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Soups

View Our Alphabetical Recipe Index for Soups
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In summer and early autumn, it's tomatoes, tomatoes, everywhere.This is an exquisite soup, that should be glued to your tomato support sticks. It is like a bolt of sunshine on the palate, laced with garlic, wine and herbs. Add a quiche or an omelette or salad, bread, cheese and thou........If you visit a toney restaurant anywhere, I would expect to find a soup like this.

Here, in Montreal, Atwater Market is the place to score on bargain baskets of beautiful, ripe tomatoes. I had a picnic at the market a few years back with a friend. After our al fresco repast, I picked up a batch of wonderful plum tomatoes and created this special soup for him, to mark the rather special day.This recipe boosts roasted along with fresh garlic, and sun-dried tomatoes, and a touch of this. The result is a full-bodied, gorgeous cream soup with a multi dimensional taste. Serve with cheese and bread and your meal is ready. Many tomato soups are rustic; this one is rather refined, French restaurant fare.

Nothing is as satisfying as the simple flavors of garden fresh cauliflower, a hefty offering of sweet paprika and some protein-packed chick peas. The trick of semi-pureeing the soup results in a soup that is staying and hearty but not a homogeneous glop. Ancho spice is a sweet pepper – not as hot as chilli and somewhat smoky and sweet (it's optional but it's terrific. I purchase mine at www.TheSpiceHouse.com)

The classic deli soup and a proven cold remedy (matzoh ball recipe included). This is the definitive version - nothing beats this elixir, tonic, and overall aphrodaisiac. Just don't serve it wearing a cotton duster. This is the soup that announces 'it's Passover" ! Long after the Seder meals are done, the only thing that will still appeal days later, will be this soup.

Keep that turkey frame...it makes a sumptuous, full-bodied, heartwarming soup that is so good, that next year, you will rush through the Thanksgiving dinner just so's you can make up a pot of this great, fully flavored, hearty soup. Honest - this will become the new main event.

Rustic and yet refined, this leek-laced cream soup has bistro food written all over it. A touch of white wine is all you need in spirits, but one of testers suggested cognac, sherry or dry Vermouth –also all good flavor notes. Nothing shreiks bistro quite like a bowl of this.
Serve up some pears and blue cheese and a crusty bread to make it complete.

Is this bisque or soup? It’s creamy and slightly thick but refined and elegant at the same time so it’s soup, I say. Squash soups are a dime a dozen but this one is flavor-tweaked to perfection. It’s so creamy and there’s not a drop of cream in it. What’s the secret? Try it – you’ll see. This is chef-quality soup but it will be yours to crow over the minute you ladle it out.


 

The kale is just an extra touch (and you can also use spinach) on top of this sumptuous soup of carrots, cream of coconut milk and the sultry spices of cumin, coriander and more. It is exotic and comforting all at once.


A flavorful, refreshing and colorful soup to welcome spring. A palate pleaser, a waker-upper from the chef. Fresh ginger is best but jarred is fine. Fresh coriander? No susbstitutes please.

The real thing takes time, but it's worth it. It's the slow saute of the onions that requires the time but you can listen to satellite radio or read the lastest issue of UTNE while the onions slow cook. This is a meal in itself but sadly, this restaurant soup rarely lives up to what its originators intended: brazen with caramelized onions, real stock, and a crown of toasted sourdough bread with a trio of cheeses. If you have baby boomer parents, ask them where they hid the French onion soup bowls (beside the fondue pot probably). If you are a baby boomer, kick yourself for selling the onion soup bowls at the garage sale, and buy some more. Or, make this a communal affair. Serve the soup in an oven-proof casserole and ladle out servings at the table. Do use real stock, so easily available.
 

You can soak the beans, covered in spring water, overnight to make the soup cook faster (the beans will soften sooner) or just let the soup simmer all day (4-7 hours on the stove) for perfect soup by supper.

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