Make traditional Basque garlic soup Zurrukutuna, a comforting dish from northern Spain with rich savory flavor. This easy Spanish soup recipe showcases the simple ingredients and rustic cooking style ...

There’s no point in hating on vichyssoise, that perfectly delicious cold summer puree of potatoes and leeks. But when the culinarily gifted Basques get their hands on the same ingredients, you can bet ...

Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1. Peel the shrimp and reserve them. Keep the heads and ...

New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. In the villages ...

Mikel Galparsoro, one of the best bakers in San Sebastián, sells a bread made specifically for soup; it's very dry and mostly crust, so it soaks up liquid well and also holds its shape a little when ...

Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Sept. 14, 1980, edition of The Denver Post. Makes 6 servings. Ingredients 1 pound Italian sausage, sliced in about ...

Add Yahoo as a preferred source to see more of our stories on Google. This soup traditionally uses a bread called zopako ogia that has a broad, dry crust, and very little crumb, making it perfect for ...