The Mothering Soup Fest

For the Jan/Feb 2010 issue of Peggy's Kitchen, "Soups in Still Life," the Mothering staff cooked up the soups, photographed them, and then had a staff taste test. Find their comments below and read the full article with recipes in the current issue of Mothering. Order a digital subscription and have the recipes instantly. If you like Peggy's Kicthen in print, also consider subscribing to our weekly Peggy's Kicthen newsletter.

Pinto Beans, Sweet Potatoes, and Quinoa in Chipotle-Tomato Broth
Staff comments:

—Spicy. Nice. I don’t like chipotle, but it’s not too strong in this soup. The quinoa adds heartiness.
—It has perfect heat and earthy flavor. Love the combo of bean, sweet potato, and quinoa.
—The spice is just right! I don’t normally like chipotle, but this is really good.
—The chipotle balances with the other flavors, so it’s not overwhelming. Very nice.
—With the colorful garnishes, this soup turns a meal into a fiesta!

Chef says:
This was very easy to make. It’s great how a small chipotle, roasted and smoked, can truly spice up a dish! I didn’t have powdered cumin, so I ground up the cumin seeds I had. Whew!
—Elizabeth Carovillano, Marketing Director


Navy Bean, Tomato, and Spinach Soup

Staff comments:
—This soup is a good catalyst for a rosemary hit!
—Comforting. I really like this one.
—I love the broth. I didn’t realize there was rosemary in it until I was told.

Chef says:
I love the spark that fresh herbs contribute to a dish. I was pleased that I didn’t have to soak the beans overnight to achieve the desired tenderness.
—Melissa Chianta, Managing Editor


Parsnip, Potato, and Leek Chowder

Staff comments:
—I like how it starts out potato and finishes parsnip.
—It’s mellow and sweet.
—It’s sweeter than I like a potato soup to be.

Chef says:
I couldn’t find white peppercorns, so I used black. I also used two-percent milk instead of half-and-half. These substitutions worked out fine. It seemed as if the parsnips were overwhelming the flavor with sweetness, but adding more salt brought it all together. A nonvegetarian might like to add crumbled bacon. This recipe required a lot of chopping; next time, I’ll use my food processor to make the cooking go faster.
—Candace Walsh, Features/Product Review Editor


Harvest Squash Soup with Toasted Pumpkin Seeds

Staff comments:
—It has a lovely fall taste, sweet and mild.
—It’s very sweet—like a dessert!
—Pretty! It’s rich and flavorful and has a velvety texture. A lot of squash soups seem bland, but this is lovely. (And it’s easy to make it look good!)
—This has “wow” factor. Squash is a great vehicle for the spices. It’s a good soup course, but I wouldn’t want to eat it as a whole dinner. If it were a little more gently spiced, it would make great baby food.
—This one is my favorite. Love it. Smooth, creamy, fulfilling, comforting.

Chef says:
It was relatively easy to make. I would use more garlic than the recipe calls for.
—Simone Snyder, Product/Resource Manager


Hearty Mushroom-Barley Soup

Staff comments:
—Yum! I love the earthy ingredients, and the broth is just right—not too salty or too bland.
I love the textures.
—It’s a full meal in a bowl. Very good.
—It’s mellow and savory, with a nicely nuanced mixture of flavors.

Chef says:
This was super-easy: chop vegetables, throw in a pot, wait. I sliced some of the mushrooms and diced others, so that big and little chunks were distributed throughout.
—Melyssa Holik, Staff Photographer/Ad Production Manager


Curried Cauliflower Bisque with Garlic Greens

Staff comments:
—Spicy and hearty!
—Love the color!
—Would love to try it with coconut milk. I love coconut curry!

Chef says:
Very easy to make.
—Elizabeth Carovillano, Marketing Director