Today marks the first day of Spring and the last day of my Winter soup-making series. I wanted to go out with an exceptionally superb soup, but like my father and the Rolling Stones said, "You can't always get what you want."
I'd been holding on to this recipe for a while and hoped it would create a brilliantly purple soup.
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I couldn't let St. Patrick's Day pass without making a vibrantly green soup. This soup gets its brilliant color from peas.
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I first learned about rainbow soups while reading The New Basics. Since then, I make them all the time! A rainbow soup is basically two different soups that when combined, make one delicious dish.
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I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.
Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.
Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. 
I spent the long weekend at my cabin in the mountains. While the sun was out, the weather was frigid and the ground snowy. To take advantage of my free time, I decided to make a slow-cooking soup. RSS Feed 
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