The beauty of soup is you can start with water. Actually, you always start with water.

The second beauty of soup is that you can make it in small amounts or giant quantities because it freezes perfectly preserving the essence of it all for a later day.

The invention of the microwave oven makes soups an even better food group.

The use of microwaves in the kitchen dates back to the 1940s, with the invention of the microwave oven. The first practical microwave oven was created by Percy Spencer in 1945. He was an engineer working for Raytheon and discovered the heating properties of microwaves when a candy bar melted in his pocket while working near a magnetron (the device that generates microwaves) during World War II. In 1947, Raytheon produced the first commercial microwave oven, called the Radarange. It was large, expensive, and primarily used in commercial settings like restaurants and hospitals.

Microwave ovens became more affordable and accessible to home users by the 1960s and 1970s, when smaller, more practical models were developed. The appliance became common in kitchens by the 1980s.

But I digress. When soup is good it is magnificent!

If the name of a soup sounds good, then try it! And even if it takes twenty soup tastings to get the one good one, it is worth it.

Soups are simple, soups are easy, soups simmer, slowing life down to share their essence in a pot of goodness that has so many intertwined and crossing flavors to make you happy.

Pretty good for a bowl of water and vegetables.

Soups from all over the world are quite remarkable. Each region has a distinct mix of flavors and textures. Some are smooth liquids, whilst others are full of robust chunks of stuff. Not one soup is better than the other, just that each has a personality that in some ways reflects the place they come from.

Soup is remarkably agile. From the moment it is started to the moment it is complete, it is always ready to be eaten and shared and it is never done. There are stories of soups that are always on the fire, and water is added along with the day's harvest. The soup continues to be "fed" so that it can feed and fill the next soul.

Soup is dinner and then lunch. You can freeze it for when the craving hits again.

Soups can be eaten alone or with a salad and a slice of bread. You can garnish it with greens on top, or freshly grated Parmigiano-Reggiano. Or, top with a flavorful oil like Styrian pumpkin seed, Hazelnut, or for some heat, Mustard Seed oil.

Soup is just about right, right now.

Locals - Craft Chocolate tasting today only Saturday - more info below

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I have been pining for split pea soup and when a friend mentioned making it soon, I supplied the split peas and benefited! I definitely got the best deal!

It was fabulous and reminds me why I really love split pea soup!

See the Split Pea and Ham Soup Recipe here!

From The Blue Zones cookbook. It is an informative look at the foods people are eating in the Blue Zones.

See the Tomato Pasta Soup Recipe here!

Pastina is a small, traditional pasta shape that originates from Italy. The term "pastina" generally refers to tiny pasta pieces, often used in soups, and the shape itself can vary, though it is typically small, round, or star-shaped.

In Sardinia, pastina is often used in brothy soups, a tradition that comes from the island's peasant food culture. It is usually combined with seasonal vegetables, such as cabbage or tomatoes, or used in broths made with chicken or other meats.

Shop now for Casa Del Grano Traditional Pastina Soup Pasta!

We love these. The tomatoes are whole and nestled beautifully inside the can. The taste is pure tomato, the way a canned tomato should be, with no added elements, allowing you to be in control of how they're flavored. They really are the best tomatoes in a can!

Shop now for Posardi Sardinian Whole Tomatoes!

From the Essentials of Classic Italian Cooking by Marcella Hazan. If you only had one Italian cookbook this is the good one.

See the Lentil Soup Recipe here!

Brown lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence. They have a relatively short planting and harvesting time and can grow well even in poor soil. They are easily dried and stored for long periods of time, and are quick to prepare.

Pardina lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or empty calories. Their hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils.

I'm always astonished at how deeply satisfying and rich a simple lentil soup or salad can be. All it takes is just a little bit of seasoning from a squeeze of lemon, some freshly ground black pepper, and a pinch of sea salt to make Pardina lentils sing.

For me, brown lentils recall a younger day of macrobiotic dinners eaten with brown rice and steamed zucchini, all soaked with lots of home-brewed tamari. If that's your thing, bravo; you're probably already a big "lentilhead". What's amazing to me is how they also occupy a space at the other end of the table.

Brown lentils are not only easy, they're elegant. Lentils can be braised with duck fat and demi-glace, pureed with parsnips and deep-fried into croquettes, or pressed together with roasted mushrooms and walnuts for pate. Yes, you can have your lentils and relish them, too...no wheat grass juice required.

Lentil lovers in Spain go crazy for these because they're the most flavorful lentil around. Grown on the Palouse, these quick-cooking Pardina lentils "muddy" the water, but maintain their shape and taste out-of-this-world delicious.

Shop now for Brown Pardina Lentils!

This beautiful blue/green mottled lentil originated in the le PUY region of France—and is now grown in the Palouse region of Washington State—the lentil-growing capital of our world.

Its distinctive appearance is matched by its excellent flavor and smooth texture.

Throw in its fine cooking qualities and ability to hold its body, and it is easily understood why the exquisite DU PUY LENTIL is preferred by gourmet chefs in Europe.

Highly recommended as an ingredient in broth-based, herb soups and gently flavored hot or cold salads.

Shop now for Madeline Petite French Green Lentils!

This recipe is from the cookbook Kokkari, the wonderful restaurant in San Francisco. Filled with recipes of "Contemporary Greek Flavors" by Chef Erik Cosselmon and Janet Fletcher.

See the Egg-Lemon Soup with Chicken and Rice Recipe here!

The fragrant rice "Milagrosa" is from Royal Elephant in Thailand. Sweet Thai long grain rice. A beautful very white rice that uses less water than others to cook.

Jasmine rice is a long-grain variety of rice known for its fragrant, floral aroma and slightly sticky texture when cooked.

Jasmine rice originated in Thailand, where it has been cultivated for centuries. It is believed to be an ancient variety of rice, though its exact origins are somewhat unclear. The name "jasmine" rice comes from the jasmine flower, known for its sweet fragrance, because the rice has a similar aroma when cooked.

It has been grown for hundreds of years, particularly in Thailand, where it is considered a national treasure. The rice is typically grown in the fertile plains of the Chao Phraya River basin in Thailand, which provides the perfect conditions for cultivating fragrant rice.

The most notable characteristic of jasmine rice is its fragrance, often described as floral, nutty, or similar to popcorn. This aroma is caused by the compound 2-acetyl-1-pyrroline, which is found in the rice and also in popcorn and basmati rice. The scent becomes more pronounced when the rice is cooked.

Long-grain rice has a higher starch content, which makes the grains less sticky compared to short-grain rice. However, jasmine rice has slightly more stickiness than other long-grain varieties due to its high level of amylopectin, a component of starch.

The most common type of jasmine rice is white jasmine rice, which has been milled and polished. Brown jasmine rice, is the whole grain version, where the outer bran layer remains intact. Brown jasmine rice has a chewier texture and a nuttier flavor due to the retained bran.

The taste of jasmine rice is mild and slightly nutty, with a subtle sweetness. The fragrance and flavor are often described as delicate and aromatic, complementing rather than overpowering the dishes it's served with.

The rice grains are long and slender, with a somewhat translucent white or pale golden color. When cooked, the grains tend to remain fluffy and separate. This separation, when cooked firmer, makes this one of my all-time favorite rices.

Shop now for Jasmine Rice!

From the cookbook, Japanese Home Cooking , simple meals, authentic flavors: by Sonoko Sakai. This is a wonderful cookbook full of family recipes.

See the Ochazuke - Rice Tea Soup recipe here!

Gomasio is unhulled sesame seeds (goma) and salt (shio).

Landsea Gomasio is a creation of a resident of Orcas Island in San Juan County, Washington. The island is about a 1 hour 45 minute drive north of ChefShop. And a 1 hour ferry ride to the island.

Orcas is the largest of the 172 named islands & reefs in the San Juans. It is one of the most beautiful places you can visit.

Brooke, the owner of Landsea, Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was from these friendly cooking moments that Brooke learned about gomasio.

We asked Brooke how she came up with her own personal blend and she told us, "I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both, the wisdom of tradition, and the nutritionally rich flavors of my home."

Because of the kelp, a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch it is more like an ingredient than a spice.

Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. It adds an additional layer of flavor and a lot of healthy goodness at the same time.

If you like furikake, you will love this Landsea Gomasio. My favorite way to consume it is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go to nighttime snack food.

Shop now for Landsea Gomasio Nutritious Sea Blend!

This recipe is from the fabulous cookbook, The Wok, by J. Kenji Lopez-Alt.

It is not just the recipes that make this cookbook great. It is the explantations of why things work and why you might want to do it a particular way. Like this recipe, it is so simple, yet when you read the story about why he loves it, it actually makes it taste better (you need the cookbook to read about it).

See the Miso Soup Recipe here!

If you don't know miso, you should! It is a miracle paste that can enhance so many foods to taste better, different, more unique. From sweet to sour to baking, it can give a dish that extra push to magic.

What is miso? Simply, miso is a fermented paste of koji (Aspergillus oryzae) which breaks down the structure of rice, soybeans or barley, or a combination of them. This creates amino acids, fatty acids and simple sugars.

This potion is a way to add punch to a meatless broth or make a creamy salad dressing swoon!

Here are some really easy ways to try miso.

1) Combine miso and toasted sesame oil and spread it on the next fish you broil or grill.

2) Combine jam, vinegar and miso with sage, rosemary, and thyme and brush over a roast before cooking.

3) Mix then melt miso and butter, 1 to 1, and drizzle over cooked broccoli, Brussels sprouts, or green beans.

4) Add a quarter cup of miso to a soup and enhance the whole pot.

5) Make mustard miso by taking hot Chinese dry mustard (2 tsp. mustard - 3 tsp. water) as you normally would, add mirin (2 tbsp.), white miso (1/3 cup), purple sweet potato vinegar (3 tbsp.) and jaggery (1 - 1/2 tbsp.). Think of it as mustard for your next sandwich or to dip one of Scotty's pretzels.

6) Make mayonnaise better - 1/2 cup mayo with a 1 tsp. miso paste and a little vinegar.

7) Make a brown sugar - mix 2 tbsp. red miso with 1/2 cup Murakami Syouten Crushed Brown Sugar from Hateruma Island. Use as you would brown sugar in baking.

So many options and creative ideas for using miso. Just a little will make a difference in your life.

Shop now for White Kyoto Shiro Miso here!

Similar to the Christmas Pandoro, this Colomba Delice has no candied fruit or raisins added—just light, buttery bread. Plus a touch of orange essence to highlight the coming of spring. Italian Colomba bread makes for an amazing French Toast—and the perfect addition to your family's Easter breakfast traditions.

Keep in mind the wrapping may be different this year!

Preorder now Albertengo Colomba Delice Primavera here!