2In a medium sauce pan and 1/4 cup of cooking oil,
3Brown onions till soft. Throw in potatoes. Add 2 cans of sauce, Add 3 cups of water. Cook on slow until potatoes are soft, approx 50 minutes. Add salt for flavor. Top with cheese. Serve with corn tortillas, avocados,cilantro
This episode of My Go-To Dish features Daniel Patterson, chef-owner of Coi in San Francisco and Plum in Oakland. The best part of this video: getting to see Daniel in his home kitchen environment. He faces the same issues as the rest of us—old appliances, kids getting in the way, etc. To make his go-to soup your own, see the recipe.
How to Make a Simple Vegetarian Soup
Jason Fox, executive chef of Commonwealth in San Francisco, says guests are always asking him how he makes the simple vegetarian soup he serves at the restaurant. So he showed us! How nice.
How to Make a Healthy, Creamy Soup
Healthy soups don't have to be watery and bland. Margo True, food editor at Sunset magazine, shares the secret to making a creamy and rich romesco soup without using any cream at all. (Here's the recipe.)
How to Make Easy Roasted Butternut Squash Soup
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.