Soup
1041 recipes found
Beautiful Soup (Vegetable Soup With Beets, Dill and Orange Zest)
This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.
Watercress And Basil Soup
Summerfield Vegetable Soup
Swiss Chard and Chickpea Minestrone
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Puree of Chickpea Soup
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Consomme
Winter Vegetable Soupe au Pistou
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour. It’s garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.
Avgolemono
Swedish Yellow Pea Soup
Cold Tomato Soup
The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Chlodnik
Bing Cherry Soup
Avocado Soup With Salsa
Fish Chowder, Bermuda Style
Dried Porcini Consommé
A refreshing and light soup that can be an appetizer or full first course. I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.
Brisket Barley Soup with Crispy Kale
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy. As it simmers, the brisket cubes soften enough so you can cut them with your spoon. The chewiest thing in the soup will be the barley, but in a good way. Some slabs of brisket comes more thoroughly trimmed than others, so you may have to do some knife work when you get it home. But fear not, if your broth ends up a little greasy, just chill it and then spoon the fat off the top when it’s cold.
Lime Soup (Sopa De Lima)
‘Bouillabaisse’ of Fresh Peas With Poached Eggs
In the Provence region of France, it is a peasant tradition to make “poor man’s bouillabaisse” with vegetables. For this soup, only fresh peas will work — don’t try it with frozen.
Seolleongtang
Seolleongtang (SULL-lung-tahng), also known as ox bone soup, is a deeply comforting dish seemingly magicked out of just bones, sometimes a small hunk of meat, and scallions, if you have them. This version is especially pared down, relying mostly on the bones, which are boiled over multiple hours to imbue the broth with fatty redolence. The best seolleongtang is made from reused bones kept specifically for this dish, which is why batches made with fresh bones may not have the quintessential milky whiteness characteristic to this dish. The broth is seasoned with a quick, gremolata-like mix of scallion, garlic and sea salt.
Japanese Beef and Rice Soup
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.
Philippe Bertineau's Chilled Heirloom Tomato Soup
Provençal Garlic Soup With Poached Egg
West Indian Pepper Pot Soup
