Simmering the corncobs in the broth intensifies the flavor of this light chowder.
Author: Martha Stewart
Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.
Author: Martha Stewart
Author: Martha Stewart
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine," and is used to make his Minestra Maritata.
Author: Martha Stewart
This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.
Author: Martha Stewart
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.
Author: Martha Stewart
Serve this classic tomato soup with Sun-Dried Tomato-Parmesan Crisps.
Author: Martha Stewart
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Author: Martha Stewart
Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.
Author: Martha Stewart
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan...
Author: Martha Stewart
Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.
Author: Martha Stewart
This delicious soup recipe is courtesy of Gordon Ramsay.
Author: Martha Stewart
Author: Martha Stewart
As a meal or an appetizer, this recipe pairs green with protein for a perfect bowl of soup.
Author: Martha Stewart
A Parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup.
Author: Martha Stewart
Author: Martha Stewart
If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.
Author: Martha Stewart
Eggs are the key ingredient in this quick and easy soup inspired by the Italian classic. The whites are poured in first and cooked in chicken broth until set, while the yolks are stirred in off the heat,...
Author: Martha Stewart
Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens with Tomato, Garlic, and Onions.
Author: Martha Stewart
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.
Author: Martha Stewart
This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.
Author: Martha Stewart
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Author: Martha Stewart
This rustic vegetarian soup is perfect for winter nights.
Author: Martha Stewart
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar...
Author: Martha Stewart
As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup.
Author: Martha Stewart
This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano cheese (just remember to remove...
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
Author: Martha Stewart
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
Author: Martha Stewart
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Author: Martha Stewart
Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with permission from Takashi's Noodles by Takashi Yagihashi...
Author: Martha Stewart
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Author: Martha Stewart
Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.
Author: Martha Stewart
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Author: Martha Stewart
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
Author: Martha Stewart
Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether...
Author: Martha Stewart
Lamb and short-grain rice, simmered in a garlicky broth, add body to this simple Turkish soup, which is seasoned with baby leaves and served with chiles, fresh lemon juice, and olive oil. Carnaroli is...
Author: Martha Stewart
Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.
Author: Martha Stewart
Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.
Author: Martha Stewart
For the clearest stock, simmer over very low heat and don't stir.
Author: Martha Stewart
Kombu, or dried seaweed, enriches the broth, but if you can't find any, you can still make the soup. The broth can be made up to a day in advance.
Author: Martha Stewart
This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.
Author: Martha Stewart
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.
Author: Martha Stewart