Soups and Stews

Chop whatever veg you've got in your fridge to make this soup.

No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection.

What other soup can you eat with a bag of Tostitos?

Greens, grains, and protein combine in this healthy powerhouse soup recipe with brown rice and turkey sausage.

Rustic yellow pea soup goes upscale with a foie gras garnish.

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

This chicken soup is made with chicken legs and a flavorful broth.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

You'll want crusty bread for sopping up this San Francisco fish stew.