Soup
1045 recipes found
Hudutu
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements. It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live. The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
Soupe au Pistou (Provençal Vegetable Soup)
Chicken Waterzooie
Quick Minestrone
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Butternut Squash Soup With Goat Cheese and Squash Crostini
Crema de Elote (Corn chowder with roasted peppers)
Spinach And Blue Cheese Soup
Spicy Squash-Apple Chowder
Chaudiere De Poisson (French Fish Chowder)
Fish Soup With Vegetables
Chilled Avocado Soup with Crab meat Salad
Simple Crab Soup
Champagne Melon Soup With Raspberry Ice Balls
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep red-purple of the wine, and port overwhelms the taste of the fruit. In this recipe, the raspberry ice cubes add color and another flavor dimension to the soup, which is quite intense: they make it taste like a kir royale. I keep raspberry cubes in the freezer for more than just this soup. You can also drop them into a glass of Champagne or a martini.
Crab Dumpling and Rice Vermicelli Soup
Chilled Watermelon Soup
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Chilled Melon Soup with Jerked Pork
Pumpkin Kabocha No Nimono
Purslane, Watercress And Potato Soup With Crisp Leeks
Chorba Soup With Lamb
Green Lentil Soup With Spinach
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
Ginger Carrot Soup
Shrimp and Spinach Soup With Roasted Garlic
