Soup & stew recipes
- 1
Total time: 2 hours, 15 minutes, plus 7 hours braising time and overnight chilling time Servings: 5 to 6 Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.
- 2
Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1.
- 3
Chicken and andouille smoked sausage gumbo Total time: 1 hour, 40 minutes Servings: 6 Note: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme. 1 small (2- to 3-pound) chicken, or ½ of a large (5- to 6-pound) chicken, cut up 1 1/2 teaspoons salt, divided 1 teaspoon garlic powder, divided 1 teaspoon ground red pepper (preferably cayenne), divided 1 cup finely chopped onions 1 cup finely chopped green bell peppers 3/4 cup finely chopped celery 1 1/4 cups flour Vegetable oil for deep frying About 7 cups chicken broth 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into ¼-inch cubes 1 teaspoon minced garlic Cooked white rice, for serving 1.
- 4
Total time: 1 hour, 10 minutes, plus overnight chilling time for the soup Servings: 4 Note: Adapted from Michael Cimarusti of Providence restaurant. 3 3/4 pounds quahog or cherrystone clams 3 1/2 tablespoons (50 grams) butter 2 2/3 ounces (75 grams) salt pork About 1 2/3 cups (150 grams) white onion, small dice Clam broth, up to 1¾ cups (400 grams) 14 ounces (400 grams) baking potatoes, cut into ¾-inch dice 1/2 teaspoon (2.5 grams) kosher salt 1.
- 5
Total time: 1 hour, 15 minutes, plus overnight chilling time for the soup Servings: 4 Note: Adapted from Michael Cimarusti of Providence restaurant.
- 6
Cucumber and yogurt soup with barley Serves 6. 45 minutes, plus cooling and chilling times 1 cup pearl barley 3 cups water Salt 1 pound small cucumbers 4 cups yogurt 2 cloves garlic, minced 2 to 3 tablespoons finely diced, seeded jalapeño pepper 1/3 cup finely diced red onion 1 tablespoon chopped mint, divided 3 tablespoons chopped dill, divided 1 to 1 1/2 cups milk 1/2 cup walnuts, chopped Paprika 1.
- 7
6 minutes.
- 8
Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S.
- 9
Buttermilk soup with radishes and peppery green oil Serves 6. 25 minutes, plus chilling time 2 bunches radishes, with their tops 1 clove garlic, chopped 1 bunch green onions, chopped green and white parts 3 cups buttermilk 1 cup sour cream 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/2 cup olive oil 1.
- 10
Ratatouille 4 hours.
- 11
10 minutes.
- 12
Dear SOS: We recently visited the Hog’s Breath Inn at Carmel by the Sea, Calif.
- 13
Smoked tomato soup Total time: 2 hours Servings: 8 to 12 Note: This soup keeps very well in the refrigerator for up to a week; just add the cream and the paprika at the last minute.
- 14
Quality of ingredients makes all the difference in this simple preparation.
- 15
Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County.
- 16
Chickpea puree with crisp croutons (Crema de garbanzos con pan frito) Total time: 1 hour Servings: 6 Note: Use 1 cup dry chickpeas to make 2¾ cups cooked.
- 17
Dear SOS: I adore the gazpacho at the Urth Caffé. My recipe is so bland compared to theirs.
- 18
Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 1 cup dry white beans 1 tablespoon olive oil 1 clove garlic, peeled and smashed 1 onion, finely chopped 1 cup diced zucchini, chopped into small cubes 1 cup diced yellow or crookneck squash, chopped into small cubes 3 tomatoes, chopped 1 to 1½ cups corn 1 green bell pepper, chopped 1 tablespoon oregano Salt and pepper 1 to 2 tablespoons merkén 2 cups green beans, chopped into roughly 2-inch pieces if the beans are very large 1.
- 19
Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Café’s.
- 20
Recipe for Ciopinot’s ‘no work’ cioppino.
- 21
Quick orange lentil soup Total time: 45 minutes Servings: 8 to 10 2 cups red lentils 1 sweet potato (about 10 ounces), peeled 1 large carrot 1 onion 2 cloves garlic, pressed 2 quarts water 1 1/2 teaspoons coriander 1 1/2 teaspoons turmeric 1 1/2 teaspoons cumin 1 1/2 teaspoons salt Coconut milk or half-and-half, to garnish Chopped chives or cilantro (optional), to garnish 1.
