Soup

Page 10

5 Mistakes to Avoid When Making Chicken Noodle Soup

There are few foods as comforting as homemade chicken noodle soup. It’s the first thing I turn to when I’m sick. And once the winter chill sets in, I feel like I could eat this warming soup for lunch day after day. Homemade chicken noodle soup is an essential go-to recipe that every home cook should have in their back pocket. But, before you get your soup simmering, be sure you’re not making one of these five common mistakes.

Kelli Foster

Jan 5, 2015

What’s the Difference Between Stock and Broth?

Do you know?

Emma Christensen

Jan 5, 2015

Recipe: Southwestern Butternut Squash Soup

Butternut squash soup is one of those meals that defines autumn for me. Pretty much as soon as the leaves begin showing hints of orange, I start scooping up these big-bottomed squashes at the market and putting this creamy soup on the regular meal rotation. This fall, I thought I’d mix things up a bit and add a Southwestern spin to my usual butternut squash soup. Cumin and coriander add spicy warmth while a squeeze of orange and lime give it a hit of late-fall sunshine.

Emma Christensen

Nov 18, 2014

How Can I Make Pureed Soups Without a Blender?

Q: I was introduced to the wonders of carrot soups during college and would love to make some myself! Unfortunately, every carrot soup recipe I come across seems to require a blender, which I don’t have (and purchasing one is not in the budget). How can I make tasty carrot and squash soups without one? Would grating the carrots before putting them in the soup be a good substitute? This also applies to pumpkin/squash soups.

Emma Christensen

Nov 14, 2014

How Do I Make Miso Soup That’s Just Like a Restaurant’s?

Q: Why doesn’t the miso soup I make at home taste as good as the kind I order at a sushi restaurant? I use white miso, make dashi, and use scallions and silken tofu. Is there a secret ingredient or technique I’m missing? Sent by Susan Editor: Susan, an extra shake of bonito flakes can add a lot of depth to miso soup and we notice that restaurants often garnish the soup with them. Readers, what are your best tips for making really great miso soup?

Emma Christensen

Nov 11, 2014

Red Lentil Soup

This pared-down red lentil soup is the one I make most often, and it never fails to please.

Coco Morante

Nov 5, 2014

20 Recipes to Soothe a Sore Throat

With all that fall has to offer, it also has its downsides. There’s the return of cold weather, for starters. And there are gloomy days filled with rain, the stress of getting ready for the holidays, and the inevitable seasonal ailments of a cold or sore throat. If your coworkers, family, or friends start getting a sore throat, it just seems to spiral. When it’s your turn to feel sick, take care of yourself (or others in your house!

Ariel Knutson

Oct 23, 2014

Why I Save Shrimp Shells & Tails

Peeling and cleaning shrimp isn’t my favorite task in the world, but sometimes it’s an inevitable part of cooking that I sigh over and just get on with. I don’t see the whole process as a waste of my time though, since I don’t just throw out the shells when I’m done. Here’s what I do with them that you should try too! Shrimp shells, tails, and even the heads are packed with delicious, briny flavor.

Christine Gallary

Oct 9, 2014

Get Your Soup On with These Restaurant Favorites

The cookbook: Soup of the Day by Ellen Brown The angle: Soup-of-the-day recipes from our favorite restaurants across the US! Recipes for right now: Grilled Corn Soup, Coconut Carrot Soup, Tomato and Bread Soup, Broccoli and White Cheddar Soup, Curried Red Lentil Soup, Garbanzo Bean Soup with Chorizo, Tortilla Soup, Turkey Chili Who would enjoy this book? Busy cooks looking for make-ahead meals.

Emma Christensen

Sep 29, 2014

In Which the Weather Has Me Craving Pumpkin Soup

South Carolina doesn’t have much of a winter, and I like it that way. We don’t have much of an autumn, either, so when I woke up today and temperatures were in the mid-sixties, it felt chilly. So chilly, that I immediately wanted pumpkin soup. Though fall doesn’t officially begin for a few more days, it started at lunchtime today in my house. Pumpkin soup is a very easy soup, and I like using fresh pumpkin, because the roasted seeds are such a delicious bonus.

Anne Wolfe Postic

Sep 22, 2014

How I Freeze Homemade Stock in Ice Cube Trays

Whenever I make homemade stock I always take the approach of keep half for now and freeze the other half for later. Homemade stock is a truly wonderful staple to keep on hand, but it doesn’t have a very long shelf life. If you’re not using the entire batch immediately, the best way to get the most out of your stock is by freezing it in ice cube trays. Ice cube tray size can vary, but standard trays usually hold one ounce in each well (this is the same as 2 tablespoons).

Kelli Foster

Sep 19, 2014

What’s the Difference Between Bisque and Chowder?

Bisque and chowder — are they just fancy monikers for creamy soup? Is there really a difference? This question never crossed my mind until it was posed to me recently. My immediate thought was that the answer was obvious. Except, when I started to actually think about it, I really had no idea what set them apart. So, what exactly is the difference between bisque and chowder? Bisque and chowder are two very delicious and very similar types of soup.

Kelli Foster

Sep 9, 2014

What Are Some Satisfying Pureed Soups to “Eat” on a Liquid Diet?

Q: I just got this major jaw surgery and can’t eat anything. Chewing is not an option. I have a large apparatus in my mouth that will only let me pour things into my mouth, can’t even use a straw. I am having a hard time with this because I am a very picky eater (although I will try everything). I have tried many recipes and need some more help with some new soups and stuff for my blender. What are some good soup recipes that involve being pureed or can be, and are still good?

Christine Gallary

Jul 31, 2014

Recipe: Asparagus Soup with Frittata Bites

Asparagus is definitely one of my favorite summer-time vegetables. It has such a fresh, clean flavor and it’s super easy to prepare. Usually I just eat it steamed with some salted butter or lemon juice as a side dish, but cooking it in a simple broth makes for a light and quick summer lunch. Asparagus and eggs are also a killer combo so it’s not surprising that adding cubes of frittata, generously flavored with thyme and black pepper, is a good idea when it comes to this soup.

Izy Hossack

Jun 5, 2014

Recipe: 30-Minute Chicken Posole

Posole is everything I love about Mexican cuisine. It’s fresh and light, spicy and cool, crunchy and chewy — all in one bowl. It’s also the best kind of soup for this in-between “not quite cold, but not quite warm” weather we’ve been having. It’s a cozy and satisfying soup that you get to pile with fresh green toppings. Trust me, this combination totally works. Also called “pozole,” this is basically a kicked-up chicken soup.

Emma Christensen

Apr 29, 2014

How I Save Time and Space in My Kitchen with Souper Mix

This week I spent a little time replenishing my supply of souper mix. What is souper mix, you ask? Well, it’s the reason I no longer make or buy containers of vegetable broth or stock — and have a lot more room in my pantry and freezer as a result. For many years I made my own stock from vegetable scraps that I’d save in the freezer. Once I amassed enough scraps I’d simmer them in water to make a stock, which I would also store in the freezer.

Emily Han

Mar 26, 2014

Recipe: Quick Coconut Chicken Soup

At the tail-end of winter, I’m often tempted to buy out-of-season produce flown in from far-flung regions. This week I’m taking a big breath, putting the asparagus down, and giving rutabagas and potatoes a last hurrah. They’re the perfect additions to this Thai-inspired chicken soup, adding a hearty note that feels just right for the equinox. Simmered in a silky coconut broth, diced root vegetables take on heady aromas of ginger and lemongrass.

Coco Morante

Mar 19, 2014

6 Quick, Easy Ways to Turn Chicken Broth into Dinner

Six more reasons to add a box of chicken broth to your grocery list.

Stephanie Barlow

Mar 18, 2014

Recipe: Squash & Lemongrass Soup with Spiced Pumpkin Seeds

Looking for a fresh option for lunch? This is an ideal fall and winter soup: creamy without being heavy (and without cream!), bright, and packing an unexpected and zesty lemongrass flavor. This is the recipe to have on hand when you feel like making soup, but actually want to be eating it 30 minutes later. It comes together incredibly quickly and combines rich squash with a crunchy garnish. The lemongrass flavor comes through bright and clear, with a little help from the ginger.

Stephanie Barlow

Mar 10, 2014

Recipe: Rosemary & Lemon Chicken Minestrone Soup

There are recipes that happen because one has a grand vision, and then there are those that happen because one is hungry, but lazy. This is one of those. What I really wanted was meatball soup, but meatballs required, well, making meatballs. I was hoping for something a little more one-pot, one-bowl. Lucky for me, this soup gave me the chicken meatball goodness I desired. But, you know, without the meatballs.

Faith Durand

Feb 24, 2014

Recipe: Sunchoke and Garlic Soup

It’s hard to write about sunchokes without mentioning two things: the name is confusing, and they can cause embarrassing gas. So let’s get those two topics out of the way. First of all, sunchokes are also known as Jerusalem artichokes. They are neither from Jerusalem (they are native to the Northeastern United States), nor are they artichokes. They are actually tubers of a sunflower-like plant.

Sara Kate Gillingham

Jan 30, 2014

Recipe: Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)

Across Asia, dumplings symbolize good luck for the Lunar New Year. In preparation for this year’s celebration, I decided to learn how to make one of my favorite dumpling dishes, the Korean hobakjuk or pumpkin porridge with sweet rice dumplings. If you aren’t familiar with the Asian tradition of sweet soups and porridges, it might help to think of this as a pudding.

Emily Han

Jan 29, 2014

10 Vegetarian Soups to Warm You Up

Winter has certainly arrived with a vengeance! There’s only one antidote to these snowy days with their record low temperatures: a simmering pot of soup on the stove. Soups like pumpkin chili and Minnesota wild rice have a near-magical ability to warm our toes and erase the memory of shoveling out the car. We want to make sure you stay warm and nourished this cold season, so here are 10 vegetarian soups that are sure to keep the chill at bay.

Emma Christensen

Jan 7, 2014

Recipe: Sweet Potato & Lima Bean Soup

In this harried, indulgent time of year what I actually crave most is food that’s simple and nourishing, something that doesn’t take a lot of time or fuss to eat but provides warmth and balance. In other words, a big pot of soup. This sweet potato lima bean soup is thick, buttery, and comforting (and also completely vegan). I dare say it might even convert the lima beans haters into lovers.

Emily Han

Dec 11, 2013

Winter Recipe: Bigos Stew

From the very get-go of planning my Cozy Holiday Potluck, I knew that I wanted to make Bigos Stew. This Polish hunter’s dish is a real stick-to-your ribs kind of affair — pork and sausage (several kinds!), sauerkraut, porcini mushrooms, and a few glugs of good beer. It’s a bit rich to justify for a weeknight meal, but for a midwinter party with a group of friends who love to eat, it’s absolutely perfect.

Emma Christensen

Dec 10, 2013

10 Things Soup Taught Me About Cooking

We’ve been enjoying a hot and nourishing Soup Week here at The Kitchn, and as we explored good tips and the secrets of really great soups, I realized something. So much of what I know about cooking came from soup. Not braises, not casseroles, not pasta. In many ways, soup taught me the essentials of cooking, and here are ten important things that I learned from making many pots of soup. A little bit of bacon goes a long way.

Faith Durand

Oct 18, 2013

My Favorite Soup Side: Loaded Toasts

I’ve talked a little in the past about my very favorite kind of fall dinner party: the soup party. And this week, my partner Sam and I started planning what is becoming an annual tradition. While we discussed chunky minestrone versus puréed butternut squash, the one question that has us inspired this year was: what to put on the toasts? Last year for our fall soup party we made a Moroccan Carrot Soup and a nice chunky minestrone soup.

Megan Gordon

Oct 18, 2013

Faux? Fuh? Watch This Video & Never Mispronounce “Pho” Again

It’s a delicate business, correcting a friend’s mispronunciation of phở, that delicious Vietnamese noodle soup with the deceptive-looking name. Make it easy on yourself and just forward them this hilarious and memorable video. It’s the phở PSA the world has been waiting for. (And if you’re the one who has been wondering if you’re saying it wrong, it’s even more helpful.

Anjali Prasertong

Oct 18, 2013

What Are the Secrets of Surprisingly Delicious Soups?

Soups, more than most other dishes, can carry an air of mystery. Through the magic of browned meat, long simmering, and aromatic herbs, a good soup provokes the question, “What went into this, anyway?” And sometimes you, as the cook, will be pleasantly perplexed as to how much taste was created from a simple mix of vegetables. Has this ever happened to you?

Faith Durand

Oct 17, 2013

Make-Ahead Recipe: Pork & Green Chile Stew (Chile Verde)

There’s nothing I love more than having a mammoth-sized batch of soup on the stove, whether it’s going to serve a room full of people or supply me with a stockpile of meals. This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. It’s spicy, savory, and hearty, and just when you think it can’t get any better, it does! I hosted a formal Christmas party last year for all our family and friends.

Nealey Dozier

Oct 17, 2013

8 Ways to Make Any Soup Creamier

Sometimes in the middle of making a soup, I decide that creamy is what I crave. Yes, definitely. A creamy, spoon-clinging soup to savor slurp by slurp while I catch up with my Netflix queue. It’s time to travel off-recipe into improvisation territory: creamy soup or bust! As I discovered, there are ways to thicken soups and one of them is by using pantry staples like flour or ground nuts.

Emma Christensen

Oct 17, 2013

How I Make Peeling (and Cleaning) Pumpkin a Little Easier

Sure, it’s a cliche. But when October rolls around, I want pumpkin. No, not the flavor of pumpkin spice, but actual pumpkin. I love pumpkin soup, pumpkin chili, even pumpkin muffins, and it seems more festive to buy a fresh one than pick up a few cans of purée. But peeling pumpkin is a pain, or it was until I learned a few tricks. Sadly, I know of no better way to remove the seeds than to just dig in to the slimy insides with my bare hands.

Anne Wolfe Postic

Oct 16, 2013

Recipe: Miso Pumpkin Soup

Autumn is always a difficult transition for me, as I am the type of person who is happiest under a blaze of sunshine and who considers anything below 73 degrees to be “freezing.” But every year it’s the pumpkins that rescue me from impending gloom, reminding me just how wonderful and delicious fall can be. This is my first pumpkin dish of the season, made from roasted kabocha, or Japanese pumpkin, whipped into a creamy soup with sweet potatoes and miso.

Emily Han

Oct 16, 2013

5 Cozy Bread Bowls to Hold Your Soup (and Your Dreams)

If there was a contest that attempted to find the most cozy thing of all time, then hot soup in delicious bread bowls would win HANDS DOWN. No questions asked. No runner-up. Because let’s be real — if it was OK to crawl into one of these things (assuming you were miniature), you would do it, right? Right. You could, of course, just hollow out some store-bought bread for your soup bowl, but making the bread yourself is so much better and satisfying.

Ariel Knutson

Oct 16, 2013

White on Rice Couple’s Favorite Stone Soup: Kitchen Sink Ramen

Yesterday we asked about your best “stone soups” — surprisingly tasty, satisfying soups that makes the most of a handful of unpromising ingredients — and we posed the same question to a few of our favorite food writers.

Anjali Prasertong

Oct 16, 2013

Miso Paste: Gluten-Free and Soy-Free Alternatives

Salty, umami-rich miso paste is a staple in my kitchen — for soup, of course, but also salad dressings, marinades, and more. So when I had to go gluten-free, and temporarily soy-free, I panicked, for miso is often traditionally made from soybeans and barley or other grains. Fortunately, there are alternatives! Miso is generally made by fermenting soybeans with cultured grains and sult. There are many varieties with different degrees of boldness, color, and flavor.

Emily Han

Oct 15, 2013

Recipe: One-Pot Pasta e Fagioli (Italian Pasta and Bean Stew)

Let this one simmer and bubble all afternoon. That gives the beans plenty of time to become soft and creamy while the sweet browned onions melt into the rich bean broth. Your reward is a stew so thick you could stand a spoon in it and so hearty that the dreariest winter day will feel cozy. This is my own riff on Pasta e Fagioli, the classic Italian stew of beans and pasta.

Emma Christensen

Oct 15, 2013

What Is Your Favorite “Stone Soup”?

Do you know the story of stone soup? In it, an unlikely ingredient — a stone, or sometimes buttons, nails or an axe — is transformed into a delicious, satisfying soup because everyone in the town contributes a little something to make the stone soup better.

Anjali Prasertong

Oct 15, 2013

The Best Non-Plastic Food Storage: Glasslock Snapware Containers

Item: Glasslock Snapware Food Storage Containers Price: $49.99 for an 18-piece set Overall Impression: The best food storage containers I’ve ever used. Soup is one of the best lunches — lots of leftovers, stores well, easy to eat at your desk. But how to safely carry your soup to work without spills or leakage? Here’s a plug for my favorite food containers of all time. Our readers have asked us many times in the past for suggestions for good soup containers.

Faith Durand

Oct 14, 2013

10 Delicious Ways to Make Chicken Soup

Whether it’s a blustery fall day, a case of the sniffles, or just your average Monday, chicken soup is exactly what you need. There’s just something magical about that combination of steaming savory broth with tender bites of chicken, isn’t there? No matter what happened during the day, by the time I’m scraping the bottom of the bowl, my shoulders have relaxed and I’m feeling like myself again.

Emma Christensen

Oct 14, 2013

How the Lowly Stick Blender Changed My Feelings About Soup

I love the idea of cream soups. They look pretty, taste delicious and are a super easy way to sneak random vegetables into kids. But that whole “purée in batches in your blender” thing stopped me. You see, I hate it when hot soup explodes in my face or anywhere in my kitchen. But when my husband and I got married, he brought something to our shared home: Betty Crocker the Pbrrt.

Anne Wolfe Postic

Oct 14, 2013

Cold Weather Recipe: Beer Cheese Soup

Beer cheese soup is a classic Midwestern recipe, but a lot of things can go wrong when making it. (Greasy blobs of cheddar, anyone?) Thankfully I discovered a little trick that will guarantee that your next batch is silky, creamy perfection. Bring on the cold weather, because this recipe will definitely keep you warm. The first time I attempted beer cheese soup was a few Christmases ago for a romantic night of tree trimming and indulgent eating.

Nealey Dozier

Oct 14, 2013

What’s Your Favorite Kind of Soup Bowl?

Downton Abbey is back in the UK and will hit the US shores in early 2014, so it’s a good time to consider the importance of the proper soup bowl. What is that, you say? You didn’t know that there are seven different kinds of soup bowls, each one appropriate to a particular soup or occasion? Of course, this kind of fussiness is a very formal approach to eating soup. Most people these days have one kind of bowl for all their soup needs.

Dana Velden

Oct 14, 2013

Don’t Have Enough Chicken Bones to Make Stock? Try This.

Even though I stockpile chicken bones and vegetable scraps in a bag in my freezer, I never seem to make enough roast chicken to support my homemade stock habit. But this weekend a friend shared a tip for a budget-friendly way to make chicken stock whenever you want. She discovered that our fancy neighborhood butcher shop sells chicken carcasses for $1.99 per pound.

Anjali Prasertong

Oct 14, 2013

The Soup & Bread Cookbook by Beatrice Ojakangas

Soup and bread go together like fork and spoon. BFFs 4EVR. How brilliant to have them together in one cookbook! In The Soup & Bread Cookbook from much-loved cookbook author Beatrice Ojakangas, we get a huge variety of cozy soups side by side with their perfect baked bread companion. It provides ample excuses to turn on the oven and warm up the kitchen, and as the days get crisper and darker, I will be hugging this book close.

Emma Christensen

Oct 14, 2013

Recipe: Roasted Pepper and Tomato Soup

I just returned from a weekend away and discovered seven huge, funky, end-of-season tomatoes in my refrigerator where I’d thrown them for safe-keeping days prior when I dashed out the door to the airport. The days of Caprese salads are sadly over for this year, but for those of us who have a few misshapen, soft-in-spots tomatoes kicking around the kitchen, there are options for using them up. Tomato soup is one of my favorites.

Sara Kate Gillingham

Oct 10, 2013

Restocking and Destocking: My Kitchn Cure

Day 5 Task: Restock ingredients I needed more destocking than restocking. Judging from the mess in my fridge, freezer and pantry, I had everything I needed. It was time to use it! But all that shiny, empty space was tempting, so I did add a few things. The first thing I did was take stock of my stock (ha!). I was down to one container and I had a bag of duck bones and onions in the freezer, so I knew what I had to do. I even managed to use a few more things in the fridge that needed to go away.

Anne Wolfe Postic

Oct 4, 2013

Fall Recipe: Moroccan-Spiced Carrot & Sorghum Soup

Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week. But I’ve just started using a new grain in the kitchen, and I’m quite smitten, maybe for the long run. Do you know sorghum?

Megan Gordon

Oct 2, 2013

The Best Thing I Cooked Last Week: Thai Coconut Seafood Soup

It’s officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of “best thing I cooked” so I just had to share. If you’ve got 12 minutes, you’ve got time to make this for dinner tonight. I usually take so-called “30 minute recipes” with a grain of salt, as they rarely take 30 real minutes to execute from knife to spoon.

Chris Perez

Sep 26, 2013

K-Cup Soup: Best or Worst Idea Ever?

Have you heard the news? Campbell’s and Green Mountain Coffee Roasters are working together to come up with a line of “fresh-brewed soups” formulated for the Keurig coffee maker. That’s right, chicken noodle soup at the push of a button. Greatest invention ever? Or another sad sign of America’s culinary decline? The soups, which will hit shelves next year, will consist of a soup pod and a packet of dried noodles, vegetables or other whole ingredients.

Anjali Prasertong

Sep 10, 2013

How To Make Chicken Stock in a Stovetop Pressure Cooker

Making chicken stock is one of the top reasons why many people own and love their pressure cooker. Not only will a pressure cooker help you make a big pot of stock in just about one hour, but it will also likely taste richer and more fully flavored than the slow-simmered version, too. Read on for our favorite way to make chicken stock in the pressure cooker.

Dana Velden

Aug 30, 2013

Recipe: Creamy Watercress Soup with Lemon-Goat Cheese Dumplings

When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn’t decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn’t just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings.

Emma Christensen

May 14, 2013

Midwinter Recipe: Roasted Beet Soup with Fennel and Orange

I don’t much go for the trappings of Valentine’s Day, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I’m roasting them up to make a velvety, magenta-colored soup. From the looks of them, you’d never know that humble beets could be so luscious — romantic, even. But sweetened up in the oven and pureed with good vegetable stock, they make a gorgeous, almost creamy (yet vegan) soup.

Emily Han

Feb 13, 2013

Are Old Lentils and Split Peas Safe to Eat?

Q: I made a soup last week with lentils and split peas, but I don’t know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?Sent by CharlotteEditor: No, I don’t think you need to worry about getting sick from old lentils or other legumes, though I would recommend rinsing them thoroughly before cooking to wash away any dust.

Emma Christensen

Jan 28, 2013

How To Make Very Good Chili Any Way You Like It

There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how. If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish.

Emma Christensen

Jan 28, 2013

How to Make Creamy Tomato Soup Without the Cream: 3 Brilliant Tips

We’re deep in it. Soup season, that is. And in my opinion, there’s not much more comforting than a steaming bowl of creamy tomato soup. But is there a way to achieve that blissful flavor without the heavy cream?Over Christmas, my family ate at a great Italian restaurant in the Bay Area and I ordered tomato soup to start. It was the most luxurious, creamy tomato soup I’ve ever had and I asked about the recipe.

Megan Gordon

Jan 16, 2013

Recipe: Creamy-Yet-Light Fish Chowder

Cooking for my family during a holiday visit to Seattle, I came up with this chowder as a light yet comforting weeknight dinner to give us a break from the rich holiday meals we had been eating. The broth skips the usual milk or cream and is instead thickened by pureeing cooked potatoes and aromatics into a creamy, flavorful base studded with chunks of mild white fish and soft vegetables. Warm, satisfying and not too heavy, this dairy-free soup is the perfect meal for a chilly January evening.

Anjali Prasertong

Jan 8, 2013

5 Soups to Soothe a Cold

What do you crave when you’ve got those post-holiday blues? The inevitable cold and flu symptoms that descend this time of year? Soup tops the list of things I want to eat when I’m sniffly and stuffed up, and so I’m craving it right now.

Faith Durand

Jan 3, 2013

Comfort Food: Miso Soup for Breakfast

As summer slips away and fall takes hold, my usual fruit and yogurt breakfasts don’t quite hit the mark. I want something hot and salty and full of nutrition to jump start my day. I want miso soup.Of course in many other countries, a hot soup for breakfast is not unusual, but here in the US, it’s all about cold, sweet breakfast cereal. By comparison, miso soup sounds strange and exotic but nothing could be further from the truth.

Dana Velden

Nov 30, 2012

Chicken Soup for Treating a Cold: How Effective Is It Really?

Chicken soup has long been the #1 recommended comfort food when you’re stricken with a cold. But how effective is it really? Are there actual cold-fighting ingredients to be had in chicken soup, or is it mostly just the warmth and flavor that helps soothe our uncomfortable cold symptoms? Well, it turns out there IS some scientific support for chicken soup!

Cambria Bold

Nov 12, 2012

How Can I Make a Clear, Scum-Free Chicken Broth or Soup?

Q: Whenever I make chicken soup or need to put chicken of any kind into a soup, the broth gets scummy or has floaties in it from the chicken — help! I just want to make a beautiful clear soup with chicken in it!Sent by BethanyEditor: Bethany, this is a really normal effect when cooking chicken (or any kind of meat). Any foam can be skimmed off the top with a skimmer, or you can strain the broth through a cheesecloth if you want it super clear.

Faith Durand

Nov 9, 2012

Partner

Recipe: Beef and Bean Chili with Bittersweet Chocolate

Everyone has a favorite chili recipe. Mine will always be my mother’s, complete with ground beef and a packet of taco seasoning. It may not be gourmet, but it’s pure comfort food to me. It’s also never quite tasted the same when I’ve tried to make it—there’s something about eating it at my parents’ home, wrapped up in a blanket while sitting around the fire that just makes it that much better.