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Soups

  • 1

    Dear SOS: There are plenty of good reasons why President andMrs.

  • 2

    Dear SOS: The Moroccan chicken soup at Cayenne Restaurant on Beverly Boulevard is absolutely delicious and unlike any other chicken soup I’ve ever had.

  • 3

    Dear SOS: I get to Denver a few times a year, and at Elway’s restaurant in the Ritz-Carlton, they serve a terrific charred roasted red pepper soup.

  • 4

    Taix French Restaurant shares its recipe for split pea soup.

  • 5

    Bonito flakes and konbu seaweed dashi Total time: 40 minutes Servings: Makes about 7½ cups Note: The primary dashi is called ichiban dashi, which is used for clear soups and seasoning food.

  • 6

    Miso soup with crispy age tofu, nappa cabbage and green onions Total time: 30 minutes Servings: 4 Note: Do not reheat the miso soup after the miso has been added; the flavor diminishes with reheating.

  • 7

    Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida’s Amelia Island.

  • 8

    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.

  • 9

    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.

  • 10

    The hearty ham and bean soup at the Aspen, Colo., restaurant doesn’t disappoint in the slightest.

  • 11

    Total time: 1 hour, 15 minutes, plus chilling time Servings: 4 Note: From Jeongwon Chi.

  • 12

    Total time: 25 minutes, plus freezing and 2 to 3 days refrigeration times Servings: This makes about 8 ounces soup, or 4 (1/4-cup) servings.

  • 13

    Total time: 1 hour, 10 minutes, plus chilling time for the soup Servings: This makes a scant 2 quarts soup Note: This recipe calls for the use of a chinois, a very fine strainer; chinois are available at cooking and restaurant supply stores, as well as online.

  • 14

    Total time: 20 minutes, plus overnight refrigeration time Servings: Makes about 1½ quarts soup 1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup peeled and chopped tomatoes 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white wine vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 3 cups tomato juice Sprig of thyme In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme.

  • 15

    Total time: About 2 hours, plus cooling and chilling times Servings: This makes a scant 8 ounces soup or 4 (¼-cup) servings Note: This recipe calls for the use of a kitchen scale and a juicer, both of which can be found at most home and kitchen supply stores, as well as online (the Test Kitchen tested the recipe using a blender instead of a juicer and passing the purée through a strainer).

  • 16

    Simple fish stock Total time: 1 hour Servings: Makes a generous 2 quarts stock. 1 pound small fish, fish heads, bones, trimmings plus any shrimp shells 3 quarts water 1 tablespoon salt 1/2 onion 1 strip of lemon peel 1 strip of orange peel 1 stalk of celery 1 small carrot, split lengthwise Several stems of parsley Pinch of fresh thyme In a large, heavy-bottomed pot, place the fish, water, salt, onion, lemon and orange peels, celery, carrot, parsley and thyme.

  • 17

    Total time: 50 minutes Servings: 6 Note: For the fish, use a white fish such as cod or halibut.

  • 18

    Total time: 1 hour Servings: 4 Note: For the stew, use a white fish such as cod or halibut. 1 1/2 pounds fish fillets Salt 1 1/2 pounds boiling potatoes, peeled and quartered 1 quart water 1 onion, quartered 2 bay leaves 1/4 cup olive oil 4 cloves garlic, chopped 2 tablespoons sweet pimentón (paprika, not smoked) 2 tablespoons wine vinegar 1.

  • 19

    Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil, divided 2 leeks, chopped 1 onion, chopped 1 carrot, chopped 1/4 cup brandy 1/2 cup white wine 8 cups simple fish stock, divided 1 cup diced tomatoes Pinch of ground cayenne pepper Salt to taste Pinch of crushed saffron threads 2 slices toasted bread, broken into pieces 1 1/2 pounds boneless monkfish, cut into 1-inch pieces and/or lobster chunks 1/2 pound Manila or littleneck clams (or ¼ cup shucked clams) Chopped parsley to garnish 1.

  • 20

    Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens’ “How to Boil Water.” 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 1 large sprig rosemary or 1 teaspoon dried Italian seasoning 1 tablespoon tomato paste 1/2 cup dry red wine 1 (14-ounce) can chopped tomatoes 3/4 cup chicken broth 1 small head escarole or 4 cups baby spinach leaves (about 8 ounces) 1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce) 1.

  • 21

    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.

  • 22

    Spinach soup with nutmeg and crème fraîche Total time: 30 minutes Servings: 4 Note: Adapted from “A Year in My Kitchen” by Skye Gyngell Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 23

    Vegan ‘clam’ chowder Total time: 1 hour, 35 minutes, plus overnight soaking time for the cashews Servings: 12 Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.

  • 24

    The soup lends itself to improvisation. Riffing on a family recipe opens up a new world of flavors.

  • 25

    Spiced mushroom borscht Total time: 2 hours Servings: 12 Note: This recipe requires cheesecloth and butchers twine to make a sachet.

  • 26

    Roasted cranberry borscht Total time: 2 hours Servings: 8 to 12 Note: Garnish the soup with sour cream stirred with a little prepared horseradish (adjust the amount of horseradish to taste).

  • 27

    Polish white borscht Total time: 2 hours Servings: 12 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 28

    Ukrainian borscht with caraway dumplings Total time: 3 hours Servings: 12 Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill.

  • 29

    Cioppino Total time: 2 hours Servings: 8 to 10 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 30

    Chickpea and noodle soup with Persian herbs Total time: 3 1/2 hours Servings: 4 Note: Kashk, a flavorful Persian yogurt-like dairy product, is widely available at Middle Eastern markets and can be substituted with labneh (strained yogurt).

  • 31

    Dear Noelle: My husband and I love the mushroom barley soup at Junior’s Deli in West L.A.

  • 32

    The hearty vegetarian soup is from a cafe in Dublin, Ireland.

  • 33

    Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades.

  • 34

    The New England-style soup is served at Annabelle’s Keg and Chowder House in Ketchikan, Alaska.

  • 35

    Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.

  • 36

    Here’s an adapted recipe for a dish served at Jake’s Grill in Portland, Ore.

  • 37

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

  • 38

    Leek, apple and thyme soup Total time: 1 hour, 10 minutes Servings: Makes about 3 quarts soup, 10 to 12 servings 7 leeks, divided 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 to 3 large cloves garlic, pressed 2 Granny Smith apples, peeled and chopped 1 Red Delicious apple, peeled and chopped 1 3/4 pounds potatoes, peeled and cubed 2 quarts water 3 bay leaves 3 sprigs parsley 1 1/2 tablespoons fresh thyme leaves Salt, coarsely ground black pepper and nutmeg to taste 1.

  • 39

    Total time: About 1 hour, 30 minutes plus chilling time Servings: 4 Note: Adapted from “Korean Cooking for Everyone” by Ji Sook Choe and Yukiko Moriyama.

  • 40

    Peking duck broth with nappa cabbage Total time: 1 1/2 hours Servings: 4 Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner.

  • 41

    A terrific chilled soup for the hot summer months.

  • 42

    Chilled yellow squash soup with fresh dill Total time: 1 hour, 15 minutes, plus chilling time Servings: 6 to 8 Note: Adapted from a recipe by Teresa Fanucchi in “A Place at the Table” 2 large leeks, white and pale green parts only 2 tablespoons olive oil 2 pounds yellow crookneck squash or golden zucchini, chopped 1 quart vegetable broth, more if desired Salt and white pepper 2 tablespoons fresh dill, chopped, plus a little more for garnish 1/2 cup plain yogurt or sour cream 1 teaspoon lemon zest 1.

  • 43

    Ludo’s ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre.

  • 44

    White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture.

  • 45

    Gazpacho with avocado Total time: 20 minutes, plus optional chilling time Servings: 4 1 cup packed fresh bread crumbs Water for soaking the bread crumbs 2 cloves garlic 1 pound ripe avocados (about 3), peeled and chopped 1/3 cup fresh lemon juice 1/4 cup extra-virgin olive oil 11/2 teaspoons salt Chopped green onion, for garnish Chopped tomato, for garnish Chopped cilantro (optional), for garnish 1.

  • 46

    White gazpacho with grapes (Ajo blanco con uvas) Total time: 25 minutes, plus optional chilling time Servings: 4 Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned.

  • 47

    Recipe: Andalusian garden gazpacho

  • 48

    Chao xa ga (rice porridge with chicken and lemon grass) Total time: 1 hour, 45 minutes Servings: 4 to 6 Note: Adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.

  • 49

    Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from “The Seductions of Rice” by Jeffrey Alford and Naomi Duguid.

  • 50

    Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots) 1 cup diced celery, trimmed and cut into small (1/4-inch) dice 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek) 1/2 cup dry white wine 2 cloves garlic, smashed 3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 cups water, plus 1/3 cup boiling water, divided 1/2 cup cornmeal 1 cup (4.25 ounces) flour 2 teaspoons baking powder 1 egg 1/4 cup milk, divided 1 1/2 teaspoons lemon juice 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley) 1.

  • 51

    The creamy soup boasts deep tomato flavor complemented by roasted pepper and garlic.

  • 52

    Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif.

  • 53

    Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.

  • 54

    Green garlic soup with strangolapretti Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti Servings: 4 Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen.

  • 55

    Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 56
  • 57

    Dear SOS: Could you possibly get the recipe for the black bean soup at Las Brisas restaurant in Laguna Beach?

  • 58

    Roasted kabocha squash and celery root soup with maple syrup and brown butter Total time: About 1 hour, plus roasting time for the vegetables Servings: 8 to 10 Note: Adapted from “Love Soup” by Anna Thomas. 1 (2 1/2 pound) kabocha squash 3/4 pound turnips, about 3 medium-sized turnips 3/4 pound celery root, about 1 medium-sized celery root 1 1/2 tablespoons olive oil, divided, plus extra for drizzling over each serving (optional) Sea salt 2 leeks 1 onion A few rosemary leaves 2 to 3 cups light vegetable broth 2 to 3 tablespoons fresh lemon juice or to taste Hot paprika or cayenne pepper 3 tablespoons pure maple syrup, plus more to taste 3 tablespoons unsalted butter 3/4 cup chopped pecans, lightly toasted 1.

  • 59

    Total time: About 1 hour, 45 minutes Servings: 8 Note: Adapted from Poopa Dweck’s “Aromas of Aleppo.”

  • 60

    Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup.

  • 61

    Active Work Time: 20 minutes Total Preparation Time: 1 1/2 hours, plus 1 hour chilling 4 ounces (about 4 slices) stale bread, crusts removed 2 cloves garlic 2 pounds tomatoes, seeded and coarsely chopped 1 (2-inch-square) piece green bell pepper, optional 1 (2-inch) chunk peeled cucumber, optional 1/4 teaspoon ground cumin 2 teaspoons salt 1/3 cup olive oil, preferably extra-virgin 2 tablespoons white wine vinegar 1 1/2 cups water 1/3 cup chopped green bell pepper, for optional garnish 1/3 cup chopped white onion, for optional garnish 1/3 cup peeled, chopped cucumber, for optional garnish 1/2 cup croutons or diced bread, toasted crisp, for optional garnish Break the bread into big chunks and soak it in water to cover until it is softened, about 15 minutes.

  • 62

    Total time: 40 minutes, plus at least 4 hours’ chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish.

  • 63

    Dear SOS: Some 40 years ago while in Paris, four of us made a late night trip to the Halles [produce] market.

  • 64

    Dear SOS: As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup.

  • 65

    Active work time: 25 minutes Total preparation time: 3 1/2 hours Gundi is to Iranian Jewish cooking what the matzo ball is to Eastern and Central European Jewish food.

  • 66

    Active Work Time: 30 minutes Total Preparation Time: 1 hour 40 minutes plus 8 hours chilling 3 chicken breast halves, about 1 1/2 pounds 2 (49 1/2-ounce) cans chicken broth 4 slices ginger, about 1/2-inch thick 1 small onion, quartered 3 cloves garlic 1 green onion with top, cut in 3-inch lengths 2 stalks lemon grass, cut into thirds and crushed 1/2 cup rice 1/4 pound fresh shiitake mushrooms, sliced 2 baby bok choy, sliced crosswise Place the chicken breasts in a 5-quart saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass.

  • 67

    Total time: 35 minutes Servings: 4 to 6 Note: Purple cauliflower and potatoes are available at farmers markets and select Bristol Farms and Whole Foods.

  • 68

    Total time: 40 minutes Servings: 6 Note: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens, chard as well as dandelions.

  • 69

    Total time: 1 hour and 10 minutes Servings: 6 VIDEO: Click here to watch a video of Times Food editor Russ Parsons making this recipe. 1 (2 1/2 -pound) butternut squash 2 tablespoons butter 1 onion, chopped (about 1 cup) 3 cloves garlic, sliced 2 tablespoons minced fresh ginger root 6 cups water 2 teaspoons salt, more to taste Apple cider vinegar Crème fraîche or sour cream Toasted slivered almonds 1.

  • 70

    Total time: About 1 hour Note: This makes more “pistou” than you will need for the soup.

  • 71

    Total time: 2 hours, 20 minutes Servings: 6 to 8 Salsa verde 1 jalapeño, minced (remove the seeds and center for a milder flavor) Juice and zest of 1 lemon 2 garlic cloves, minced 1/4 teaspoon salt 1 packed cup Italian parsley 2 packed cups cilantro 1/4 cup olive oil 1.

  • 72

    Total time: 55 minutes Servings: Makes 8 to 10 cups 2 tablespoons olive oil 2 tablespoons butter 1 large onion, diced 4 shallots, diced 1 large carrot, peeled and minced 1 stalk celery with leaves, minced 2 tablespoons minced fennel bulb 4 cloves garlic, minced (or more to taste) 3 pounds mixed ripe tomatoes, diced with juices reserved 2 tablespoons fresh lemon juice 1 tablespoon sugar 1 tablespoon sweet Hungarian paprika 1 tablespoon gin Kosher salt 1 to 3 cups chicken or vegetable broth 1/2 cup cream, optional Freshly ground black pepper 16 large basil leaves, sliced crosswise into thin ribbons, for garnish 1.

  • 73

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

  • 74

    Total time: 1 hour Servings: 4 to 6 Note: Adapted from “In the Hands of a Chef” by Jody Adams and Ken Rivard (Morrow, 2002). 2 tablespoons butter 2 medium leeks, white parts only, washed well and thinly sliced Coarse salt Freshly ground white pepper 4 cups vegetable or chicken stock 2 baking potatoes, peeled, quartered 2 bunches watercress, washed, tough stems removed, coarsely chopped 1 cup half-and-half or whipping cream 2-3 ounces Stilton cheese, crumbled A few sprigs watercress Chopped toasted pecans, for garnish 1.

  • 75

    Fall recipes include broccoli and roasted garlic soup.

  • 76

    Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil 3 tablespoons chopped chives Freshly ground black pepper to taste 1.

  • 77

    Total time: 2 hours, 20 minutes Servings: 12 Note: Adapted from a recipe by chef Todd Aarons of Tierra Sur.

  • 78

    Total time: 1 hour Servings: 6 Note: From Russ Parsons (April 13, 2005).

  • 79

    Total time: 2 hours Servings: 8 to 10 Note: Lacinato kale, also called cavalo nero or black kale, is available from Whole Foods and some farmers markets; cranberry beans (also called borlotti beans) are widely available. 1/4 cup olive oil plus 2 1/2 tablespoons, divided 2 leeks, white part only, cleaned and sliced, about 2 cups 2 medium carrots, finely chopped, about 1 cup 1 onion, finely chopped, about 1 cup 3 cups dried cranberry beans Kosher salt 2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups 3 cups dried orecchiette pasta (about 9 ounces) 1 tablespoon fresh minced sage 1/2 cup fresh chopped parsley 1 1/2 tablespoons smoked paprika 1 1/2 teaspoons Hungarian paprika 1/8 teaspoon fresh lemon juice Grated Parmesan cheese, for garnish 1.

  • 80

    Total time: 2 hours, 45 minutes Servings: 6 to 8 Mushroom stock 1 pound fresh cremini mushrooms 1 1/2 ounces dried shiitake mushrooms 1/4 cup sliced leek (white part only) 2 cloves garlic, cut in half 2 sprigs thyme 4 peppercorns 1.

  • 81

    Total time: 2 hours, 50 minutes Servings: 4 to 6 servings Roasted vegetable stock 2 cups diced onion 2 carrots, scrubbed and diced (about 1 cup) 3 stalks celery, diced (about 1 cup) 6 whole peeled cloves garlic 2 cups peeled, diced celery root 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 leeks, white part only 10 peppercorns 1 bay leaf 3 to 4 sprigs thyme 3 to 4 sprigs parsley 1/2 cup dried porcini mushrooms 2 Yukon Gold potatoes 1.

  • 82

    Total time: 1 1/2 hours Servings: 6 Fresh herb gnocchi 1/2 cup ricotta 1 egg yolk 1/2 cup grated Parmigiano-Reggiano 1 teaspoon minced tarragon 1 tablespoon minced parsley 1 teaspoon minced chives 5 to 6 tablespoons flour, plus extra for rolling gnocchi 1.

  • 83

    Total time: 2 hours, 25 minutes Servings: 6 Note: Piment d’espelette, ground Basque chile, can be found at Surfas in Culver City, Nicole’s Gourmet in Pasadena and Market Gourmet in Venice. 2 cloves garlic, 1 crushed and 1 minced, divided 1/4 cup olive oil 2 tablespoons butter, plus 1/4 cup ( 1/2 stick) butter, cut into 1/2 -inch pieces, divided 1/2 cup finely diced celery 1/2 cup finely diced carrots 1/2 cup finely chopped onion 1/2 large kabocha squash, peeled, seeded, diced (about 3 pounds cleaned) 6 cups chicken broth or water 3 or 4 ( 1/2 -inch) slices French country white bread 1 teaspoon salt 1/8 teaspoon white pepper 3/8 cup sour cream 3/4 teaspoon ground piment d’espelette for garnish 3 teaspoons chopped parsley for garnish 1.

  • 84

    Total time: 2 hours, 45 minutes plus overnight soaking Servings: 6 1 pound cannellini beans 2 tablespoons butter 1/2 cup finely chopped carrots 1 cup finely chopped leeks 1/2 cup finely chopped celery 1 teaspoon finely chopped thyme leaves, divided 8 cups chicken broth 1 teaspoon salt 1/4 teaspoon white pepper, or to taste 1/2 cup grated Gruyère cheese 2 tablespoons whipping cream 1.

  • 85

    Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1.

  • 86

    Total time: 2 hours, 15 minutes Servings: 8 Note: Crème fraîche is available at Trader Joe’s, Whole Foods, Bristol Farms, Gelson’s and most well-stocked markets.

  • 87

    Total time: 1 hour Servings: 4 1 3/4 pounds English peas in their shells 1 onion, chopped 1 3/4 teaspoons salt 1 teaspoon sugar 1 tablespoon butter 1 leek, chopped 1/4 cup rice 3 ounces Dungeness crab meat (a little more than 1/2 cup), preferably leg and claw meat 1 tablespoon slivered mint 1 to 2 teaspoons lemon juice 1.

  • 88

    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.

  • 89

    Active Work Time: 20 minutes * Total Preparation Time: 40 minutes Corn, roasted peppers and potatoes give the usual post-Thanksgiving turkey soup extra flavor. 2 tablespoons butter 1 small red onion, chopped 1 large carrot, diced 1 stalk celery, diced 6 cups chicken stock 2 leftover turkey leg bones, optional 2 leftover turkey wings or wing tips, optional 1 large baking potato, diced 2 (14 3/4-ounce) cans cream-style corn 1 red bell pepper, roasted, peeled, and diced 2 to 3 cups leftover turkey meat (white or dark), cut into 1-inch pieces Salt, pepper * Melt butter in saucepan and cook onion, carrot and celery until softened, about 10 minutes. * Add chicken stock, bones and wings then bring to boil.

  • 90

    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.

  • 91

    Total time: 1 hour, 15 minutes Servings: 4 to 6 1/2 pound green garlic 1 1/2 pounds fingerling potatoes 2 tablespoons butter 1 onion, minced 2 cloves garlic, minced 4 cups chicken or vegetable broth 1 teaspoon salt, or to taste 1/2 to 3/4 teaspoon sherry vinegar Black pepper Good olive oil Grated pecorino Romano 1.

  • 92

    Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Into the Vietnamese Kitchen” by Andrea Nguyen.

  • 93

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

  • 94

    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.

  • 95

    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.

  • 96

    Total time: 1 1/2 hours Servings: 8 Note: Adapted from Helen Evans Brown’s “West Coast Cook Book.”

  • 97

    Total time: 2 hours, 25 minutes Servings: 4 to 6 Light vegetable stock 1 tablespoon olive oil 2 cups finely diced leeks, white part only (about 2 to 3) 1 cup finely diced carrots (about 3 medium) 1 cup finely diced celery (about 2 stalks) 3 whole cloves garlic, peeled 6 peppercorns 1 bay leaf 2 sprigs parsley 2 sprigs fennel 1 sprig thyme 1.

  • 98

    Total time: 40 minutes Servings: 6 VIDEO: Watch this recipe being made in the L.A.

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