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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
recipes

Butternut Squash Soup with Chestnuts

Grimes explores squash’s 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
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
recipes

Chilled Radish Buttermilk Soup

August 2006
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
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
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
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
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