This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of...
Author: Martha Rose Shulman
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.
Author: Martha Rose Shulman
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes...
Author: Tara Parker-Pope
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of...
Author: Martha Rose Shulman
This creamy puree can be served hot or cold, so it makes a great summer soup.
Author: Martha Rose Shulman
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Author: Martha Rose Shulman
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash...
Author: Martha Rose Shulman
Author: Marian Burros
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly...
Author: Julia Moskin
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in...
Author: Tara Parker-Pope
Author: Barbara Kafka
Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation...
Author: Julia Sherman
Author: Molly O'Neill
This velvety rutabaga soup is the creation of Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick. Enriched with maple syrup and garnished with bacon, it makes a lovely first course...
Author: Florence Fabricant
Author: Geoffrey Zakarian
Author: Molly O'Neill
The onion soup originates from the French cookbook "Gastronomie Pratique," which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English....
Author: Amanda Hesser
This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the...
Author: Florence Fabricant
Author: Julia Reed
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Julia Reed
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove....
Author: Florence Fabricant
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Pierre Franey
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt...
Author: Martha Rose Shulman
Author: Barbara Kafka