Dutch Mustard Soup

Groninger Mosterdsoep, a mustard soup with bacon and leek, is one of the famous classics from the north of the Netherlands. Groninger mustard is milder than Dijon mustard.

Potato and Chorizo Soup with Roasted Kale

Chorizo sausages give a spicy addition to the soup. Perfect for a cold rainy day. Simple to prepare and truly delightful. You can use any dark cabbage, like savoy or curly kale.

Mussels and Artichoke Chowder

Soup des Moules et Artichauts, one of my favorite seafood dishes from the South of France. Here in the US, Trader’s Joe frozen artichokes are my choice. They are the closest you can get to fresh artichokes.

Portuguese Bread Soup with Shrimps

Portuguese bread soup, the Açorda, has a porridge-like texture. Aside from bread, ingredients vary from region to region. A poor man’s soup, nourishing, simple and cheap, it has found its place on the fine tables of Portugal in the form of the Açorda de Camarão.

Chickpea Soup with Chorizos

Sopa de Garbanzos with chorizos or ham is one of the mainstays of the Spanish cuisine. The smoky, spicy Spanish Chorizo, the mild flavor of the chickpeas and spinach are a great combination. For a vegetarian option, I leave out the chorizo and substitute the chicken stock for a vegetable one.

Catalan Vegetable Stew

Menestra de Legumbres, a specialty from Navarra is a good example of the Cucina Nortena of Spain. I love to have it as a main dish with poached eggs on top. I use whatever veggies I have on hand. A heartwarming dish. Love it!

Savoy Cabbage Soup with Ravioli

Soups of the hearty variety are common in the Aosta Valley in Italy. Zuppa di Valpelline is no exception. Traditionally made with old bread topped with melted Fontina cheese. My variation calls for large ravioli (2 per person) instead of the Fontina cheese bread.