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Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.
From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.
I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites.
This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.