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soup
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Chilled Corn Soup
Simmering the cobs lends depth to a cool essence-of-corn soup, enhanced with a swirl of sour cream and a sprinkling of chives.
August 2008
- Keywords
- vegetarian,
- soup,
- corn
recipes
French Red Onion Soup
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
September 2008
- Keywords
- melissa roberts,
- soup,
- starter,
- french,
- onion
recipes
Butternut Squash Soup with Chestnuts
Grimes explores squashs more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.
September 2008
- Keywords
- paul grimes,
- french,
- vegetarian,
- soup,
- squash
recipes
Chilled Red Bell Pepper and Habanero Soup
We love the games this soup plays with our senses: When you take a sip, your tongue realizes the soup is cold.
August 2008
- Keywords
- ian knauer,
- soup,
- chile,
- bell pepper
cookbook club
Tibetan Bone Broth
This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)
July 2008
- Keywords
- chinese,
- jeffrey alford,
- naomi duguid,
- beyond the great wall,
- cookbook club
recipes
Freezer-Friendly Favorites
Our cooks have come up with a list of recipes that you can make ahead and freeze for later, so you’ll always have a meal on hand.
05.08.08
- Keywords
- freezer-friendly,
- soup,
- poultry,
- vegetarian,
- rice
recipes
Cream of Artichoke Soup with Porcini
The combination of nutty artichokes and dried porcini mushrooms gives this voluptuous soup a woodsy depth.
May 2008
- Keywords
- mario grazia,
- academia barilla,
- soup,
- italian,
- cooking school
recipes
Catalan Seafood Stew
The stew should be juicy (“suquet,” in Catalan)—not too soupy, not too thick—cooked with just enough liquid to cover the ingredients.
May 2008
- Keywords
- seafood,
- alicia juanpere,
- spanish,
- soup,
- web-exclusive recipes