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Articles 1 to 12 of 16:
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Our grocery stores are crammed with canned, cubed, and powdered soup stocks. Pre-packaged broths have made it quick and easy to whip up a big, flavorful pot o' soup, rather than an all-day affair. But if time isn't an issue, why not do it the ... [... more]
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Cold Summer Soups
The king of cold soups is gazpacho. This Spanish soup has multiple variations, but the famous tomato-based gazpacho that originated in Andalucia in southern Spain has its roots in Roman and Moorish cuisines. Made with stale bread, olive oil, ... [... more]
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Russian Mushroom and Potato Soup
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender ... [... more]
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Bacon and Potato Soup
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they ... [... more]
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Baked Potato Soup I
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly ... [... more]
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Creamy Slow Cooker Potato Cheese Soup
Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve ... [... more]
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Cheesy Potato Soup II
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and ... [... more]
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Potato Leek Soup III
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with ... [... more]
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Super-Delicious Zuppa Toscana
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 ... [... more]
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Garnishing Soups
Some soups almost require a garnish, like sour cream in borscht, a Gruyère-topped crouton for French onion, or rouille-spread toasts with bouillabaisse. Try a sprinkling of freshly minced herbs (whichever kind you used in cooking the soup). For ... [... more]
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Healthy Soups
Here are a few tricks for upping the flavor of your soups while lowering their fat content: If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables ... [... more]
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Thickening Soups
The most classic of soup thickeners is roux, a combination of fat and butter. Often, using roux to thicken a soup simply consists of adding a bit of flour to the pot as the aromatics saute in butter or oil. If an especially thick consistency is ... [... more]
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