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    You are in: Home / Cookbooks / Souper Soups
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    71 recipes in

    Souper Soups

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    A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.

    Recipe #170923

    This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

    Recipe #150863

    Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold.

    Recipe #211314

    A wonderful recipe I found in a brochure many years ago. It has been a favourite with dinner guests and consequently have been asked for a copy of the recipe many times. Enjoy

    Recipe #124928

    10 Reviews |  By Slatts

    South African flavors in a hearty beef soup.

    Recipe #305435

    Greek chicken soup revised for today's bizzy cooks! Yummy and comforting! Since you stir the eggs in it does not form 'drops' like egg drop soup. If you want 'drops' just do not stir.

    Recipe #135142

    Not sure how authentically African this is, but according to the recipe name . . . Anyway, I confiscated it to use on the World Tour 4!

    Recipe #304436

    12 Reviews |  By Anya

    You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

    Recipe #29351

    A tradditional Ukrainian soup that's also popular in other Eastern European countries. This vegetarian version came from a cooking show "From Russia with Love" by the Micheff Sisters. Serve hot with some fresh whole wheat or rye bread.

    Recipe #307711

    5 Reviews |  By Mikekey

    A spicy soup for a cold night!

    Recipe #191639

    I love all different kinds of chili! Last year I entered this into our corporate cook-off and I won for a non-traditional chili similar to this one.

    Recipe #184155

    Delicious, hearty, and healthy soup! From Better Homes and Gardens Cookbook. The original recipe calls for 2 T. butter instead of olive oil. And if I have a rind of parmesan leftover, I'll throw it in while it's simmering...but it's very tasty w/o.

    Recipe #303678

    Recipe #289287

    Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".

    Recipe #47354

    Gordon Ramsay recipe featured in the Times

    Recipe #291875

    17 Reviews |  By winkki

    When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

    Recipe #95135

    Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein.

    Recipe #276909

    This recipe is from a Mexican cookbook but Australian produced so our cup size is 250ml and our tablespoon size is 20ml.

    Recipe #234902

    I bought chayotes not knowing what they were. On learning they are from Mexico, I made a Mexican spiced soup. It makes a nice start to a Mexican or North African meal.

    Recipe #84531

    One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.

    Recipe #189395

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