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    You are in: Home / Cookbooks / Soup
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    142 recipes in

    Soup

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    This soup will definitely warm you up and did I mention that it is DELICIOUS...my mom made it for me when I came to their house for lunch and I loved it...so I thought I would share...it's easy too..

    Recipe #322258

    Found this one in the Chicago Tribune. It's from Betty Rosbottom. Delicious!

    Recipe #379055

    We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

    Recipe #133563

    2 Reviews |  By NELady

    From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by LeNora Hudson of Suphur, Oklahoma.

    Recipe #371026

    Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!

    Recipe #374364

    This is based on a recipe from David Rosengarten’s book, The Dean & Deluca Cookbook. He says, “This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We’ve added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish.” Cook time doesn’t include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.

    Recipe #371115

    This is a thick tasty lentil soup. I make a meal of it including whole grain bread.

    Recipe #368185

    Roasted onions smothered in red wine-can you think of a better beginning? Croûtes can be made a day ahead and soup freezes well, up to three months.

    Recipe #278848

    A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.

    Recipe #351343

    Had Lan Zhou Beef Noodle Soup while living in Anshan, Liaoning, China. This is a recreation with the help of the Zaar Community BB in trying to get it right. It's not exact but close enough for government work. Still makes a tasty soup though. The broth will be full of sliced onions and garlic which the original did not have but I happen to like onions and garlic. You make discard them if you wish. The noodles used in this dish in Lanzhou, Gansu, China would be the pulled wheat noodles which are hard to find in the west but I have seen Lanzhou style dried noodles in Asian grocery stores but I found that using the rice noodles was alot quicker and easier to find.

    Recipe #289525

    This recipe was inspired by the lentil soup at this falafel place where I used to live. I have always had trouble finding lentil soup recipes that were more of this Middle Eastern type, so thought I'd share mine!

    Recipe #109205

    1 Reviews |  By Kathy!!

    A wonderfully spicy and creamy soup that screams with flavor. The Thai name for this soup is Tom kha gai.

    Recipe #357069

    So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup.

    Recipe #357097

    7 Reviews |  By Oolala

    From The Food Network Favorites Cookbook. My friend Maura, sent me this recipe after telling me it was so good, she had dreams about it! Didn't want to lose it.

    Recipe #355183

    Recipe #268390

    Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.

    Recipe #352747

    Came to me via Gourmet Recipes from Around the World. This sounds purrrfect for our little blast of cold weather. Needs chewy roll & the meal is complete.

    Recipe #349933

    More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.

    Recipe #83517

    26 Reviews |  By Kim127

    This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

    Recipe #155604

    My friend Stephen gave this one to me and it has got to be one of the lightest and well balanced meals I have ever tasted. It can be done either as an Entree, Main Course or even a soup.

    Recipe #336080

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