'soups' on Serious Eats
This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast.
Far be it from me to argue with a curried pumpkin soup, or a pumpkin soup with pancetta, or a pumpkin soup with dancing croutons. I love those guys, I really do. What they aren't, though—what they'll never be—is the good old classic pumpkin soup that got us all hooked on pumpkin soup in the first place. Nope, they aren't The One. But this is.
This is the kind of soup I love. It's fragrant, brothy, and—most importantly—really simple to put together. It's almost like a quick version of Hainanese chicken rice—it will clear your sinuses, and warm your soul.
[Photograph: Max Falkowitz] As far as I'm concerned, borsch (there's no t in the Cryllic) is about two things: playing off all the wonderful flavors of beets and an excuse to consume unforgivable amounts of sour cream. I love the...
I'm not much of a red pepper soup guy. It's not that I hate the stuff, it's just that blended soups in general don't usually excite me. But I am a sucker for the traditional Indian spices which show up in this recipe from Bal Arneson on the Cooking Channel. And when you add smoked paprika, which I've been addicted to for months now, I just couldn't pass it up. I imagined a multi-layered soup, with a slightly smokey edge, warming and just slightly sweet from the peppers.
The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth.
Though Thanksgiving is unimpeachably the best holiday, there are moments in early November when the mere anticipation of post-Thanksgiving fullness can make you full, if not ever-so-slightly comatose. At times like these, even the most devout givers of thanks need a simple, comforting dinner like this appealingly basic Potato Leek Soup.
Maybe it's the falling leaves, or just the slight chill in the air, but I was in need of something restorative and filling. During such times, my mind drifts towards the warming powers of kimchi, and of the Korean stew kimchi jigae. Even though I've written about a fine version of the recipe before, I was coerced into trying this recipe by Marc Matsumoto of the food blog No Recipes. "In the same way that every family has their own secret family recipe for kimchi," he writes, "the recipes for Kimchi Jigae vary widely by household." If the recipe differs so widely, why can't I write about another version?
I've been on a sweet overload lately. We picked up ten pounds of candy for our Halloween party and I single-handedly must have already downed half of it. So when it came to making a grilled pumpkin soup last week, I avoided a sweet approach and spiced it up with curry powder, ginger, mustard, cumin, and cayenne instead. I couldn't have asked for better results.
The point of vichyssoise is the simplicity: a puree of potato, cream, stock provide the soup's body to showcase whichever vegetable is at hand. The addition of carrot gives it a beautiful color and sweetness; the result is basically essence of carrot in soup form.
Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body.
Here's the idea: grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. Roasting adds a depth of flavor to this Roasted Chicken and Butternut Squash Soup that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did.
[Photograph: Max Falkowitz] Juniper plays best with gamey meats, but game can be hard to come by. If you don't hunt (or have a friend who does), your options are limited. Ducks, however, are far more widely available and are...
I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT? Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed.
This chili-laced soup from Veracruz uses masa as a chewy dumpling—a Mexican version of chicken and dumplings. The heat from the chile and a squeeze of lime keep it refreshing enough even in summer, but I'm also filing this away for my next winter cold.
Gazpacho is all over the place in summertime. It's the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes.
[Photograph: Max Falkowitz] Rasam is a thin tomato soup often served as a dip or broth in Indian cuisine. This is very much my own version, with a flavor inspired by what's often found in restaurants, but bulked up by...
We, proud Americans, know that peanut butter belongs with jelly. A perfect pair. A dynamic duo. But in France, tomato and tarragon are an incontestable couple. I have featured the two together before, in an adaptation of the tomato and tarragon chicken I learned in Paris. But summertime screams for the naturally gifted ingredients to strut their stuff raw and unadulterated.