|
|
|
By
Bob Carter
|
|
Recipe for Asparagus Soup. Here's a creamy soup that lends an elegant start to any spring to any summertime meal. |
|
|
|
|
|
|
By
Dana Carpender
|
|
Recipe for cooking Tuscan Soup. This Italian-style soup somehow manages to be delicate and substantial at the same time. |
|
|
|
|
|
|
By
Jean Anderson
|
|
Recipe for Potage Crecy - French Carrot Soup. A little chopped parsley or freshly snipped chives makes a colorful garnish to this rich soup. |
|
|
|
|
|
|
By
Lydie Marshall
|
|
Recipe for Vichyssoise. This classic French leek and potato soup is very good cold. |
|
|
|
|
|
|
By
Chef Dan Gilmore
|
|
Recipe for Sweet Potato Ancho Soup. This Southwestern recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest |
|
|
|
|
|
|
By
Joan Reardon
|
|
Recipe for Oyster Stew. This recipes is for a classic Oyster Stew, zen-like in a its simplicity, yet infinitely satisfying. |
|
|
|
|
|
|
By
Restaurant Zinc, Boston
|
|
Recipe for Squash and Roasted Chestnut Soup from Boston's Restaurant Zinc. This elegant soup is perfec tfor special autumn dinners, even Thanksgiving. |
|
|
|
|
|
|
By
Chef Susan Goss
|
|
Recipe for Spinach Soup. This recipe is from Chicago's Zinfandel restaurant and Chef Susan Goss |
|
|
|
|
|
|
By
Bessie Sicard
|
|
Recipe for Cream of Celery Soup. The secret to this classic, creamy soup is to thoroughly cook the celery before pureeing to avoid any stringiness. |
|
|
|
|
|
|
By
Tapp's Brew Pub, New Brunswick
|
|
Recipe for Tapp's Brewpub Potato Beer Soup. The soup from this New Brunswick micro-brewery was so good, we talked the chef out of the recipe. |
|
|
|