This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient...
Author: Julia Moskin
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting...
Author: Sam Sifton
Author: Marialisa Calta
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth...
Author: Alison Roman
Author: Sam Kass
A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you...
Author: Martha Rose Shulman
A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet...
Author: Martha Rose Shulman
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial,...
Author: Melissa Clark
Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.
Author: Martha Rose Shulman
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs...
Author: Samin Nosrat
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It's traditionally made with chicken stock, but why not use turkey stock instead?
Author: Martha Rose Shulman
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, "Classic Turkish Cooking." The sweetness comes from the squash itself and the allspice and...
Author: Martha Rose Shulman
Author: Marian Burros
Author: David Firestone And Susan Brenna
Author: Molly O'Neill
The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant...
Author: Tejal Rao
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors....
Author: David Tanis