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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This ultrasmooth potato soup gets a smoky kick from bacon puree.
cooking.nytimes.com
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream This soup is loaded with flavor, fiber and protein
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Get Cool As A Cucumber Soup Shooters Recipe from Food Network
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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
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Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This is a simple clear soup made by simmering carrots, potatoes and ribs in seasoned water for several hours.
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Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
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This easy cream of asparagus soup recipe is a great way to celebrate the first tender spears of the season.
cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example