First Course | Chilled Spring Asparagus Soup with Crème Fraîche and Chives

Eight more days! I can’t believe the dinner we’re hosting for Ragdale is almost here. Last week I shared the article from Forest & Bluff highlighting the evening’s menu, and I promised to share the recipes. This will be my first course, a chilled soup that heralds the arrival of spring.

Chilled Spring Asparagus Soup with Crème Fraîche and Chives, Fletcher + Fork

Continue reading “First Course | Chilled Spring Asparagus Soup with Crème Fraîche and Chives”

Warm Up | Butternut Squash Soup with Pancetta and Sage

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This hearty butternut squash soup appeared in my first cooking and entertaining feature for Sheridan Road Magazine. Created for a relaxed fireside gathering, it was  served in my great grandmother’s espresso cups (shown below) as a starter. I like it best, though, ladled into big bowls and served piping hot alongside a loaf of crusty bread. Continue reading “Warm Up | Butternut Squash Soup with Pancetta and Sage”