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    You are in: Home / Cookbooks / The Soup Nazi
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    230 recipes in

    The Soup Nazi

    No more soup for you!!!!
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    Made this for the celebration of The Year Of The Dog...Chinese New Year 2005! It was part of a wonderful meal...and I have to admit that I changed it up a bit to "dress it up".

    Recipe #153861

    Courtesy of Emeril Lagasse.

    Recipe #128235

    adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.

    Recipe #50367

    Recipe #159163

    3 Reviews |  By chia

    this usually takes hours to prepare but this is the quick easy version. serve this with sour cream, salsa, rice, chopped onions, grated cheese- whatever you like this can also be made with ground chicken or turkey for lighter fare

    Recipe #59513

    4 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. My original review comments stated, "I had a nice butternut squash in my pantry that begged to be made into this soup. It was heavenly. Even my hubby, who really likes "manly" foods had 2 bowls of this soup. LOL Roasting the veggies brings out their best essence. The flavors meld perfectly and provide a rich and substantial soup. I did use a bit more onion, and didn't add the creme fraiche when serving. Still, this soup was tops. It is essential to a good fall menu." Source: "The New England Cookbook"

    Recipe #37509

    I got this great recipe out of fashion magazine. It is a great for a rainy autumn day.

    Recipe #10425

    A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.

    Recipe #109236

    Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!

    Recipe #103950

    This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.

    Recipe #118826

    6 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. I'm learning about Australian cuisine, and believe this recipe represents a typical dish, using readily available ingredients. The source is the current Everyday Food magazine. It's slightly modified.

    Recipe #142325

    The color and taste of this soup is great for autumn. But it's great anytime.

    Recipe #150743

    From 11/23/05 Post-Dispatch

    Recipe #157104

    Served in the dining room of the U.S. Senate.

    Recipe #18732

    I saw this in a magazine and thought it would be good. I have not tried it yet, so let me know !

    Recipe #156526

    A great soup to come home to.

    Recipe #42645

    Yummy comfort food. I'm thinking about serving this at my fall wedding. For vegetarians, sub vegtable stock for the chicken.

    Recipe #151161

    This is an easy soup with a slightly spicy base.

    Recipe #150846

    This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

    Recipe #150898

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