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Soups nyt

Provençal Greens Soup

NYT Cooking: In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

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Lemony Carrot and Cauliflower Soup

The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.

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Kale Soup With Potatoes and Sausage

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Chicken Stock

Soup is a true wonder of alchemy. Together, water, onions and time turn water into broth, bland into savory and thin into thick. But for those results, process is critical: The finest soups layer flavors every step of the way. We will teach you about soup’s building blocks, then walk you through combining them with a basic recipe that will help you transform practically any ingredient into a simple, satisfying meal.

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Cold Cure Soup

A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. (Photo: Craig Lee for The New York Times)

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Chicken Soup From Scratch

NYT Cooking: Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor.%...

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Tofu Mushroom Soup

For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles. (Photo: Andrew Scrivani for The New York Times)

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Mushroom-Spinach Soup With Middle Eastern Spices

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. (Photo: Andrew Scrivani for The New York Times)

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Tomato Soup

A generous swirl of half and half adds richness to this tomato soup, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese. (Photo: Craig Lee for The New York Times)

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Puréed Tomato and Red Pepper Soup

NYT Cooking: I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

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