Reddengray

Like the erstwhile Chico pub for which it’s named, this classic red bell pepper soup harks back to a simpler time. Fresh, crisp peppers are sauteed, simmered and pureed with garlic,  thyme and a pinch of cayenne, then finished with smooth cream. (Vegetarian) (makes approx. 2 quarts)  1 Tbsp butter 4 red bell peppers, chopped…

Monkey Face Mulligatawny

A delightfully spicy Indian favorite! Free-range chicken, organic rice and Granny Smith apples with veggies and a hint of curry simmered in our Souper Chicken Broth.  Our kids have done unspeakable things just to get a bite of this soup. (Meaty) Monkey Face Mulligatawny (makes approx. 3 ½ quarts) ½ cup (1 stick) butter 2…