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Soups & Stews

Tom yum soup

By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated

Roasted Parsnip Soup

Michael Reardon / Bistro Zella Ingredients 6 cups chicken or vegetable stock 1 pound parsnips 1/2 medium onion 6 good-size garlic cloves, unpeeled, crushed with the side of a knife

Barboton D’Agneau (Lamb Stew)

By Daniel Boulud / Daniel’s Serves 4 to 6 Ingredients 3 pounds boneless lamb shoulder, trimmed of fat, cut into 2-inch chunks flour for dusting salt and freshly ground black

Basil Watermelon Bisque

By Nancy Fuller / Farmhouse Rules Serves 4 to 6 Ingredients 6 cups cubed watermelon grated zest and juice of 2 limes (reserve 2 tablespoons juice separately) 4 tablespoons extra-virgin

Roasted Garlic Soup

By Josh Kroner / Terrapin Ingredients 1 pound Spanish onions, diced 3 cups peeled garlic cloves 1/4 cup light olive oil 1/2 cup Italian parsley leaves, cleaned well 1 cup

Asparagus and Ramp Soup

Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5

Asparagus Nage with Sauteéd Shrimp

Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2

Fava Bean Bisque

Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like.   Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin

Maccu (Dried Fava and Fennel with Polenta)

Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh

Oyster Stew

Peter G. Rose For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of

Lamb Stew with Pink Pearl Apples

Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2

Watercress and Nettle Soup

John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped

Truffled Chestnut Soup

Chris Vergara, Saint George / Photo by Christine Gritmon Serves 4 to 6 Ingredients For the soup: 1 ounce fresh black truffle 2 cups plus 1 1/2 quarts chicken stock

Golden Nugget Squash Soup

Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons

German Potato Soup

Marianne Olive, Sour Kraut Serves 8-12 Ingredients 1/2 pound smoked bacon, chopped 1 stick butter 1 dozen Yukon Gold potatoes, peeled, diced 6 carrots, diced 2 leeks, diced 3 stalks

French Onion Soup Gratinée

Dana Calabrese, Ship Lantern Inn Serves 4 Ingredients 4 tablespoons olive oil 2 large red onions, thinly sliced 2 large white (Vidalia) onions, thinly sliced 2 large shallots, thinly sliced