Appetizer
3523 recipes found
Vegetarian Apple-Parsnip Soup
Cool Soba Noodles With Sweet Soy Broth
Chestnut-Apple Soup With Calvados Cream
Honeycrisp Apple and Parsnip Soup
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Pureed Carrot Soup
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Puréed Winter Squash Soup With Ginger
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Green Tomato Soup With Bacon and Brioche Croutons
Lettuce Soup With Cucumber Croutons
Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that. This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.
Moroccan Fava Bean and Vegetable Soup
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of “La Cuisine Juive Marocaine,” remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I’ve made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables — the carrots, leeks, turnips and onion — and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Potato and Chouriço Soup With Crunchy Kale
Creamy Wild Mushroom and Parsnip Soup
Jacques Pepin's Chicken Soup
Slim Vichyssoise
Ceviche Verde With Tostadas and Avocado
Cucumber Soup
The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.
Carrot-Tahini Soup With Coriander, Turmeric and Lemon
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Norwegian Pumpkin Soup
I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It's just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.
Purée of Asparagus Soup
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here’s another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Garlic Soup With Quinoa and Snap Peas
Traditional garlic soup might include pasta, potatoes or toasted bread. I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
Chilled Yogurt Soup With Spinach and Chickpeas
I don’t know if you can call a cold soup comforting, but that’s the word that this soup brings to my mind.
Cucumber Soup With Soy and Scallions
For hot days, you can’t beat this take on cucumber soup, which blows away the “classic” dairy-based version.
Blender Cucumber Yogurt Soup With Cumin and Paprika
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Creamy Cabbage Soup With Gruyère
This is a creamy soup that has no cream in it. I can’t think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Creamy Leek Soup
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.