Easy dinner recipes: Three soups in only 30 minutes

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

Feb. 27, 2014 7:47 AM PT

When you’re looking for something quick, warm and comforting, you can’t go wrong with a bowl of soup. Each of these recipes contains only a handful of ingredients and comes together in no more than 30 minutes.

Garlic soup with mussels: It’s classic French bistro fare, quickly steamed mussels forming the base to a simple yet rich garlic broth, and quickly thickened with a little beaten egg. Serve the soup over toasted baguette slices topped with grated Gruyere cheese, the finished dish topped with a sprinkling of piment d’Espelette.

Potato leek soup with cilantro-anchovy chop: Quick potato leek soup gets a last minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. The cilantro adds a bright touch, and the anchovy a touch of meaty richness, while the fresh garlic adds a slight rawness that’s tamed by the richness of the potatoes and leeks.

RECIPES: 99 easy dinner ideas in about an hour or less

Spinach soup with nutmeg and creme fraiche: Tender spinach coarsely pureed in chicken broth, the simple flavors deepened with rich and tangy creme fraiche, freshly grated nutmeg and a little lemon zest. Simple, yet satisfying.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

QUICK & EASY: 99 terrific recipes in about an hour or less

GARLIC SOUP WITH MUSSELS

Total time: 30 minutes

Serves 4

Note: From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young.

2 pounds mussels, scrubbed and bearded

1 cup dry white wine

3 tablespoons olive oil

6 garlic cloves, minced

1 baguette, cut into 12 half-inch slices

1 egg yolk

1 tablespoon red wine vinegar

1 cup (4 ounces) grated Gruyere

1 to 2 teaspoons piment d’Espelette (you may substitute medium-hot chili powder)

1. Place the mussels, wine and 1 cup cold water in a large saucepan over moderately high heat. Cover and cook until the shells open, 4 to 6 minutes. Strain the mussels into a colander, collecting the juices in a bowl placed below.

2. Heat the olive oil in a saucepan over low heat, add the garlic, and cook, stirring constantly, until pale gold, 3 to 4 minutes (do not let brown).

3. Add the mussel juice to the garlic, raise the heat to medium and bring to a boil. Cover, lower the heat to very low, and simmer for 10 minutes.

4. Meanwhile, remove the mussels from the shells. Lightly toast the bread.

5. Remove the soup from the heat. Combine the egg yolk, vinegar and a couple of tablespoons of the soup in a mixing bowl and beat vigorously with a whisk until the mixture gets foamy. Slowly pour the mixture back into the remaining soup, continuing to beat with a whisk.

6. To serve, place a few baguette slices, 3 to 4 tablespoons of grated cheese and some mussels on the bottom of 4 wide soup bowls, cover with soup, and dust with piment d’Espelette.

Each serving: 493 calories; 24 grams protein; 35 grams carbohydrates; 2 grams fiber; 24 grams fat; 8 grams saturated fat; 105 mg. cholesterol; 695 mg. sodium.

POTATO LEEK SOUP WITH CILANTRO-ANCHOVY CHOP

Total time: 30 minutes

Serves 4

Note: Taste the cilantro before buying to be sure you have a bunch with assertive flavor.

2 potatoes, peeled and cut into 1-inch cubes

1 teaspoon salt

1 bunch cilantro stems, tied with kitchen thread

1 cup cilantro leaves

1 can oil-packed anchovy fillets, unrinsed

1 clove garlic

2 leeks, white part only, trimmed and thinly sliced

1 tablespoon ( 1/8 stick) unsalted butter

1/2 cup cream

1. Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so. Bring to a boil, then boil until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.

2. While the potatoes cook, mince the cilantro, anchovies and garlic together on a cutting board until very fine, almost like a paste. Reserve.

3. In small saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.

4. In a food processor or blender, combine the leeks, potatoes and cooking water and pulse to puree, in batches, until very smooth. Do not overprocess the mixture or the potatoes will be gummy. Strain through a sieve, pressing on the solids.

5. Return the potato puree to the saucepan, add the cream and bring to a simmer. Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.

6. Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.

Each serving: 256 calories; 7 grams protein; 21 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 60 mg. cholesterol; 545 mg. sodium.

SPINACH SOUP WITH NUTMEG AND CREME FRAICHE

Total time: 30 minutes

Servings: 4

Note: Adapted from “A Year in My Kitchen” by Skye Gyngell

10 ounces young, tender spinach leaves

2 tablespoons butter

2 large shallots, finely sliced

1 clove garlic, minced

Salt and freshly ground black pepper

4 cups chicken stock

Generous 2/3 cup crème fraîche

1/2 teaspoon freshly grated nutmeg, or to taste

Grated lemon zest

1. Wash the spinach very well in several changes of water. Spinach tends to hold dirt, so make sure you wash it until the water runs clear. Drain and shake the spinach dry.

2. Place a large pan (big enough to hold the spinach) over medium high heat. Add the spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 2 minutes. Immediately remove from heat. Drain the spinach in a colander, squeezing out any excess moisture, and set aside.

3. Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, then add the shallots and sweat for 5 minutes, or until softened and translucent. Add the garlic and cook for a minute or two, then season generously with salt and pepper.

4. Add the spinach and turn once or twice to combine, then pour in the stock and turn up the heat to high. Bring to a simmer, then immediately remove from the heat. Don’t overcook it or the spinach will turn color. Coarsely purée the soup using an immersion blender, or using a stand blender, in batches as necessary. Don’t purée it too fine or the soup will seem watery.

5. Return the soup to the pan and stir in the crème fraîche. Add the grated nutmeg, then check for seasoning — adding a little more nutmeg, pepper and/or salt to taste. Salt in particular is key to the flavor of this soup. Reheat gently and sprinkle with grated lemon zest just before serving. This makes a generous 5 cups of soup.

Each serving: 176 calories; 8 grams protein; 8 grams carbohydrates; 2 grams fiber; 14 grams fat; 8 grams saturated fat; 32 mg cholesterol; 2 grams sugar; 156 mg sodium.

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