Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with saffron and fennel. The aioli and salsa aren’t absolutely necessary, but they are worth the extra effort. Ingredients 4 baby artichokes 1/2 lemon 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 leek, white and light green parts … Read more
In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) and a little sugar, then spices it with red-pepper powder and fresh chile. Ingredients 1 tablespoon canola oil 1 large onion, coarsely chopped … Read more
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