Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
Author: Martha Stewart
This nutritious soup uses poached chicken and Asian sauces for an extra kick.
Author: Martha Stewart
Fresh oysters are gently simmered in a rich, smoky broth made with cream, apple cider, and Virginia ham for this super-savory, irresistible stew.
Author: Martha Stewart
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
Author: Martha Stewart
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Author: Martha Stewart
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Author: Martha Stewart
Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.
Author: Martha Stewart
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting that a spaetzle recipe found its way into this...
Author: Greg Lofts
This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual ham or bacon.
Author: Martha Stewart
This recipe for giblet broth is from Everyday Food, November 2006
Author: Martha Stewart
Inspired by delivery pizza, this lighter dish gives you the flavors you love without the greasy feeling.
Author: Martha Stewart
Author: Martha Stewart
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.
Author: Martha Stewart
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow...
Author: Martha Stewart
This Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From the book "Lucinda's Authentic Jamaican Kitchen,"...
Author: Martha Stewart
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
Author: Martha Stewart
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Author: Martha Stewart
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan...
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.
Author: Martha Stewart
The secret to Martha's mom's beef stock recipe? Using marrow in addition to the meat and bones. It's the base for her Mushroom-Barley Soup.
Author: Martha Stewart
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.
Author: Martha Stewart
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Author: Martha Stewart
For the clearest stock, simmer over very low heat and don't stir.
Author: Martha Stewart
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar...
Author: Martha Stewart
Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering...
Author: Martha Stewart
Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.
Author: Martha Stewart
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Le Bernardin Fish Soup.From "Le Bernardin Cookbook: Four-Star Simplicity" by Maguy Le Coze and Eric Ripert. Copyright 1998...
Author: Martha Stewart
This great recipe is courtesy of Mrs. Kostyra.
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
Creamy tomato soup, fresh basil, and cheesy polenta croutons make a flavorful and filling gluten-free meal.
Author: Martha Stewart
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Author: Martha Stewart
Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.
Author: Martha Stewart
Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.
Author: Martha Stewart
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Author: Martha Stewart
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.
Author: Martha Stewart
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup.
Author: Martha Stewart
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Author: Martha Stewart
Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.
Author: Martha Stewart
Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.
Author: Martha Stewart
Poached chicken, noodles, and wilted spinach make for a simple one-pot dinner.
Author: Martha Stewart
Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
Author: Martha Stewart
Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.
Author: Martha Stewart
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
Author: Martha Stewart
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery,...
Author: Lauryn Tyrell
As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup.
Author: Martha Stewart