'Soup' on Serious Eats

Latin Cuisine: How to Make Colombian-Style Sopa de Albóndigas (Meatball Soup)

My wife's Aunt Gloria in Colombia makes a sopa de albóndigas—meatball soup—unlike any I've had before. In fact, according to her, it's not like any meatball soup she's had anywhere else either. This particular combination of beef with capers in broth served with fried potato sticks seems to live almost solely within the confines of her own family. This is a shame, as it's terribly delicious. More

Creamy Spiced Parsnip Soup

Parsnips are one of my favorite root vegetables. They're intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed. More

Use the Pressure Cooker to Make Full-Flavored Pho Ga (Vietnamese Chicken Noodle Soup) In 30 Minutes

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue. More

The Food Lab: How to Make Potato Leek Soup the Easy and Easier way

Today I'm going to show you how to make two different versions of the same dish. They both use the exact same ingredients to produce similar end results. The first recipe for potato leek soup is the most involved, and it'll make just about the tastiest potato leek soup you've ever had. Light, creamy, packed with flavor, and soul-satisfyingly delicious. The second takes a fraction of the time and produces a soup with very similar flavor, but a slightly inferior texture. It's still something I'd happily serve to dinner guests any night of the week. More

Use Your Slow Cooker to Turn Roasted Mushrooms Into a Lazy Day Soup

There are few things in life more enjoyable than a mound of roasted mushrooms. Whether scarfed down hot or at room temperature, using a fork or a spoon, I can plow through them like nobody's business. The question is, how do you take those same mushrooms, with their intense, savory roasted flavor, and turn them into a rich, comforting soup? The slow cooker sure comes in handy at times like these. More

Lazy Day Slow Cooker Mushroom Soup

There are few things in life more enjoyable than a mound of roasted mushrooms. Whether scarfed down hot or at room temperature, using a fork or a spoon, I can plow through them like nobody's business. The question is, how do you take those same mushrooms, with their intense, savory roasted flavor, and turn them into a rich, comforting soup? The slow cooker sure comes in handy at times like these. More

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. More

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