All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Here are the best of 2008.
This entry in our Market Basket Challenge comes from Laurent Tourondel, who adds French flavor to American classics at his BLT group of restaurants. Inspired by soupe au pistou this hearty recipe adds heat to the broth with a habanero pepper, and replaces the traditional pesto with an autumn-flavored Swiss chard–walnut combination. Butternut squash and mushrooms complete the picture, for a healthful and filling entrée soup.