Soups/Stews

Soups/Stews

A quick and easy soup from chef Amanda Cohen that pops with flavors of tomato, rosemary and lemon. This soup was included her Cohen's The Key 3 segment on The Splendid Table.

I’d tried lobster and fish pho at Vietnamese restaurants in the United States and was surprised (and somewhat aghast) that they simply cooked the seafood in beef pho broth. The lesson learned from those experiences was this: seafood pairs well with pho spices.

Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”

This version of perfect cold weather food incorporates ground annatto seeds to perfume the soup with a musky aroma and splash the potatoes with a sunny disposition.

It can be hard to resist a recipe that includes the phrase “lime-scented sour cream” so why even try. Cauliflower is simmered until tender, pureed until smooth, enriched with a scoop of that lime-scented sour cream and then served with crumbles of crisp chorizo and another dollop of that cream.

A velvety-smooth soup spotlighting cauliflower's many delicate flavors, accentuated by sautéed onion and leek.

Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.

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