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Soup Recipes I
Index of Recipes
Basic Beef Stock
Basic Chicken
Stock
Basic
Chinese Chicken Stock
Basic Fish Stock
Basic Turkey
Stock
Basic
Vegetable Stock
Afghan Bean and Meatball Soup
American Indian Lima Bean and Tomato Soup
Apple and
Parsnip Soup
Asparagus
and Leek Soup
Baked Bean Soup
Belgian Chervil Soup (Kervel Soep, Potage au Cerfeuil)
Belgian Cream of Endive Soup (Brabantse Witloofroomsoep, Creme d'Endives)
Boston Black
Bean Soup
Broccoli
and Pasta Soup
Broccoli
Yogurt Soup
Butternut
Squash Soup
Caribbean
Black Bean Soup
Cheddar Cheese
Soup
Chicken Broth with Pasta and Parsley
Chicken Noodle
Soup
Chicken
Soup with Matzos
Chilean Fish Soup (Caldillo de Congrio)
Chinese
Corn and Crab Soup
Chinese
Crab and Egg Soup
Chinese Egg
Drop Soup
Chinese
Hot and Sour Soup
Chinese
Velvet Corn Soup
Chinese Wonton
Soup
Corn Chowder
Cream of
Artichoke Soup
Cream of
Cauliflower Soup
Cream of Clam
Soup
Cream
of Hearts of Palm Soup
Cream of
Lettuce Soup
Cream of
Pumpkin Soup
Cream of
Sauerkraut Soup
Cream of
Sorrel Soup
Cream of Sun-Dried Tomato Soup
Creamy Avocado
Soup
Creamy
Summer Squash Soup
Cuban Shrimp Soup (Sopa de Camarones)
Curried Carrot
Soup
Danish Cheese
Soup
Dilled Carrot
Bisque
Dublin Clam Soup
East
African Peanut Soup
Easy Garlic
Tomato Soup
Easy Onion Soup
French Cream of Carrot Soup (Soupe de Crecy)
French Cream of Mushroom Soup (Potage Veloute aux Champignons)
French Cream of Watercress Soup (Potage Creme Cressoniere)
French Onion Soup (Soupe a l'Oignon Gratinee)
French Soup with Pistou (Soupe au Pistou)
Garlic and Egg
Soup
Garlic and
Lime Soup
German Goulash Soup (Gulyassuppe)
German Potato Soup with Cucumber (Feine Kartoffelsuppe mit Gurken)
Ghanaian
Peanut Soup
Greek Chickpea Soup (Revithosoupa)
Greek Egg Lemon Soup (Soupa Avgolemono)
Greek
Lentil Soup (Fakes)
Hungarian Caraway Soup (Komenymagos Leves)
Hungarian
Sauerkraut Soup
Indian Lime Soup
Indonesian Chicken Soup (Soto Ayam Kuning)
Italian Chickpea Soup (Zuppa di Ceci)
Italian Clam Soup (Zuppa di Vongole)
Italian Egg Drop Soup (Straciatella)
Italian Pasta and Bean Soup (Pasta e Fagioli)
Italian Rice and Celery Soup (Minestra di Sedano e Riso)
Italian Soup with Poached Egg (Zuppa alla Pavese)
Italian Tomato Soup (Minestra di Pomodori)
Leek and
Potato Soup
Lemon-Curry Soup
Lentil Soup
Low-Fat
Creamy Carrot Soup
More soup recipes >
You can eliminate the roasting step in this basic recipe if you
are pressed for time, but the roasting provides a darker, richer stock with an
added dimension of flavor. Use this stock as the base for French onion soup or
any hearty soup, or just to add flavor to rice, noodles, or sauces.
Basic Beef Stock
4 lbs (2 Kg) meaty beef bones
2 onions, roughly chopped
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 quarts (4 L) water
1 bunch parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
12 whole peppercorns
2 whole cloves
Salt to taste
Place the beef bones, onions, carrots, and celery in a roasting
pan and bake in a preheated 500F (260C) oven, turning everything once or twice,
until browned, about 30 minutes. Combine the bones and vegetables and the
remaining ingredients in a large pot over high heat and bring to a boil. Reduce
the heat and simmer covered for 3 hours. Strain the stock, pressing on the meat
and vegetables to extract as much liquid as possible. Refrigerate and skim off
and discard the fat that congeals on the surface. Keep refrigerated for up to 4
days, or freeze for up to 1 year. Makes about 4 quarts (4 L).
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Although some canned preparations are good enough to substitute
in a pinch, I strongly recommend making your own stock for any recipe in which
the broth is the star.
Basic Chicken Stock
3-4 lbs (1350-1800 g) chicken parts
1 large onion, coarsely chopped
2 large carrots, roughly chopped
3 celery stalks, coarsely chopped
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Salt to taste
16 cups (4 L) water
Combine all ingredients in a large pot and bring to a boil over
moderate heat. Reduce the heat so the water barely bubbles and simmer partially
covered for 2 to 3 hours. Strain the broth, pressing the chicken and vegetables
to extract as much liquid as possible. Refrigerate and skim the fat from the
surface. Store refrigerated for 4 to 5 days, or freeze. Makes about 3 quarts (3
L).
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Have you ever wondered why your homemade Chinese soups don't
taste like the ones you've had in restaurants? Maybe it was because you didn't
use this staple of the Chinese kitchen.
Basic Chinese Chicken Stock
4 quarts (4 L) water
1 stewing chicken (about 5 lbs, 2.25 Kg) or chicken parts
2 slices fresh ginger, about 1 inch (3 cm) in diameter and 1/4 inch (5 mm) thick
1 scallion (spring onion), green and white parts, cut into 1-inch (3 cm) pieces
Combine all the ingredients in a large pot and bring to a boil
over high heat. Skim the foam that rises to the surface. Reduce the heat and
simmer partially covered for 2 hours. Remove the chicken and use for another
dish. Strain the stock through a fine sieve or clean dish towel and refrigerate.
Skim off the congealed fat on the surface before using. Makes about 3 quarts (3
L).
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Fish stock is the quickest and easiest of all the basic stock,
requiring only a fraction of time and attention required for meat stock. See if
you can talk your fishmonger into giving you some free trimmings.
Basic Fish Stock
3-4 lbs (1350-1800 g) heads, bones, and trimmings from any
white-fleshed fish
3 medium tomatoes, coarsely chopped
1 large onion, coarsely chopped
2 large carrots, roughly chopped
3 ribs celery, coarsely chopped
3 cloves garlic
1 cup (250 ml) dry white wine (optional)
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Salt to taste
16 cups (4 L) water
Combine all ingredients in a large pot and bring to a boil over
moderate heat. Reduce the heat so the water barely bubbles and simmer partially
covered for 45 minutes. Strain the broth, pressing the bones and vegetables to
extract as much liquid as possible. Store refrigerated for 4 to 5 days, or
freeze. Makes about 3 quarts (3 L).
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Amounts will vary according to the size of your turkey carcass.
This recipe is sized for the carcass of a small 10 to 12 lb (4 to 5 Kg) uncooked
bird. Adjust the quantities according to the size of your uncooked turkey.
Basic Turkey Stock
The bones left over from 1- 10 to 12 lb ( 4 to 5 Kg, uncooked
weight) cooked turkey
8 cup (2 L) cold water
2 carrots, sliced
1 onion, sliced
2 stalks celery, sliced
3 sprigs fresh parsley
2 bay (laurel) leaves
6 whole black peppercorns
1 tsp (5 ml) dried thyme
Combine all ingredients in a large pot and simmer covered for 2
to 3 hours. Strain through a clean dish towel or several layers of cheesecloth
in a colander or strainer. Makes about 2 quarts (2 L).
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Us this basic stock for not only soups, but to add flavor to any
dish of boiled vegetables.
Basic Vegetable Stock
3 large onions, coarsely chopped
3 large carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 turnips, peeled and coarsely chopped
2 potatoes, coarsely chopped
8-10 cloves garlic, unpeeled
2 cups (500 ml) mushrooms, including stems, coarsely chopped
4 Tbs (60 ml) olive oil
10-12 sprigs fresh parsley
1 cup (250 ml) dry white wine (optional)
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Salt to taste
12 cups (3 L) water
Place the onions, carrots, celery, turnips, potatoes, garlic, and
mushrooms in a large roasting pan and drizzle with the olive oil. Roast in a
preheated 400F (200C) oven for 45 minutes, shaking the pan occasionally. Remove
the vegetables from the oven and combine them with the remaining ingredients in
a large pot over moderate heat. Add some of the water to the roasting pan and
bring to a boil over high heat, scraping the bottom and the sides to remove any
brown bits, and add this liquid to the pot. Bring to a boil over moderate heat.
Reduce the heat so the water barely bubbles and simmer partially covered for 30
minutes. Strain the broth, pressing the vegetables to extract as much liquid as
possible. Store refrigerated for 4 to 5 days, or freeze. Makes about 3 quarts (3
L).
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The cooking tradition of Afghanistan bridges the distance between
the Middle East and India, as this dish demonstrates.
Afghan Bean and Meatball Soup
1 15-ounce (225 g) can kidney beans, rinsed and drained
1/2 cup (125 ml) dried yellow split peas
1/2 cup (125 ml) dried mung beans*
4 cups (1 L) water
1/2 cup (125 ml) short-grain rice
1/2 lb (225 g) ground beef or lamb
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste
3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
1 large ripe tomato, peeled and chopped
1 Tbs (15 ml) chopped fresh dill
1 cup (250 ml) yogurt
* Available in health food stores and Asian specialty shops
Combine the beans and half the water in a pot over moderate heat
and bring to a boil. Reduce the heat and simmer partially covered for 30
minutes. Stir in the rice and cook an additional 30 minutes. Meanwhile, mix
together the ground meat, cayenne, cinnamon, salt, and pepper. Roll the mixture
into small 1/2-inch (1 cm) balls. Heat the oil in a large skillet over moderate
heat and saute the onion until it is lightly browned, about 10 minutes. Add the
meatballs and brown on all sides. Stir in the remaining water and tomatoes and
simmer covered for 30 minutes. Add the meatball mixture to the bean mixture.
Stir in the dill and yogurt and heat until almost boiling. Serve immediately.
Serves 4 to 6.
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This recipe, or recipes very similar to it, has been prepared by
countless generations of Native American cooks in the Southwestern US for
thousands of years.
American Indian Lima Bean and Tomato Soup
1 lb (500 g) dried lima beans
1 1/2 qt (1.5 L) water
1 sprig parsley
2 yellow onions, peeled and sliced
1/4 lb (125 g) salt pork, diced
3 tomatoes, washed, cored, and coarsely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
Soak the beans in enough water to cover by 2 inches (5 cm) for 3
to 4 hours. Drain the beans and place them in a heavy kettle with the remaining
ingredients. Bring to a boil over high heat, reduce the heat to a simmer, and
cook covered for 1 hour. Remove the lid and cook uncovered for an additional
hour. Serves 6 to 8.
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I love parsnips no matter how they're cooked, and the apples make
an irresistible combination.
Apple and Parsnip Soup
4 Tbs (60 ml) butter
1 1/2 lb (675 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
4 cups (1 L) chicken or vegetable stock
1 tsp (5 ml) fresh sage, chopped
1 tsp (5 ml) fresh parsley, chopped
Salt and freshly ground pepper to taste
2 egg yolks, beaten
Melt the butter in a medium saucepan, and cook the parsnips and
apples, tossing well until coated. Cover and cook gently over low heat 10-15
minutes, stirring occasionally, until the apple juices start to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer
gently 30-40 minutes or until parsnips are soft. Pass through a food mill or
puree in a blender or food processor until smooth. Return to pan and reheat
gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs
to the soup. Do not allow to boil. Serves 8.
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This soup gets much of its flavor from the frugal use of the
asparagus and leek trimmings.
Asparagus and Leek Soup
1 lb (450 g) asparagus
2-3 medium leeks
1 medium onion, sliced
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) butter
Salt and white pepper to taste
A grating of fresh nutmeg
Chopped chives for garnish
Trim the tough ends from the asparagus and the tough green parts
of the leeks and reserve the trimmings. Chop the trimmings coarsely and combine
them with the onion and stock in a large saucepan. Bring to a boil and simmer
for 45 minutes to 1 hour. Remove from the heat, strain the broth, and discard
the trimmings. Meanwhile, slice the leeks thinly and cut the asparagus into
1-inch (3 cm) pieces. Wash thoroughly. Heat the butter in a skillet over
moderate heat and saute the leeks for 5 minutes, stirring frequently. Add the
asparagus and saute 2 more minutes. Transfer the asparagus and leeks to the
stock and season with salt, pepper, and nutmeg. Simmer until the vegetables are
tender, about 5 minutes. Remove 1 cup (250 ml) of the vegetables with a slotted
spoon and set aside. Puree the remaining soup in batches in an electric blender
or food processor. Add the reserved vegetables and bring to a simmer. Serve
garnished with chopped chives. Serves 4 to 6.
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This quick and easy soup is an American classic that dates back
to the days when virtually every family cooked a big pot of baked beans every
week. Nowadays, with the convenience of canned baked beans, this soup is as good
as it ever was.
Baked Bean Soup
4 cups (1 L) water
3 cups (750 ml) baked beans
2 cups (500 ml) canned stewed tomatoes with their liquid
1 medium onion, finely chopped
2 ribs celery with leaves, finely chopped
2 Tbs (30 ml) Dijon-style mustard or prepared horseradish
Salt and freshly ground pepper to taste
Combine all ingredients in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered for 30 minutes. Process in
batches in an electric food processor or blender until smooth, or press through
a fine sieve. Serves 6 to 8.
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Chervil is much more popular in Belgium than in the United
States, where it may be difficult to find. It is easy to grow, and fresh chervil
can be found in better supermarkets. Do not attempt to substitute dried chervil
in this recipe.
Belgian Chervil Soup (Kervel Soep, Potage au Cerfeuil)
3 Tbs (45 ml) butter
2 ribs celery, chopped
1 medium leek, white and pale green parts only, thoroughly washed and chopped
1 medium onion, chopped
1 small baking potato, peeled and chopped
4 cups (1 L) beef or chicken stock
1 cup (250 ml) finely chopped fresh chervil leaves and stems, plus additional
whole leaves for garnish
Salt and freshly ground pepper to taste
Heat the butter in a large pot over moderate heat and saute the
celery, leek, and onion until tender but not brown, about 10 minutes. Add the
potato and stock and bring to a boil. Simmer covered until the vegetables are
very tender, about 20 minutes. Add the chervil salt, and pepper and simmer
covered for 10 minutes. Puree in batches in an electric blender or food
processor. Serve garnished with chervil leaves. Serves 4 to 6.
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The world has the Belgian revolution of 1830 to thank for Belgian
endive. According to the legend, farmer Jan Lammers fled his home to protect
himself and his family, leaving his chicory roots to sprout in the darkness of
his basement. When he returned home he tasted the white sprouts, and he liked
them. The rest, as they say, is history.
Belgian Cream of Endive Soup (Brabantse Witloofroomsoep, Creme d'Endives)
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium leek, white and light green part only, rinsed and finely chopped
1 rib celery, finely chopped
4 to 5 large Belgian endives, coarsely chopped
4 cups (1 L) fresh or canned chicken broth
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream, half and half, or milk
Chopped fresh chives for garnish
Heat the butter in a large pot over moderate heat. Add the onion,
leek, celery, and endive, and saute until wilted but not brown, about 5 minutes.
Add the chicken broth, nutmeg, salt and pepper, and bring to a boil. Reduce the
heat and simmer 30 minutes. Remove from the heat and allow to cool. Puree the
soup in batches in a food processor or electric blender. Return the pureed soup
to the pot and add the cream or milk. Reheat before serving, but do not boil.
Garnish with chopped chives. Serves 4 to 6.
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Boston is well known for its baked beans, cream pie, and brown
bread. Here is my quick and easy version of an equally traditional but perhaps
not as familiar Bostonian dish:
Boston Black Bean Soup
2 15-ounce (425 g) cans black beans, drained and rinsed
4 cups (1 L) chicken stock or water
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) finely chopped onion
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry (optional)
4-6 thin slices lemon
1 hard-boiled egg, peeled and chopped for garnish
Combine the beans and chicken stock in batches in an electric
food processor or blender and process until smooth. Transfer to a large pot and
bring to a simmer over moderate heat. Meanwhile, heat the butter in a small pan
over moderate heat and stir in the flour. Add the onion, mustard, salt, and
pepper and cook for 3 minutes. Stir in the cream and heat until the mixture has
thickened, stirring constantly. Add to the bean mixture and heat just to the
boiling point. Stir in the optional sherry immediately before serving. Garnish
with lemon slices and chopped egg. Serves 4 to 6.
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This recipe is so ridiculously simple and wonderfully tasty that
it just might become a standard in your "I don't feel like cooking tonight"
repertoire.
Broccoli and Pasta Soup
4-6 cups (1-1.5 L) chicken or vegetable broth
1 small head broccoli (about 1 lb, 450 g), coarsely chopped
1/2-1 cup (125-250 ml) small pasta shape such as ditalini, acine di pepe, stars,
or alphabets, cooked according to the package directions and drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Bring the broth to a simmer over moderate heat and add the
broccoli. Simmer uncovered for 10 minutes, or until the broccoli is tender. Add
the cooked pasta and season with salt and pepper if necessary. Serve with
Parmesan cheese. Serves 4 to 6.
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This soup is so smooth and creamy that you'll have trouble
believing it's virtually fat-free.
Broccoli Yogurt Soup
1 1/2 lbs (675 g) broccoli
1 Tbs (15 ml) olive oil
1 medium onion, chopped
4 cups (1 L) low-fat chicken broth or water
2 tsp (10 ml) curry powder
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) plain fat-free yogurt
Cut the florets off the stalk of the broccoli, peel the stalk and
chop coarsely. Heat the olive oil in a large pot over moderate heat and saute
the onion until tender but not brown, about 5 minutes. Add the broccoli, chicken
broth, curry powder, nutmeg, salt, and pepper, and bring to a boil. Simmer until
the broccoli is tender, about 10 minutes. Remove from the heat and puree in
batches in an electric blender or food processor. Return to the pot over low
heat and stir in the yogurt-do not boil. Serve hot or cold. Serves 4 to 6.
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This soup pleases both the palate and the eye. An enriched,
non-vegan version may be made by the addition of 1 cup of milk or half-and-half.
Butternut Squash Soup
1 Tbs (15 ml) vegetable or olive oil
1 medium onion, chopped
1 lb (500 g) butternut or other yellow winter squash, peeled, seeded, and cut
into cubes
1 medium potato, peeled and cubed
1 tart cooking apple, peeled, cored, and cubed
2 cups (500 ml) vegetable stock or water
2 cups (500 ml) apple juice or cider
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cumin
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Heat the oil in a large saucepan over moderate heat and cook the
onion for 5 minutes, until tender but not brown. Add the remaining ingredients
and bring to a boil. Reduce the heat and simmer covered 15 to 20 minutes, until
the potato and squash are tender. Carefully process in small batches in a food
processor or electric blender until smooth. Garnish with an additional grating
of fresh nutmeg, if desired. Serves 4 to 6.
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Although black beans are popular over most of Latin America, I
always think of the Caribbean when I think of them.
Caribbean Black Bean Soup
1 lb (450 g) dried black beans
4 cups (1 L) chicken broth
2 Tbs (30 ml) olive oil
1 cup (250 ml) finely chopped onion
2 tsp (10 ml) finely chopped garlic
8 oz (250 g) finely chopped lean, cooked ham (about 2 cups, 500 ml)
1 large, firm, ripe tomato, peeled, seeded, and finely chopped (or 1/2 cup, 125
ml, chopped drained canned tomatoes)
2 Tbs (30 ml) malt or balsamic vinegar
1/2 tsp (2.5 ml) ground cumin
Salt and freshly ground pepper to taste
Rinse and pick over the beans until they are clean and free of
debris. Put them in a large pot and add enough water to cover by at least 2
inches (5 cm). Bring to a boil over high heat. Reduce heat and simmer partially
covered for 2 to 3 hours, or until the beans are tender. Drain the beans in a
large colander or sieve set over a bowl to collect the cooking liquid. Set the
beans aside to cool. Add enough chicken broth to the bean-cooking liquid to make
6 cups (1.5 L). When the beans have cooled, remove approximately 1/4 of the
beans and set aside. Combine the remaining beans, one cup at a time, with one
cup of the liquid at a time in an electric blender, and blend at high speed
until the beans are broken up, but not completely smooth. You may press the
beans through a fine meshed sieve if you do not have an electric blender. In a
large pot heat the olive oil until it shimmers and add the onions and garlic.
Cook for 5 minutes, stirring frequently, until they are soft and transparent but
not brown. Stir in the ham, tomatoes, vinegar, cumin, salt, and pepper. Bring to
a boil and cook for 5 minutes. Add the bean puree and the reserved whole beans
and simmer over low heat for 15 minutes, until heated through. Taste and adjust
the seasoning. Serves 6 to 8.
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The small pieces of vegetables in this soup give it texture and
character, but if you prefer a smooth soup you may puree the base before adding
the cheese.
Cheddar Cheese Soup
3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 shallot, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
3 cups (750 ml) chicken stock
2 cups (500 ml) half-and-half
3 Tbs (45 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
12 oz (335 g) sharp cheddar cheese, shredded
Chopped fresh chives for garnish (optional)
Heat the butter in a large soup pot over moderate heat and saute
the chopped vegetables until tender but not brown, about 5 minutes. Stir in the
flour and cook, stirring frequently, for 2 minutes. Whisk in the chicken stock
and half-and-half and bring to a boil. Reduce the heat and simmer for 3 minutes.
Remove from the heat and stir in the optional sherry, salt, pepper, and optional
cayenne. Add the cheese a little at a time, whisking constantly until the cheese
has melted. Serve immediately, garnished with chopped chives if desired. Note:
When reheating leftovers, bring the soup barely to a simmer over low heat. Do
not boil as the cheese will separate. Serves 4 to 6.
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This recipe is about as easy as they come. Many people keep these
ingredients in on hand, so it's a cinch to whip this up at the last minute for
unexpected guests. Plenty of parsley is the key to this soup.
Chicken Broth with Pasta and Parsley
6 cups (1.5 L) chicken broth
1/2 lb (225 g) your favorite shape of pasta
2 cups (500 ml) packed fresh parsley leaves
1 Tbs (15 ml) tomato paste
Bring broth and tomato paste to a boil. Add pasta and cook
according to package directions. Add parsley one minute before pasta is done.
Serves 4 to 6.
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Any good chicken noodle soup must be made with the best chicken
stock. Although some canned preparations are good enough to substitute in a
pinch, I strongly recommend making your own stock for any recipe in which the
broth is the star, as in this one.
Chicken Noodle Soup
2 Tbs (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 rib celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3-4 oz (75-100 g) egg noodles
Chopped fresh parsley for garnish (optional)
Heat the oil in a large soup pot over moderate heat and saute the
chicken breast halves until light golden brown on both sides. Remove the chicken
breasts and set aside. Add the onion, carrot, and celery to the same pot and
saute for five minutes. Meanwhile, slice, shred, or coarsely chop the chicken
meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to
a boil over high heat, reduce the heat, and simmer covered until the vegetables
are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are
tender, about 8 minutes. Serve immediately, garnished with chopped parsley if
desired. Serves 6 to 8.
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No meal in a Jewish deli is complete without a bowl of this soup.
Chicken Soup with Matzos
6 to 8 cups (1.5-2 L) chicken stock
3 matzos, cut into small pieces
3 to 4 egg yolks
1 tsp (5 ml) cinnamon
Add the matzos to the chicken stock and bring to a boil over high
heat. Reduce the heat and simmer 15 minutes. Remove the stock from the heat. In
a small bowl mix the egg yolks and the cinnamon. Add about 1 cup (250 ml) of the
soup to the egg mixture a little at a time, stirring constantly. Pour the egg
mixture into the soup, stirring until slightly thickened. Serves 4 to 6.
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I have substituted sea bass for the congrio fish since
it is not available in the US. You may substitute any firm, white fleshed fish.
¡Muy sabroso!
Chilean Fish Soup (Caldillo de Congrio)
2 Tbs (30 ml) olive oil
2 large onions, peeled and cut into thin slices
1/2 tsp (2 ml) finely chopped garlic
6 medium tomatoes, peeled, seeded and coarsely chopped (or 2 cups drained,
chopped canned Italian plum tomatoes
1/4 tsp (1 ml) dried oregano
1 bay leaf
Salt and freshly ground pepper to taste
4 large boiling potatoes (about 2 lbs, 900 g) peeled and cut into strips 1/2 in.
x 1/2 in. x 2 in. (1 cm x 1 x 5 cm)
4 cups (1 L) cold water
2 lbs (900 g) fresh sea bass, filleted and cut into 1-inch (2.5 cm) cubes
1 tsp (5 ml) chopped cilantro (coriander leaves)
2 Tbs (30 ml) chopped parsley
Heat the oil in a large soup pot over moderate heat and cook the
onions and garlic for 4 to 5 minutes, stirring occasionally, until the onions
are soft and transparent but not brown. Add the tomatoes, oregano, bay leaf,
salt and black pepper to taste, and cook, stirring occasionally, for 5 minutes.
Add the potatoes and water and cook covered, over moderate heat, for 20 minutes.
Then add the fish and the cilantro, cover the pot, and cook for about 10
minutes, until the fish is firm and opaque and the potatoes are tender when
tested with the tip of a knife. Garnish the individual servings with the
parsley. Serves 8.
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You won't believe how good this soup is after you see how easy it
is to make. Once you've tried it, though, you'll want to keep the recipe a
secret.
Chinese Corn and Crab Soup
1 can (15 oz, 225 g) creamed corn
1 can (15 oz, 225 g) chicken stock
1 star anise
1 tsp (5 ml) cornstarch (cornflour) mixed in 1/4 cup (60 ml) water
1 Tbs (15 ml) dry sherry
1 small can (5 oz, 150 g) crab meat
Combine all ingredients in a saucepan and heat to a simmer,
stirring occasionally. Taste and adjust the seasoning. Serves 4.
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If you are lucky enough to be able to buy fresh crab meat, then
by all means use it in this recipe. Otherwise, canned or frozen crab meat is an
excellent substitute.
Chinese Crab and Egg Soup
4 cups (1 L) fish or chicken stock
3 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour)
4 Tbs (60 ml) water
8 oz (250 g) cooked fresh, frozen, or canned crab meat
2 scallions (spring onions), thinly sliced
Salt and ground white pepper to taste
Bring the stock to a boil over moderate heat. Slowly dribble the
beaten eggs into the stock and stir gently. Combine the cornstarch with the
water and add to the soup. Stir constantly but gently until the soup is clear
and slightly thickened. Add the crab meat and heat through. Season with salt and
white pepper. Garnish with thinly sliced scallions. Serves 4 to 6.
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I doubt that I have many readers who have never ordered this soup
in a Chinese restaurant, but I wonder how many have actually made it at home.
It's easy, it's quick, and your family will be impressed.
Chinese Egg Drop Soup
4 cups (1 L) fresh or canned chicken broth
1 Tbs (15 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1 Tbs (15 ml) soy sauce
1/4 tsp (1 ml) freshly grated ginger root (optional)
White pepper to taste
2 eggs 1 scallion (green onion, spring onion) green and white part, very thinly
sliced
Bring the chicken broth to a boil over moderate heat. Mix the
cornstarch with the water and stir it into the broth. Add the soy sauce,
optional ginger, and pepper. Return the soup to a boil and remove from heat.
Beat the eggs slightly, so that they are broken up but the yolks and the whites
are not completely mixed together. Slowly pour the eggs into the soup while
gently stirring to form long threads of the eggs. Divide the scallion slices
between the individual serving bowls and ladle the soup over them. Serves 4 to
6.
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Feel free to experiment with the quantities of vinegar and pepper
to suit your own taste.
Chinese Hot and Sour Soup
6 cups (1.5 L) chicken stock
1/2 cup (125 ml) thinly sliced bok choy or Napa cabbage
1 cup (250 ml) thinly sliced shiitake, cloud ear, or other mushrooms
3 scallions (green onions, spring onions), green and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger root
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) water
6 to 8 oz (175-200 g) firm tofu, cut into thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper, or to taste
2 eggs, lightly beaten
1 tsp (5 ml) toasted sesame oil
Bring the broth to a boil in a large saucepan and add the bok
choy or cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine the
cornstarch and water in a small bowl and stir into the broth when it returns to
the boil. Boil for 3 minutes. Add the tofu, vinegar, and pepper. Taste and
adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs
into the soup, stirring gently. Remove from the heat, add the sesame oil, and
serve immediately. Serves 6 to 8.
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Representing Asia during the 2002 summer Olympics, this recipe
from China set records for tastiness and speed of preparation.
Chinese Velvet Corn Soup
3 large ears of fresh corn, shucked
OR 1 15-oz (425 g) can creamed corn
2 egg whites
2 Tbs (30 ml) milk
4 cups (1 L) chicken stock
1/2 cup (125 ml) finely chopped cooked ham (optional)
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with 2 Tbs (30 ml) cold water
1/2 cup (125 ml) finely chopped cooked ham (optional)
Slice the kernels off the cobs of corn, reserving as much of the
corn juices as possible. Beat together the egg whites and milk until light and
frothy. Bring the chicken stock to a boil over high heat and add the corn, salt,
and pepper. Return to the boil and stir in the cornstarch mixture. Stir until
the soup has thickened and become clear. Remove from the heat and add the egg
white mixture, stirring only once. Serve garnished with chopped ham if desired.
Serves 4 to 6.
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This isn't the wonton soup you've had in Chinese restaurants in
the West. With about 10 wontons per serving, this soup is usually served as a
substantial one-dish meal in China.
Chinese Wonton Soup
1 lb (450 g) ground pork
1 10-ounce (280 g) package frozen spinach, thawed, squeezed dry, and very finely
chopped
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) finely chopped fresh ginger
Salt and freshly ground pepper to taste
1/2 lb (225 g) wonton wrappers
6 cups (1.5 L) chicken stock
1 cup (25 ml) chopped watercress or fresh spinach leaves
Combine the pork, spinach, soy sauce, ginger, salt, and pepper in
a bowl and mix thoroughly. Place about 1 teaspoon (5 ml) of the filling just
below the center of a wonton wrapper. Roll one corner of the wrapper over the
filling and tuck it under the filling. Moisten the exposed wrapper with a finger
dipped in water and roll the filling over the wrapper to make a cylinder,
leaving about 1/2 inch (1 cm) of the wrapper unrolled. Pull the ends of the
wrapper down and away from the exposed tip until they meet and overlap, and
press them together. Repeat with the remaining filling and wonton wrappers.
Bring the stock to a boil in a pot over high heat. Add the wontons and simmer
until tender but still firm (al dente), 5 to 6 minutes. Add the watercress and
serve immediately. Serves 6 to 8.
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What could be more All American than corn, except maybe potatoes
and peppers. This recipe contains all three.
Corn Chowder
3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 ribs celery, diced
2 bell peppers, seeded and diced
6 to 8 ears of corn
4 cups (1 L) milk
2 medium potatoes, peeled and diced
Salt and freshly ground pepper to taste
Cayenne pepper (optional) to taste
Fry the bacon in a large soup pot over moderate heat for 10 to 15
minutes, until the bacon is crisp. Remove the bacon and drain on paper towels.
Discard all but 2 tablespoons (30 ml) of the bacon fat. Add the onion, garlic,
celery, and bell peppers to the bacon fat and cook over moderate heat, stirring
frequently, for 5 to 10 minutes, until tender and slightly brown. Cut the corn
kernels off the cobs and reserve the kernels. Add the cobs and the milk to the
pot and bring to a boil. Add the potatoes and simmer covered for 10 to 15
minutes, until the potatoes are tender. Remove the corn cobs and add the
reserved corn kernels. Season with salt, pepper and optional cayenne. Simmer for
5 minutes. Meanwhile, remove about 1 cup (250 ml) of the solids from the soup
and puree in an electric blender or food processor. Return the pureed mixture to
the pot and stir. Ladle into individual soup bowls and sprinkle with the
reserved cooked bacon. Serves 4 to 6.
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There is something about artichokes that literally makes my mouth
water just thinking about them. This soup is delicious served hot or cold, and
only takes about 15 minutes to make.
Cream of Artichoke Soup
3 Tbs (45 ml) butter
1 shallot, finely chopped
2 Tbs (30 ml) flour
4 cups (1 L) chicken stock
2 lbs (900 g) artichoke bottoms, drained if using canned, thawed if using frozen
1 cup (250 ml) half-and-half, cream, or milk
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan over moderate heat and saute
the chopped shallot for 2 minutes. Add the flour and cook 3 minutes, stirring
frequently. Add the chicken stock and bring to a boil, stirring frequently. Chop
the artichoke bottoms coarsely and puree them in an electric blender or food
processor, adding a little of the chicken stock if necessary. Add the artichoke
puree to the soup and stir. Season with salt and pepper. Serve hot or chilled.
Serves 4 to 6.
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If the truth be told, this recipe could be made using broccoli,
squash, beans, or just about any other vegetable. You can also use different
types of cheeses for an infinite number of variations.
Cream of Cauliflower Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, chopped
2 Tbs (30 ml) all-purpose flour
4 cups (1L) chicken or vegetable stock
2 cups (500 ml) cauliflower florets
1 large potato, peeled and diced
1/2 cup (125 ml) heavy cream, half-and-half, or milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Heat the oil in a large saucepan over moderate heat and saute the
onion and garlic until tender but not brown, about 5 minutes. Stir in the flour
and cook an additional 2 minutes. Add the stock, cauliflower, and potato. Bring
to a boil, reduce the heat, and simmer covered for 15 minutes. Remove about half
the cauliflower from the soup using a slotted spoon and reserve. Puree the
remaining soup in an electric blender or food processor until smooth. Return the
soup to the saucepan and add the reserved cauliflower, cream, cheese, salt, and
pepper. Simmer over low heat, stirring frequently, until the cheese is melted.
Garnish with chopped herbs. Serves 4 to 6.
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This recipe is another example of Irma Rombauer's genius for
combining a few inexpensive, readily available ingredients into unusual and
mouth-watering concoctions.
Cream of Clam Soup
1 Tbs (15 ml) butter
1 cup (250 ml) bottled clam juice
1 cup (250 ml) canned clams with their liquid
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Paprika for garnish
Combine the butter, clam juice, clams, cream, and milk in a
saucepan and bring almost to a boil over moderate heat. Season with salt and
pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
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Canned hearts of palm are available in almost every supermarket
in the USA. A few years ago, when the supermarkets in the little town I lived in
in rural Georgia didn't carry things like fresh pasta, French bread, or any
cheese other than Cheddar, I could still get canned hearts of palm imported from
Brazil. Fortunately things have improved here in recent years, and now I can
even get a few cheeses that aren't orange.
Cream of Hearts of Palm Soup
1 16 oz (453 g) can of hearts of palm, drained
5 cups (1.25 L) chicken or vegetable stock
3 Tbs (45 ml) cornstarch (cornflour) mixed with a little cold water
3/4 cup (200 ml) yogurt
Salt and freshly ground pepper to taste
Fresh parsley and lemon wedges to garnish
Cut the hearts of palm into 3/4 inch (2 cm) thick rounds. Mix the
stock and cornstarch slurry and bring to a boil over moderate heat, stirring
frequently. Add the hearts of palm and cook for 2 to 3 minutes, until the hearts
of palm are warmed through. Remove from the heat and gradually add the yogurt
while stirring constantly. Season to taste. Serve hot garnished with a
sprinkling of parsley and a lemon wedge. Serves 4 to 6.
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I have written many recipes that call for various "healthy"
substitutes for cream in soups, but nothing produces the same silky texture and
buttery flavor of the real thing. The delicate flavor of the lettuce lets the
cream take center stage in this recipe. Let's face it, you aren't going to eat
this every day, so let yourself enjoy it once in a while.
Cream of Lettuce Soup
4 Tbs (60 ml) butter
1 medium onion, finely chopped
2 scallions (spring onions), green and white parts, finely chopped
4 Tbs (60 ml) all-purpose flour
3 cups (750 ml) finely chopped romaine lettuce
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
A grinding of fresh nutmeg
1 cup (250 ml) heavy cream, half-and-half, or milk
Heat the butter in a large pot over moderate heat and saute the
onion and scallions until tender but not brown, about 10 minutes. Stir in the
flour and cook an additional 3 minutes, stirring frequently. Add the romaine
lettuce, stock, salt, pepper, and nutmeg and bring to a boil. Puree the soup in
an electric blender or food processor and return it to the pot. Stir in the
cream and bring up to heat. Serves 4 to 6.
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The flesh of any winter squash, such as butternut, Hubbard, or
acorn, can be substituted for the pumpkin in this Virgin Islands favorite.
Cream of Pumpkin Soup
1 lb (500 g) pumpkin flesh
1 Tbs (15 ml) butter
1 tomato, chopped
1/2 small onion, chopped
1 carrot, diced
1 cup (250 ml) cooked ham, diced
1 Tbs (15 ml) flour
3 cups pumpkin stock (see recipe)
1 bay (laurel) leaf
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1 cup milk or cream
Cook the pumpkin in enough boiling water to cover for 15 to 20
minutes, until tender. Drain and reserve the cooking liquid. Mash the pumpkin
and set aside. In a large pot, melt the butter over moderate heat and saute the
tomato, onion, carrot, and ham for 5 minutes, stirring occasionally. Add the
flour and stir to combine well. Add the reserved pumpkin stock, bay leaf, and
thyme. Bring to a boil, reduce the heat, and simmer covered for 45 minutes. Add
the mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove the bay
leaf and thyme sprig. Serves 4 to 6.
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Madeleine Kamman credits this recipe to her Alsatian heritage,
where it was frequently made with sauerkraut left over from the previous night's
dinner.
Cream of Sauerkraut Soup
4 Tbs (60 ml) butter
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
1 cup (250 ml) dry white wine (Riesling if possible)
1/2 lb (250 g) fresh sauerkraut, thoroughly rinsed and squeezed dry
1 tart apple, peeled, cored, and finely chopped
3 juniper berries, crushed
Salt and freshly ground pepper to taste
3 Tbs (45 ml) all-purpose flour
4-5 cups (1-1.25 L) chicken or vegetable stock
1 cup (250 ml) creme fraiche or sour cream
1/4 lb (100 g) bacon, cooked until crisp and crumbled for garnish
Heat 2 tablespoons (30 ml) of the butter in a heavy pot over
moderate heat and saute the onion and garlic until the onion is translucent, 3
to 5 minutes. Add the wine and reduce until almost dry. Add the sauerkraut,
apple, juniper berries, salt, and pepper and simmer covered over low heat for 90
minutes, stirring occasionally. Heat the remaining butter in a large sauce pan
over moderate heat. Stir in the flour and cook for 3 minutes. Add the stock and
whisk until smooth. Bring to a boil, stirring frequently. Pour the white sauce
over the sauerkraut mixture and stir to combine. Simmer for 30 minutes. Process
in an electric food processor or blender and strain through a fine sieve. Stir
in the creme fraiche or sour cream and heat over low heat-do not boil. Garnish
with crumbled bacon. Serves 4 to 6.
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I have a pronouncement to make: this soup is the best in the
world. Period. I say so, and everybody who has tasted it says so. The only
trouble is, sorrel is difficult to find in the US, as well as many other places
I suppose. The easiest thing to do is to grow your own. There are two types of
sorrel used in the kitchen: garden sorrel (Rumex acetosella) and French
sorrel (R. scutatus). Both are hardy, evergreen herbaceous plants that
are easily grown from seed. I planted four of them about eight years ago, and
they continue to provide my family with all the sorrel we need. If you simply
can't get your hands on fresh sorrel, this soup is also wonderful made with
watercress, spinach, or escarole.
Cream of Sorrel Soup
2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock
2 cups heavy cream, milk, or fat-free milk
Salt and freshly ground pepper to taste
*Watercress, spinach, or escarole may be substituted
Bring the chicken stock to a boil in a 2 quart (2 L) stainless
steel or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until
the sorrel changes color. Remove from the heat and allow to cool a little. Puree
the soup in an electric blender and pour through a fine sieve to remove any
pieces of stem. Add the cream or milk, stirring to combine. Serves 4 to 6.
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This soup gets an additional tomato punch from the concentrated
flavor of the sun-dried tomatoes. If you like the stuff in the cans, this will
surely become a favorite.
Cream of Sun-Dried Tomato Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
3 cloves garlic, finely chopped
4 cups (1 L) vegetable stock (or chicken stock for a non-vegetarian version)
4 cups (1 L) chopped ripe tomatoes or canned Italian tomatoes, drained
1 large potato, peeled and diced
1/2 cup (125 ml) sun-dried tomatoes (not in oil)
1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried
1 cup (250 ml) milk, half and half, or heavy cream
Sugar, salt, and freshly ground pepper to taste
Chopped chives for garnish
Heat the olive oil in a large pot over moderate heat. Add the
onion, celery, carrot, and garlic and saute until tender but not brown, about 5
minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring
to a boil and simmer covered for 20 minutes, until the vegetables are tender.
Puree in a food processor or blender in small batches until smooth, straining
through a fine sieve if desired. Stir in the milk or cream and season with
sugar, salt, and pepper. Serve garnished with chopped chives. Serves 6 to 8.
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This soup is equally delicious served hot or cold.
Creamy Avocado Soup
3 Tbs (45 ml) olive oil
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) chicken or vegetable stock
1 large ripe avocado, peeled, seeded, and mashed with a fork
1 cup (250 ml) heavy cream, half-and-half, or milk
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sherry (optional)
Salt and freshly ground pepper to taste
Lime wedges for garnish
Heat the oil in a large pan over moderate heat and stir in the
flour. Cook for 2 to 3 minutes and add the stock. Bring to a boil, stirring
frequently. Add the remaining ingredients and stir until the soup is smooth and
heated through. Serve garnished with lime wedges. Serves 4 to 6.
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My mother found this recipe in a newspaper and deemed it a
"keeper" after she tried it. It gets its creaminess from rice, a technique that
can be applied to other soups. The cheese rind adds subtle flavor, and zucchini
(courgettes) can be used in place of the yellow squash.
Creamy Summer Squash Soup
2 Tbs (30 ml) olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 bay (laurel) leaf
1 1/2 lbs (675 g) yellow crook-neck squash, cut into 1-inch (3 cm) pieces
1/2 cup (125 ml) long-grain rice
2-3 oz (60-90 g) Parmesan rinds
4 cups (1 L) chicken broth or water
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
For the garnish (optional):
1/4 cup (60 ml) whole fresh oregano leaves
1 1/2 cup (375 ml) cherry or grape tomatoes, halved
2 Tbs (30 ml) olive oil
Heat the oil in a large pot over moderate heat and saute the
garlic, onion, and bay leaf until the onion is tender but not brown, about 5
minutes. Add the squash, rice, Parmesan rinds, and chicken broth and bring to a
boil. Simmer covered for 30 minutes. Remove the bay leaf and cheese rinds and
puree in an electric food processor or blender. Add the lemon juice, season with
salt and pepper, and pour into individual serving bowls. Toss the garnish
ingredients together and add a generous portion to each bowl if desired. Serves
4 to 6.
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This classic Cuban soup makes good use of the shrimp shells, so
be sure to buy your shrimps with the shell on and peel them at home. The poached
egg is a classic garnish, but I have made it an option in this recipe.
Cuban Shrimp Soup (Sopa de Camarones)
3 Tbs (45 ml) butter
1 lb (450 g) medium shrimp, peeled, shells reserved
1 medium onion, finely chopped
2 cups (500 ml) water
2-4 cloves garlic, finely chopped
3 large tomatoes, peeled, seeded, and chopped
1 bay (laurel) leaf
2 cloves
4-6 new potatoes, halved
4 cups (1 L) milk
2 ears sweet corn, cut into 2-inch (5 cm) slices
Salt and freshly ground pepper to taste
2 egg yolks, beaten
4-6 poached eggs (optional)
Heat 1 tablespoon (15 ml) of the butter in a skillet and saute
the shrimp shells until lightly browned and aromatic, about 15 minutes. Transfer
to a saucepan and add the water. Bring to a boil and simmer uncovered until
reduced by half. Strain, discard the shrimp shells, and set the stock aside.
Meanwhile, heat the remaining butter in a large pot and saute the onion and
garlic until tender but now brown, about 5 minutes. Add the tomatoes, bay leaf,
cloves. and reserved shrimp stock and simmer covered for 15 minutes. Strain the
stock, discard the solids, and return the stock to the pot. Add the potatoes and
simmer covered until the potatoes are almost done, about 15 minutes. Add the
milk, shrimp, corn, salt, and pepper and simmer covered for 5 minutes. Stir a
little of the hot liquid into the egg yolks and stir the resulting mixture into
the soup. Simmer, stirring gently, until the soup thickens a little-do not boil.
Serve garnished with a poached egg if desired. Serves 4 to 6.
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Carrots and curry are a marriage made in heaven. The natural
sweetness of fresh carrots is the perfect counterbalance to the spiciness of the
curry. Use your favorite curry powder; I like mine hot, but you may prefer the
tamer variations.
Curried Carrot Soup
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
1 tsp (5 ml) minced, peeled fresh ginger root
1 tsp (5 ml) good quality curry powder
1 cup (250 ml) diced, peeled potato
1 lb (450 g) fresh carrots, scrubbed and sliced into 1/4-inch (5 mm) rounds
5 cups (1.25 L) chicken broth
Salt and freshly black pepper to taste
Fresh mint leaves, sliced into thin ribbons (chiffonade)
Heat the oil in a large pot over moderate heat. Add the onion,
ginger, and curry powder and cook for 10 minutes, until onions are soft but not
brown. Add the potato, carrots, and chicken broth and bring to a boil. Reduce
heat and cover, cooking for 30 minutes or until the vegetables are tender. Let
the soup cool a little, and then puree in batches in a blender or food
processor. Return to the cooking pot and adjust the seasoning with salt and
pepper. Garnish with the mint chiffonade before serving. Serves 4 to 6.
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Denmark produces at least 15 varieties of cheese, from their own
Danbo, Tybo, and Havarti, to local versions of Brie, Camembert, Swiss, and many
more. With the notable exception of Danish blue cheese, most are mild and
creamy, and perfect for a subtle, warming soup.
Danish Cheese Soup
2 Tbs (30 ml) butter
3-4 scallions (spring onions), green and white parts, chopped
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
2 cups (500 ml) chicken stock
2 carrots, peeled and diced
2 ribs celery, diced
1/2 lb (250 g) Danish Danbo cheese, or other mild cheese such as Monterey Jack,
Gouda, or Edam, shredded
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
Additional paprika for garnish
Heat the butter in a large saucepan over moderate heat. Saute the
scallions until tender but not brown, about 5 minutes. Stir in the flour to make
a thick paste and cook for 2 minutes. Stir in the milk and chicken stock and
bring to a boil, stirring frequently. Add the carrots, celery, cheese, paprika,
salt, and pepper, and simmer covered over low heat for 20 minutes, stirring
occasionally. Sprinkle the top of the soup lightly with paprika immediately
before serving. Serves 4 to 6.
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This carrot soup owes its richness to the carrots, not to butter
or cream. You can have seconds without feeling guilty.
Dilled Carrot Bisque
3 cups (750 ml) chicken broth
3 cups (750 ml) sliced carrots
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) chopped shallots
1 clove garlic, minced
1 tsp (5 ml) dried dill weed
Salt and freshly ground pepper to taste
1/2 cup (125 ml) milk
Combine all ingredients except milk in a saucepan and bring to a
boil over moderate heat. Reduce heat, cover and simmer for about 30 minutes,
until carrots are tender. In a blender of food processor at medium speed, blend
about 1/4 of the mixture at a time until smooth. Return to saucepan, add milk,
and heat about 1 minute. Serves 4.
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This hearty soup would as likely be made with cockles or mussels
in Dublin, but clams are easier to get here in the US and in much of the world.
Dublin Clam Soup
36 clams or mussels, scrubbed and rinsed
1 cup (250 ml) water
1 medium onion, chopped
1 bay (laurel) leaf
4 Tbs (60 ml) chopped parsley
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream
1 egg yolk
1/4 tsp (1 ml) ground nutmeg
Salt and white pepper to taste
Chopped parsley for garnish
Discard any clams that are open or damaged. Combine the water,
onion, bay leaf, and parsley in a large saucepan. Add the clams and bring to a
boil over high heat. Reduce the heat and simmer covered for 5 to 10 minutes,
until the shells open. Discard any clams that do not open. Remove the clams from
the shells and reserve them, discarding the shells. Strain the broth through a
paper towel or clean dish towel and reserve. Melt the butter in a heavy sauce
pan over moderate heat, add the flour and cook for 3 minutes, stirring
constantly. Add the milk and reserved clam broth and stir until thickened. Beat
the cream and the egg yolk together, adding a few tablespoons of the hot liquid,
and mix well. Add the cream mixture to the sauce pan, stirring constantly over
low heat for 3 minutes. Add the nutmeg, salt, pepper, and clams, stirring to mix
well. Serve garnished with chopped parsley sprinkled on the surface. Serves 4 to
6.
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The peanut is believed to have evolved in South America, but it
found its way to North America via Africa, where it had already become a staple
in the diet of many east Africans. Soups very similar to this are still popular
in the southern United States, proving that a good thing is hard to get rid of.
East African Peanut Soup
3 cups (750 ml) chicken or beef stock
1 medium-sized onion, peeled and coarsely chopped
1 large leek including 2 inches (5 cm) of the green part, trimmed, washed, and
coarsely chopped
2 medium-sized carrots, scraped and sliced into 1/2 inch (2 cm) rounds
1/4 cup (60 ml) uncooked long-grain rice
Cayenne pepper to taste
Salt to taste
1/2 cup (125 ml) smooth peanut butter
Combine the stock, onion, leek, and carrots in a large saucepan
and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes.
Puree the soup in a food processor or electric blender. Return the soup to the
saucepan and bring to a boil over high heat. Add the rice, cayenne, and salt and
reduce the heat to low, simmering covered for about 20 minutes, until the rice
is tender. In a small bowl combine about 1/2 cup (125 ml) of the soup with the
peanut butter and stir until they are well combined. Stir the peanut butter
mixture into the soup and simmer an additional 5 minutes. Taste for seasoning
and serve immediately. Serves 4 to 6.
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This soup makes a simple, tasty meal when served with a Greek or
Caesar salad and a nice table wine.
Easy Garlic Tomato Soup
3 Tbs (45 ml) olive oil
3 large cloves garlic, crushed or finely minced
2 Tbs (30 ml) paprika
2 1-lb (450 g) cans OR 2 lbs (900 g) fresh) chopped or crushed tomatoes
6 cups (1.5L) water OR 3 cups (750 ml) water and 3 cups (750 ml) chicken broth
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Butter
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese
Heat olive oil in a stew pot. Saute garlic until oil is infused.
Raise heat slightly, add paprika. Saute until paprika just begins to sizzle. Add
tomatoes (you can puree some of them for a smoother soup), water or broth, and
salt; simmer 20 minutes. If using fresh tomatoes, add additional salt. Add a few
dashes of black pepper if you like. Butter slices of bread liberally. Press one
side of each piece into the grated Parmesan. Broil until toasty, watching to
make sure the Parmesan doesn't crisp. Reduce heat on the soup. Add cayenne
pepper and serve by placing one crouton in each bowl and covering with soup.
Serves 6.
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This is one of the least expensive soups imaginable, and water
can be used for the liquid with excellent results. The crouton garnish may be
omitted for an even more economical dish.
Easy Onion Soup
3 Tbs (45 ml) butter
4-6 large onions, thinly sliced
6 cups (1.5 L) beef broth, chicken broth, or water
Salt and freshly ground pepper to taste
4-6 slices French bread, toasted
1 cup (250 ml) grated Gruyere or Swiss cheese
Heat the butter in a large pot over moderate heat. Saute the
onions until dark golden brown, stirring frequently. Add the liquid, season with
salt and pepper, and simmer covered for 30 minutes. Place the toasted French
bread on a baking sheet and sprinkle with the grated cheese. Place under a
preheated broiler until the cheese is melted. Place a piece of the cheese toast
on the surface of each portion and serve immediately. Serves 4 to 6.
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Named after the French city of Crecy where supposedly the best
carrots in France are grown, this is a French classic. In its traditional
incarnation the soup is loaded with cream, but here the carrots themselves are
used to make the soup silky, with just a little help from some nonfat milk. For
the best results, use the freshest carrots possible.
French Cream of Carrot Soup (Soupe de Crecy)
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 large baking potato (about 1/2 lb, 250 g), peeled and cut into small cubes
1 lb (500 g) carrots, peeled and cut into 1 inch (2 cm) pieces
4 cups (1 L) chicken or vegetable broth
1 cup (250 ml) nonfat milk
Salt and freshly ground black pepper to taste
Chopped fresh chives for garnish
Heat the olive oil in a large saucepan over moderate heat. Add
the onions and saute 5 to 6 minutes, stirring frequently, until slightly
colored. Add the potato, carrots, and the broth and bring to a boil. Reduce the
heat and simmer covered for 30 minutes. Puree the soup in an electric blender or
food processor and return it to the pot. Stir in the milk and season with salt
and pepper. Reheat if necessary and serve hot with some chives sprinkled on the
surface. Serves 4 to 6.
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This is really just cream of mushroom soup, but once you taste
this classical French version you may never buy the canned stuff again.
French Cream of Mushroom Soup (Potage Veloute aux Champignons)
1/4 cup (60 ml) finely chopped onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) flour
6 cups (1.5 L) chicken broth
2 sprigs parsley
1 bay leaf
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
The stems from 1 lb (500 g) mushrooms, chopped
The caps from 1 lb (500 g) mushrooms, thinly sliced
2 egg yolks
1/2 cup (125 ml) whipping cream
Cook the onions in 2 tablespoons (30 ml) of the butter in a large
soup pot over moderate heat until tender but not browned. Stir in the flour and
cook for 2 minutes. Add the chicken broth, parsley, bay leaf, thyme, and
mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine
strainer, pressing the mushroom stems to extract as much moisture as possible.
Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the
sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom
caps and their cooking juices to the strained broth and simmer for 10 minutes.
Remove from the heat. Beat the egg yolks and the cream together in a small bowl.
Add a little of the simmering broth to the egg mixture and stir well. Add the
egg mixture to the soup and stir over moderate heat for a minute or two, being
careful not to let the soup come to a boil. Serves 6 to 8.
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Of course, no self-respecting French chef would use canned
chicken stock, but I think it is a perfectly acceptable shortcut for the home
cook. You can adapt this recipe by substituting lettuce, sorrel, asparagus, or
even English peas for the watercress.
French Cream of Watercress Soup (Potage Creme Cressoniere)
1 bunch (about 6 oz, 160 g) watercress
3 Tbs (45 ml) butter
1 small onion, chopped
1 medium leek, including about 2 inches (5 cm) of the green part, chopped
2 medium boiling potatoes, peeled and chopped
3 cups (750 ml) chicken stock
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
1 egg yolk
1/2 cup (125 ml) heavy cream
Trim the top 1 inch (2 cm) of the most perfect leaves of the
watercress and set aside. Chop the remaining watercress. Heat 2 tablespoons (30
ml) of the butter in a large saucepan over moderate heat. Cook the onion and
leek for about 5 minutes, until tender but not brown. Add the potatoes and the
chicken stock and cook until the potatoes are tender. Add the milk, chopped
watercress, salt, and pepper, and simmer uncovered over low heat for 15 minutes.
Puree the soup in an electric blender or food processor. Strain the soup and
return it to the cooking pot. Whisk together the egg yolk and the cream and stir
it into the soup. Heat gently, but do not allow the soup to boil or it will
curdle. Stir in the remaining tablespoon (15 ml) of butter and the reserved
watercress leaves immediately before serving. Serves 4.
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This is one of those dishes for which there are as many recipes
as there are housewives in France. This version is easy, authentic, and
oh-so-delicious.
French Onion Soup (Soupe a l'Oignon Gratinee)
4 Tbs butter
2 Tbs vegetable oil
2 lbs (900 g) onions, thinly sliced (about 7 cups)
1 tsp salt
3 Tbs flour
2 quarts (2 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
For the croutes:
12 to 16 one inch (2.5 cm) slices French bread
2 tsp olive oil
1 garlic clove, peeled and cut in half
1 cup grated Gruyere or Swiss cheese (Parmesan may be substituted)
Melt the butter with the oil in a large saucepan. Add the onions
and the salt, stirring occasionally over low heat for 20 to 30 minutes, until
the onions are golden brown. Sprinkle the flour over the onions and cook an
additional 5 minutes, stirring occasionally. Add the stock and bring to a
simmer, stirring frequently. Cook an additional 30 minutes, partially covered
over very low heat. Taste the soup and adjust the seasoning. Meanwhile make the
croutes by placing the slices of bread on a baking sheet in a single layer and
bake at 325F (160C) for 15 minutes. Lightly brush both sides of each slice with
the olive oil, turn over, and bake an additional 15 minutes, until crisp and
golden brown. Rub each slice with the garlic clove. To serve place float the
croutes on the soup in a tureen or individual soup bowls. Serve the cheese on
the side, to be added by the diners. Serves 6 to 8.
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This is a reduced-fat version of a French classic. You can add
the pistou (kind of the French version of pesto) to your favorite vegetable
soup, and you can even use it to dress up a canned minestrone, some of which are
very good. Or you can start from scratch, as we have done here. You can also
make this recipe vegetarian by substituting vegetable broth or water for the
chicken stock. Served with thick slices of toasted garlic bread, this dish is a
meal in itself.
French Soup with Pistou (Soupe au Pistou)
For the soup:
1 Tbs (15 ml) olive oil
2 medium onions, cut into 1/2-inch (1 cm) dice
2 medium carrots, cut into 1/2-inch (1 cm) dice
2 medium zucchini (courgettes), cut into 1/2-inch (1 cm) dice
1/4 lb (125 g) green beans (haricots) cut into 1-inch (2.5 cm) pieces
3 medium tomatoes, peeled, seeded, and cut into 1/2-inch (1 cm) dice
8 garlic cloves, finely chopped
1/2 lb (250 g) potatoes, cut into 1/2-inch (1 cm) dice
3 cups (750 ml) chicken broth, vegetable broth, or water
1 cup (250 ml) chickpeas (garbanzos) or canned bean of your choice, rinsed and
drained
Salt and freshly ground pepper to taste
For the Pistou:
1 cup (250 ml) packed fresh basil leaves
1 Tbs (15 ml) olive oil
2 cloves garlic, finely chopped
1/2 cup (125 ml) chicken broth, vegetable broth, or water
Salt and freshly ground pepper to taste
For the garnish: 2 Tbs (30 ml) grated Parmesan cheese
Begin by making the soup. Heat the olive oil in a large soup pot
over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until
soft but not brown. Add the remaining ingredients and bring to a boil. Cover,
reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are
tender. For the pistou, combine all ingredients in a blender or food processor
and puree until smooth. To serve, ladle the soup into bowls and top with about 2
tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Serves 4 to 6.
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If you like garlic, you'll love this soup. Boiling the garlic
tones it down, so fans of the "stinking rose" might even like to increase the
amount of garlic in this recipe.
Garlic and Egg Soup
1 head of garlic, separated into individual cloves (about 16
cloves)
6 cups (1.5 L) water
2 Tbs (30 ml) olive oil
6 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried sage
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4-6 eggs
4-6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish
Boil the garlic in a small amount of water for 1 minute. Drain
and peel. Combine the garlic and the water, olive oil, and seasonings in a large
pot and bring to a boil over moderate heat. Simmer for 30 minutes. Strain the
soup into a wide shallow saucepan, pressing the garlic to extract the juices,
and gently add the eggs. Simmer (do not boil) for 4 to 8 minutes, until the eggs
are done to the degree you prefer. Place a round of toast in each soup bowl and
top with a poached egg. Ladle the soup over the eggs and serve with grated
cheese. Serves 4 to 6.
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Here is an example of how to make a tasty and unusual dish out of
a few readily available ingredients.
Garlic and Lime Soup
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) finely chopped garlic
1-2 boneless, skinless chicken breast halves, diced
6 cups (1.5 L) chicken or vegetable stock
2 cups (500 ml) canned or fresh tomatoes, chopped
1/4 cup (60 ml) fresh lime juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Heat the olive oil in a large saucepan over moderate heat and
saute the garlic about 5 minutes, until light golden brown. Add the chicken and
saute an additional 2 minutes, stirring frequently. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer covered for 5
minutes. Serves 4 to 6.
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This hearty soup is often served as a midnight snack in Bavaria.
For best results, let it mellow in the refrigerator overnight before reheating
and serving.
German Goulash Soup (Gulyassuppe)
2 Tbs (30 ml) butter, lard, or bacon fat
1 large onion, diced
2 Tbs (30 ml) Hungarian paprika
1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
6-8 cups (1.5-2 L) water
2-3 cloves garlic, finely chopped
2 Tbs (30 ml) vinegar
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) caraway seeds
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
2-3 medium potatoes, peeled and diced
Heat the butter in a large, heavy pot and saute the onion until
tender but not brown, about 5 minutes. Stir in the paprika and cook for 1
minute. Add the beef and stir until the meat is lightly browned. Add the
remaining ingredients except the potatoes and bring to a boil, stirring
occasionally. Simmer covered for 1 hour. Add the potatoes and simmer 15 to 20
minutes, until the potatoes are tender. Serves 4 to 6.
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Here is a traditional German twist on the ubiquitous potato soup,
with flavor and texture added by the almost raw cucumber. You could even try
this technique with canned potato soup for a quick and easy snack.
German Potato Soup with Cucumber (Feine Kartoffelsuppe mit Gurken)
1 medium-sized cucumber, peeled, cut in half lengthwise, seeds
removed, and cut into 1/4 in (5 mm) dice
About 1 1/2 lbs (700 g) boiling potatoes, peeled and cut into 1/2 in (1 cm) dice
3 cups (750 ml) cold water
Salt and freshly ground black pepper to taste
1 cup (250 ml) heavy cream
1 cup milk
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) finely chopped fresh dill, or 1 tsp (5 ml) dried dill weed
Bring the potatoes and water to a boil in a heavy 3 to 4 quart
(3-4 L) saucepan over high heat. Reduce the heat to moderate, add the salt and
pepper, and cook the potatoes until they are soft and easily mashed against the
side of the pot. Pour the potatoes and liquid into a sieve over a large bowl.
Using a wooden spoon press the potatoes through the sieve into the reserved
cooking liquid. Return the potato and liquid mixture to the pan and stir in the
cream, milk, grated onion, and cucumbers. Simmer over low heat for about 5
minutes, until the cucumbers are warm but still form. Taste and adjust the
seasoning. Serve either from a heated tureen or in individual soup bowls, with a
sprinkling of dill on the surface of the soup. Serves 4 to 6.
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Peanuts find their way into many West African dishes, and peanut
soups are found over much of the continent. Here is an extremely easy one from
Ghana that will surely please lovers of spicy foods.
Ghanaian Peanut Soup
6 cups (1.5 L) chicken stock
2/3 cup (180 ml) peanut butter
1/2 cup (125 ml) tomato paste
1/4 cup (60 ml) dry white wine (optional)
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Bring the chicken stock to a simmer over moderate heat and stir
in the remaining ingredients. Simmer over low heat until the fat from the peanut
butter rises to the surface, about 20 minutes. Skim off the fat. Serve hot or
thoroughly chilled. Serves 4 to 6.
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This soup is a wonderful excuse to eat chickpeas, also known as
garbanzos. This recipe assumes dried garbanzos. If you us canned make sure that
you rinse them well and remove the skins, as described.
Greek Chickpea Soup (Revithosoupa)
4 cups dried chickpeas (garbanzos, ceci)
Water or chicken stock (about 4 cups, 1L)
2 Tbs baking soda
2-3 onions, chopped
1 cup olive oil
Salt and pepper to taste
Lemon slices for garnish
Soak the beans overnight in warm water. Strain and dust with
baking soda. Let stand for 15 minutes. Rinse with hot water and rub a few at a
time between your fingers to remove the skins (discard the skins). Place in
strainer and rinse thoroughly for several minutes. Put into a large pot along
with enough water or chicken stock to cover and bring to a boil, skimming off
the foam as it rises. Add the onions, oil, salt and pepper and simmer covered
until the beans split; about 90 minutes to 2 hours. Serve garnished with lemon
slices. Serves 6 to 8.
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I have had the good fortune to spend several weeks in Greece on
two separate occasions, and nothing transports me there the way this soup does.
Egg lemon soup is not only a true Greek classic, but the bright lemon flavor
actually tastes like a sunny afternoon of the beach of your favorite Greek isle.
It is frequently served without rice, but this version makes a little more
substantial dish.
Greek Egg Lemon Soup (Soupa Avgolemono)
6 cups (1.5 L) chicken stock
1/3 cup (80 ml) raw long-grained rice
2 eggs
Juice of 1 lemon
Bring the stock to a boil in a 2-quart (2 L) saucepan over high
heat. Add the rice and stir once. Lower the heat to a simmer and cook covered
for 20 minutes. In a small bowl, beat the eggs and lemon juice well. Add 1 cup
of the hot soup a little at a time, beating constantly. Remove the broth from
the heat and stir in the egg mixture. Stir constantly until slightly thickened.
You may have to heat it a little over a low flame, but DO NOT BOIL. Serves 4 to
6.
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This is a Greek classic that I have made vegetarian, and added a
technique I frequently use with vegetable and bean soups. I like to puree about
half the soup and combine it with the un-pureed soup, thus making it creamy
smooth and full of texture at the same time.
Greek
Lentil Soup (Fakes)
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery
3 cloves garlic, finely chopped
8 cups (2 L) water
2 cups (500 ml) dried lentils, washed and picked over
Salt and freshly ground pepper to taste
3 Tbs (45 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) crumbled dry oregano
3 Tbs (45 ml) balsamic or red wine vinegar
Heat the olive oil in a large soup pot and saute the onions,
carrots, celery, and garlic over moderate heat for about 5 minutes, stirring
frequently. Add the remaining ingredients except for the vinegar, and bring to a
boil. Reduce the heat to very low and simmer covered for 2 1/2 to 3 hours, until
the lentils are tender. Remove about half the soup and puree in an electric
blender or food processor (being careful not to puree the bay leaf), and return
this to the pot. Add the vinegar and serve. Makes 6 to 8 servings.
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I'm a sucker for anything containing caraway seeds, so the
Hungarians must have developed this soup just for people like me.
Hungarian Caraway Soup (Komenymagos Leves)
4 Tbs (60 ml) bacon fat or butter
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) all-purpose flour
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
1 egg, beaten
Rye croutons for garnish (see below)
Heat the fat in a large pot over moderate heat and add the
caraway seeds and flour. Cook until lightly browned, stirring frequently. Add
the broth, salt, and pepper, and bring to a boil, stirring occasionally. Remove
from the heat and stir a small amount of the soup into the beaten egg. Add the
egg mixture to the pot and cook, stirring constantly, until the soup has
thickened slightly, 3 to 4 minutes. Do not boil. Garnish with rye croutons.
Serves 4 to 6.
Rye Croutons
3 Tbs (45 ml) bacon fat or butter
1 clove garlic, peeled and crushed
3-4 slices rye bread, crusts removed, cut into small cubes
Heat the fat in a small skillet over moderate heat and saute the
garlic until lightly browned, about 5 minutes. Remove and discard the garlic.
Add the bread cubes to the skillet and saute, stirring frequently, until
browned. Drain on paper towels. Makes about 1 cup (250 ml).
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This soup is traditionally considered a hangover cure, and is
served at the end of New Year's Eve parties in Hungary. I won't attest to its
curative powers, as I'm more inclined to agree with W.C. Fields when he said the
"the only cure for a hangover is time," but it's a wonderful soup nonetheless.
Hungarian Sauerkraut Soup
2 Tbs (30 ml) butter
1/2 lb (250 g) lean, boneless pork, cut into 1/2 inch (1 cm) pieces
1 medium onion, chopped
2 tsp (10 ml) Hungarian sweet paprika
4 cups (1 L) water
Salt and freshly ground pepper to taste
16 oz (450 g) sauerkraut, rinsed and drained
1/2 lb (250 g) Polish sausage, sliced
2 Tbs (30 ml) flour
2 Tbs (30 ml) water
Sour cream for garnish
Heat the butter in a large saucepan over moderate heat and brown
the pork. Add the onion and continue cooking for 5 minutes. Add the paprika,
water, salt, and pepper, and bring to a boil. Cover and reduce the heat to a
simmer. Cook for 1 1/'2 to 2 hours, until the meat is tender. Add the sauerkraut
and sausage and cook an additional 20 minutes. Combine the flour and water and
mix well. Add to the soup and stir until the soup is slightly thickened. Serve
in individual soup bowls with a dollop of sour cream. Serves 4 to 6.
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Some readers might remember a Mexican lime soup I published a
while ago. This is how they do it in southern India:
Indian Lime Soup
1 3-inch (8 cm) cinnamon stick, broken into several pieces
6 whole cloves
2 tsp (10 ml) cardamom seeds
2 tsp (10 ml) black peppercorns
4 Tbs (60 ml) butter or vegetable oil
2 medium onions, peeled and chopped
3-4 medium potatoes, peeled and cut into 1-inch (2 cm) dice
1/4 tsp (1 ml) turmeric
4 cups (1 L) vegetable stock
1/4 cup (60 ml) firmly packed chopped cilantro (coriander leaves)
1 cup (250 ml) unsweetened canned coconut milk, half-and-half, or milk
Juice of 1 lime, plus additional lime wedges for garnish
Wrap the cinnamon, cloves, cardamom, and peppercorns in a small
square of cheesecloth and tie shut. Crush the spices slightly by pounding with a
wooden mallet or the bottom of a small, heavy saucepan. Heat the butter in a
large saucepan over moderate heat and add the onions and potatoes. Cook until
the onions start to brown slightly, about 10 minutes, stirring frequently. Add
the spice bag, turmeric, and vegetable stock and bring to a boil. Reduce the
heat and simmer covered for 30 minutes. Remove from the heat and allow to cool.
Remove and discard the spice bag, add the cilantro, and puree the soup in an
electric blender or food processor until smooth. Return the soup to the pot and
heat until piping hot. Add the coconut milk, half-and-half, or milk and stir.
Stir in the lime juice and serve immediately, garnished with lime wedges. Serves
4 to 6.
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My parents lived in Jakarta during my college years, and I had
the good fortune to spend many months there in the mid '70s. Soto ayam (chicken
soup) was served in one form or another in every eating establishment I ever
patronized, from fancy hotel dining rooms to street vendors' stalls. This is the
Indonesian equivalent of "Mom's chicken noodle soup".
Indonesian Chicken Soup (Soto Ayam Kuning)
2 oz (60 g) cellophane noodles
2 to 2 1/2 lbs (1 to 1.5 Kg) chicken pieces
1 medium sized onion, peeled and cut into quarters
1/4 cup (60 ml) coarsely chopped celery leaves
8 cups (2 L) water
2 Tbs (30 ml) vegetable oil
2 bay (laurel) leaves
2 blades fresh lemon grass, tied together in a knot, or 1/4 tsp (1 ml) powdered
sereh (powdered lemon grass) or one strip of lemon rind, about 1x1/2 in (2.5x1
cm)
1 tsp (5 ml) finely chopped garlic
1 tsp (5 ml) finely grated ginger root
1/2 tsp (2 ml) turmeric
Salt and freshly ground black pepper to taste
2 hard-cooked egg, the whites finely chopped and the yolks pressed through a
fine sieve
1 scallion (green onion, spring onion), green part only, finely chopped
Soak the noodles in cold water for 30 minutes. Drain and chop
into 2 inch (5 cm) pieces and set aside. Combine the chicken, onion, and celery
leaves in a large pot. Add the water and bring to a boil over high heat. Reduce
the heat to a simmer, cover partially, and cook for 30 minutes. Remove the
chicken pieces and allow to cool enough to handle. Strain the broth through a
clean dish towel or several layers of cheesecloth and reserve. Remove the skin
from the chicken, and remove the meat from the bones. Discard the skin and
bones, and cut the meat into strips about 1/8 inch (5 mm) wide and 1 to 2 inches
(3 to 5 cm) long. Dry the pot completely and heat the vegetable oil in it over
moderate heat. Add the bay leaves, lemon grass (or sereh, or lemon rind), and
garlic, and stir for about 2 minutes. Be careful not to burn the garlic. Stir in
the ginger and turmeric, and add the reserved broth. Bring to a boil over high
heat, and add the noodles. Reduce the heat to a simmer and cook for 5 minutes,
uncovered, until the noodles are tender. If using fresh lemon grass leaves or
lemon rind, remove and discard them now, and adjust the seasoning with salt and
pepper. To serve, place the chicken strips in the bottom of individual serving
bowls and ladle the soup over them. Sprinkle the surface with the egg whites,
egg yolks, and scallion greens, and serve immediately. Serves 6 to 8.
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I have to confess that I like chickpeas (also known as garbanzo
beans) in just about any form, and this hearty soup is a meal in itself. It will
keep refrigerated for up to a week, and leftovers taste even better than the
first time.
Italian Chickpea Soup (Zuppa di Ceci)
1/4 cup (60 ml) olive oil
4-6 cloves garlic, crushed
2 tsp (10 ml) crushed dried rosemary leaves
1 cup (250 ml) canned Italian tomatoes with their juice, chopped
4 cups (1 L) beef or chicken broth
2 cans (16 oz, 450 g each) chickpeas (garbanzo beans, ceci), rinsed and drained
Salt and freshly ground pepper to taste
Heat the olive oil in a heavy pot over moderate heat. Saute the
garlic cloves until well browned, then remove and discard. Add the rosemary and
tomatoes with their juice and cook partially covered over moderate heat for 20
minutes. Add the chickpeas and cook in the tomato mixture for 5 minutes. Add the
broth and bring to a boil. Season with salt (if needed) and pepper. Serves 4 to
6.
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The area around Naples in southern Italy is noted for its use of
clams, especially as a sauce for spaghetti, which was also a Neapolitan
invention. This soup is typical of the many fish soups and stews found along the
coast of the Mediterranean.
Italian Clam Soup (Zuppa di Vongole)
4 Tbs (60 ml) olive oil
2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or water
4 cups (1 L) canned Italian tomatoes, drained and coarsely chopped
24-30 small clams (the smaller the better) in their shells
1 cup (250 ml) water
4 Tbs (60 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat. Add the garlic
and cook for 2 to 3 minutes. Add the wine or water and tomatoes and simmer
covered for 10 minutes. Scrub the clams thoroughly. Bring the water to a boil in
a separate pot over high heat and add the clams. Cover tightly and steam the
clams for 5 to 10 minutes, until they open. Discard any unopened clams and
transfer the remaining clams to individual serving bowls. Strain the cooking
liquid from the clams through a sieve lined with several layers of cheesecloth
or a paper towel and add to the tomato mixture. Season with salt (carefully,
because the clams are salty) and pepper and ladle the broth over the clams.
Sprinkle with chopped parsley and serve immediately. Serves 4 to 6.
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Straciatella means "little rags," referring to the shape
of the egg pieces in this Italian version of egg drop soup.
Italian Egg Drop Soup (Straciatella)
8 cups (2 L) chicken stock
4 eggs, lightly beaten
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) finely chopped fresh parsley or basil
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Bring the stock to a simmer in a large soup pot over moderate
heat. Combine the remaining ingredients in a mixing bowl and stir to thoroughly
combine. Using a fork, stir the stock in a circular motion so as to make the
entire contents of the pot move in a circle. Continue stirring while you pour
the egg mixture into the stock in a slow, steady stream. Let the soup stand
without stirring for 2 minutes, until the eggs are set. Serve immediately.
Serves 6 to 8.
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Pasta e fagioli, which means "pasta and beans," is a
classic Italian dish with regional variations everywhere you look throughout
Italy. In the U.S. it is frequently called "pasta fazool," which I believe to be
an approximation of the name of the dish in the Sicilian dialect. Regardless of
what you call it, it's a hearty, filling, stew-like soup that no self-
respecting pasta lover could refuse.
Italian Pasta and Bean Soup (Pasta e Fagioli)
2 cups (500 ml) elbow macaroni, small shells, or other small
pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed and cut into 1/2 inch (1 cm)
pieces
1 cup (250 ml) frozen lima beans
1-19 oz (538 g) can white kidney, cannellini, or bean of your choice, rinsed and
drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese
Cook the pasta in boiling water for 5 minutes (underdone) and
drain in a colander set over a large bowl. Reserve 3 cups (750 ml) of the
cooking liquid. Heat the oil in a large pot over moderate heat and saute the
onion, carrot, and celery for 5 minutes, until tender but not brown. Add the
garlic and saute an additional 2 minutes. Add the reserved pasta cooking water,
green beans, and lima beans. Simmer covered over low heat for 15 minutes. Add
the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an
additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough
liquid to make the soup very thick. Garnish with a generous amount of Parmesan
cheese. Serves 6 to 8.
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This recipe seems a bit long on procedure, but the results are
worth a few extra steps.
Italian Rice and Celery Soup (Minestra di Sedano e Riso)
2 cups (500 ml) diced celery
2 cups (500 ml) water
1/4 cup (60 ml) plus 2 Tbs (30 ml) olive oil
1/2 medium onion, finely chopped
1 cup raw rice, preferably Arborio
2-4 cups (500 ml-1 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Chopped fresh parsley for garnish
Combine the celery, water, and 1/4 cup (60 ml) of the olive oil
in a pot over moderate heat and bring to a boil. Reduce the heat and simmer
covered for 15 minutes. Remove from the heat and set aside without draining.
Meanwhile, heat the remaining 2 tablespoons (30 ml) olive oil in a large pot
over moderate heat. Saute the onion until tender but not brown. Using a slotted
spoon, transfer about half the cooked celery to the pot containing the onion and
saute 2 or 3 minutes. Stir in the rice and cook for 2 minutes, stirring
frequently. Add the stock and bring to a simmer. Meanwhile, puree the celery
mixture, including the liquid, in an electric blender or food processor. Strain
and add it to the soup. Adjust the seasoning with salt and pepper and simmer
uncovered until the rice is tender but still firm, 15 to 20 minutes. Serve
garnished with Parmesan and chopped parsley. Serves 4 to 6.
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Although this soup is well know throughout Italy, it originated
in Lombardy, whose capital city is Milan, and is peasant cooking at its best:
simple and delicious.
Italian Soup with Poached Egg (Zuppa alla Pavese)
4 Tbs (60 ml) butter
4 slices Italian bread, about 1/2 inch (1.5 cm) thick
4 cups chicken stock, fresh or canned
4 eggs (as fresh as possible)
Freshly grated Parmesan cheese
Heat the butter in a large skillet over moderate heat and fry the
bread, turning it, until it is golden brown on both sides. Place a slice of
bread in each of four soup bowls. Bring the chicken stock to a simmer in a
saucepan over medium heat. Bring 2 inches (5 cm) of water to a simmer in a large
skillet, and gently put the eggs into the water by first breaking the eggs, one
at a time, into a cup or saucer, and then letting them slide into the water,
disturbing the water as little as possible. Do not let the water boil. Poach the
eggs for 3 to five minutes, depending on the firmness you prefer, and then
remove them from the water with a slotted spoon, allowing them to drain on a
paper towel for a few seconds before placing them on the slices of bread.
Sprinkle the eggs and bread with Parmesan cheese and pour the stock around the
bread. Serve immediately. Serves 4.
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I have sung the praises of canned tomatoes in the past, but
please make sure you use nothing but the freshest, ripest tomatoes for this
classic soup.
Italian Tomato Soup (Minestra di Pomodori)
4 Tbs (60 ml) extra-virgin olive oil
6 large ripe tomatoes, peeled, seeded, and chopped
2-4 cloves garlic, finely chopped
1 onion, thinly sliced
4 Tbs (60 ml) chopped fresh parsley
6 cups (1.5 L) water
Salt and freshly ground pepper to taste
1 cup (250 ml) ditalini, orzo, or other small pasta
Freshly grated Parmesan or Romano cheese for garnish
Heat the oil in a large pot over moderate heat and saute the
tomatoes, garlic, onion, and half the parsley for 10 minutes. Add the water,
salt, and pepper and bring to a boil. Lower the heat and simmer uncovered for 20
minutes. Add the pasta and simmer until al dente. Garnish with the remaining
parsley and serve with grated cheese. Serves 4 to 6.
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This recipe is a classic in disguise. The traditional version of
this soup is called Vichyssoise, and is made silky smooth and delicious by the
addition of heavy cream. My lighter version is almost as good, and since I don't
want to receive hundreds of e-mails explaining how Vichyssoise must have cream,
I'm going to call it:
Leek and Potato Soup
4 large leeks (white and tender green parts) thickly sliced and
well cleaned
4 large baking potatoes (about 2 lbs, 1 kg) peeled and cut into large chunks
4 cups (1 L) low-fat chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
Combine the leeks, potatoes, chicken broth, and 3 cups water in a
large pot. Bring to a boil, lower heat, and simmer for 30 minutes, until the
potatoes are very soft. Puree the soup in a blender or food processor until
smooth. Return to the pot and stir in the milk. Adjust seasoning with salt and
pepper. Serve hot or cold. If serving cold, taste and adjust the seasoning after
it is chilled. Serves 6 to 8.
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Here's a quick and easy soup with the flavors of India.
Lemon-Curry Soup
1/2 cup (125 ml) rice
6 cups (1.5-2 L) beef, chicken, or vegetable stock
3 eggs
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley for garnish
Combine the rice and stock in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered until the rice is tender, 15
to 20 minutes. In a bowl, beat together the eggs, lemon juice, and curry powder.
Add about 1/4 cup (60 ml) of the broth and stir. Add the egg mixture to the pot
and simmer, stirring constantly, for 2 to 3 minutes, until the soup has
thickened slightly. Do not boil. Season with salt and pepper and garnish with
chopped cilantro or parsley. Serves 4 to 6.
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Lentil soup is one of my favorites, and there is a quite
acceptable canned variety sold in US supermarkets under an Italian brand name.
This recipe, however, puts that one to shame. Try it and I'm sure you'll agree.
Lentil Soup
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
1/2 cup finely chopped pancetta* or unsmoked bacon or unsmoked ham
1 15-oz (425 g) can of Italian tomatoes, chopped, with their liquid
1 lb (450 g) dried lentils
4 cups (1 L) canned or fresh chicken, beef, or vegetable stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
* Pancetta is an unsmoked Italian bacon, available in finer
supermarkets and Italian specialty shops.
Heat the olive oil in a large pot over moderate heat and saute
the onion, celery, and carrots until tender and lightly browned. Add the
pancetta, bacon, or ham, and the tomatoes with their liquid and simmer uncovered
over low heat for 20 minutes. Add the lentils, stock, and water. Simmer covered,
stirring occasionally, for 45 minutes, or until the lentils are tender. Some
lentils absorb more liquid than others, so adjust the amount of liquid if
necessary by adding more stock or water. Season with salt and pepper. Serve with
freshly grated Parmesan cheese. Serves 6 to 8.
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The creaminess of this soup is due to the potatoes, a trick you
might want to use to reduce the fat in some of your favorite soup recipes.
Low-Fat Creamy Carrot Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saute the onions
until tender but not brown, about 5 minutes. Add the carrots, potato, and
chicken broth and bring to a boil. Reduce the heat and simmer covered for 30
minutes. Carefully puree the soup in small batches in a food processor or
electric blender. Season with salt, pepper, and nutmeg. Serve hot or cold,
garnished with chopped parsley. Serves 4 to 6.
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|
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
