That’s why you’ll notice that nearly every one of the Barefoot Contessa’s soup recipes ends with “Taste for salt and pepper” or “Taste for seasonings.” It’s a particularly important tip to follow when ...

Reduce the heat and simmer for ten minutes. Add the cream and use a hand blender to liquidise the soup. Season, to taste and serve in a warm bowl, garnished with a mint leaf.

It gets prettier, too, as making a swirl on top of colorful soups like pea soup ... long way. Ina Garten is a fan of stirring a spoonful or two of pesto into minestrone as it cooks because of the ...

3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until ...

Transfer the mixture to a liquidiser and blend until smooth. Return to the pan to warm through and add the cream, salt and freshly ground black pepper. Ladle into soup bowls to serve.

Broccoli, mint and peas are cooked together to make this winter-special soup. It is super easy to make and brimming with several health benefits. Garnish it with a sprig of mint and serve hot! Add ...

Check out Food & Wine's guide to split pea soup for more recipes and ideas on preparing this fail-safe, delicious soup.

This slow cooker recipe is so easy to throw together for busy weeknights, especially since the split peas don't need to soak before cooking. Get the Slow Cooker Split Pea Soup recipe. Making this ...

In a saucepan, bring stock to a simmer. Remove from heat. In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft ...