Soup
1045 recipes found
Lima Bean Soup
7h 15m3 quarts, about 9 servings
Wild Mushroom and Squash Blossom Soup
50m6 servings
Linda McCartney's Vegetable Soup
1h 30m6 to 8 servings
Goulash Soup
45m8 to 10 servings
Garlic Soup With Potatoes and Leeks
1h 5m6 to 8 servings
Chilled Pineapple Champagne Soup
1h 15m8 to 10 servings as a first course
Schav
45m4 to 6 servings
Sorrel Soup With Hard-Boiled Eggs
3h 10m6 servings
Ciarla's Fish Soup
1h 28mFour main portions or six first-course portions
Creamy Oyster Soup
33mEight first-course portions
Smoked Trout Chowder
1h 5m4 servings
Curried Split Pea Soup
1h 45m6 servings
Pea Soup With Mint Cream
55m4 servings
Light Mushroom Soup
16m4 cups
Peasant Tomato Soup
17m4 cups
Pumpkin Soup With Shrimp
1h 5m8 to 10 servings
Apple and Fennel Soup
1h 40m8 servings
Cream of Zucchini, Carrot and Cucumber Soup
45m10 servings
Vegetable Soup With Meat
2h 15m20 cups
Boston Fish Chowder
28m8 to 10 servings
Artichoke-Hazelnut Soup
29m4 cups, or 4 to 6 servings
Windjammer's Clam Chowder
Ken Fitzgerald, Bassist in Band
35m4 servings
Dom Yam Gung (Spiced Shrimp Soup)
28m5 1/2 cups
Ultimate Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
40m10 to 12 servings