Soup
1045 recipes found
Saffron Soup
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Pasta e Fagioli "Harry's Bar" (Bean Soup With Noodles)
Old-Fashioned Clam Chowder
Mediterranean Vegetable Soup
Chunky Vegetable Soup
Black Bean Soup With Greens
Escarole Soup
Pease Porridge
Hanoi Beef And Rice-Noodle Soup
Potato-Watercress Soup With Pesto
Gilbert Le Coze's Bouillabaisse
“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”
Ted Williams’s Fenway Chowder
Chilled Spiced Yellow-Squash Soup
Nancy Linehan's Seafood Chowder
Hearty Duck And Wild Rice Soup
Goose-Matzo Balls With Dried Ginger and Parsley
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."
Chestnut and Wild Rice Bisque
Fern Berman's Ginger And Lentil Soup
Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons
Craig Claiborne's Consomme
Cold Veal Soup With Salsa Verde
Cold Pink Borscht in a Glass
