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There are countless versions of this wonderful soup. Good job it is so simple. This is totally amazing soup; one spoonful transports you to Anywhere, South of the Border.
Nothing beats this fresh from the field corn soup with hints of curry, smoke, and herbs.
A hearty soup that is full-bodied and yet vegetarian. This soup takes well to different seasonings but it shines with a smoky accent, cilantro and cumin. Serve with hard rolls or some Cuban sandwiches if you are lucky enough to find a Cuban loaf or bake your own Cuban Bread. This is a hallmark, repertoire soup. The smokey flavor comes from all natural, Wright's Liquid Smoke, which means you do not have to shop for a ham hock and the soup is less in fat too.
One of the great soups from my cookbook, When Bakesr Cook. Lakeside walks on a winter’s day generally result in an appetite for soup. Such was the case when I happened on a nook of a bakery in a small village near my home that served a wonderful daily soup of lentils and vegetables, alongside huge sandwiches, maple glazed biscuits (another recipe to replicate soon), huge cookies and lofty scones. Here's that soup as best I can recreate it. Serve this soup as is or in individual bowls, each topped with garlic bread rounds, and a pile of asiago cheese shavings. Pop it under a broiler for a few minutes to make the cheese bubble and sizzle.
Panchetta upgrades this to soup Paradise. Wasn't there a Seinfeld episode that extolled the virtues of great soup? This is one such. Some restaurants can render this classic bland and unexciting. This home version is outstanding and fortifying. Pair it up with Pesto Bread or Italian Bread.
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