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Pumpkin Soup Served in a Pumpkin (Potage au Potiron)

There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids...

Author: André Soltner

Maria Rosa's Italian Easter Soup

Author: Molly O'Neill

White Beans With Celery

This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry...

Author: Martha Rose Shulman

Peruvian Cheesy Potato Soup With Spicy Herb Sauce

Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as...

Author: Madhur Jaffrey

Katherine Polyzo's Avgolemono

The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it...

Author: Molly O'Neill

Chicken Soup (Aunt Mary's Penicillin)

Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr....

Author: Molly O'Neill

Fresh Pea Soup With Miso

This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency. Served in small bowls, it makes a perfect beginning to a spring meal. Using white miso (shiro miso) keeps...

Author: David Tanis

Pressure Cooker Split Pea Soup With Horseradish Cream

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for...

Author: Sarah DiGregorio

Slow Cooker Split Pea Soup With Horseradish Cream

Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that...

Author: Sarah DiGregorio

Gazpacho

Author: Jonathan Reynolds