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 dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy...
Author: Martha Stewart
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills...
Author: Greg Lofts
This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Author: Martha Stewart
Creamy tomato soup, fresh basil, and cheesy polenta croutons make a flavorful and filling gluten-free meal.
Author: Martha Stewart
This delicious soup recipe is courtesy of Gordon Ramsay.
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
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
Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with...
Author: Martha Stewart
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Author: Martha Stewart
The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style...
Author: Martha Stewart
Author: Martha Stewart
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any...
Author: Martha Stewart
Shrimp, leeks, and pureed potatoes make a savory soup.
Author: Martha Stewart
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow...
Author: Martha Stewart
A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta...
Author: Martha Stewart
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper...
Author: Martha Stewart
This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.
Author: Martha Stewart
Emeril Lagasse's flavorful homemade beef stock is used in his port wine reduction sauce, which tops the Pan-Roasted Filet Mignons from his book "From Emeril's...
Author: Martha Stewart
A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.
Author: Martha Stewart
This Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From...
Author: Martha Stewart
This recipe for minted English pea soup with lobster and orange is courtesy of Patrick O'Connell from the Inn at Little Washington.
Author: Martha Stewart
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Author: Martha Stewart
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
Author: Martha Stewart
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled...
Author: Martha Stewart
Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight...
Author: Martha Stewart
As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup.
Author: Martha Stewart
Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional...
Author: Martha Stewart
A Parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup.
Author: Martha Stewart
Kombu, or dried seaweed, enriches the broth, but if you can't find any, you can still make the soup. The broth can be made up to a day in advance.
Author: Martha Stewart
Serve this creamy sauce with our Grilled Striped Bass.
Author: Martha Stewart
Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's...
Author: Martha Stewart
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished...
Author: Martha Stewart
This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual...
Author: Martha Stewart
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley,...
Author: Martha Stewart
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Author: Martha Stewart
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter...
Author: Martha Stewart
Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy...
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
This hearty and satisfying soup serves a crowd.
Author: Martha Stewart
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes...
Author: Martha Stewart
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted...
Author: Martha Stewart
Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.
Author: Martha Stewart