Soup is a major part of the Olive Garden dining experience, so I recently sampled each variety to determine if one is ...

Add the spinach, a few handfuls at a time ... or until the white is set but the yolk remains runny. Remove the soup from the heat and blitz with a stick blender until smooth.

until the spinach is tender. Do not overcook or the soup will lose its fresh green colour. Add the chopped rosemary. Liquidise and taste. Serve in warm bowls garnished with a blob of whipped cream ...

Reserve the water in which the chickpeas were soaked. 4. Saute the chickpeas for a while. 5. When it becomes nice and moist, add the the reserved chickpea water. 6. Then add the spinach leaves to this ...

Zuppa Toscana with Hot Italian Sausage is the perfect dish to use that sausage you got lying around in your freezer. Roasted potatoes and fried prosciutto bring a unique taste to this dish that ...

Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus ...

The good old spinach soup with an aromatic tempering and chaat masala flavored cottage cheese croutons. Heat up some mustard oil to smoking point, splash a few drops of salted water to get the mustard ...

Allow to cool slightly. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary.

In pot, brown 2 lbs. ground sausage. Add 4 qts. broth, 48 oz. frozen cauliflower or turnip cubes, 8 cups kale or spinach, 4 ...