This hearty and healthy soup is wonderful all winter long.
Author: Martha Stewart
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Author: Martha Stewart
Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy...
Author: Martha Stewart
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties...
Author: Martha Stewart
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Author: Martha Stewart
Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.
Author: Martha Stewart
Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.
Author: Martha Stewart
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or...
Author: Martha Stewart
Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
Author: Martha Stewart
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.
Author: Martha Stewart
This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.
Author: Martha Stewart
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Author: Martha Stewart
Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Author: Martha Stewart
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Author: Martha Stewart
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the...
Author: Martha Stewart
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Author: Martha Stewart
Pozole is a hearty hominy-based stew from Mexico that has numerous iterations. In this green version, tart and tangy ingredients like tomatillos, cilantro, and lime balance rich, fatty pork shoulder.
Author: Martha Stewart
Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant...
Author: Martha Stewart
Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.
Author: Martha Stewart
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor-and takes a mere 10 minutes in the microwave.
Author: Martha Stewart
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and...
Author: Martha Stewart
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Author: Martha Stewart
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress,...
Author: Martha Stewart
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Author: Martha Stewart
Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes,...
Author: Martha Stewart
Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.
Author: Martha Stewart
Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).
Author: Martha Stewart
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Author: Martha Stewart
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Author: Martha Stewart
Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.
Author: Martha Stewart
Author: Martha Stewart
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
Author: Martha Stewart
Horseradish is tempered by mild, cool cucumber and yogurt.
Author: Martha Stewart
Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called...
Author: Martha Stewart
Author: Martha Stewart
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Author: Martha Stewart