Soup

This Mexican-inspired chicken soup by F&W’s Justin Chapple is extremely easy to make. Justin likes serving it with diced avocado and hot sauce to stir in at the table.  Ingredients 3 tablespoons extra-virgin olive oil 2 poblano chiles—stemmed, seeded and thinly sliced 1 onion, chopped 2 garlic cloves, sliced 1 1/2 teaspoons ground coriander Kosher …

Chef Cassie Piuma prepares her version of the lemony Greek soup avgolemono with a broth made from asparagus trimmings. Her other unconventional additions include roasted asparagus and oyster mushrooms.  Ingredients 2 pounds jumbo asparagus 1 onion, coarsely chopped 1/2 cup dry white wine 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 large egg yolks …