Dairy Hollow House Soup & Bread: A Country Inn Cookbook by Crescent Dragonwagon

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Notes about this book

  • ParsleySue on October 10, 2018

    This is the book I go to when I want to make the best version of a soup, or learn an interesting new one. These aren't quick recipes, and often the ingredient list is long, but they always turn out very impressively. Crescent's stories that go with the recipes are fun, too. Though this isn't a vegetarian cookbook, most of the recipes are vegetarian or can easily be made so. There is a chapter each on chicken and fish soups, and I haven't tried to make those meat-free yet, but I plan to. I've also never tried any of the bread recipes, because I'm not often very successful with baking, but maybe I'll try those, too!

Notes about Recipes in this book

  • Winter borscht à la Vielle Russe

    • ParsleySue on October 10, 2018

      My husband gets so sad when I make a borscht other than this one that's simpler and faster. I like it with lots and lots of black pepper.

  • Hangover soup

    • ParsleySue on October 10, 2018

      Very indulgent soup with an enormous amount of garlic, plus cheese, eggs, bread AND pasta, and avocado. I would probably lose the eggs if I made it again today - I made it August 21, 2006.

  • Bean and barley soup Bourguignon

    • ParsleySue on October 10, 2018

      Lots of beans, tomatoes, red wine...and peanut butter! Rich and interesting and delicious.

  • Cuban black bean soup

    • ParsleySue on October 10, 2018

      Not as complicated as some of these other soups, but still deep flavor and good texture. Loved it and JD gave it a "top ten." The only thing I did differently was to add a little smoked paprika, and I used a poblano instead of a bell pepper. Looking forward to the leftovers. I garnished it with avocado and raw white onion and served a side of jicama with lime and salt.

  • Chick-pea soup Mamusia

    • ParsleySue on October 10, 2018

      This recipe has some surprising combinations of ingredients, but it was rich and satisfying and healthy. Made it 4/4/07.

  • Minestrone

    • ParsleySue on October 10, 2018

      This symphony of a soup is quite a bit of work - soak the beans, stud an onion with cloves, buzz up garlic with some of the bean, put together a quick pesto... I've made it several times with all but one or another of the components, depending on what I have on hand, and it's always yummy, but it's really impressive with all the pieces working together.

  • Broccoli and potato curry soup primo

    • susan g on July 26, 2017

      Very thick, very tasty. I preferred the parts side by side rather than stacked. Used a sweet potato for one of the potatoes, no raisins,celery or parsnip; added chopped tomato and avocado to the yogurt.

  • Gumbo Zeb base

    • moreace01 on October 12, 2010

      This is my go-to Gumbo recipe. It's quite a bit of work, but so worth it!

  • Gazpacho rosa

    • eve_kloepper on August 19, 2012

      make this in a blender, not a food processor.

  • Hillbilly many-bean soup

    • chawkins on January 06, 2017

      Used the IP to cook the soaked beans with a ham bone and 6 cups of water in the Soup setting and the beans were well cooked. Added the rest of the ingredients and cooked on Saute till vegetables were soft. Forgot to add the spice mix even though I had a stash made up from the last time I made this soup, it was still delicious, nice and thick, perfect for a snowy wintry day.

    • hillsboroks on February 07, 2019

      The spice and herb blend really add great flavor to this soup. I simmered the beans that I had soaked overnight with a very meaty ham hock for about 2 1/2 hours in a mixture of water and leftover chicken stock. Don't be afraid to season the soup well with salt and pepper. I kept adding both and tasting as I went and was surprised at the amount I ended up using but it was delicious.

  • Blushing cream of cauliflower soup

    • Nancith on March 14, 2017

      A very nice soup that requires quite a bit of preparation: lots of chopping, steaming, sautéing. But the end result is worth it. I'm not quite sure why the initial step of lightly steaming the cauliflower is necessary when it ends up simmering & pureed--maybe it keeps the cauliflower taste from overwhelming the soup? I kept half the sautéed veggies aside rather than making a completely pureed soup, which made a nice contrast of textures.

  • New world corn chowder

    • Nancith on January 14, 2015

      Made the variation with chicken for the meat-eaters in the family, except I used almond milk instead of regular; & the original recipe for myself, except that I used almond milk & no cream, & threw in some baby spinach. Both were creamy, & rich, spicy, but not too much, although my son added hot sauce to his. Definitely a winner.

  • Artichoke soup avgolemono

    • peaceoutdesign on March 02, 2018

      added chicken and maxed out the egg yolks.

  • Deedy's Gram's graham muffins

    • ashallen on August 27, 2019

      This recipe makes very moist, spongy, dark-tasting little breads - dried currants are a great addition (don't pre-soak currants since bread's already so moist). I've made this both as muffins and small (3.75x7.5-inch) loaves - the latter especially requires careful checking to make sure the bread's fully baked.

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