Split Pea Soup with Bacon
Although the authentic version of this cool-weather diner favorite is smooth and creamy, you can give your split pea soup a little texture by setting aside some of the mixture before puréeing, then stirring the two batches together. Serve with ... [... more]
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Creamy Tomato Bisque
Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture. Heat the olive oil in a large soup pot over medium-high ... [... more]
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Potato and Cheddar-Cheese Soup
A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato ... [... more]
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Cantonese Steamboat (Hot Pot)
The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By the ... [... more]
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Sicilian Meatball Soup
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock. In a medium bowl, mix ... [... more]
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Homemade Turkey Stock 101
Every Thanksgiving Eve, I put on a big pot of stock to simmer overnight. Then I use it all Thanksgiving Day long. It is one of the secrets to a moist, beautifully colored roast bird with wonderful gravy. Some of the stock also goes into the ... [... more]
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Friday Turkey-Vegetable Soup 101
The most common way of making leftover turkey soup is to toss the carcass and vegetables into a pot and simmer with water until the broth is flavorful. That's a good beginning, but the flavor is also cooked out of the turkey meat and vegetables ... [... more]
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