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Ribollita (“twice boiled” in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes his version with sweet smoked paprika and fire-roasted tomatoes. Ingredients 1/3 cup extra-virgin olive oil 3 large celery ribs, diced 3 medium carrots, diced 2 medium onions, diced 4 garlic cloves, minced 1 teaspoon sweet smoked paprika 1/2 teaspoon … Read more

Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer. Ingredients 1/2 large hothouse cucumber—peeled, seeded and cut into 1/4-inch dice 8 small radishes, thinly sliced 1 garlic clove, minced 3 tablespoons chopped mint 3 tablespoons chopped dill 2 cups cold plain yogurt 1 cup cold low-fat milk … Read more

For a soup that’s not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish sauce. Ingredients About 14 cups water 6 ounces dried rice-stick noodles 1 tablespoon peanut oil or canola oil 1 teaspoon finely grated fresh ginger 2 stalks lemongrass—top third discarded, tough … Read more

Ingredients 4 smoked ham hocks 1 carrot (chopped) 1 onion (quartered) 2 bay leaves 1 teaspoon peppercorns 4 quarts water Directions Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any … Read more

“In our house, stracciatella was a catch-all,” Tom Valenti says about this simple, rustic soup. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken.” With a few truffle shavings, this soup can be dressed up for a holiday dinner party. Ingredients 1/2 pound tubetti, ditali or other small pasta … Read more

“I’ve always been thrilled by the sensation of having two different temperatures on the palate at one time,” Achatz says. Here, he contrasts a creamy, chilled potato soup with hot potato balls.More Potato RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook Ingredients Soup 1 large Yukon Gold potato (about 8 ounces), peeled and cut … Read more

The Good News In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. “It’s one of the first dishes I cooked for E.J. and Meril,” says Emeril Lagasse. “It’s great for young kids.” Ingredients 2 small onions, cut into 1/4-inch dice 3 celery ribs, cut into 1/4-inch dice 4 carrots, … Read more

This Mexican-inspired chicken soup by F&W’s Justin Chapple is extremely easy to make. Justin likes serving it with diced avocado and hot sauce to stir in at the table.  Ingredients 3 tablespoons extra-virgin olive oil 2 poblano chiles—stemmed, seeded and thinly sliced 1 onion, chopped 2 garlic cloves, sliced 1 1/2 teaspoons ground coriander Kosher … Read more

Chef Cassie Piuma prepares her version of the lemony Greek soup avgolemono with a broth made from asparagus trimmings. Her other unconventional additions include roasted asparagus and oyster mushrooms.  Ingredients 2 pounds jumbo asparagus 1 onion, coarsely chopped 1/2 cup dry white wine 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 large egg yolks … Read more