Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos...
Author: Martha Stewart
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Author: Martha Stewart
Our refined mushroom soup, toppedwith a poached egg, is beauty in abowl. It's delicious, too, thanks to simple but satisfying ingredients: driedand fresh...
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Author: Martha Stewart
This rustic vegetarian soup is perfect for winter nights.
Author: Martha Stewart
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to...
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth....
Author: Martha Stewart
A few tweaks give chicken soup a spicy new attitude.
Author: Martha Stewart
Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without...
Author: Martha Stewart
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at...
Author: Lauryn Tyrell
Author: Martha Stewart
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Author: Martha Stewart
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein...
Author: Martha Stewart
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest!...
Author: Greg Lofts
This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the...
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Author: Martha Stewart
These "little twists" of pasta filled with cheese or sausage originated in the Italian city of Bologna, where they are traditionally served in beef broth....
Author: Martha Stewart
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs...
Author: Martha Stewart
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out...
Author: Martha Stewart
Sweet potato and almond butter give this soup a creamy, decadent texture.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart
The soup takes about an hour to prepare -- mainly because the vegetables need to cook for about 30 minutes to become soft enough to puree. When serving...
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored...
Author: Martha Stewart
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart
Any white bean, such as great Northern or navy, can be used in this soup.
Author: Martha Stewart
This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.
Author: Martha Stewart
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Author: Martha Stewart
Author: Martha Stewart
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Author: Martha Stewart
Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.
Author: Martha Stewart
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root...
Author: Martha Stewart
This chilled soup is made with chayote, a squash native to Central America.
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
Author: Martha Stewart
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe...
Author: Martha Stewart
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
Author: Martha Stewart
This great recipe is courtesy of Mrs. Kostyra.
Author: Martha Stewart