Roasted Potato Leek Soup with Crispy Shallots
Back to Basics, page 63 (Recipe)
MADE: 1.24.16
RATING: 5/5
FOOD NETWORK RATING: 4.5
This is one of the few recipes of Ina’s I’d made prior to starting this project – and one of the reasons I knew her recipes could be trusted! Roasted potatoes, leeks and arugula are pureed with white wine, chicken stock, heavy cream, crème fraiche and parmesan for a rich, creamy soup that’ll warm you through. And the crispy shallots are the icing on the cake!
Rosemary White Bean Soup
Food Network Online (Recipe)
MADE: 11.23.20
RATING: 5/5
FOOD NETWORK RATING: NA
When I first made Ina’s Rosemary White Bean I didn’t think I’d love it as much as I did – it’s a simple yet delicious dish! During QuarantINA, she updated with pancetta, carrots, leeks, celery, and grated Parmesan cheese and it’s even better!
Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa: Foolproof, page 56 (Recipe)
MADE: 10.29.15
RATING: 5/5
FOOD NETWORK RATING: 4.6
Tomato soup and grilled cheese is a classic combo – who doesn’t love to dip their sandwich in the soup?! Well Ina makes it so much easier by cutting up the sandwich and using it as croutons on top of her supremely creamy tomato soup with orzo. It’s the perfect modern comfort food.
Provencal Vegetable Soup with Pistou
Barefoot in Paris, page 82 (Recipe)
MADE: 12.2.15
RATING: 5/5
FOOD NETWORK RATING: 4.9
I’d never had pistou – a pureed mix of garlic, tomato paste, basil, parmesan and olive oil – and it was absolutely divine swirled in this veggie heavy soup from southern France.
Gazpacho
The Barefoot Contessa Cookbook, page 79 (Recipe)
MADE: 6.12.17
RATING: 5/5
FOOD NETWORK RATING: 4.7
I’ve always loved gazpacho – it’s your excuse to pretty much eat salsa with a spoon! This was another recipe that I made before starting this project and one I make each summer when it’s too hot to even think about turning on the stove! Ina’s original doesn’t have parmesan croutons, but I like to add for a little crunch.
Cream of Wild Mushroom Soup
Barefoot Contessa at Home, page 48 (Recipe)
MADE: 10.12.18
RATING: 5/5
FOOD NETWORK RATING: 4.7
Growing up, my favorite canned soup was mushroom – and growing up in the Midwest meant that canned mushroom soup often ended up in some sort of casserole! It wasn’t until I made Ina’s that I had a version not from a can, and I didn’t know what I was missing.
Zucchini Vichyssoise
Barefoot in Paris, page 87 (Recipe)
MADE: 7.22.16
RATING: 5/5
FOOD NETWORK RATING: 4.6
As I mentioned in this post, the only time I had heard of vichyssoise was when Alfred makes in Batman Returns. I waited about 20 years to finally try the dish and turns out I love a cold soup!
Winter Minestrone & Garlic Bruschetta
Barefoot Contessa: Foolproof, page 53 (Recipe)
MADE: 3.15.16
RATING: 5/5
FOOD NETWORK RATING: 4.9
The supremely hardy soup is the perfect dish to warm your body on a cold winter day! Packed with cannellini beans, spinach, tomatoes, pasta, onion, carrots, butternut squash and celery it’s topped with bruschetta rubbed with a garlic clove. Yum!
Onion & Fennel Soup Gratin
Barefoot Contessa: How Easy Is That?, page 57 (Recipe)
MADE: 9.30.18
RATING: 5/5
FOOD NETWORK RATING: 5
One of all-time-favorite soups in French onion! Her original recipe in Barefoot Contessa Cookbook is good but requires veal stock (where am I getting that?!) and isn’t topped with crusty bread. This version is more complex with fennel and topped with crusty French bread and a whole lot of melty gruyere.
Ribollita
Barefoot Contessa at Home, page 38 (Recipe)
MADE: 1.7.18
RATING: 5/5
FOOD NETWORK RATING: 4.9
Ok, so I’m cheating here. This one is *mostly* vegetarian but does contain pancetta (I realized right as I was posting Ha!) This is another hearty soup packed with veggies and thickened with bread.
