Soups: Expert Guides and Resources

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 minutesCooking time: 50 to 60 minutesYield: 4 to 6 servingsIngredients: 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.

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.

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 chillingCooking time: 50 to 60 minutesYield: 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.

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 minutesCooking time: 2 hours, 30 minutesYield: 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.

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 minutesYield: 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.

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 minutesYield: 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.

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 minutesCooking time: 15 minutesYield: 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.

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 minutesYield: 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.

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 minutesYield: 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.