American Soup Recipes

Recipe Title Type Cuisine 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. 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 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 Beer and Cheese Soup Soup American Wahoo Chowder Soup American Chedder cheese biscuits go nicely with the 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. 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. Chicken Noodle Soup Soup American Chicken soup from Maryaua Vollstedt's Big Book of Soups & Stews is just what the doctor ordered! Luscious egg noodles transform a simple chicken stock into a soulful concoction with the power to heal. You can use the stock, without the noodles, as an ingredient in other dishes. Black-eyed Pea and Tomato Soup with Cabbage Soup American It is particularly enjoyable when first cooked because of the fresh crunch of the slightly undercooked vegeables. Reheated, it loses a little of the crunch, but the flavors blend together seamlessly. Lobster Soup with Mango and Avocado Soup American For a south-of-the-border twist on lobster soup, give this dish a try. It is a cold soup, which can be extremely refreshing during the hot summer months. This recipe is a standout for a special luncheon or brunch. Chilled Celery Soup Soup American Diet Cabbage Soup Soup American Potato / Leek Soup Soup American This is so simple. It uses just the basics. NEW ENGLAND CHICKEN 'N' CORN CHOWDER Soup American Corn loses 50% of its sweetness in just 24 hours at room temperature, and it can take days for corn to get from the fields to the supermarket to your house. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh. Mushroom Soup Soup American Cabbage Soup Soup American Clam Chowder Soup American Great Northern Bean Soup Soup American CREAM OF TOMATO SOUP Soup American CABBAGE SOUP (DIET) Soup American vegetable chicken soup Soup American tastes better the next day anel Soup American Creamy Leek & Potato Soup Soup American Can be made 1 day ahead. Cool slightly. Chill until cold; then cover and keep chilled. Re-warm over medium heat, stirring occasionally. Creamy Pumpkin Soup Soup American Wine Broth Soup American Potato Cheese Soup Soup American Well worth the effort. I often make a double or triple batch and freeze the leftovers. Even better the second time Clam Chowder Soup American

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