Please read About Meat and Poultry Stocks. For a White Beef Stock, follow the directions for White Veal Stock, substituting beef bones for the veal. To make Lamb Stock, replace the beef bones in this recipe with 4 pounds lamb or mutton breast or neck, cut into thick slices, or shoulder chops (do not use lamb stock in a recipe calling for poultry or other kinds of meat, as its distinctive flavor can overpower the dish).

Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes:

Add:

Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add:

Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add:

Add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.

Please read About Meat and Poultry Stocks. For Brown Veal Stock, begin by roasting the bones as for Brown Beef Stock, substituting veal for the beef.

Combine in a stockpot:

Bring to a boil over high heat and blanch the veal bones for a few minutes to remove impurities. Drain the water off and rinse the bones by submerging in another change of cold water. Drain again and add:

Once more, add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.

So watery, and yet there’s a smack of ham to it. Use this rich stock in place of the ham hock and water in Southern-Style Greens or Black-Eyed Peas and Greens, or in any soup or stew made with pork. Please read About Meat and Poultry Stocks.

Combine in a stockpot:

Add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 5 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.

Please read About Meat and Poultry Stocks.

Combine in a stockpot:

Add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.

Preheat the oven to 425°F. Lightly grease a roasting pan. Have ready all the ingredients for Poultry Stock, but quarter the onion and leave the celery and carrot in 2-inch chunks so they are easier to turn. Add the poultry and vegetables to the pan and roast, stirring occasionally, until everything is well browned, about 1 hour. Transfer to a stockpot. Carefully pour off the fat from the roasting pan, keeping the caramelized cooking juices. Add 1 cup water or white wine to the roasting pan and scrape up any browned bits. Add this liquid to the stockpot along with the herbs and spices called for in Poultry Stock and enough cold water to cover the contents. Simmer, strain, and cool as directed.

The reward for making stock and reducing it for hours is this potent source of umami that takes up very little space and keeps for months in the refrigerator or freezer. Use to add flavor and body to sauces, braises, and soups.

Prepare:

Strain and skim any fat from the stock. Transfer to a medium saucepan and set over medium-high heat. Allow the stock to simmer vigorously, skimming off any foam. When the stock begins to thicken, reduce the heat to avoid burning. For demi-glace, the reduction is complete when it is the consistency of a light syrup. For glaze, the mixture should coat the back of a spoon and be of a honey-like consistency. Depending on the amount of gelatin in the stock and the size of the pot, this can take anywhere from 2 to 4 hours for the given amount of stock. Once the desired consistency has been reached, remove from the heat, transfer to a bowl or other container, and let cool. Once solidified, demi-glace will jiggle a bit like an aspic or gelatin dessert (glaze will be stouter and feel rubbery to the touch). Cover and refrigerate or cut into small squares and freeze in a zip-top freezer bag.

This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones from pork chops, roast chicken, steaks, or even lamb chops are all good additions. The formula below will result in a well-flavored all-purpose stock for everyday cooking. You may roast the bones and vegetables if you like, following the guidelines in Brown Poultry Stock. If using more than 4 pounds of bones, double the vegetables called for below. For an open-ended approach that uses kitchen scraps, see Keeping a Stock Bag.

Combine in a stockpot:

Add:

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Alternatively, cook for up to 2 hours in a pressure cooker. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.

Before proceeding, check with state game and wildlife authorities for recommendations regarding bones harvested from local venison (in some areas, there is concern over the heat-resistant prions that cause chronic wasting disease in deer, elk, and moose populations and the potential effect on public health).

Proceed as for Brown Beef Stock substituting 5 pounds venison or other game bones for the beef bones. Instead of water, deglaze the roasting pan with 1 cup dry red wine and add 8 juniper berries and one 3-inch sprig rosemary to the stockpot. Proceed as directed.

A stock cooked for so long that it moonlights as a broth. Gather the ingredients for Brown Beef Stock, White Veal Stock, Pork or Ham Stock, Poultry Stock, or Brown Poultry Stock. At least half the bones should be rich in collagen (such as chicken feet, turkey wings, pork neck bones, veal knuckles, and oxtails). Set the vegetables and herbs aside, and roast or blanch the bones as directed. Place the bones in a stockpot and add cold water to cover by 3 inches. Bring to a low simmer and skim any scum that rises to the top for the first hour. Partially cover and simmer gently until the bones begin to disintegrate when prodded with a spoon, at least 10 hours for poultry and veal and up to 16 hours for beef and pork bones. Check the water level every 2 hours and add boiling water as needed to keep the bones submerged (for beef bones, you may have to add up to 12 cups water). Add the vegetables and herbs for the last hour of cooking. Strain, cool, skim off any fat, and store as directed.

Shells from crab, shrimp, and lobster are delicious additions to fish stock.

I. Combine in a stockpot:

Add:

Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.

II. Assemble the ingredients for version I. Add 2 tablespoons butter or olive oil to a stockpot over medium heat. Add the sliced onion, leek, fennel, and garlic to the pot and cook, stirring, until the onion has softened, about 5 minutes. Add the fish bones and white wine and cook for another 3 minutes, or until fragrant and the wine has cooked off a bit. Add the herbs and cold water to cover. Simmer, strain, and store as directed.

Shrimp and lobster are the most flavorful shellfish to use here.

Have ready:

Rinse the shells or carcasses and drain well. Wrap larger crab and lobster shells in a kitchen towel and smash them into small pieces with a rolling pin or the spine of a large knife. Heat in a stockpot over medium-high heat:

Add the shells and cook, stirring occasionally, until their color brightens and they become aromatic, 3 to 5 minutes. Add:

Add:

Bring almost to a boil, reduce the heat, and simmer gently, partially covered, for 30 minutes. Strain well. Let cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.

A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried bonito flakes). Both of these ingredients can be found in Asian markets and at some well-stocked grocery stores. Dashi should never be boiled or cooked for too long, nor does it freeze well. Though we prefer scratch-made dashi, do not dismiss the instant kind known as hon dashi, which need only be dissolved in water (follow the directions on the package for specific amounts).

Combine in a saucepan over high heat:

Bring almost to a boil. Immediately remove from the heat and stir in:

Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.

Save Parmesan rinds in the freezer until you have enough to make this broth. Many grocery stores grate their own Parmesan and have rinds available for sale. Use this broth in risotto, beans, pasta dishes, soups, or even as a deglazing liquid.

Heat in a medium, dry cast-iron skillet over medium-high heat cut side down:

Cook until the onion is charred, about 5 minutes. Add the onion to a medium saucepan along with:

Add:

Bring to a boil, reduce the heat, and simmer gently, partially covered, for 2 hours. Strain and cool, then refrigerate for up to 4 days or freeze for up to 6 months. After refrigeration, there will be a fat cap on top of the broth—do not discard the fat. It is flavorful and will enrich the dishes it is added to, so simply stir it back in.

Heat in a stockpot over medium-high heat:

Add and cook, stirring, until the onions have softened, 6 to 8 minutes:

Add:

Add:

Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.

Preheat the oven to 425°F. Prepare the ingredients for Vegetable Stock, cutting the vegetables into 2-inch chunks and leaving any fresh mushrooms whole. Place in a lightly oiled roasting pan or on a rimmed baking sheet and roast, stirring occasionally, until everything is well browned, about 45 minutes. Transfer the vegetables to a large saucepan or pot and add 8 cups cold water along with the parsley, thyme, bay leaf, peppercorns, and any dried mushrooms. Bring to a boil, partially cover, and simmer for 30 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.

I. This is the richer of the two versions. Use in place of beef stock.

Heat in a Dutch oven over medium heat:

Add:

Sauté until starting to brown, about 7 minutes. Add:

Sauté until the mushrooms have softened and released their juices, about 5 minutes. Add:

Stir and allow a dark brown fond (or crust) to develop on the bottom of the pot. Add:

Scrape the browned bits off the bottom of the pot. Add:

Simmer, partially covered, for 45 minutes. Strain, pressing the vegetables with a spoon to extract as much liquid as possible. Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.

II. This version is better suited to replacing chicken or pork stock. Use in Hungarian Mushroom Soup, ramen, or Miso Soup.

Preheat a cast-iron skillet over medium-high heat. Place cut side down in the skillet:

Cook until the vegetables are well charred, about 5 minutes. Remove from the heat and set aside. Warm in a pot or large saucepan over medium-high heat:

When the oil shimmers, add and sauté until starting to brown:

Add:

Sauté until the mushrooms start to release their juices, about 5 minutes. Add the charred leek, ginger, and leek tops along with:

Bring to a gentle simmer, partially cover, and cook for 45 minutes. Strain through a fine-mesh sieve, pressing on the solids with a ladle to extract all the liquid. Stir in:

Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.

Thinly slice, or cut into chunks and pulse in a food processor until finely chopped:

Heat in a heavy saucepan over medium heat:

Add the vegetables and cook, stirring, until softened, 6 to 8 minutes. If desired, add:

Cook until most of the wine has evaporated. Stir in:

Bring almost to a boil over medium-high heat, then reduce the heat and simmer gently for about 30 minutes, skimming any scum. If added body is desired, 5 minutes before the stock is finished, stir together in a small bowl:

Let the gelatin bloom for 5 minutes. Strain the stock and whisk in the gelatin until dissolved. Use the stock immediately or let it cool, cover, and refrigerate for up to 4 days.

A reliable stock for when fish bones and shrimp shells are in short supply.

Heat in a medium heavy skillet over medium-low heat:

Add and cook, stirring, until the onion is soft:

Add:

Stir for about 1 minute, then stir in:

Simmer, partially covered, for 20 minutes, skimming and stirring occasionally. Strain and use immediately or let it cool, cover, and refrigerate for up to 4 days.

Court bouillons are seasoned liquids that are cooked only a short time (court is French for “short”); they are not broths or stocks in themselves, but rather prototypes that may develop into them. Their composition varies, but most contain some kind of acid (lemon juice or vinegar) and plenty of aromatic herbs and vegetables. They are used as a cooking medium, especially for poaching fish, shellfish, vegetables, and offal. Afterward, they may either be discarded, strained and used as a light broth for making sauces, or served with the food poached in them, as in the case of Louisiana Court Bouillon or Vegetables à la Grecque. You may freeze court bouillon after using it as a poaching liquid, then thaw and use again to poach another batch of fish; the resulting liquid will turn into a fuller-bodied broth with each use.

Bring to a boil in a large saucepan:

Reduce the heat to a simmer and cook uncovered for 20 minutes. Add:

Simmer for another 10 minutes. Strain and season to taste with:

This homemade vegetable bouillon is a quick, easy, and long-keeping substitute for vegetable stock or broth. We gave some to a friend who said she also enjoyed it stirred into cooked rice.

Place in a food processor:

Pulse until ground to a paste. Pack the bouillon paste into a pint jar and store in the freezer. Scoop directly into any dish where a vegetarian flavor boost is needed (the mixture will be scoopable straight from the freezer). To use, start with 1 ½ teaspoons per cup of water and go from there—you may wish to add more. When you cook with this, be aware that it is salty, so adjust the salt in the recipe accordingly.

Thinly slice, or cut into chunks, and pulse in a food processor until finely chopped:

Combine in a stockpot with:

Bring to a boil over medium heat, reduce the heat, partially cover, and cook gently for 1 hour and 15 minutes, skimming often. Strain and let cool uncovered, then refrigerate covered. Skim off any fat. Use immediately, store refrigerated for up to 4 days or freeze for up to 6 months.

Pulse in a food processor until coarsely chopped:

Transfer to a stockpot and add:

Bring to a simmer over medium heat, then reduce the heat, partially cover, and cook gently for 30 minutes, skimming often. Add:

Simmer for 1 hour more. Strain and let cool uncovered, then refrigerate covered. Skim off any fat when ready to use. The broth will separate, so whisk before using. Store refrigerated for up to 4 days or freeze for up to 6 months.

Melt in a large saucepan over medium heat:

Add and cook gently for 5 minutes:

Do not let the vegetables brown. Add:

Bring to a boil, then reduce the heat and simmer gently, partially covered, for 40 minutes. Strain and let cool uncovered, then refrigerate covered. Season to taste with:

Store refrigerated for up to 4 days or freeze for up to 6 months.

The most classic and pure example of a clear soup, consommé makes an elegant start to a formal dinner party. This consommé can be used in any recipe calling for clarified stock.

Thoroughly degrease and add to a soup pot:

Pulse in a food processor until coarsely chopped:

Add:

Pulse until chopped. Add:

Pulse until the mixture is well combined and whisk it into the stock. Very slowly bring to a simmer over medium heat, stirring occasionally and scraping the bottom of the pot, until the egg foam rises to the surface, about 30 minutes. (Do not stir after the broth reaches a simmer.) When the egg foam starts to solidify, make a small hole in the center with a wooden spoon. Continue to simmer very gently until the egg foam mixture is solid, about 30 minutes more. Remove the pot from the heat. Line a sieve with several layers of damp cheesecloth and place it over a large saucepan or pot. Gently move the foam to the side of the pot and ladle the consommé into the colander (discard the egg foam mixture). Warm once more and season before serving with, if desired:

Heat in a small saucepan until boiling vigorously:

Reduce the heat so the broth simmers. Break into a cup:

Beat with a fork, just long enough to combine the yolks and whites. When the fork is lifted high, the egg should run off the tines in a watery stream. With the broth simmering, hold the cup in one hand, 5 inches above the rim of the saucepan. Pour the beaten egg in a thin stream into the broth. As you pour, stir wide circles on the surface of the broth with a fork, catching the egg as it strikes and drawing it out into long filmy threads. Season to taste with:

Serve at once in warmed cups. If desired, add:

Prepare Egg Drop Soup, mixing in ¼ cup finely grated Parmesan or Romano with the eggs and simmering ½ cup firmly packed, shredded spinach in the stock until tender before adding the egg as directed in the recipe.

For a more substantial soup, increase the stock or broth to 4 cups. Poach 1 boneless, skinless chicken breast in the broth along with the rice until the internal temperature reaches 165°F in its thickest part, about 15 minutes. Shred the chicken with a fork and add the meat to the finished soup.

Bring to a rolling boil in a medium saucepan:

Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. Whisk in a medium bowl just until combined and uniform in color:

Stir in 2 tablespoons of the hot stock. Gradually pour the eggs into the hot but not boiling soup, stirring constantly. Season to taste with:

Serve in hot cups, garnished with:

To read more about miso, see here. There are many kinds available, especially in Japanese groceries. We often use a combination of red and white miso for this soup.

If desired, soak in cold water for 10 minutes:

Meanwhile, heat in a medium saucepan over medium heat:

Once at a low simmer, add:

(Save the stems for stock or another use.) Cook over medium-low heat for a few minutes to cook the mushrooms. While they simmer, place in a small bowl:

Add about ¼ cup of the warm dashi and whisk to dissolve the miso. When the mushrooms are cooked, whisk this mixture back into the soup. If using the wakame, drain it and divide among 3 soup bowls, along with:

Ladle the broth and mushrooms into the bowls.

This soup is for filled dumplings; for making soup with simple drop dumplings, use any of the broths suggested here and choose a dumpling mixture. Cook as directed in About Dumplings and garnish with any of the suggestions below (or those in About Garnishes and Accompaniments for Soup).

Bring to a simmer in a medium saucepan:

Season the broth to taste and add:

Bring back to a bare simmer and cook until the dumplings float, 2 to 3 minutes. Pelmeni, which contain raw meat, should be cooked for an additional 4 minutes after they first float to the surface. Divide the dumplings among 4 soup bowls and ladle the broth over them. Garnish, if desired, with any of the following:

Beat in a medium bowl with a whisk until well combined:

Stir in:

Fold in until well blended:

Cover and refrigerate for at least 1 hour and for up to 4 hours. With wet hands, form the matzo mixture into 2-inch balls. Drop gently, one at a time, into a large pot of boiling salted water. Cover, reduce the heat, and simmer for 25 minutes. When the matzo balls are almost cooked, heat in a soup pot:

Season to taste with:

Add the matzo balls to the soup pot. Ladle the soup into warmed soup bowls, with 2 matzo balls in each bowl.

Combine in a medium bowl:

Pour in:

Let stand until the mushrooms and lily buds, if using, are softened, about 20 minutes. Meanwhile, stir together in a small bowl:

Add, turning to coat:

Reserving the soaking liquid, scoop out the mushrooms and lily buds, if using. Slice the mushrooms into strips and cut the lily buds in half, discarding any tough pieces. Line a fine-mesh sieve with a dampened paper towel and strain the liquid through it into a soup pot and add:

Bring to a boil. Add the mushrooms and lily buds, if using, reduce the heat, and simmer for 3 minutes. Meanwhile, stir together in a small bowl:

Add to the soup and simmer, whisking constantly, until slightly thickened. Add the meat along with:

Bring back to a simmer, then stir in:

Remove from the heat and stir in:

Serve garnished with:

Season at the table with:

Heat in a large saucepan over medium heat:

Add and cook until slightly softened:

Add:

Cover and simmer until the vegetables are tender, about 35 minutes. If desired, add:

Cook 5 minutes more. Add:

Heat in a large soup pot over medium heat until the bacon has rendered its fat, 2 to 3 minutes:

Add:

Cook, stirring, until the cabbage begins to wilt, about 8 minutes. Stir in:

Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes. Remove the rosemary sprig, and stir in:

Simmer for 15 minutes or until the pasta is tender. Season to taste with:

Top each serving with:

Heat in a large soup pot over medium heat:

Add and cook, stirring, until tender but not browned, about 8 minutes:

Stir in:

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Stir in:

Simmer just until the pasta is tender. Meanwhile, prepare without adding salt or pepper:

Stir the pistou into the soup along with:

Serve hot, at room temperature, or cold.

The subtly flavored, firm flesh of winter melon takes well to the savory notes in this broth. You may find winter melon at pan-Asian markets; otherwise, substitute peeled and seeded chayote squash, which is widely available at Latino markets.

Soak in warm water for 20 minutes:

Drain and chop, then add to a large saucepan with:

Bring to a boil, then cover, reduce the heat, and simmer until the winter melon is very tender, 15 to 20 minutes.

If using fresh green peas, they may need a longer simmering time to soften.

Have ready:

Melt in a soup pot over medium-low heat:

Add:

Cook, stirring, until the onion is tender, about 7 minutes. Add 2 cups of the peas along with:

Simmer, covered, until the potatoes and peas are very soft, 25 to 30 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until very smooth. Add the remaining peas to the soup and heat through. Season to taste with:

Serve with:

Or top with:

This tangy soup is an excellent way to use an abundance of homemade sauerkraut. For a vegetarian soup, simply omit the kielbasa.

Heat in a Dutch oven or soup pot over medium heat:

Add and brown on both sides, about 8 minutes:

Drain on paper towels. Add to the pot:

Add and sauté until softened, 6 to 8 minutes:

Add and sauté until fragrant, about 2 minutes:

Add and cook, stirring, until wilted, about 8 minutes:

Chop the kielbasa and add to the pot along with:

Simmer until the potatoes are tender, about 30 minutes. Season to taste with:

Serve with:

If you make your own kimchi, this stew is a great way to use up the last of a batch. A combination of pork and tofu is traditional, but this is easily made vegetarian by simply omitting the pork, or replacing it with 4 ounces shiitake mushrooms, stemmed and sliced.

Heat in a soup pot or Dutch oven over medium heat:

When the oil shimmers, add:

Allow the gochujang to fry until the oil is bright red, about 1 minute. Stir in:

Cook, stirring, until the gochujang starts to stick to the bottom of the pot, about 5 minutes. Stir in:

Simmer, partially covered, for 30 minutes. Add:

Cook 5 minutes more. Once the mixture has come back to a simmer, if desired, make four depressions in the soup and add:

Cover and cook for 6 to 10 minutes more, depending on how done you want your eggs. Remove from the heat. If using eggs, transfer an egg to each of four serving bowls. Stir into the broth:

Ladle the soup into the bowls and serve piping hot with:

Soak overnight in water to cover:

Drain the beans and add to a soup pot along with:

Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Add:

Simmer, covered, until the vegetables and beans are tender, about 30 minutes.

This is an extraordinarily easy and nourishing soup that gets much of its flavor from spicy harissa paste. If using store-bought harissa, keep in mind that the heat level can vary wildly. Sample a little bit of it and add to taste.

Heat in a soup pot or Dutch oven over medium heat:

When hot, add and cook, stirring, until softened, 6 to 8 minutes:

Stir in and cook 1 minute more:

Add:

Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes. Stir in:

Simmer 2 minutes more. Place in each bowl:

Bring the soup to a rolling boil, then remove from the heat and ladle the soup over the bulgur or couscous and let sit 5 minutes before eating. If desired, garnish with:

We first learned of this “poor man’s bouillabaisse” from Jane Grigson’s Vegetable Book. Instead of calling for several kinds of fish and shellfish, this humble potage relies on leeks, green peas, and poached eggs. We add bacon for a touch of luxury, but this can easily be omitted, if desired (cook the leek in 2 tablespoons olive oil).

Add to a Dutch oven or soup pot over medium heat:

Cook, stirring, until the fat is rendered and the bacon is crispy. Transfer the bacon to a small plate. Add to the bacon fat:

Cook until lightly browned, about 7 minutes. Add:

Bring to a rapid boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Add:

If the fresh peas taste a bit starchy, simmer for an additional 5 minutes; if using frozen peas, just bring the soup back to a simmer. Make four depressions in the soup with a spoon and carefully slide into the soup:

Poach for 6 to 10 minutes or until cooked to the desired degree of doneness. As the eggs poach, divide among 4 serving bowls:

Scoop a poached egg into each bowl, divide the vegetables among them, and spoon broth over the vegetables. Garnish with the cooked bacon and:

This hearty soup is even more delicious when made with Mushroom Stock.

Melt in a Dutch oven or large saucepan over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Add:

Sauté until the mushrooms release their liquid and wilt a bit, about 8 minutes. Add and stir until combined:

Whisk in:

Bring to a simmer, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and whisk in:

Taste and season to taste with:

Add to a soup pot and cook, stirring over medium heat, until beginning to crisp, about 10 minutes:

Leaving the bacon in the pan, spoon off all but 2 tablespoons of fat. Add and cook, stirring, until tender and slightly browned, about 10 minutes:

Meanwhile remove the kernels from:

Set the kernels aside. Add the cobs to the pot, then add:

Push the corncobs down into the milk. Bring the milk almost to a boil, reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Remove the cobs. Stir in the reserved corn kernels along with:

Simmer gently until the corn is tender, about 5 minutes. Remove from the heat. With a slotted spoon, remove 1 ½ cups solids from the soup and puree until smooth. Return to the soup and add:

Let stand until the butter is melted, then stir and serve.

There’s a reason this soup has been on the menu of the US Senate restaurant every day since 1901.

If desired, soak overnight in water to cover:

Drain and place in a soup pot along with:

Bring to a boil, then reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Remove the ham hock (leave the soup at a gentle simmer). Discard the bone, skin, and fat. Dice the meat, return it to the pot, then add:

Simmer until the potato pieces are quite soft, 20 to 30 minutes. Remove from the heat and mash with a potato masher until the soup is a bit creamy. Taste and add more salt if needed. Stir in:

If desired, soak overnight in water to cover:

Drain and place in a soup pot with:

Bring to a boil, then reduce the heat and simmer, covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Discard the rosemary sprig and stir in:

Heat the mixture through, seasoning with:

Garnish with:

This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes, and allow the pressure to release naturally for 15 minutes.

If desired, soak overnight in water to cover:

Heat in a soup pot over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Add and cook for another minute:

Drain the beans, if soaked, and add to the pot, along with:

Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are completely tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Scoop 2 cups of beans into a small bowl or food processor and mash or process. Stir back into the soup and simmer for 5 minutes more to thicken. Taste the soup and season with more salt if needed. Serve in soup bowls with:

We like to toast and grind dried chiles for better flavor, but you can substitute ¼ cup chili powder or your own combination of ground dried chiles for those called for in the recipe. If using prepared chili powder, reduce the cumin and coriander to 1 teaspoon each.

Toast in a dry skillet over medium-high heat until fragrant, about 3 minutes:

Cool and grind the toasted chiles to a powder in a spice grinder. Set aside. Coarsely crumble with your fingers:

Heat in a Dutch oven over medium heat:

Add the tempeh and cook, stirring occasionally, until browned and crisp, about 10 minutes. Add and sauté until tender and starting to brown:

Add the ground chiles and:

Cook until fragrant, 3 to 5 minutes. Allow the spices and tomato paste to form a dark brown crust on the bottom of the pot. Pulse in a food processor until chopped fine, or very finely chop:

Add the mushrooms to the Dutch oven and allow them to cook until they have released their liquid, scraping the bottom of the pot to loosen the brown bits. Let the mushroom liquid boil off. Add and reduce to about ½ cup:

Add:

Let the chili simmer, covered, for 30 to 45 minutes or until thick. Season to taste with:

Serve with:

Heat in a large soup pot over medium-low heat:

Add and cook, stirring, until the vegetables are tender but not browned, 5 to 10 minutes:

Stir in:

Bring to a boil, then reduce the heat, and simmer, covered, until the lentils are tender, 30 to 40 minutes. If desired, add for the last 5 minutes:

Stir in:

Prepare Lentil Soup, omitting the optional pancetta or bacon. After the lentils have cooked for 30 minutes, add 1 large gold potato, peeled and diced, and cook for 10 minutes. Add 4 ounces cured Spanish chorizo, diced, or 6 ounces kielbasa, sliced, and ½ cup water. Simmer until the potatoes are tender and the sausage is just heated through, about 5 minutes.

We modeled this after Tuppy Glossop’s recipe, foolishly passed over by Slingsby Soups.

Split in half and clean thoroughly:

Cut off the tough green tops and reserve. Thinly slice the tender white and light-green parts and set aside. Add the leek tops to a large saucepan along with:

Bring to a boil, then reduce the heat, partially cover, and simmer until the chicken is cooked and the barley is tender, 30 to 35 minutes. Fish out and discard the leek greens, and transfer the chicken to a platter to cool slightly. Skim any excess fat from the broth. Add the reserved leek slices to the broth along with:

Simmer for 10 minutes. Meanwhile, pull the chicken off the bones and shred it. When the leeks are tender, return the chicken to the pot and heat through. Season to taste with:

Combine in a soup pot:

Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in:

Simmer until the ham hock and peas are tender, about 1 hour more. Remove from the heat, discard the bay leaf, and remove the ham hock or ham bone. Discard the bone, skin, and fat. Dice the meat and stir into the soup. For a thicker soup, simmer to the desired consistency. Season to taste with:

Garnish with:

This soup is claimed by both Virginia and Georgia, but its roots are undoubtedly in the peanut stews of Senegal and Gambia.

Melt in a soup pot over medium-low heat:

Add and cook, stirring, until tender but not browned, about 5 minutes:

Stir in:

Cook, stirring, for 5 minutes. Whisk in:

Simmer, stirring often, until the soup begins to thicken, about 5 minutes. Ladle about 1 cup of the hot broth into a medium bowl and add:

Stir together with a fork until the mixture is well combined and free of lumps. Stir back into the soup pot, then stir in:

Heat through, but do not boil. Serve garnished with:

This makes a perfect light supper or lunch for two.

Heat in a medium saucepan over medium-low heat:

Add and cook, stirring, until very fragrant but not browned, 10 minutes:

With a slotted spoon, transfer the garlic to a small bowl. Add to the pan:

Cook in the oil over medium-high heat, turning once, until golden, 1 to 2 minutes on each side. Remove from the pan and rub on both sides with:

Stir into the pan:

Stir in the cooked garlic along with:

Bring to a boil, then reduce the heat, partially cover, and simmer until the garlic is very tender, about 20 minutes. Meanwhile, preheat the oven to 400°F.

When the garlic is very tender, remove it from the pan with a slotted spoon and mash with a fork. Return it to the pan, then bring the soup to a low simmer. Set 2 or 4 ovenproof bowls or crocks on a baking sheet and fill with the soup. One at a time, crack into a small bowl, then slide into each bowl of soup:

Bake just until the egg whites are set (the yolks should still be runny), 4 to 7 minutes. Top each serving with a garlic crouton, allowing the soup to soak into the bread.

II. 6 cups; 4 servings

This bread-thickened soup is a superlative way to utilize stale, half-eaten baguettes. The soup is even richer served in individual ovenproof bowls, topped with the cheese, and browned under the broiler.

Peel and thinly slice the cloves from:

Heat in a large saucepan over medium heat:

Add the garlic and fry until the garlic is just beginning to color, about 4 minutes. Add:

Bring to a simmer and gradually stir in:

Once the first addition of bread has dissolved a bit, gradually add more bread, stirring, until the soup has thickened. Season to taste with:

Serve topped with:

Have ready:

(If your bread is fresh, preheat the oven to 200°F and dry the bread in the oven for 15 to 20 minutes.) Rub the bread on both sides with:

Heat in a large saucepan over medium heat:

Add:

Cook, stirring, until the onion is softened and beginning to brown, about 10 minutes. Add:

Reduce the heat to medium-low and cook until the garlic is fragrant, 2 to 3 minutes. Add:

Cook, stirring, over medium-high heat until thick and fragrant, about 5 minutes. Stir in:

Bring to a boil and boil for 2 minutes. Season to taste with:

Tear up the toasted bread and distribute among 3 soup bowls. Ladle in the hot soup and top each serving with:

Serve hot or at room temperature.

Prepare Minestrone, substituting for the pasta 4 cups stale or toasted crusty bread, cut into cubes. Proceed as directed.

Heat in a soup pot over medium heat until the butter is melted:

Add and stir to coat:

Cook, stirring occasionally and keeping an eye on the onions so they do not scorch. As soon as they start to brown, about 30 minutes, reduce the heat to medium-low and continue to cook, stirring frequently, until they are a rich brown, about 1 hour. Stir in:

Increase the heat to high and cook, stirring constantly, until the sherry has evaporated. Stir in:

Bring to a boil, then reduce the heat, partially cover, and simmer for 20 minutes. Season with:

Place 4 broilerproof soup bowls or crocks on a baking sheet. Ladle the hot soup into the bowls and top each with:

Sprinkle each bowl with:

Broil until the cheese is melted and browned.

For a more substantial soup, divide 2 cups shredded, cooked chicken among the serving bowls before adding the hot broth, avocado, and garnishes.

Heat a medium cast-iron or other heavy skillet over medium heat. Place in the skillet:

Roast in the skillet, turning occasionally, until the peppers are blistered and blackened on all sides, the onion quarters are charred, and the garlic is soft to the touch, 10 to 15 minutes. Once cool, seed and stem the peppers, peel the garlic, and transfer to a blender. Set the onions aside. Add to the blender:

Blend to a smooth puree. Heat in a soup pot over medium-high heat:

Add the tomato puree to the pot and cook, stirring, until the mixture has darkened and slightly thickened, about 5 minutes. Dice the reserved onion and add to the pot, then add:

Simmer, stirring occasionally, for 15 minutes. Meanwhile, have ready:

Or heat to 365°F in a heavy skillet:

Cut into ¼-inch-wide strips:

and fry in the oil until crisp. Drain on paper towels and set aside. Season the broth to taste with:

Divide half of the chips or fried tortilla strips among serving bowls and ladle the broth over them. Top with the remaining tortilla pieces and garnish with:

The flavor of this soup can be enhanced by first browning the chicken pieces and vegetables in vegetable oil (discard any fat left in the pot before proceeding).

Place in a soup pot over medium heat:

Bring to a boil, then reduce the heat, partially cover, and simmer for 1 hour 15 minutes, skimming the foam occasionally. Remove from the heat. Transfer the chicken pieces to a platter to cool. Remove the herb sprigs and skim the fat from the broth. When cool enough to handle, pull the meat off the bones, dice or shred, and return to the soup. Gently reheat the soup and stir in, if desired:

Season to taste with:

Serve in soup bowls garnished with:

Prepare Becker Chicken Soup. Cook 4 ounces egg noodles or small pasta, such as orzo or ditalini in a separate pot of boiling salted water until they are just tender. Divide the pasta among the soup bowls and ladle the soup over them. Garnish and serve as directed.

Based on Megan’s great-grandmother’s recipe. You can make this with store-bought chicken stock, a shredded rotisserie chicken, and premade dough, but we can’t help but feel that the joy (and richness) of this recipe is in the doing. To use other types of dumplings in this recipe, omit the pie dough and use any recipe for drop dumplings.

Place in a large soup pot or Dutch oven:

Add:

Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer until the chicken is very tender and the meat is falling off the bone, about 1 hour. Meanwhile, prepare:

Immediately after mixing the dough, lightly flour a work surface and roll the dough as thin as possible. Cut into 1 ½ × 4-inch strips, place on a baking sheet, and refrigerate for 1 hour.

When the chicken is cooked, transfer it to a cutting board to cool slightly. Strain the chicken broth; you should have about 12 cups. If not, add additional water or chicken stock to make 12 cups. When the chicken is cool enough to handle, pick the meat off the bones. Skim off any fat.

When the dough strips have chilled, bring the broth to a low simmer and add:

Add the dough strips to the gently simmering broth and let them cook, covered, for 15 minutes. Meanwhile, mix together in a medium bowl until smooth:

Add to the broth and cook, stirring frequently, until it thickens, about 15 minutes longer. Add the cooked chicken and heat it through, another 5 minutes. Season with:

Chicken soup may be our go-to when feeling ill, but this recipe is our favorite kind of comfort food: deeply savory chicken and rice with briny, spicy, and herbal accents. After Thanksgiving, we use this recipe as a template for repurposing leftover turkey. To use already cooked poultry, replace the water with 6 cups Poultry Stock. When the rice is cooked, add 3 to 4 cups cooked, shredded chicken or turkey and heat through.

Heat in a soup pot over medium heat:

Add:

Cook, stirring, until the vegetables are tender but not browned, 6 to 8 minutes. Stir in:

Bring to a boil, then reduce the heat, partially cover, and simmer for 25 minutes. Stir in:

Simmer until the chicken and rice are cooked, about 20 minutes. Remove from the heat, remove the chicken, and let cool slightly. Discard the skin and bones, and dice or shred the meat. Return it to the soup and stir in:

Simmer gently to heat through, 2 to 3 minutes. Divide among soup bowls and garnish with:

Kha is the Thai word for galangal, a root that somewhat resembles ginger but has a distinctly different flavor.

Combine in a soup pot:

Bring to a low simmer, cover, and cook for 10 minutes. Stir in:

Bring back to a simmer and cook, covered, until the chicken is done, 5 to 8 minutes. Remove the lime leaves, dried chiles, and galangal slices, if desired. Taste and add more salt or fish sauce if needed. Serve garnished with:

This soup is built on a bay- and cinnamon-scented broth, which is then enhanced with tomatoes, chiles, and lime slices. Like any chicken soup, it is restorative during the winter months, but its zingy broth and array of fresh and crunchy garnishes make it perfect for summer dining.

Place in a pot and bring to a simmer over high heat:

Reduce the heat to maintain a simmer and cook, partially covered, until the chicken is tender, about 25 minutes for breasts or 30 to 35 minutes for thighs. Skim off any scum that rises to the surface. While the chicken cooks, make tortilla strips as directed in Tortilla Soup, or have ready:

When the chicken has cooked through, transfer to a plate and let cool. Strain the liquid through a sieve into a bowl. Add to the pot over medium heat:

Cook until the onions are translucent, about 10 minutes. Add the strained cooking liquid along with:

Bring to a simmer and cook for an additional 15 minutes. Meanwhile, shred or dice the chicken meat and discard the bones or save them for stock. Add the meat to the soup and warm through. Stir in:

Fish out the lime slices and ladle the soup into bowls. Top with the tortilla chips or fried tortilla strips, along with:

This recipe has gone through several incarnations since it first appeared in the original 1931 edition of Joy. Irma’s version was very brothy and probably unrecognizable as a gumbo. This version walks the line between soup, stew, and fricassee. It is rich, spicy, and made for topping a steaming mound of rice.

Pat dry:

Season with:

Set aside. Place a Dutch oven over medium heat and add:

Cook, stirring until the sausage is well browned. With a slotted spoon, transfer the sausage to a plate lined with paper towels. In the rendered fat in the pot, fry the seasoned chicken pieces in batches until browned on all sides, about 10 minutes per batch (do not crowd the pot). Transfer the chicken pieces to the plate with the sausage and pour the fat into a measuring cup. Add:

to reach ½ cup. Pour the oil back into the pot, then whisk in bit by bit:

Cook, stirring frequently, with a wooden spoon over medium heat, until the roux turns dark mahogany brown, about 20 minutes. As the roux darkens, prepare:

Once the roux is ready, add the vegetables and cook, stirring, until softened, about 10 minutes. Whisk in:

Bring to a boil, whisking. Reduce the heat and add the chicken along with:

Simmer, uncovered, until the chicken is cooked through, about 25 minutes for breast pieces and 35 minutes for thighs. If desired, you may add for the last 10 minutes of cooking:

When the chicken is done, you can serve the pieces whole and provide knives to your guests, or remove them from the pot, let cool, and remove the bones and skin. Shred or coarsely chop the meat, and add it back to the pot, then add:

Skim excess fat from the top of the soup. Season to taste with:

Serve over:

Garnish with:

If desired, serve with a shaker of:

A comforting, Anglo-Indian classic.

Heat in a soup pot over medium heat:

Add and cook, stirring, until softened:

Stir in:

Cook for another 3 minutes. Add:

Simmer, partially covered, until the rice is tender, about 20 minutes, then remove the bay leaf. Immediately before serving, stir in:

Heat through, but do not boil. Top each soup bowl with:

Serve with:

For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and proceed as directed.

Season:

with:

Heat in a soup pot or Dutch oven over medium-high heat:

Brown the beef on all sides in batches without crowding the pot. Transfer to a plate and set aside. Reduce the heat to medium, pour off any drippings, and add:

Add:

Cook, stirring often, until the mushrooms are wilted, about 10 minutes. Add:

Reduce the heat to low and scrape any browned bits off the bottom of the pot. Return the beef to the pot, along with:

Bring to a boil, then reduce the heat, cover, and simmer until the barley is tender, about 1 hour. Taste and add salt if needed. Serve garnished with:

This is much more than a soup; think of it as a fancy New England Boiled Dinner, or a subtly spiced hot pot where everything is cooked together. Prepared with chicken alone, it is called Poule au Pot.

Combine in a very large soup pot:

Bring to a boil, then reduce the heat to low, partially cover, and simmer, skimming occasionally, for 1 ½ hours. Add:

Simmer, partially covered, skimming occasionally, for 30 minutes. Preheat the oven to 200°F. With a slotted spoon, transfer the beef, bones, and chicken to a rimmed baking sheet, tent with foil, and keep warm in the oven. Strain the broth and discard the vegetables. Return the broth to the pot, bring back to a simmer, and add:

Simmer, covered, until the vegetables are tender, 30 to 45 minutes. Discard the herbs and transfer the vegetables to a large platter. For a clearer broth, strain again. Slice the beef and sausages, if using, and arrange with the vegetables on the platter. Skim the fat from the broth and season to taste with:

Ladle the broth into bowls. Pass the meat and vegetable platter after the broth, accompanied with:

Asian markets often sell thinly sliced round steak for adding to hot pots and pho. If you cannot find it, buy a portion of eye-of-round roast and slice it yourself with a very sharp knife. The meat is easier to slice thinly if placed in the freezer for 20 minutes beforehand.

I. Place in a large soup pot:

Add water to cover and bring just to a rolling boil, then drain the liquid from the pot into the sink. Rinse out any scum from the pot and rinse the bones. Return the bones to the pot, then add:

Bring to a boil over high heat. Meanwhile, in a dry skillet over medium-high heat, or with long metal tongs over an open flame, char:

When the pieces are blackened all over, transfer to a plate. Once cool, peel the charred skin off the ginger and onions or shallots, coarsely chop them, and add to the soup pot. When the water comes to a boil, reduce the heat, partially cover, and simmer for 3 hours, occasionally skimming off any scum for the first hour. If desired, halfway through cooking, add:

Thirty minutes before serving, soak in hot water to cover:

Mound the following garnishes on a plate:

When ready to serve, strain the broth and discard the bones. Skim any excess fat from the broth and transfer to a stock pot or large saucepan. Thinly slice the brisket. Bring the broth to a boil over high heat. Divide the soaked noodles and brisket among 4 or 5 heated soup bowls. Divide among the bowls:

Fill each bowl with boiling broth and serve. Place the garnishes in the center of the table (tear the herb leaves before adding to the soup for the most fragrance). Each diner should season their own bowl to taste with:

Before proceeding, be sure your pressure cooker has a 10-quart capacity. Prepare the soup as directed above, using the pressure cooker instead of a pot. After adding the charred ginger and onion to the pot, place the lid on the pressure cooker and bring up to high pressure. Cook for 1 ½ hours, then use the quick-release method to release the pressure. If using the optional tripe, after 45 minutes of cooking use the quick-release method to release the pressure, open the pressure cooker, and add the tripe. Place the lid back on the pressure cooker and bring back to high pressure to cook 45 minutes more. Proceed as directed.

Hot pots are a wonderful, participatory form of eating and well suited to parties (the informal kind, with people you do not mind making a mess with). This broth is quite powerful, an example of ma la, or the numbing-hot sensation found in many Sichuan dishes. The heat comes from dried chiles and Sichuan chili bean paste, and the numbing effect from Sichuan peppercorns. This broth is often served alongside a tamer counterpart, essentially a light pork and chicken stock. If desired, prepare Poultry Stock, Pork or Ham Stock, or use half chicken and half pork bones to make a stock to serve alongside the one below. To make slicing easier, place meats in the freezer for 20 minutes beforehand. Alternatively, thinly sliced meats for hot pot are often available in the freezer section of Asian grocery stores.

Puree in a food processor until smooth:

Set the paste aside. Heat in a wok or large heavy-bottomed pot over medium heat:

When the oil shimmers, add and allow to fry until fragrant, about 3 minutes:

Carefully add the paste to the oil along with:

Allow to sizzle in the hot oil until very fragrant and the oil turns bright red, about 1 minute. Add slowly:

Simmer the broth for 15 minutes to allow the flavors to meld. Meanwhile, cook:

Prepare an array of meats and vegetables to dip in the hot pot:

Combine in a small measuring cup:

Pour the soy sauce mixture into a small cup or bowl for each guest. Give each guest a bowl of cooked rice. Place the pot of broth on a hot plate in the center of the dining table. Adjust the heat to maintain a low simmer.

To serve, have guests add ingredients of their choosing to the simmering broth in small batches. Allow the items to cook (things like potatoes will take a little while; others, like spinach leaves or very thinly sliced pork, will be done in seconds). When they are done, use a small spider or skimmer to fish them out. Have each guest transfer the cooked ingredients to their bowl of rice where they can dip the items in the dipping sauce and eat.

Since this is a communal meal, don’t get too attached to specific items added to the hot pot. There should be enough of each ingredient to satisfy everyone. At the end of the meal, the bowls of rice will be highly seasoned from the broth and oil that dripped off the items cooked in the hot pot. Eat the rice as the final course of the meal. Because this hot pot is so richly flavored, we like to finish the meal by serving tangerines, or another sweet-tart fruit, although this is our own invention, and not traditional.

This hearty but not heavy soup is a staple in our winter repertoire. We sometimes substitute 1 cup drained sauerkraut for the shredded cabbage (season with the red wine vinegar to taste).

Sprinkle:

with:

Heat in a soup pot or Dutch oven over medium-high heat:

Add the meat and brown on all sides. Transfer the meat to a plate and pour off all but 2 tablespoons of the fat. Add to the pot:

Cook, stirring, until the vegetables are slightly softened, about 5 minutes. Return the meat to the pot along with:

Bring to a boil, then reduce the heat, partially cover, and simmer until the vegetables and meat are tender, about 1 hour. Stir in:

Simmer, partially covered, for 15 minutes. Season to taste with:

Garnish each serving with:

Irma and Marion used grünkern, or freekeh, in place of the barley called for here. To substitute freekeh, add whole grains 20 minutes after the vegetables are added; for cracked freekeh, simmer for the last 25 minutes of cooking.

Combine in a soup pot:

Bring to a boil, then reduce the heat and simmer for 10 minutes, skimming to remove scum. Stir in:

Bring to a boil, then reduce the heat, partially cover, and simmer until the meat is tender, about 1 ½ hours. Add water as needed. Spoon off the fat from the surface and season with:

A family favorite, and an inspiration to use greens in many of our soups. For a soup with even more character, swap in mustard greens for half of the milder ones listed below.

Heat in a large soup pot over medium heat:

Add and cook, stirring, until tender but not browned, 6 to 8 minutes:

Stir in:

Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes. Remove the pot from the heat. Using a potato masher, lightly mash the potatoes in the pot. Heat in a medium skillet over medium-high heat:

Add and cook, stirring, until browned:

Add to the pot. Discard any oil left in the skillet and pour 1 cup of the soup into the skillet. Scrape up the browned bits and return the liquid to the soup. Simmer for 5 minutes. Stir in:

Simmer 5 minutes more. Stir in:

Once the meatball mixture is assembled, this flavorful soup comes together quickly. If desired, prepare the meatballs a day ahead of time and refrigerate, covered, or freeze. The egg-Parmesan mixture adds richness and body, but if you prefer a clear Italian wedding soup, it may be omitted.

Prepare the mixture for:

Form into ½- to ¾-inch meatballs (a heaping ½ teaspoon of the meat mixture apiece) and set aside. Bring to a boil in a soup pot or Dutch oven:

Season to taste with:

Reduce the heat so it simmers gently. Carefully lower the meatballs into the simmering stock along with:

Simmer for 15 minutes. Whisk together in a small bowl until well combined:

With the broth simmering, hold the bowl in one hand, 5 inches above the rim of the pot. Pour a little of the beaten egg at a time in a thin stream into the broth. As you pour, stir wide circles on the surface of the broth with a fork, catching the egg as it strikes and drawing it out into long filmy threads. After ladling the soup into bowls, add to each bowl, if desired:

A Philadelphia specialty dating from the founding of our nation, this tripe soup was sold on the street with cries of “All hot! Pepper pot! Makes backs strong, makes lives long! Pepper pot!” Though delicious, this mild-mannered soup does not really live up to its name, and most likely originates from spicier recipes brought by slaves from the West Indies (like Guyanese Pepperpot). This recipe first appeared in Joy in 1936.

Have ready:

Cut the tripe into fine shreds and set aside. Cook in a soup pot or Dutch oven over medium heat:

Add and cook, stirring until softened, about 5 minutes:

Add:

Bring to a boil and add the reserved tripe. Bring to a simmer, reduce the heat, cover, and cook until the tripe is tender, 1 ½ to 2 hours. Add:

Gently simmer, uncovered, until the potatoes are tender, about 15 minutes more. Meanwhile, work together in a small bowl with your fingers until smooth:

When the potatoes are done, remove the bay leaf. Add the butter mixture gradually to the pot, stirring until dissolved. Simmer for 5 minutes, then stir in:

Heat through, but do not boil. Season to taste with:

“She-crab” alludes to the traditional use of female crabs in this soup, along with their ruby-red roe. To use fresh crabs (and, potentially, their roe) you will need approximately 6 pounds blue crabs or 4 pounds Dungeness crabs. Poach or boil if necessary, crack the shells and pick the meat out, and proceed as directed, adding any roe along with the crabmeat.

Melt in a large saucepan over low heat:

Whisk in:

Cook, whisking, until the flour smells toasted but is not browned, about 3 minutes. Remove the pan from the heat and slowly whisk in:

Return to the heat, bring to a simmer, and cook over medium-low heat whisking constantly, until thickened and smooth. Reduce the heat to low and stir in:

Adjust the seasonings. Heat gently just until the crab is warmed through. Garnish with:

Make no mistake: Lobster bisque is a laborious dish, but sometimes nothing else will do. Serve with a salad of butter lettuce and plenty of toasted bread.

Remove the meat and coral (roe), if any, from:

Shred the meat, leaving some pieces in large chunks. Place the shells between two kitchen towels and coarsely crush them using a cast-iron skillet or a rolling pin. Use the shells to make:

Strain the stock through a fine-mesh sieve into a medium saucepan, pressing on the shells to extract as much liquid as possible. Add to the stock:

Bring to a simmer, cover, and cook until the rice is very tender, about 25 minutes. Transfer to a blender and blend until completely smooth. Transfer the mixture back to the saucepan, passing it through a fine-mesh sieve, if desired. Force the reserved roe, if any, through a fine-mesh sieve into the bisque. Bring to a bare simmer over medium heat. Whisk in:

Stir in the reserved lobster meat and heat through. Add more salt and black pepper to taste, if needed. Serve at once, garnished with:

Place in a large soup pot:

Cover and steam over medium heat until the mussels open; discard any that do not open. Remove the mussels and set aside. Strain the cooking liquid through a sieve lined with several layers of dampened cheesecloth or paper towels into a medium saucepan. Bring to a simmer. Remove the mussels from their shells. Whisk together in a small bowl:

Gradually whisk about 1 cup of the cooking liquid into the egg mixture, then whisk back into the saucepan. Heat through, but do not boil. Season with:

Garnish with the reserved mussels and sprinkle with:

We recommend buying shucked oysters for this recipe: shucking dozens of oysters can get old (and expensive). To shuck live oysters, see here.

Combine in a pot or large saucepan over medium-low heat:

Cook, stirring, until the butter is melted and the onion and celery are tender but not browned, about 7 minutes. Remove from the heat and stir in:

Set over medium heat and stir frequently. When the milk is steaming and the oysters float, add:

Prepare Oyster Stew. Before adding the parsley, remove the soup from the heat. Beat 2 egg yolks in a small bowl and whisk in a small quantity of hot soup. Slowly stir this mixture into the hot soup. Heat over low heat for 1 minute; do not allow to boil. Add the parsley and serve at once.

This intensely aromatic, spicy, and sour soup is truly revivifying. Once you find the ingredients, it comes together remarkably quickly.

Rinse:

Peel and devein them, collecting the shells, tails, and any heads in a soup pot. Transfer the shrimp to a bowl and set aside. Add to the pot:

Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes. Strain the liquid into a bowl, pressing on the shells to extract all the juices. Discard the shells. Return the stock to the pot and add:

Bring to a simmer and cook, covered, for 10 minutes. Add the peeled shrimp, return to a simmer, and just cook them through, about 5 minutes. Add:

Serve garnished with:

Brown in a Dutch oven over medium heat:

Transfer to paper towels to drain. Drain the rendered fat from the pot and add:

Once the butter has melted, whisk in a little at a time:

Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes. Add and cook, stirring, until softened, about 10 minutes:

Add and cook, stirring, for another 3 minutes:

Add:

Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes. Add:

Return to a boil, then reduce the heat and simmer for another 10 minutes. Add:

Heat just until the oysters are plump. Season with:

Serve over:

Sprinkle with:

Have on the table:

Callaloo is not only the name of this dish, which varies from country to country, but also refers to a number of different leafy greens throughout the Caribbean region, from taro and okra leaves to amaranth greens. Use any of these, or the chard and spinach suggested below. For more information, see About Greens for Cooking.

Place in a soup pot and cook, stirring, over medium heat until almost crisp:

Leaving the bacon in the pot, pour off all but 2 tablespoons of the fat. Add and cook, stirring, until the onion is tender but not browned, 6 to 8 minutes:

Stir in:

Cover, bring to a boil, then reduce the heat and simmer for 5 minutes. Uncover and add:

Simmer until the okra and fish are cooked, about 10 minutes. Break up the fillets with a spoon and add:

Let the shellfish heat through for about 3 minutes more. Season to taste with:

Garnish with:

Heat in a large skillet over medium heat:

Add and cook, stirring, until lightly browned, about 5 minutes:

Add and cook, stirring, just until softened, 6 to 8 minutes:

Stir in:

Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in:

Cover and cook until the fish is opaque throughout, 3 to 5 minutes. Season with:

Stir in:

A classic fisherman’s stew from San Francisco. For the yield listed, choose clams or mussels, not both. If Dungeness crabs are not available, blue crabs or lobsters may be substituted. If the crabs are already cooked, clean them, crack open the claws and legs as directed, and add with the clams. You may also substitute 12 ounces lump crabmeat, picked over for shells and cartilage (just add the crabmeat and heat it through before adding the herbs and lemon juice).

Kill:

Crack the claws once or twice to expose the meat. Remove and discard the top shell, gills, and viscera, and cut the body into 4 pieces. Set aside. Add to a soup pot or Dutch oven over medium heat:

Cook until fragrant, about 2 minutes. Increase the heat to high and add the crab pieces along with:

Bring to a simmer, reduce the heat to medium, cover, and cook for 5 minutes. Add to the pot if using:

Cover and cook for 5 minutes. Add:

Cover and cook until any shellfish have opened, about 5 minutes longer. Remove from the heat. If desired, you may pick the meat from the crab, or provide lobster or crab crackers (along with plenty of napkins) for diners at the table. Divide the seafood among soup bowls. Stir into the broth:

Ladle the broth over the seafood. Serve with a bowl to collect shells and:

Many insist that the unique flavor of this dish depends on fish native to the Mediterranean alone. Regardless of how it compares to the original, we have enjoyed many bouillabaisse variations made with fresh fish from our shores.

Heat in a soup pot over medium heat until the butter is melted:

Add and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes:

Add and cook, stirring, for 3 minutes:

Add:

Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Increase the heat and bring to a boil. Add:

Cook, covered, for 3 minutes. Stir in:

Cook, covered, for 1 minute. Stir in:

Cook just until the seafood is done, 2 to 3 minutes more. Discard any clams that are not open. Remove the star anise, orange zest, and bay leaf. If desired, stir in:

Divide the seafood and broth among soup bowls. Top:

with a small dollop of:

and place a slice on each serving. Pass the remaining rouille separately.

I. If using the larger, tougher chowder-sized quahog clams, chop the meat finely before adding.

Scrub:

Place the clams in a large soup pot and add:

Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add:

Add to a soup pot over medium heat:

Cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot:

Cook, stirring, until the onion is translucent, about 5 minutes. Add and stir until blended and lightly browned:

Add the reserved cooking liquid and:

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir in the chopped clams and reserved pork along with:

Simmer for 5 minutes; do not boil. Season with:

Serve with:

II. For a quicker (and more economical) preparation, use canned clams. Proceed as for version I, omitting the clams and beginning with cooking the pork. Proceed as directed, and add along with the potatoes:

Stir in with the cream:

Heat through, season as directed, and serve.

If using larger, chowder-sized quahog clams, chop the meat finely.

Scrub:

Place the clams in a large soup pot and add:

Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add water, or more of the stock called for below.

Add to a soup pot over medium heat:

Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot:

Cook, stirring, until tender but not browned, 6 to 8 minutes. If desired, stir in:

Stir in the reserved cooking liquid along with:

Bring to a boil. Stir in:

Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes. Stir in the chopped clams and reserved pork. Season with:

Prepare Rhode Island Clam Chowder, adding ½ green bell pepper, diced, with the onions and celery, and one 28-ounce can whole tomatoes, drained and chopped, with the stock and reserved cooking liquid.

Melt in a soup pot over medium heat:

Add and cook, stirring, until the leeks are tender but not browned, 6 to 8 minutes:

Stir in:

Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Reduce the heat to low. Add:

Simmer just until the salmon is cooked, 8 to 10 minutes. Break apart the fillet with a spoon. Serve garnished with:

Add to a large soup pot and cook, stirring, over medium heat until beginning to crisp, 6 to 8 minutes:

Add:

Cook, stirring, until the onions are tender but not browned, 8 to 10 minutes. Stir in:

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes. Remove the bay leaves and stir in:

Simmer (do not boil) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with:

Melt in a soup pot over medium-low heat:

Add and cook, stirring, until very tender but not browned, about 20 minutes:

Stir in:

Bring to a boil, then reduce the heat, partially cover, and simmer until the potatoes are soft, about 25 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. For a finer texture, you may push through a chinois or fine-mesh sieve. Return to the pot and warm through if necessary. Season to taste with:

Thin, if necessary, with:

This famous leek soup may be served hot or very cold. Yes, the last “s” is pronounced.

Prepare Potato Leek Soup. Add ½ to 1 cup heavy cream or half-and-half depending on the desired degree of richness. Reheat gently, or chill and serve cold. If desired, garnish with (minced chives).

Almost any winter squash can be substituted. For a faster preparation, use three 10- to 12-ounce packages frozen cooked squash puree.

Prepare Baked or Roasted Winter Squash II, using:

If desired, reserve and toast the seeds. Heat in a soup pot over medium heat:

Add and cook, stirring, until the leeks are tender but not browned, about 5 minutes:

Scrape the cooked squash flesh from the skin and stir it in along with:

Bring to a simmer and cook for 20 minutes to marry the flavors, stirring and breaking up the squash with a spoon. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:

Heat through. Serve garnished with:

A classic lunch when served with a Grilled Cheese Sandwich for dunking. Fresh tomatoes may first be grilled for a smoky flavor, or roasted to caramelize their sugars.

Heat in a soup pot over medium-low heat:

Add and cook, stirring, until tender but not browned, about 10 minutes:

Stir in:

Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:

Heat through.

The outstanding flavor of this soup belies how simple it is to prepare. It gets its creaminess and flavor from roasted cauliflower and tender, sweet leeks rather than dairy or flour.

Preheat the oven to 425°F. Toss together on a large rimmed baking sheet:

Roast until the edges of the florets are quite browned, about 30 minutes. Heat in a soup pot or Dutch oven over medium heat:

Add and sauté until softened, about 5 minutes:

Add the roasted cauliflower along with:

Simmer, covered, for 10 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and season to taste with:

Add more vegetable broth or water if needed to thin the soup to the desired consistency.

Stir together in a small bowl:

Serve the soup drizzled with the paprika oil.

Melt in a soup pot over medium heat:

Add and cook, stirring, until tender but not browned, about 10 minutes:

Stir in and cook for an additional 2 minutes:

Whisk in slowly:

Add:

Bring to a boil over high heat, then reduce to a simmer, partially cover, and cook, stirring occasionally, until the cauliflower or broccoli is very tender, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:

Heat through, but do not boil. Taste and add:

Serve garnished with:

Prepare Cream of Broccoli Soup, adding 2 cups shredded Cheddar (8 ounces) with the cream or half-and-half and heat through, stirring, until the cheese has melted.

Remove the stems from 1 ½ pounds mixed mushrooms, such as button, portabella, shiitake, chanterelle, and morel and use the caps to prepare Roasted Mushrooms. As the mushrooms roast, finely chop the stems and prepare Cream of Cauliflower or Broccoli Soup, omitting the cauliflower or broccoli. Add the finely chopped mushroom stems with the onions and celery. Once softened, stir in the flour and add the stock. When the roasted mushrooms are finished, coarsely chop them and add to the pot. For added flavor, if desired, deglaze the roasting pan with (½ cup dry sherry or white wine) and scrape up any browned bits. Add the pan juices to the soup, bring to a simmer, and proceed as directed.

Melt in a medium saucepan over medium heat:

Finely chop:

Reserve ½ cup of the chopped green onions for garnish. Add the rest to the pan along with:

Cook, stirring occasionally, until the green onions are softened, about 6 minutes. Stir in:

Cook until the mushrooms release their juices, about 4 minutes. Add:

Cook, stirring, for 1 minute. Slowly add while stirring:

Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes. Transfer half of the soup to a blender and puree until silky smooth. Pour it back into the pan. Remove the pot from the heat and stir in:

Taste and add seasoning if needed. Ladle the soup into warmed bowls. Top each bowl with the reserved chopped green onions.

Melt in a soup pot over medium heat:

Add and cook, stirring, until tender but not browned, about 6 minutes:

Stir in:

Bring to a boil, then reduce the heat, partially cover, and simmer until the carrots are tender, 15 to 20 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:

Heat through, but do not boil. Garnish with:

Fresh spinach is best for this soup, but you can substitute three 10-ounce packages frozen chopped spinach, thawed and drained. Any cooking green can be cooked until tender and used here, such as chard, collards, or nettles.

Stem and wash thoroughly:

Place in a pot with:

Cover, set the pot over medium heat, and cook until the spinach has wilted, about 5 minutes. Transfer to a colander to drain, then press out the excess water and coarsely chop. Set aside. Return the pot to medium-low heat and add:

Cook, stirring, until tender but not browned, about 5 minutes. Stir in:

Increase the heat to medium and cook, stirring constantly, for another 2 minutes. Do not brown the flour. Gradually whisk in:

Simmer over low heat, stirring occasionally, until slightly thickened, about 10 minutes. Add the reserved spinach and puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:

Set over low heat until warmed through. Season with:

Any flavorful green can be used here, like sorrel, orach, or arugula.

Bring to a boil in a soup pot:

Reduce the heat to a simmer, partially cover, and cook until the rice is very tender, about 20 minutes. Stir in:

Simmer the soup about 5 minutes; do not boil. In small bowl, beat together:

Stir a small quantity of the hot soup into the egg yolks, then stir the yolk mixture into the rest of the soup. Heat the soup for 5 minutes; do not boil. Season to taste with:

Serve at once.

Melt in a soup pot over medium heat:

Add and cook, stirring, until tender but not browned, 8 to 10 minutes:

Sprinkle with:

Cook, stirring, 3 to 4 minutes more. Slowly whisk in:

Bring to a boil, whisking constantly. Reduce the heat to a simmer and cook until thickened, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot, bring back to a simmer, and stir in:

Reduce the heat to low and stir until the cheese is melted. Do not let the soup boil: If the soup is too hot, the oil will separate out of the cheese. Season to taste with:

Garnish with any of the following:

This is our favorite cold soup. It is very rich.

Puree in a food processor until smooth:

Add and process to blend:

Transfer to a bowl and refrigerate until cold. Thin, if necessary, with:

Taste and adjust the seasonings. Ladle the soup into chilled bowls and garnish with any of the following:

The stale bread gives this cooling soup a wonderful, rich texture.

Puree in a food processor:

Add to the processor:

Pulse until completely blended and smooth. Refrigerate for 2 hours. Taste and season with more salt or vinegar, if needed, and serve in chilled bowls. Top with:

This old favorite is what happens when a Spanish soup is invited to a midsummer house party in the Midwest. It is inauthentic, chunky, and delicious.

Combine in a large stainless steel bowl:

Add to a food processor:

Process until finely chopped (do not puree) and add to the bowl with the tomato juice. Season to taste with:

Cover and chill until very cold, 1 to 2 hours. Taste and adjust the seasonings as needed. Serve in chilled bowls, topped with:

Combine in a medium bowl:

Refrigerate, covered, for at least 2 hours and up to 6 hours. The soup should have the consistency of heavy cream. If necessary, it can be thinned with a small amount of:

Garnish with:

While this is technically a soup, it may also be used as a sort of fruit compote on oatmeal or atop yogurt and sprinkled with granola. Or serve for dessert with scoops of vanilla ice cream.

Combine in a large saucepan:

Stir in:

Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the soup has thickened, about 30 minutes. Add:

Cook until the apples are tender, about 8 minutes. Let cool slightly. Remove the cinnamon sticks and serve warm or cold, garnished with:

Have ready:

Set aside half the cherries and place the other half in a soup pot with:

Bring to a boil, then reduce to a simmer, partially cover, and cook until the cherries are soft, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot. Stir together in a small bowl:

Pour the mixture into the pot and cook over high heat, stirring, until thickened, about 5 minutes. Reduce the heat and stir in the reserved cherries along with:

Heat until warmed through. Taste. If not sweet enough, add additional:

If too sweet, add additional:

Serve warm or cold, garnished with:

Be sure the bushes from which you gather the rose hips were not sprayed.

Wash, pat dry, and pulse in a food processor until coarsely chopped:

Add to a nonreactive pan, along with:

Bring to a boil, then reduce to a simmer, cover, and cook until the rose hips are very soft, about 45 minutes. Line a sieve with several layers of cheesecloth and strain the liquid into a large measuring cup, pressing on the solids to extract all the liquid, then discarding the solids. Add enough:

to make 4 cups liquid in all. Transfer to a medium saucepan. Mix in a small bowl:

with a small quantity of the liquid and:

Bring the liquid to a simmer, take off the heat, and thoroughly whisk in the arrowroot mixture. Let cool, then chill in the refrigerator until ready to serve. Garnish with:

Puree in a blender or food processor until smooth:

Chill. Serve garnished with any of the following:

Melt in a large saucepan over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Add:

Bring to a boil, then reduce to a simmer, cover, and cook until the cauliflower or broccoli is very tender, about 10 minutes. If desired, puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pan and stir in:

Heat through, but do not boil. Season to taste with:

Garnish with, if desired:

An excellent way to use surplus garden tomatoes.

Peel and coarsely chop:

Add to a blender or food processor, along with:

Blend or pulse so the soup is not exactly chunky but still has some texture. Season to taste with:

Chill. Serve with: