This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Le Bernardin Fish Soup.From "Le Bernardin Cookbook: Four-Star Simplicity"...
Author: Martha Stewart
Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The...
Author: Martha Stewart
This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Author: Martha Stewart
This room-temperature soup is inspired by the California avocado groves.
Author: Martha Stewart
Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp,...
Author: Martha Stewart
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Author: Martha Stewart
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Author: Martha Stewart
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half...
Author: Martha Stewart
Our lightened-up version of the Italian classic pasta e fagioli is thin yet flavorful, thanks to the base of homemade vegetable stock and the addition...
Author: Martha Stewart
Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
Author: Martha Stewart
This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured)...
Author: Martha Stewart
Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.
Author: Martha Stewart
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such...
Author: Martha Stewart
Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.
Author: Martha Stewart
Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.
Author: Martha Stewart
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy...
Author: Martha Stewart
This recipe for the classic Florentine bread soup should be reserved for tomatoes at the height of the season.
Author: Martha Stewart
Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens...
Author: Martha Stewart
Mushroom stockis a flavorful vegetarian base for Tortellini or French Lentil Soup.
Author: Martha Stewart
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting...
Author: Greg Lofts
This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
Author: Martha Stewart
This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.
Author: Martha Stewart
This is Martha's favorite cold-weather soup. The onions cook for 2 hours in butter and oil to develop the rich golden color of the perfect onion soup....
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
Author: Martha Stewart
This mellow Cauliflower Soup with Toasted Pumpkin Seeds is the perfect start to a meal full of exciting flavors.
Author: Martha Stewart
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Author: Martha Stewart
If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.
Author: Martha Stewart
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods...
Author: Martha Stewart
For the clearest stock, simmer over very low heat and don't stir.
Author: Martha Stewart
Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner.
Author: Martha Stewart
Author: Martha Stewart
Other firm fleshed white fish such as halibut, snapper, or grouper can be used.
Author: Martha Stewart
Simmering the corncobs in the broth intensifies the flavor of this light chowder.
Author: Martha Stewart
This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.
Author: Martha Stewart
As a meal or an appetizer, this recipe pairs green with protein for a perfect bowl of soup.
Author: Martha Stewart
Author: Martha Stewart
Inspired by delivery pizza, this lighter dish gives you the flavors you love without the greasy feeling.
Author: Martha Stewart
This chilled complexion-soothing soup is made in a blender and requires no cooking.
Author: Martha Stewart
Author: Martha Stewart
Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly.
Author: Martha Stewart
This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.
Author: Martha Stewart
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
Author: Martha Stewart
Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can...
Author: Martha Stewart
Eggs are the key ingredient in this quick and easy soup inspired by the Italian classic. The whites are poured in first and cooked in chicken broth until...
Author: Martha Stewart
Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you...
Author: Martha Stewart
Jalapeno gives sweet watermelon a little heat.
Author: Martha Stewart
In this contemporary take on a classic, barley replaces noodles, and a sprinkle of lemon zestand parsley brightens the broth.
Author: Martha Stewart