If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works...
Author: Melissa Clark
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Author: Mark Bittman
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces...
Author: Melissa Clark
Author: Molly O'Neill
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip...
Author: Melissa Clark
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from...
Author: Daniel Patterson
Author: Amanda Hesser
Author: Sam Sifton
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Julia Reed
Author: Moira Hodgson