Soup
1041 recipes found
Chilled Pea, Lettuce and Herb Soup
This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.
Leek and Turnip Soup With Kale and Walnut Garnish
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.
Celeriac, Potato, Leek and Apple Soup
A sweet and savory mixture that works well as a soup. I’ve always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.
Majorcan Bread and Vegetable Soup
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Puréed Tomato and Red Pepper Soup
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Pureed Potato and Broccoli Soup With Parmesan Croutons
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Jean-Georges's Minimalist Rhubarb Soup
One-Pot French Onion Soup With Garlic-Gruyère Croutons
I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Egg Lemon Soup With Turkey
Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven’t made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.
Lemon Grass and Rice Noodle Fish Soup
Susan Gubar’s Matzo Ball Soup
To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.
Rich Garlic Soup With Spinach and Pasta
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Martha Rose Shulman’s Tortilla Soup
Although the authentic version of this comforting Mexican soup is traditionally made with chicken stock, I love the garlic broth adaptation. Instead of frying the tortilla strips, I crisp them in the microwave. It’s a great nonfat way to make chips.
Fennel, Garlic and Potato Soup
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it’s lighter and contains no dairy. It’s good hot or cold.
Barley and Spring Onion Soup With Fava Beans
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers’ market. You can make a quick vegetable stock with the trimmings while you’re prepping the ingredients.
Rustic Cabbage, Beef and Buckwheat Soup
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.
Red Cabbage and Apple Soup
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Shrimp and Brown Rice Soup
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford.
Sparkling Pineapple Soup
Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup. A garnish of toasted coconut continues the tropical theme. It’s vacation as dessert.
Chilled Corn Soup With Honeydew Polka Dots
Creole Crab-Meat Soup
Lobster Chowder
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Oyster Velouté with Black Caviar
