Soups Articles

Article / Updated 09-26-2023

This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers. Preparation time: 10 to 15 minutes Cooking time: 50 to 60 minutes Yield: 4 to 6 servings Ingredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice. Leeks are pretty sandy, so rinse very well under running water. Chop the onion. Peel and dice the potato. In a large pot over medium heat, melt the butter. Add the leeks and onion. Sauté until very tender, about 10 minutes. Add the tomato paste. Cook, stirring for 1 minute. Add the wine. Cook, stirring for 2 minutes. Add the potato, broth, half-and-half, bay leaf, and paprika. Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes. Cut the salmon into 1-inch chunks. Reduce the pot’s heat to medium-low. Add the salmon. Simmer until it’s cooked through, about 5 to 7 minutes. Remove the bay leaf. Chop the parsley, chives, or dill. Season the chowder with salt, pepper, and 1 tablespoon herbs. Serve immediately, garnished with additional parsley, chives, or dill.

Article / Updated 04-26-2016

White chili, with its chicken and white beans, is a great alternative to a tomato-based chili. Use a pressure canner to make and preserve this dish for later use. When you serve your white chili, garnish it with shredded Monterey Jack cheese and diced red bell pepper. Preparation time: 15 minutes (not including soaking the beans) Cooking time: 2 hours Processing time: Pints, 1 hour, 15 minute; quarts, 1 hour, 30 minutes Yield: About 5 pints or 2 quarts 1 pound small white beans, soaked overnight in water 2 cloves garlic, minced 2 medium onions, coarsely chopped 2 quarts chicken stock 7-ounce can diced green chilies 3 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves 4 cups cooked and diced chicken Drain the beans. Mince the garlic cloves. Coarsely chop the onions. Combine the beans, garlic, onions, stock, green chilies, cumin, oregano, cayenne pepper, and cloves in a 6- to 8-quart pot. Bring the ingredients to a boil over high heat. Reduce the heat and simmer, covered, until the beans are soft but don’t disintegrate, about 30 minutes. Add 4 cups cooked chicken to the pot. Simmer, uncovered, for 30 minutes. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot chili into the prepared jars, leaving 1 inch of headspace. Wipe the jar rims Seal the jars with the two-piece caps, hand-tightening the bands. Use a pressure canner to process your filled jars at 10 pounds. If you’re using pints, process for 1 hour and 15 minutes; for quarts, 1 hour and 30 minutes. After the pressure in the canner has returned to 0, open the canner and remove the hot jars with a jar lifter. Place them on a clean kitchen towel or paper towels away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, immediately refrigerate them and use them within one week. Boil the contents of each jar for 10 minutes before tasting or eating.

Article / Updated 04-26-2016

Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don’t have to be so elaborate, always serve your well-chilled vichyssoise with a garnish of chopped chives. Preparation time: 10 minutes, plus 2 to 3 hours chilling Cooking time: 50 to 60 minutes Yield: 6 servings 4 medium leeks 1 small onion 2 tablespoons butter 3 cups chicken broth 1 1/2 pounds potatoes (about 3 medium) Salt to taste, about 1/2 to 3/4 teaspoon 1/8 teaspoon white pepper 1 1/4 to 1 1/2 cups cream or half-and-half Chopped chives Thinly slice the white part only of the leeks. Discard the green portion. Thinly slice the onion. In a large pot over medium-low heat, melt the butter. Add the leeks and onion. Sauté, stirring occasionally, until lightly golden, about 10 to 15 minutes. Peel and thinly slice the potatoes. Add the broth and potatoes to the pot. Increase the heat to medium and bring to a boil. Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes. Puree the soup in batches in a food processor or blender until smooth. Alternatively, if you have a hand blender, leave the soup in the pot and blend. Transfer the soup to a large bowl. Add salt to taste and pepper. Thin with cream and stir to blend. Chill thoroughly, at least 2 hours. Serve garnished with chopped chives.

Article / Updated 04-26-2016

After a long winter, this especially fresh-tasting vegetable rice soup puts you in the mood for spring. In this recipe for spring vegetable rice soup, you don’t have to use all the vegetables listed in the ingredients, and you can add in any that you want. Be creative! Preparation time: 15 minutes Cooking time: 35 to 40 minutes Yield: 8 servings 6 scallions 3 to 4 mushrooms 1 small carrot 1 small celery stalk 1 plump clove garlic 2 tablespoons olive oil 6 cups chicken or vegetable broth 1/3 cup white rice 1 medium tomato 1 small yellow squash 1 small zucchini 1/2 medium red or yellow bell pepper 1/4 pound asparagus, or 1/2 cup fresh green beans Fresh parsley Fresh basil, dill, or chives Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Cut off the green portions of the scallions and retain only the white parts. Slice the scallion parts and mushrooms. Shred the carrot. Thinly slice the celery. Mince the garlic. In a large pot over medium heat, heat the olive oil. Add the scallions, carrot, and celery and sauté, stirring often, until the vegetables begin to soften, about 5 minutes. Add the garlic and mushrooms and cook, stirring, for 2 minutes. Peel, seed, and dice the tomato. Add the broth, rice, and tomato to the pot. Bring to a boil. Reduce the heat to medium-low, cover, and cook until the rice is tender, about 15 to 20 minutes. Slice the squash and zucchini. Cut the bell pepper half into thin 1-inch strips. Trim and slice the asparagus. Add the yellow squash, zucchini, bell pepper, and asparagus to the pot. Cook, uncovered, until the vegetables are just tender, about 7 to 10 minutes. Chop the parsley. Mince the basil. Stir 3 tablespoons parsley and 1 tablespoon basil into the pot. Season with salt and pepper.

Article / Updated 04-26-2016

Peanuts are the basis for this velvety soup that graced Colonial tables from Georgia to Virginia. Versions of this spicy peanut soup can also be found throughout West Africa. For a tasty twist, use canned, unsweetened coconut milk instead of the half-and-half. Preparation time: 10 minutes Cooking time: 25 minutes Yield: 6 servings 6 scallions 1 medium celery stalk 1/2-inch piece fresh ginger 2 tablespoons vegetable oil 1 1/2 tablespoons all-purpose flour 4 cups chicken broth 1 cup smooth, natural peanut butter 1/2 cup half-and-half or unsweetened coconut milk 1/2 to 3/4 teaspoon cayenne pepper Salt to taste, about 1/2 teaspoon Chopped dry roasted peanuts for garnish Chop the white parts of the scallions only. Chop and set aside the green parts of 3 scallions (for garnish). Chop the celery. Mince the ginger. In a large pot over medium heat, heat the vegetable oil. Add the chopped scallion white parts and celery to the pot. Sauté, stirring occasionally, until softened, about 5 minutes. Add 2 teaspoons ginger and cook for 2 minutes, stirring occasionally. Add the flour and cook, stirring frequently, for 3 to 5 minutes. Add the chicken broth. Simmer until the broth is hot and slightly thickened, about 5 minutes. For a velvety texture, strain the solids and return the liquid to the pot. Reduce the heat to medium-low. Add the peanut butter, half-and-half, and cayenne pepper; stir to blend. Simmer until the soup is heated through, about 5 to 7 minutes. Don’t let the soup boil to prevent the half-and-half from curdling. Season with salt to taste. Serve, garnished with peanuts and the reserved scallion greens.

Article / Updated 04-26-2016

This spicy Indian chickpea stew mixes Indian spices with the chickpeas to create a wonderful entree. Make spicy Indian chickpea stew when you want something really flavorful, and serve it with basmati rice on the side. Preparation time: 5 minutes Cooking time: 15 minutes Yield: 4 servings 1 medium onion 1 clove garlic 2 tablespoons olive oil 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/8 teaspoon turmeric Pinch of cayenne pepper 2 cups cooked chickpeas 1/2 teaspoon salt 1/4 teaspoon black pepper 1 lemon Fresh cilantro Chop the onion. Peel and mince the garlic clove. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic. Cook until soft. Add the coriander, cumin, turmeric, and cayenne pepper. Cook for 1 minute. Stir in the chickpeas, salt, and pepper. Cook until the chickpeas are heated through. Remove from the heat. Juice the lemon. Mince the cilantro. Stir 1 teaspoon lemon juice and 2 tablespoons cilantro into the stew. Per serving: Calories 207 (From fat 82); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 298mg; Carbohydrate 25g (Dietary fiber 7g); Protein 8g.

Article / Updated 04-26-2016

Onion soup is made throughout Italy. Traditionally, a pot of onion soup would simmer gently on the stove all day. If eaten for lunch, it would be brothy. Later in the day, after the soup had cooked down, the consistency is more stewlike. How long you cook this soup is up to you! Credit: PhotoDisc, Inc. Preparation time: 15 minutes Cooking time: 2 hours, 30 minutes Yield: 4 to 6 servings 1/4 cup olive oil 6 medium red onions 6 cloves garlic 1 celery stalk 1 medium carrot 8 slices of pancetta or bacon (about 4 ounces) 1 teaspoon crushed red pepper flakes 1 tablespoon red wine vinegar 1 cup white wine Salt and pepper to taste 2 1/2 quarts water or vegetable stock 1/4 cup grated Parmigiano-Reggiano cheese (optional) Peel the onions, cut them in half, and then slice them 1/8- to 1/4-inch thick. Peel and thinly slice the garlic cloves. Chop the celery stalk and carrot. Finely chop the pancetta or bacon. In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, celery, carrot, pancetta, and red pepper flakes. Cook for 10 to 12 minutes, stirring occasionally, until the onions are soft. Add the vinegar and wine. Cook until the liquid has almost completely evaporated, about 5 minutes. Season with salt and pepper. Add the water or broth and bring to a boil. Reduce the heat and simmer, loosely covered, for 2 hours (or longer, if you want). The onions will have “melted” after 2 hours. Adjust the flavor with salt and pepper, if necessary. Sprinkle with Parmigiano-Reggiano cheese before serving, if you want. Ladle into large soup bowls.

Article / Updated 04-26-2016

New England clam chowder, the most famous of all chowders, originally comes from the Massachusetts coast. This New England clam chowder recipe includes instructions for both fresh and canned clams because folks who live inland don't always have access to fresh. Serve with crackers or oyster crackers. Credit: Corbis-Digital Stock Preparation time: 15 minutes (or 25 if using fresh clams) Cooking time: 45 to 55 minutes Yield: 8 servings 2 to 3 strips bacon 1 medium onion 2 medium potatoes Fresh thyme leaves, or 1/4 teaspoon dried thyme 2 cups milk 1 cup clam or fish broth, or 1/2 cup clam juice and 1/2 cup water, or 1 cup reserved canned clam liquid and water 1 bay leaf 1/2 to 1 cup cream Two 6 1/2-ounce cans clams, or about 3 to 4 dozen fresh clams Salt to taste, about 1/2 teaspoon 1/2 teaspoon freshly ground black pepper Fresh parsley Dice the bacon. Chop the onion. In a large pot over medium-low heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is nearly cooked through. Add the onion and sauté, stirring occasionally, until translucent, about 5 to 7 minutes. Peel and dice the potatoes. Mince the fresh thyme. If you’re used dried thyme, you don’t need to mince it. Add the potatoes, 1/2 teaspoon fresh thyme, milk, clam broth, and bay leaf to the pot. Cover partially and simmer until the potatoes are tender, about 20 to 25 minutes. Don’t allow the liquid to boil. If using canned clams, drain them. If you’re working with fresh clams, remove them from their shells. Add the cream and clams to the pot. Cook, uncovered, until the clams are heated through, about 5 minutes. Remove the bay leaf. Season with salt and pepper. Chop the parsley. Stir 2 tablespoons parsley into the chowder.

Article / Updated 04-26-2016

Oh, you wise lentil lover! This homey, fragrant lentil soup tastes wonderful on a chilly day; and it has valuable nutrition and fiber. You can make this lentil soup without the ham or bone — just replace the 3 quarts of water in the list of ingredients with 2-1/2 quarts of defatted chicken stock, vegetable stock, or water. Lentil Soup Preparation time: 15 minutes Cooking time: 2 1/2 hours Yield: 6 servings 3 cloves garlic 3 stalks celery 4 carrots 1 large onion 1 cup brown lentils 1 cup yellow lentils 1/2 cup orange or red lentils Ham bone with about 1/2 cup ham on the bone 3 quarts water 1 teaspoon thyme Salt (optional) and freshly ground black pepper Crushed red pepper flakes 1/2 cup diced tomatoes 1/2 cup crumbled feta cheese (optional) Peel the garlic cloves. Dice the celery (including the leaves) and the carrots. Peel and dice the onion. Rinse the lentils. In a large soup pot, add the water and drop in the bone. Simmer, covered, for 1-1/2 hours. Remove the bone from the broth and let the bone cool. Pick the meat off the bone and cut the fat off the meat. Discard the fat. Defat the stock. You can use a defatting cup, or let the broth chill in the refrigerator and then pick off the congealed fat. Lightly coat a clean soup pot with no-stick vegetable oil spray, and heat over medium-high heat. Add the garlic, 1 cup celery, 1-1/2 cups carrots, and the onion. Lightly spray the vegetables with oil spray and, if needed, add a few teaspoons of water for moisture. Sauté for about 6 minutes, stirring. Add the lentils, defatted stock, meat, and thyme and bring to a boil. Reduce the heat, and simmer for 45 minutes or until the lentils are soft. The red lentils will have disintegrated. Dice the tomatoes. Season the soup with salt (if desired), black pepper, and crushed red pepper. Ladle the soup into 6 serving bowls and top each serving with a sprinkling of feta cheese (if desired) and diced tomatoes.

Article / Updated 04-26-2016

Not at all like its gloppy canned cream of mushroom counterpart, this cream of mushroom soup is light and velvety-textured, and it has plenty of mushroom flavor. Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutes Yield: 4 servings 1 medium onion 1/2 pound white or cremini mushrooms 2 tablespoons olive oil 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 1/2 cups mushroom, chicken, or beef broth 2 tablespoons dry sherry (optional) 1/3 to 1/2 cup half-and-half, cream, or milk Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Fresh chives or parsley (optional) Chop the onion and mushrooms. In a medium saucepan over medium heat, heat the olive oil and butter. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes more. Add the flour and cook, stirring often, for 2 to 3 minutes. Gradually pour in the broth, stirring after each addition. The soup should begin to thicken. Add the sherry (if desired). Bring the soup to a boil. Cover partially and simmer over medium heat for 5 to 10 minutes. Add the cream and heat through. Season with salt and pepper. Chop the chives. Stir 1 tablespoon chives into the soup. If you don’t want to add chives (or parsley), ignore Steps 12 and 13.