recipes on my second blog, called Soup Chick. (Although I stopped publishing recipes there in 2014, you can still access those recipes online.) Many of those soups never found their way here, to The Perfect Pantry, and I pretty much forgot about most of them. One day, Susan, a devoted reader of both blogs, reminded me of all the good slurpiness on the Soup Chick site, and she suggested I bring some of it here to share with you. This chowder, thick and oh-so-spicy, is one of my favorites. The smoky heat comes from chipotle peppers tempered a bit by the cream. If hot and spicy isn't the way you roll, you can cut the amount... Read more →


What goes into a good soup? First, and most important, fearlessness! Open the refrigerator door and look around. Grab some protein (leftover cooked chicken, or sausage or tofu or hamburger meat), last night's vegetables or scraps a heartbeat away from the compost pile, some homemade broth. Root around in the pantry for canned beans, hot peppers, spices. Chop an onion. Toss everything into a pot, let it simmer for a while, and taste. Adjust with more of one ingredient or another. Have faith, because everyone can make great soup. My favorite soups come from countries where the weather is hot, and the food is hotter. In this recipe inspired by dishes I've enjoyed throughout Mexico, black beans, chile peppers, and lime take center stage. If... Read more →


Lentil soup spans all seasons, but it will forever remind me of this time of year. When we lived in the log house, warm winters like this were rare (or maybe nonexistent); in March, along with late-season pruning of the pear trees, we spent plenty of time shoveling snow and breaking up the ice on our driveway and porch roof. After we all got warmed up by hard winter work, we collapsed into the Adirondack chairs on the front porch with a cup of something warm and steamy, like this lentil and caramelized onion soup packed with dark leafy greens. Lentils don't need a presoak, as so many legumes do, and you can't overcook them. If they cook until they fall apart into the stock,... Read more →


I have to be honest with you. In real life, this white bean and leek soup looks like dishwater. Looks like it, but does not taste like it. (And because it's hard to photograph dishwater and make it look appetizing, I've added some bacon garnish, though it's absolutely not necessary to this otherwise vegan soup.) What makes this simple bean soup great is the technique of reserving a third of the main ingredients to add after the initial cooking and blending of the rest of the soup. Puréed beans and leeks form the "creamy" base, and every now and then, your spoon will find a whole bean or two to awaken your mouth. If you are vegan, omit the optional garnishes (bacon or grated Parmigiano-Reggiano... Read more →


At long last, in the middle of January, snow arrived in Boston. Not a huge amount yet, but more is on the way, and I'm going to make plenty of leftover mashed potato cheese soup to reward the hardy shovelers. Use your favorite mashed potatoes as the base. You could even use mashed garlic sweet potatoes. Loosen them up in a Dutch oven with a bit of vegetable stock or water; add spices; whisk in the yogurt and cheese; let everything melt together. This creamy good potato soup doesn't have any cream in it; Greek yogurt helps enrich the soup. If you don't have any leftover mashed potatoes, boil some diced potatoes until tender (dicing will make the potatoes cook faster), drain, and smash right... Read more →


Born of a post-holiday cold combined with a desperate craving for anything I could make that didn't require a trip to the market, this cheese tortellini and kale soup sprang to life in minutes, cured the sniffles, and used ingredients I always have in the pantry and refrigerator. And I pulled it together while in my pajamas, with a box of tissues under my arm. For kale, you can substitute spinach or chard. For homemade post-Thanksgiving turkey broth, you can swap storebought low-sodium chicken broth, or a rich vegetable stock. Instead of cheese tortellini, try broken pieces of lasagna noodles or dried ravioli. The soup will accommodate your changes, and whatever the result, it will banish your winter cold. Cheese tortellini and kale soup From... Read more →