chowder

Fish soup isn’t as expensive to make as you might think, and this recipe is a fantastic treat for your friends. Ask your fishmonger for trimmings and heads from white fish, not oily ones (make sure to warn him in advance so he can get them ready). You can either make quite a thin soup, or you can ..

This is the classic Lobster Bisque recipe for My Lobster Affair!

This soup combines two flavors, corn and poblano chiles, that go especially well together and with shrimp. To get the most flavor out of the shrimp, use shrimp with their heads and make the broth.

A delicious soup! Must try

This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.

This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower ’flowers,” boil them for a minute or two, drain, and use to garnish the soup.

The trick to this soup is to use the knobby brown celeriac, also known as celery root, instead of branch celery. The flavor is subtle and luxurious. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 large carrots for the ..

This soup is best made with cremini mushrooms, instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity.

Since fresh peas are usually starchy and tasteless, except for about two weeks in June, frozen peas are the one exception to the "fresh is always better" rule. If you want whole peas in the finished soup, keep a few out to add at the end.