Search Results (3,575 found)
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This recipe is by Patricia Leigh Brown and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
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Milk and vegetable stock form the base for this soup with chunks of potatoes, cauliflower and onions which have been sauteed in butter.
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Cubes of beef are simmered with potatoes and onions in a curry powder seasoned beef broth in this South African recipe.
cooking.nytimes.com
This superior recipe comes from chef Juanjo López of La Tasquita de Enfrente in Madrid.
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Buttercup squash is roasted and pureed with cream cheese and sauteed onion in this creamy squash soup that is perfect on cold evenings.
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With pasta, chicken broth, scallions, and carrots, this nutritious spinach soup is filling and full of flavor, done in less than 30 minutes.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.
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Canned cheddar cheese soup, processed cheese, sour cream and milk provide the rich and creamy background in this kid-pleasing potage with mixed vegetables, browned ground beef and cooked rice.