This fragrant stew turns simple canned chickpeas into an easy, elegant supper. Polenta thickens the stew, making it more filling and creamy.
Roasted corn brings added sweetness to this delicious chowder. Made creamy by pureeing part of the mix and paired with tomato and blue cheese for tartness, this soup is a treat.
This recipe yields approximately 1½ quarts of soup, and it's very flexible. If you don't have squash, carrots make an excellent substitute. You can skip straining the soup to up the fiber content and...
Squash blossoms, much like corn and zucchini, are abundant in the late summer garden. This soup uses all three and uses the blossoms themselves both for flavor, cooked into the soup, and for texture.