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Is this bisque or soup? It’s creamy and slightly thick but refined and elegant at the same time so it’s soup, I say. Squash soups are a dime a dozen but this one is flavor-tweaked to perfection. It’s so creamy and there’s not a drop of cream in it. What’s the secret? Try it – you’ll see. This is chef-quality soup but it will be yours to crow over the minute you ladle it out. I use both chicken bouillion and vegetarian chicken bouillon (I found some in the bulk food store and it's helpful when you want the soup to be vegetarian). It comes in a powder and you add water.
How often is something elegant but hearty at the same time? This soup has it all. Offer some shavings of Asiago and French Hearth Rolls to make this the lunch special chez vous. A great way to use up harvest leeks. This is what leeks were born for. In March, this is a wearing of the green soup. After that, it is just classic elegance in a soup tureen.
A packet of two of Asian dried mushrooms, a packet of dry mushroom soup and some other pantry fixings and you have a smooth and warming broth in an hour or less. If you don't soak the beans overnight, this will beed 6-7 hours simmer time on the stove. Otherwise, cover the beans in spring water and let stand overnight. Then drain and use.
Grandma styled soup with retro dumplings. The extra secret is a packet of wings along with the whole chicken. The Soda Cracker dumplings are tender as anything - add in some herbs to the batter if you like.
A quaint little Hungarian restaurant in town, called the Paprika, used to serve a soup such as this as their specialty. I think they had one other soup, possibly – but I don’t recall, because this is the only soup I, and everyone else seemed to order. On a busy night, they must have gone through troughs of this simple, satisfying, best-way-I-know-to-use-up-fresh-cauliflower starter.If you have some sweet, imported (it comes in those pretty red and white tins) Szeged Hungarian paprika on hand, that would be the perfect touch.
Leave the can opener in the drawer - this is a rock star mushroom soup and just the thing for early fall. It's warming and hearty but is also elegant - making it family or company soup.
Hot soup. Quick. Fast. Light. It is just the thing for post holiday recovery.You know what ramen is - those cello packet, sometimes cardboard containers, of instant, "oriental" style noodle soup. What can you do with something instant to give it a bit a flair and a heap more nutrition? A lot!
You know those soups you get at cafeteria or family style restaurants? It's homemade but somehow not ? Between canned and fresh-at-home- but good in its own right soup? This is one such recipe. Hugely comforting and homey and perfect with a loaf of fresh white bread and a pot of butter.
A plethora of peppers at an outdoor market (at a great price) prompted me to prepare this soup.
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This soup can scare away the chill of any day in one spoonful. Pair it up with Russian Black Bread, or the best house Pumpernickle Bread you can find or bake for a meal that is staying and flavorful as you could wish for. To make this meatier, add chunky beef bones or some strips of flank steak. To serve this as refined but hearty fare, serve smaller portions, top with sour cream, finely shredded pickled or cooked beets and fresh herbs dusted on top. The real secret to this fabulous rustic soup is the interplay between the brown sugar, cabbage, onions, and citric acid. It is an immediate hit of sour/sweet. Citric acid is available at pharmacies, health food stores or online from places such as King Arthur. If you don't have it, use the lemon juice substitute.