Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
Author: Martha Stewart
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.
Author: Martha Stewart
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Author: Martha Stewart
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.
Author: Martha Stewart
Author: Martha Stewart
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before...
Author: Martha Stewart
Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.
Author: Martha Stewart
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Author: Martha Stewart
Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.
Author: Martha Stewart
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of...
Author: Martha Stewart
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Author: Martha Stewart
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Author: Martha Stewart
This is Martha's favorite cold-weather soup. The onions cook for 2 hours in butter and oil to develop the rich golden color of the perfect onion soup. It helps if you have homemade beef or veal stock on...
Author: Martha Stewart
Cauliflower enhances our version of this classic soup, traditionally made with just potatoes and leeks.
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup.
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Author: Martha Stewart
Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.
Author: Martha Stewart
"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy...
Author: Martha Stewart
Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.
Author: Martha Stewart
Author: Martha Stewart
Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's Favorite Matzo Ball Soup.
Author: Martha Stewart
This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual ham or bacon.
Author: Martha Stewart
Fresh oysters are gently simmered in a rich, smoky broth made with cream, apple cider, and Virginia ham for this super-savory, irresistible stew.
Author: Martha Stewart
A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta like anelli makes this dish hearty but still light...
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Author: Martha Stewart
In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement...
Author: Martha Stewart
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Author: Martha Stewart
This hearty and satisfying soup serves a crowd.
Author: Martha Stewart
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).
Author: Martha Stewart
Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering...
Author: Martha Stewart
Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
Author: Martha Stewart
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein and contrasting texture, while fresh herbs add...
Author: Martha Stewart
This great recipe is courtesy of Mrs. Kostyra.
Author: Martha Stewart
This chilled complexion-soothing soup is made in a blender and requires no cooking.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
Author: Martha Stewart
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.
Author: Martha Stewart
The secret to Martha's mom's beef stock recipe? Using marrow in addition to the meat and bones. It's the base for her Mushroom-Barley Soup.
Author: Martha Stewart
This room-temperature soup is inspired by the California avocado groves.
Author: Martha Stewart
Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.
Author: Martha Stewart
This comforting soup is packed with vegetables and pasta with a base of rich beef stock.
Author: Martha Stewart
This recipe for minted English pea soup with lobster and orange is courtesy of Patrick O'Connell from the Inn at Little Washington.
Author: Martha Stewart
This delicious broccoli soup is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart