This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Author: Mark Bittman
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works...
Author: Melissa Clark
Author: Molly O'Neill
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces...
Author: Melissa Clark
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables,...
Author: David Tanis
Author: Susan Herrmann Loomis
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to...
Author: David Tanis
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from...
Author: Daniel Patterson
Author: David Tanis
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness....
Author: Melissa Clark
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Craig Claiborne
Author: Florence Fabricant
Author: Suzanne Hamlin
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I...
Author: Dawn Lerman
Author: Trish Hall
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed...
Author: Melissa Clark
Author: Sam Sifton
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which...
Author: Martha Rose Shulman
This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.
Author: Tara Parker-Pope
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Bryan Miller
Author: Marcia Adams
Author: Florence Fabricant
Author: Pierre Franey
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey
Author: Sarah Belk
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Nancy Harmon Jenkins
Author: Peter Applebome
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Amanda Hesser
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep...
Author: Michel Richard
Author: Joan Nathan
Author: Florence Fabricant
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Barbara Kafka