This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it...
Author: Martha Rose Shulman
Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen's book "The New Spanish Table," integrates the melon...
Author: Martha Rose Shulman
It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and...
Author: Jeff Gordinier
Author: Florence Fabricant
Author: Marian Burros
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Barbara Kafka
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill
Author: David Kamp
Author: Frank Bruni
Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers....
Author: Martha Rose Shulman
Author: Florence Fabricant
This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it...
Author: Martha Rose Shulman