Course/Dish - Soup
Prepared by Elif Selvili
Photography by Jody Horton
You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.
Courtesy of Lucinda Hutson
"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro."—Lucinda Hutson
"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro."—Lucinda Hutson
Courtesy of Justine’s
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
This old Provençal recipe has been considered a healing soup for generations. It is a good soup to have after too many libations, or when you’re feeling a cold coming on. It is also thought to be anti-anemic and anti-spasmodic. It is supportive of heart health, stimulates bile secretions and has positive effects on gastric ulcers. It is a simple soup but has complex healing abilities. —Chef Alain Braux
Photography by Cecilia Ciarlo
Photography by Cecilia Ciarlo
Courtesy of Ruth Oelrich
Courtesy of Uchi: The Cookbook, University of Texas Press
Photography by Rebecca Fondren
Photography by Rebecca Fondren
Courtesy of Deborah Madison, author of Vegetable Literacy
Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is the simplest of soups with no browning of onions or sautéing of vegetables. Use fresh sorrel if you have it, or a chunk of frozen sorrel puree. This plain-looking soup is best served right away. It’s fairly thin, too, which makes it an ideal soup for the first course of a heavier meal.
Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is the simplest of soups with no browning of onions or sautéing of vegetables. Use fresh sorrel if you have it, or a chunk of frozen sorrel puree. This plain-looking soup is best served right away. It’s fairly thin, too, which makes it an ideal soup for the first course of a heavier meal.
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm
From My Family Table: A Passionate Plea for Home Cooking, by John Besh
“On almost any night, we love nothing more than a big, hot bowl of Vietnamese noodle soup—pho. Don’t worry about the number of ingredients in this recipe. Pho is nothing more than a flavorful broth, often perfumed with star anise. Since that’s not easy to find, we use Chinese five-spice powder (which has star anise in it).”Courtesy of Liz Lambert
Courtesy of Chef Will Packwood
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