Soup
1041 recipes found
Garlic Soup With Potatoes and Leeks
Chilled Pineapple Champagne Soup
Schav
Sorrel Soup With Hard-Boiled Eggs
Ciarla's Fish Soup
Creamy Oyster Soup
Smoked Trout Chowder
Curried Split Pea Soup
Pea Soup With Mint Cream
Light Mushroom Soup
Peasant Tomato Soup
Pumpkin Soup With Shrimp
Apple and Fennel Soup
Cream of Zucchini, Carrot and Cucumber Soup
Vegetable Soup With Meat
Boston Fish Chowder
Artichoke-Hazelnut Soup
Windjammer's Clam Chowder
Ken Fitzgerald, Bassist in Band
Dom Yam Gung (Spiced Shrimp Soup)
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.
Creamy Pumpkin-Leek Soup
Citrusy Lentil and Sweet Potato Soup
With lentils, sweet potato, chard and earthy spices, this soup is certainly hearty and cozy, but it’s also surprisingly uplifting, thanks to the acidity and crunch of chard stems and jalapeños that have been quick-pickled in citrus juice. The chard leaves simmer in the soup until silky, while the raw stems marinate in a combination of lemon or lime juice, salt and jalapeño. They’re really all this soup needs, but you could also add a little richness to individual servings with yogurt, avocado, a poached egg or a drizzle of oil.
Spring Minestrone With Kale and Pasta
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Kale Soup With Potatoes and Sausage
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.