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Soup's On 2007

  March 2007

Last week’s glorious harbinger of spring – chirping birds, balmy breezes, and Greenmarket farmers’ promises of the fiddleheads and favas to come – soon succumbed to the petulant and certain cold of March, a month whose sunny days turn to snowstorms as quickly as Thursday turns to Friday. This year’s March promises to be as unpredictable as always, so why fight it? Embrace, instead, the last vestiges of winter, for bits of cold on the street and warmth on the table will make spring’s bright sunshine and fresh, crisp greens taste even sweeter. From a single, elegant tortellone to Technicolor squash and sage, these versatile recipes bridge the seasonal gap.

» Tortellone in Brodo
Chef Richard Corbo of Mecca – San Francisco, CA

» Celery Root Soup
Chef Tracy Miller of Local – Dallas, TX

» Parmigiano Reggiano Veloute with Prosciutto di Parma Crisps
Chef Traci des Jardins of Jardiniere – San Francisco, CA

» Kuri Squash Soup with Squash Dumplings and Sage Foam
Chef Kevin Hickey of The Four Seasons – Chicago, IL

» Mascarpone Truffle Angolotti with Chestnuts and Celery Root Froth
Chef Ryan Poli, formerly of Butter – Chicago, IL

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