At every Vietnamese celebration, there is always a bowl of piping hot Sup Mang Cua. Incredibly simple, the crab meat of the soup has somewhat made the dish a delicacy for only special events, but whenever crab meat is on sale, I always think of this soup.
Overall, Sup Mang Cua is pretty light, making it a perfect soup for springtime, especially with the addition of fresh asparagus and the garnish of cilantro and scallions. Hope that it makes it to your table this May!
Sometimes our recipes do get a bit intense as far as prep and as this was a cold fall night, I decided to make this quick and delicious soup that is short on prep time and ingredients but big on flavor: Zuppa di Cavolo e Cannellini (Kale and White Kidney Bean Soup). From prep to table should take you about an hour and for your ingredients you’ll need: One can of crushed tomatoes, a bundle of fresh kale, one bulb of garlic, olive oil, a large yellow onion, oregano, salt, and pepper. Hope you enjoy the video below, please let us know how yours turned out! XO Generoso
Music: Georg Friedrich Händel’s Concerto Grosso in B-flat major no. 7, HWV 325
I wait for the coldest and snowiest days of the year to make this soup, a blend of small and large flavors with a whole lot of fat to keep you going through the wintry mess. Though no cream is added, you will find this to be a savory and creamy soup that I hope you will enjoy despite the rather unhealthy ingredients 🙂
You will need: One pound of sweet Italian sausage, four strips of bacon, one sweet onion, one leek, two large potatoes, ten ounces of kale, one box of vegetable stock, salt, pepper, olive oil, four cloves of garlic and shredded Parmesan. Enjoy and let me know how yours turned out!
Music: Symphonie Fantastique, Op. 14 by Hector Berlioz