Just reading the recipe, I knew this was a winner. Made it tonight (with green French lentils; worked fine), and we loved it! Definitely a keeper. So good!
I’ve now made this twice in one week at my firehouse. My crew is begging me to cook it again and again. With homemade bread on the side. They’re lucky little fuckers!
Late to the game, but I finally made this (sans nooch), and it’s legit one of the best soups I’ve ever eaten. SO good. I used Reginetti, they have ruffles like a lasagna noodle, but more of a bite like a trumpet.
Hey, what would you think of substituting the Bragg's with Kalamata olive juice? I've found that Kalamata juice makes my Italian sauces pop. Maybe I'll just try it, but seriously, I want this soup for breakfast every day. It's amazing.
I’m a longtime fan and cook and am LOVING the latest writings on tips/tricks/additions to increase depth of flavor. I canvas looooads of recipes and there’s not a ton on that out there. Y’all are good. Question: if I DID want to simmer this soup on the stove all day, is there a good place in the recipe to do that? In other words, do any of the ingredients/seasonings *not* take well to a long slow simmer? Thx!
I’m adding this to my soup plans (which currently are one soup per week). But in the meantime, I’ve misplaced the access info for the Broiler Room recipes. Would you mind sharing that again, please? I promise to write it down properly this time!
Just reading the recipe, I knew this was a winner. Made it tonight (with green French lentils; worked fine), and we loved it! Definitely a keeper. So good!
I’ve now made this twice in one week at my firehouse. My crew is begging me to cook it again and again. With homemade bread on the side. They’re lucky little fuckers!
Holy shit, this recipe is fucking delicious. Wow.
Late to the game, but I finally made this (sans nooch), and it’s legit one of the best soups I’ve ever eaten. SO good. I used Reginetti, they have ruffles like a lasagna noodle, but more of a bite like a trumpet.
This was so delicious! Thank you!!
Rad, thanks!
Hey, what would you think of substituting the Bragg's with Kalamata olive juice? I've found that Kalamata juice makes my Italian sauces pop. Maybe I'll just try it, but seriously, I want this soup for breakfast every day. It's amazing.
I’m a longtime fan and cook and am LOVING the latest writings on tips/tricks/additions to increase depth of flavor. I canvas looooads of recipes and there’s not a ton on that out there. Y’all are good. Question: if I DID want to simmer this soup on the stove all day, is there a good place in the recipe to do that? In other words, do any of the ingredients/seasonings *not* take well to a long slow simmer? Thx!
Made this (finally) last night for a group of non-vegans, and it was a hit. So great, as usual. Thank you!
What would you suggest subbing for the mushrooms if 🍄 just make you cringe? Lol
Can't wait to try this beauty. Any particular reason for not using IP??
I’m adding this to my soup plans (which currently are one soup per week). But in the meantime, I’ve misplaced the access info for the Broiler Room recipes. Would you mind sharing that again, please? I promise to write it down properly this time!
Question about lentils. I have red and green but no black. Would either of these be a good second choice?
This looks wonderful! Will it freeze or at least keep and heat up well? I'm thinking it would be great meal prep!