Search Results for: soup
You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture.
Serves 4 — Recipe adapted from cookieandkate.com
"Tricolore” refers to the three colors of the Italian flag, but this recipe has surprising choices for the red, white, and green—kidney beans, barley, and broccoli! Notes: Choose hull-less rather than pearl barley for better taste and more fiber. Always save and freeze Parmigiano-Reggiano rinds as they add great flavor to soups and stews.
Yields 6 servings
Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.
Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA
Simple but sublime is the pumpkin soup my Merry Band of Tasters and I were served when visiting the Librandi family, one of Calabria’s outstanding olive oil producers. “Mama” Librandi shared the recipe with me.
Yields 6 appetizer or 4 main course servings
Often called Jewish penicillin, homemade chicken soup is soothing whether you’re feeling under the weather or just want to shake off winter’s chill. This recipe yields at least 4 quarts of stock and most of the fixings for a chicken soup dinner—that’s why I use a whole bird and not just parts.
Yields 6 soup servings plus 6 to 8 quarts of stock
Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups.
Serves 4 — Recipe adapted from cookieandkate.com
Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne.
Yields 4 servings
The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.
Serves 4 — Recipe adapted from cookieandkate.com
This is a popular item at restaurants and the soup station at supermarkets, yet so often tastes gummy. My recipe is chunky and creamy at the same time, thanks to a simple roux technique and not over-blending.
Yields 8 to 10 servings
A generous drizzle of fresh-pressed extra virgin olive oil before serving gives this soup richness (we love its jewel-like color).
Serves: 4 to 6 — Recipe from cooking.nytimes.com
There’s nothing more refreshing than a chilled soup for lunch or dinner during the dog days of summer, especially when there’s no cooking needed. I like to add a different kind of heat with a fresh hot pepper, but you can omit it if you aren’t a fan!
Yields 8 servings
Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise.
Serves 8 — Recipe from Saveur, February 2012