Word: cioppino
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Dates: during 1983-1983
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Some of the most satisfying of all supersoups are American: New England chowders, Louisiana gumbo, Philadelphia pepper pot, California cioppino, for which Ivens has traditional prescriptions. Ivens also contributes such variants as lamb and split pea soup (adding a Middle Eastern flavor with mint, dill and yogurt), a soup of short ribs and lentils, and another made with beef and beans. A summer classic rarely seen on U.S. menus is Portugal's caldo verde, a delicate blend of kale, potatoes and sausage. One chapter is devoted to vegetable potages, including the soupe au pistou of southern France, Italian garbanzo...
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