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Soups recipes

  • "There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef

  • "You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison

  • Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.

  • "This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."

  • “Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”

  • Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!

  • Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!

  • When making this soup, keep in mind that the spicy flavors will increase as time goes on!

  • This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.

  • “Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison