Soups

A refreshing, yet satisfying summertime soup that is best made the day before so that flavors are enhanced and it becomes well-chilled. Makes 5 Cups 1 14-ounce can diced tomatoes (petite if available)½ cup fresh orange juice1 garlic clove, peeled and minced2 tablespoons white wine vinegar¼ cup croutons or dried French type bread2 teaspoons salt2 …

I attended a wonderful Thai cooking school at the Oriental Hotel in Bangkok. That week-long event inspired this soup—my absolute favorite Thai dish! You may need an oriental grocery for the ingredients. Version 1:Makes 6 to 8 Servings 4 cups coconut milk. Canned light, if possible1½ cups chicken stock3 pieces dried galangal (Kha, or a …

A recent and very delicious addition to our grocer’s shelves, flavorful roasted red peppers from the Balkan lands are now readily available to harried American cooks.They are at their best in this easy soup that may be a little on the “too rich” side. Makes 8 Servings 2 tablespoons butter2 tablespoons all-purpose flour1 11½-ounce can …

A very tasty soup that can be served with or without shredded chicken. Makes 8 Cups2 cups rotisseried chicken, boned and shredded (optional)3 cups chicken broth, fat skimmed (see below)1½ pounds poblanos, cut in half lengthwise, stemmed and seeded1 pound leeks, or onions, cut crosswise into ½-inch thick slices2 cups half-and-half or non-dairy creamerSalt and …

Tortilla soup is so good, but it need not be a searing experience. I have been served tortilla soup with a whole chipotle swimming on the surface, but I don’t recommend it for the novice. Makes 8 Cups1 small onion, finely chopped2–4 cloves of garlic, peeled and minced1 tablespoon vegetable oil6 cups chicken broth (homemade …

This very hearty soup can be a meal in itself when served with a hot cornbread or French bread (whole grain if available) and a light green salad. Pass a bowl of Salsa Ají with it. I learned to make it in Ecuador, but it is traditional throughout the Andes where potatoes were first domesticated.Although …

This recipe is the result of my visits to kitchens in Andalucia, Spain, and eating gazpacho every day for a month.That areabecame renowned for gazpacho after its introduction by the Moors long before Columbus discovered America, the home of the tomato and pepper. The ancient soup brought to the Iberian peninsula with the Moorish conquest …

This soup is full of vitamins, minerals, protein, flavor, and is so easy. I make the recipe for myself and have it for lunch with a fresh green salad. I change the main vegetable depending on the season and what is on special at the market. Makes 4 Cups6 medium scallions, with tops or ½ …

This is a wonderful soup to serve when you only want soup and salad. Crimini look like miniature portabella mushrooms. If you can’t find crimini mushrooms substitute a nice brown or white button mushroom. Makes 6 to 8 Cups2 cups yellow onion, chopped2 teaspoons butter, melted2 pounds crimini mushrooms, sliced3 tablespoons fresh dill, chopped4 teaspoons …