Soups

  • Recipe: Black bean and chorizo soup with cumin toasts and salsa verde

    Recipe: Black bean and chorizo soup with cumin toasts and salsa verde

    Total time: 2 hours, 20 minutes Servings: 6 to 8 Salsa verde 1 jalapeño, minced (remove the seeds and center for a milder flavor) Juice and zest of 1 lemon 2 garlic cloves, minced 1/4 teaspoon salt 1 packed cup Italian parsley 2 packed cups cilantro 1/4 cup olive oil 1. In the bowl of a food processor,...

  • Recipe: Fresh tomato soup

    Recipe: Fresh tomato soup

    Total time: 55 minutes Servings: Makes 8 to 10 cups 2 tablespoons olive oil 2 tablespoons butter 1 large onion, diced 4 shallots, diced 1 large carrot, peeled and minced 1 stalk celery with leaves, minced 2 tablespoons minced fennel bulb 4 cloves garlic, minced (or more to taste) 3 pounds mixed...

  • Recipe: Kabocha squash soup with pomegranate seeds and spicy candied pecans

    Recipe: Kabocha squash soup with pomegranate seeds and spicy candied pecans

    Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). 1 tablespoon butter 1 onion, finely diced 1 (2 1/2 pound) kabocha squash, peeled,...

  • Recipe: Watercress and Stilton soup

    Recipe: Watercress and Stilton soup

      Total time: 1 hour Servings: 4 to 6 Note: Adapted from "In the Hands of a Chef" by Jody Adams and Ken Rivard (Morrow, 2002). 2 tablespoons butter 2 medium leeks, white parts only, washed well and thinly sliced Coarse salt Freshly ground white pepper 4 cups vegetable or chicken stock 2 baking...

  • Broccoli and roasted garlic soup

    Broccoli and roasted garlic soup

    Fall recipes include broccoli and roasted garlic soup.

  • Recipe: Chilled pea soup with fines herbes

    Recipe: Chilled pea soup with fines herbes

    Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and...

  • Recipe: Persian chicken soup with chicken dumplings

    Recipe: Persian chicken soup with chicken dumplings

      Total time: 2 hours, 20 minutes Servings: 12 Note: Adapted from a recipe by chef Todd Aarons of Tierra Sur. Ask your kosher butcher in advance to grind the chicken if you don't have a grinder at home, as well as for chicken back bones for the stock. Persian limes (lemon omani) are available at...

  • Recipe: Sugar snap pea soup with Parmesan cream

    Recipe: Sugar snap pea soup with Parmesan cream

    Total time: 1 hour Servings: 6 Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso cups, in which case it will serve at least 12. 2 pounds sugar snap...

  • Recipe: Cranberry bean, lacinato kale and pasta soup

    Recipe: Cranberry bean, lacinato kale and pasta soup

    Total time: 2 hours Servings: 8 to 10 Note: Lacinato kale, also called cavalo nero or black kale, is available from Whole Foods and some farmers markets; cranberry beans (also called borlotti beans) are widely available. 1/4 cup olive oil plus 2 1/2 tablespoons, divided 2 leeks, white part only,...

  • Recipe: Mushroom, barley and Swiss chard soup

    Recipe: Mushroom, barley and Swiss chard soup

    Total time: 2 hours, 45 minutes Servings: 6 to 8 Mushroom stock 1 pound fresh cremini mushrooms 1 1/2 ounces dried shiitake mushrooms 1/4 cup sliced leek (white part only) 2 cloves garlic, cut in half 2 sprigs thyme 4 peppercorns 1. Clean the mushrooms with a damp paper towel. Trim the stem ends...

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