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Soup is our balm. It soothes a body fevered by flu, and calms an anxious spirit. Soup is our strengthener. Nothing is more fortifying than beans, grains and vegetables simmered together in broth.

Soup can be clear or it can be chunky. It can be served steaming hot to beat the winter chill, or cold and refreshing on a hot summer's day.

Soup is a mother's best friend. It can be made in vats and frozen for the frantic day when there is no time for the kitchen. It accepts a stray carrot or stalk of celery that clutters the refrigerator. Make soup today, in large, heavy pots. We frequently use an 8 quart pot that also functions to boil pasta. Soup likes room to breathe.

please read: license to chill: cold soups

click for cold soup recipes

new soup recipes:

  • Chicory, Pecorino, and Egg Soup (Cicoria, Cacio e Uova) a recipe from Rome
  • Zucchini Blossoms Soup  - (Minestra con Fiore di Zucchini) Romans have many recipes for zucchini blossoms
  • Cauliflower Soup with Pecorino Cheese (Minestra di Cavolo e Pecorino) Pecorino is the great cheese of Rome - in many recipes
  • Shorba Libya - Libyan Soup  - from the North African Kitchen
  • jerusalem artichoke soup  - a lovely root vegetable that is under-appreciated.  Try it!
  • spinach-mint soup - Syrian-Jewish, acceptable for passover
  • pumpkin poblano soup - from our seasonal cooking contest
  • oxtail soup from James Peterson
  • soup in two acts (a double-header from our seasonal recipe contest)
  • minestrone egg drop soup - from our seasonal recipe contest
  • asparagus - Navarran White Asparagus Cream Soup (Crema de Espárragos de Navarra)  Basque
  • moroccan style lamb soup with couscous
  • ginger & tiger shrimp soup
  • spicy chicken & sweet potato soup with coconut milk
  • okra gumbo - vegetarian
  • leek & parsnip soup with horseradish and frizzled carrots from the healthy hedonist holidays
  • turkey giblet stock and gravy
  • chestnut - roasted chestnut soup  - from Mark Bittman
  • The Pumpkin tureen (soup cooked in the pumpkin itself) from Mollie Katzen
  • red lentil-coconut soup from Mollie Katzen
  • Thai hot and sour with pineapple and basil from Mollie Katzen
  • czech cabbage soup
  • clam and corn chowder - summer or lingering last days of summer
  • chicken rice, noodle and bok choy
  • asian beef and noodle soup
  • pea and fennel soup - a finalist in a cookoff
  • italian sausage soup - deep with herbs
  • santa fe sweet potato soup from The Gourmet Slow Cooker Vol. II

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    hot soups


    cold soups

     

    Soup for Breakfast? While American children crunch and crackle their way through corn flakes, granola, and crisp strips of bacon, children throughout the East are sipping their breakfast. In China this means congee, a breakfast soup that also could be called rice porridge. Essentially congee is rice cooked in volumes of water to form a soup. It may be eaten plain or may have bits of meat or fish added to it. If this sounds strange to American ears, we have only to think of a hot bowl of cream of rice. While we might toss in fruit, the Chinese add meats and seasonings such as soy sauce and ginger. The expression my be different, but the underlying idea is similar. Japanese children would be sipping a strengthening miso soup for breakfast. Miso is made from fermented soy beans. It is added to soup stock at the last minute. The water is lowered to prevent boiling which would kill the beneficial bacteria produced by fermentation. Studies are being conducted on the value of fermented foods since the Japanese consume them in large amounts and have the longest life expectancy of the world's peoples. So, enjoy your soup, whether morning noon or night.

    by Diana Serbe

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