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Soups

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Serve soup in a roasted baby pumpkin -- or go the greens route.

  • 1

    Dear SOS: I enjoy reading your column, and it occurred to me that you might be able to answer my request.

    Nov. 24, 2012

  • 2

    Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County.

    Nov. 17, 2012

  • 3

    Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica for years.

    Nov. 18, 2010

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  • 5

    Total time: 2 hours Servings: 12 Note: From Noelle Carter.

    Sept. 16, 2014

  • 6

    Total time: 40 minutes, plus 1 hour roasting time for the onion Dear SOS: We had lunch today at the Cave in the Ventura Wine Co.

    Dec. 10, 2008

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    Total time: 1 hour, 35 minutes Servings: 6 2 pounds parsnips 2 tablespoons butter 1 onion, chopped 1 carrot, peeled and chopped Salt 1 boiling potato, peeled and cubed 1/2 cup dry white wine 2 cups chicken or vegetable broth 4 cups water 1 bay leaf 1/2 teaspoon freshly ground nutmeg Freshly ground black pepper Sugar (optional) 2 egg yolks 1/4 cup heavy cream Crisp-fried pancetta (recipe follows) 1.

    Sept. 16, 2014

  • 8

    Total time: 1 hour, plus 45 minutes roasting time for the garlic Servings: 6 to 8 Note: Adapted from “Autumn Gatherings: Casual Food to Enjoy With Family and Friends” by Rick Rodgers.

    Sept. 15, 2014

  • 9

    Mixed greens soup Total time: 1 hour, 45 minutes Servings: 12 Note: From Donna Deane 2 tablespoons olive oil 1/2 cup chopped carrots 1 cup chopped leeks, white part only 1 clove garlic minced 8 cups chicken broth 1 medium potato (about 8 ounces), peeled and cut into 1-inch cubes 4 cups chopped kale 4 cups chopped mustard greens 4 cups chopped collard greens 1/2 cup heavy cream 1/8 teaspoon freshly ground white pepper Salt (optional) Lemon slices, cut into quarters 1.

    Sept. 16, 2014

  • 10

    Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa.

    Sept. 18, 2013

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    Mexican chicken soup Total time: 2 hours, 45 minutes Servings: 6 to 8 Note: This recipe requires a very large (16-quart) stock pot. 1 whole chicken 1 clove garlic 1/4 head of cabbage, halved 1/2 onion, quartered, plus ½ cup finely chopped onion, divided 3 zucchini, cut crosswise into quarters 3 ears of corn, halved crosswise 1 bay leaf 3 carrots, halved crosswise 3 to 6 small red boiling potatoes 12 green beans, ends trimmed 2 whole celery sticks Salt and pepper 2 to 3 chicken bouillon cubes 1/2 bunch of cilantro, finely chopped 1 serrano chile, finely chopped 1 lime or lemon, quartered 1.

    Feb. 16, 2012

  • 12

    Note: Times Test Kitchen Cook Mayi Brady regularly creates recipes for our Quick Fix and Second Helpings columns.

    Dec. 3, 2012

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