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.
"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 Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
Photography by Cecilia Ciarlo
Dashi is the foundation of many Japanese recipes, including soups, simmered dishes, salad dressings and marinades. Dashi provides subtle but delicious flavor as well as valuable nutrients.
Photography by Rebecca Fondren
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 Chef Jam Sanitchat, owner of Thai Fresh
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 Chef Will Packwood
Courtesy of Ellen Sweets
All this needs is beer and a hunk of jalapeño-Cheddar cornbread. Molly (Ivens) made her cornbread from scratch, but darned if I could find the recipe.
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