I’m not much of a resolution maker, but this is one I’ve set for myself: cook all twenty of the NY Times Best Soups and Stews. I plan to use my Clay Coyote Flameware Dutch Oven.
While my number one fave, Split Pea is included, some of my favorites are not on the list like French Onion and Wild Rice. This goal is to help expand my soup and stew horizon.
After reviewing the list, here’s the order in which I plan to tackle them:
- Seared Broccoli and Potato Soup
- Dijon and Cognac Beef Stew
- Provençal Greens Soup
- Moroccan Chickpeas With Chard
- Spiced Chickpea Stew With Coconut and Turmeric
- Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
- Best Black Bean Soup
- Red Lentil Soup With Lemon
- Vegetarian Skillet Chili
- Lentil and Orzo Stew With Roasted Eggplant
- Split Pea Soup
- Chicken Soup From Scratch
- Kale Soup With Potatoes and Sausage
Thomas Keller’s Butternut Squash Soup With Brown Butter- Old-Fashioned Beef Stew
- Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
- Red Bean Stew
- Lemony Carrot and Cauliflower Soup
- Puréed Mushroom Soup
- Garlic Soup
