Soup Recipes

Recipe Title Type Cuisine Butternut Squash Coconut Soup Soup ---- ASIAN CHICKEN AND COCONUT SOUP Soup ---- Chicken Coconut Soup Soup Thai Pasta Fagioli Soup Italian Groundnut Stew Soup African This dish also can be made without the meat. Use sweet potatoes and as many of the optional vegetables as possible for the vegetarian version. It may be possible that the requester is asking for this: http://www.congocookbook.com/chicken_recipes/chicken_in_peanut_tomato_sauce.html Peach Champagne Soup Soup ---- I could only find this Peach Champagne Soup recipe. Perhaps you could try substituting pears for the peaches? Savory Squash Soup Soup American Fall and winter squash have a long season and are easily stored for months on end. Because our customers love it so much, we have this soup on the menu at Spago six months out of the year. The soup can be served warm or cold. For the vegetarian, the soup can be made with a vegetable stock. Gingered Butternut Squash Soup Soup ---- periwinkle broth Soup American I saw this recipe in an old volume of Joy Of Cooking I think. It stated that these little clams make a delicious broth Harira Soup Soup ---- Italian Sausage Soup Soup Italian Hot Vichyssoise Soup American For the love of all humanity, don't serve this cold! It was originally designed as a cold soup and that's how restaurants serve it. If it's cold, it tastes like wallpaper paste with cream in it. Hot, it's very good. And yes, it's American. It was invented in New York City. sweet corn and red pepper soup Soup American cracker soup (helps calm queasy stomache) Soup ---- This, while not especially nutritious, is a very good soup to eat when you cannot keep anything else down. The soda in the crackers neutralizes the acid. My mom would give us this when we were sick to our stomaches, as it satisfies the hunger and pretty soon you can eat other things because the acidity causing the problem is neutralized. Out of all the times I have been sick where I could not keep anything else down, this has only failed me once! Sweet and Sour Cabbage Soup Soup Jewish I was also looking for the same recipe. I actually have it written down somewhere by my grandmothers's sister (Aunt Nettie) but can't find it :( - this looks like what we're looking for (by the way, Aunt Nettie says to take the beef out of the soup after it's done or it will turn sour - the only thing I remember from her original recipe) Credits From: The Jewish Holiday Kitchen by Joan Nathan (Schocken Books) Beer and Cheese Soup Soup American Brazilian Soup Soup Brazilian Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time. Coconut milk's rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out. Chicken Stock Soup ---- Thai Tofu Noodle Soup Soup Thai Den Miso Soup Japanese Wahoo Chowder Soup American Chedder cheese biscuits go nicely with the soup. Butternut & Sweet Potato soup Soup ---- This is a rich, filling soup ideal for cold winter days. Olive Garden Toscana Soup (copycat) Soup ---- Navy Bean Soup Soup American An old-time favorite that is still popular with all ages. Make this when you have a leftover pork or ham bone to cook along with the beans for extra flavor. Serve with crusty French bread and a wedge of lettuce with your favorite dressing. Northwest Seafood Chowder Soup American Traditionally in many families, seafood chowder is served on the eve of a big holiday dinner. This chowder is a tasty combination of seafood, vegetables, and seasonings. Seafood can vary according to tastes and availability. Corn and Clam Chowder with Bacon Soup American This nourishing chowder is a wonderful soup, with or without the cream. There's a hint of the unfamiliar that makes you want to take another spoonful, and another. Crushing the fennel together with the thyme creates the intriguing flavor. Chilled Mango Soup Soup Mexican The mango, now so common in Mexican cuisine, was an immigrant to Mexico, transported from the Far East in galleons laden with exotic flavors such as cinnamon, ginger, and cloves. It adapted to its new home with gusto; Mexico is now the largest mango exporter in the world. Split Pea Soup Soup ---- Minestrone Napoletana Soup Italian Corn and Crab Chowder Soup American This chowder is standard fare at the Virginia governor's mansion. Originally developed by sous chef Thomas Sears, it survived more than a few administrations. Not heavy, as some chowders can be, it has just the right amount of creaminess to allow the flavor of the crab to blend with the corn.

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