No. 536Recipe Card Posted on Leave a comment

Hart’s Famous Turkey Soup

Hart's Famous Turkey Soup Bijouxs Little Jewels

This simple soup started as a friend’s childhood memory of family summer road trips along the East coast. A search for the recipe ensued and the recipe was found – Hart’s Turkey Soup is a true Little Jewel.


So what happens after the turkey is roasted and carved, what about the bones and all the meat bits still clinging? I had roasted a bone-in turkey breast and made pan gravy for an everyday meal then doubled my meals it by making the leftovers into this soup.

This simple recipe really is a kind of classic bone broth using the leftovers from a roasted turkey. The unique soup additions are finely grated celery and carrots along with some of the leftover gravy. A perfectly flavorful soup is created.

Hart's Famous Turkey Soup | Bijouxs Little Jewels


This recipe is  based on a friend’s family summer memories.  As a personal chef I was cooking the turkey dinner and my client mentioned this soup. Off I went on an internet search and found the restaurant. The soup comes  from Hart’s Turkey Farm Restaurant a roadside cafe along the New England turnpike. This is a place my friend’s family would stop on the road home from vacations. I was so happy to find this and recreate the soup.

Hart's Famous Turkey Soup Bijouxs Little Jewels


Hart's Famous Turkey Soup | Bijouxs Little Jewels

This soup recipe is very simple and yet quite unique. The directions are but a few lines, with no real measuring required. Stay true to the ingredients and it will yield a wonderfully flavorful turkey and rice soup that is sure to become one of your family favorites too.



No. 533Recipe Card Posted on Leave a comment

Montcomb’s Spicy Lentil Soup

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

This soup is thick enough to almost be a stew, a completely satisfying bowl on a chilly rainy night No. 533 in the Collection–Montcomb’s Spicy Lentil Soup– the newest Little Jewel Recipe.


I first brought you this recipe many years ago on the blog. It was complete with not so great food photos, early in my food photography days. Since then I have made it for years and just cooked up a pot of soup the other day and I wanted to share the evolution of the recipe.

As I recounted in my first post, the visit to Montcomb’s in Belgravia was magical. “As we descended down the dark, narrow stairs directly off a street in the shiny Belgravia district of London; this was not looking promising. We were there on a quest for a proper meal in London, intrigued, but not hopeful, we reached the bottom of the stairs facing a dark wooden door; down here we were instructed from the pub above, we would find the restaurant. We had come this far, so we guardedly opened the door.”  What commenced is shown here in my original post. Entering this beautiful restaurant, what a surprise. A true story!

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

As far as food memories, this was really a great one. The soup has evolved over the years, with a few changes. I checked and it is no longer on Montcomb’s menu although the restaurant still is going strong. The soup has evolved in my kitchen over the years. The basic ingredients stay the same but I have made the soup a bit chunkier than the original, almost a stew.  I have also a few options noted regarding the sausage and seasonings, see COOK’S NOTES in the recipe.

Cozy up with a bowl of Montcomb’s Spicy Lentil Soup – another Little Jewel from the Collection.



No. 513Recipe Card Posted on Leave a comment

Pappa al Pomodoro

Pappa al Pomodoro | BijouxsLittle Jewels

This simple soup is my year-round favorite, often made with canned San Marzano tomatoes when the fresh tomatoes disappear. Pappa al Pomodoro is a true Little Jewel.


One of my favorite soups, hand down. I first tried this Italian classic in, of all places, London at the famed Rogers and Gray restaurant the River Cafe. I can not define the simplicity of this classic Tuscan Soup, but the flavor of that journey remains. This is really what Italian rustic cuisine is all about.


What could be more basic that tomatoes, garlic and olive oil, built into a satisfying soup using day-old rustic bread. Italian genius. Tomatoes, fresh or canned, are simmered with garlic and olive oil, then day old rustic bread is added at the end to create an amazing bowl of soup. I think this about as close as food served in Italian homes.


Chefs Roger and Gray created a window into Italian cuisine. The restaurant and their classic cookbook “Italain Country Cookbook” 1995 is one every home cook needs to have on their shelf. More than just a cookbook is speaks to a way of life and beautiful cooking in Italy. Nothing goes to waste.


No. 498Recipe Card Posted on Leave a comment

Roasted Heirloom Tomato Soup & Parmesan Toast


The gray days of late winter are all about California’s fickle weather. Today it’s rainy and cold, even snow on our local mountains. Staying present my senses are telling me soup. Classic tomato soup takes on a Italian profile–Roasted Heirloom Tomato Soup with Parmesan Toast is a comforting little jewel. Continue reading Roasted Heirloom Tomato Soup & Parmesan Toast