Rabbit is a great, impressive type of meat to serve for dinner and it’s very easy to make. Ask your butcher to cut the rabbit into pieces before making the stew. This hearty stew uses red wine and chicken stock along with the root vegetables to make for a comfort food that is sophisticated enough to serve at a dinner party.
Freekeh, sometimes called green wheat freekeh, is similar to bulgur and adds an earthy wholesomeness to this simple, satisfying soup. It’s available either cracked or whole—if you can’t find cracked freekeh, use whole, but simmer it in the broth, covered, for about 20 minutes, before adding them both in step two.
The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.
This soothing soup is filled with deeply satisfying umami (savory) flavor as well as health empowering nutrients. You can easily make it meatless by switching to vegetable broth, or give it more heft by adding leftover cooked chicken or pork.
For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak. Cucumber and parsley bring a green element to the flavor and the red wine vinegar and tomato paste balance the sour and sweet flavors of the chilled soup. A dollop of herbed mascarpone finishes the dish like mozzarella in a Caprese salad.
Bone broth, touted for it’s restorative powers, is best when cooked slowly and gently. Here, we roast the bones and vegetables, which deepens the flavor.
This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.
This small batch Italian wedding soup is the perfect soup for just two. It’s simple, flavorful and can easily be doubled if needed.
When I was growing up, my mother often made a beet soup that she called Borscht, and it was a traditional Christmas Eve offering. She always made her borscht the same way every time, but now I know there are a number of varieties of borscht, including some that don’t include beets at all. My variation on the traditional Borscht is that I roasted the beets rather than boiling them. The beets are sweeter, and the flavor is more concentrated.
Start your meal with this flavorful soup, or serve it for lunch with a grilled cheese sandwich or an apple-mixed green salad.
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the occasions on which it is served). But go ahead—serve it at a wedding to symbolize the harmony you’ll experience in life together.
This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. It’s prepared in under 30 minutes and is perfect on its own or served with a slice of crusty bread and a dollop of crème fraiche.
White beans cook into a hearty-rich broth for this one-pan chicken and vegetables skillet meal. Serve with crusty bread and a salad.
Choose large Italian white beans, called Gigande, or substitute white kidneys or great northerns. The Gigande beans have a rich meaty flavor that is complimented by the zest of lemon and the nutty flavor of young arugula.
Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need.
This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread.
’Tis the season of squash – and soup! Kabocha is a creamy, exceptionally sweet squash that is a cross between a sweet potato and pumpkin – but has wonderful flavor all its own.
While this soup was originally created to make use of leftover mashed potatoes, it is so beloved you may find yourself making mashed potatoes just to have the soup!
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