Sausage is one of our favorite soup ingredients, but we’re less fond of the grease slick it can leave floating on the surface. Our solution: […]

Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with saffron and fennel. The aioli and salsa aren’t absolutely […]

In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares […]

Ribollita (“twice boiled” in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes his version with sweet smoked paprika and fire-roasted tomatoes. […]

Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer. Ingredients 1/2 large hothouse cucumber—peeled, seeded and cut […]

For a soup that’s not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish […]

Ingredients 4 smoked ham hocks 1 carrot (chopped) 1 onion (quartered) 2 bay leaves 1 teaspoon peppercorns 4 quarts water Directions Bring all of the ingredients to a boil in a large soup […]

“In our house, stracciatella was a catch-all,” Tom Valenti says about this simple, rustic soup. “We started with good homemade stock and added whatever was around: […]

“I’ve always been thrilled by the sensation of having two different temperatures on the palate at one time,” Achatz says. Here, he contrasts a creamy, […]

The Good News In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. “It’s one of the first dishes I […]