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Soup Recipes

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


Tips for making great Soups

-From Tips Cooks Love by Sur La Table with Rick Rodgers/Andrews McMeel Publishing    click for book review

Most recipes for soup make big batches, so cooks usually have to find a way to deal with leftovers. Freezing is a good solution. You'll be able to fit more soup in the freezer if the containers are flat. Ladle one or two servings of the cooled soup into 1-quart resealable freezer bags. Label the soup and freeze it to be ready for reheating at a moment's notice.

Many stews can become soups by thinning them with stock or even water. Chicken fricassee (to make cream of chicken soup) and beef stew (to create beef vegetable soup) are especially good candidates for this treatment.

Sometimes soup needs a little bolstering with rice or noodles. When adding a grain or a pasta to soup, always cook it first, then add it to the soup. Both absorb a lot of liquid, and if they are cooked directly in the soup, the soup can end up too thick. Potatoes don't generally pose the same problem.

Chilled soup is refreshing when the weather is hot. But there's no need to refrigerate it overnight to make it ice-cold. Instead, pour the hot soup into a heatproof bowl placed in a large bowl partially filled with cold water and ice cubes. Let the soup stand, stirring occasionally, until well chilled, adding more ice cubes as the ice melts.

new soup recipes:

  • beef noodle soup - a diabetic recipe
  • turkey tortilla soup
  • salmon chowder from "What We eat when we eat alone" by Deborah Madison & Patrick McFarlin
  • carrot ginger soup from clean food
  • Tarascan Chili Bean Soup (Sopa  Tarasca)
  • Pasta e Fasoi (Venetian Bean Soup with Pasta)
  • Turkey Albondigas  Soup from EatingWell
  • tomato - Soupe de Tomates Petit Déjeuner (Breakfast Tomato Soup) - from Chef Jean-Pierre Challet
  • Pho - Vietnamese Beef and Noodle Soup
  • Mussel Bisque With Saffron - colored with saffron
  • California-style Bouillabaisse
  • 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
  • Shorba Libya - Libyan Soup  - from the North African Kitchen
  • soup in two acts (a double-header from our seasonal recipe contest)
  • moroccan style lamb soup with couscous
  • ginger & tiger shrimp soup
  • Thai hot and sour with pineapple and basil from Mollie Katzen
  • 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


    • 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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