Fennel Saffron Soup with Dumplings

(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4. The Saffron Dumplings (makes 20 small dumplings) ½ cup milk 2 tablespoons unsalted butter 2 pinches saffron threads sea salt and freshly ground pepper ¼ cup minced...

Leek and Potato Soup

Makes 6 servings. 3 c sliced leeks 3 c diced peeled potatoes 2 qts water 1 Tbsp salt ¼ c heavy cream or 3 Tbsp butter, softened 2 Tbsp fresh minced chives or parsley Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash...

Garlic Garden Soup

16 cloves garlic, coarsely chopped 2 red onions, sliced thin 1 tsp honey 4 Tbs olive oil 2 medium potatoes, thinly sliced (about 2 cups) 1 cup zucchini, thinly sliced 1 cup peas or sliced green beans 1 cup cabbage shredded 1 cup sweet peppers, cut into large chunks...