This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon...
Author: Mark Bittman
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the...
Author: Mark Bittman
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone...
Author: David Tanis
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version...
Author: David Tanis
Author: Molly O'Neill
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this...
Author: Melissa Clark
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander...
Author: Melissa Clark
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All...
Author: David Tanis
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter,...
Author: Melissa Clark
Author: David Tanis
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily...
Author: Daniel Patterson
Author: Craig Claiborne And Pierre Franey
Author: Susan Herrmann Loomis
Author: Florence Fabricant
Author: Trish Hall
Author: Joanna Pruess
Author: Moira Hodgson
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't...
Author: Martha Rose Shulman
Author: Florence Fabricant
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
Author: Suzanne Hamlin
Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold...
Author: Dawn Lerman
Author: Molly O'Neill
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that...
Author: Dawn Lerman
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Molly O'Neill
Author: Peter Applebome
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table."...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Joanna Pruess
Author: Nancy Harmon Jenkins
This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite...
Author: Tara Parker-Pope
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture...
Author: Melissa Clark
Author: Matt Lee And Ted Lee
Author: Craig Claiborne
Author: Bryan Miller
Author: Florence Fabricant
Author: Florence Fabricant
Author: Sarah Belk
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty,...
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the...
Author: Martha Rose Shulman
Author: Craig Claiborne
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this...
Author: Martha Rose Shulman