Adapted from The Zuni Café Cookbook
My good friend AJ introduced me to the wonder that is Judy Rodger’s cooking. Such a treat! This soup, from the cookbook bearing the name of her delightful San Francisco restaurant, is both flavorful and versatile. If you happen to be in the Bay Area, a visit to her restaurant is a must. This soup is also easy to prepare – perfect for a busy fall evening when you need dinner in a half hour. Add a chunk of warm crusty bread and a green salad and…dinner is served.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
This looks awesome! Thanks for posting another yummy veg recipe. I’ll probably avoid the peppercorns b/c of kids, but I often add some chopped spinach to my lentil soups, partly for the added iron but also for the added pop of color.
Yes, the pop of color should not be underestimated. And looking at this photo (which I took a while ago), I’m realizing it needs an update! 🙂
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