77 posts categorized "Soup with poultry, meat or fish"

September 14, 2013

The Saturday Simmer: Recipes for soups and stews with chard

Chard and chickpea soup with sausage and green pepper, from Kalyn's Kitchen

Dark leafy greens -- all the rage, and for good reason. Kale has had its moment in the sun (okay, a year or two basking in the glory of chefs and food bloggers everywhere). Now, give chard its due. Native to the Mediterranean region, this dark leafy green packs in a whole load of vitamins A, C and K, along with lots of minerals that make your body happy. Buy the most firm chard you can find, without little holes in the leaves, and don't wash it until you are ready to cook, as the rinse water will draw out nutrients. The most common varieties, Swiss and rainbow chards, are easy to find in the grocery store or at the farm stand, and you can use either in soups like this chard and chickpea soup with sausage and green pepper (pictured above), from Kalyn's Kitchen.

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May 28, 2013

Lobster and shrimp soup, from Taste of Beirut

Lobster and shrimp soup, from Taste of Beirut (on Soup Chick).

Tahini gives this lobster and shrimp soup from Taste of Beirut its unusual color and flavor. As Joumana says, if you don't like tahini (sesame paste), this soup isn't for you! The flavor is kicked up with wonderful spices -- saffron, paprika, cardamom -- and brightened with fresh orange or lemon juice. With lobster and shrimp, this is a special-occasion soup for many of us, but one that will surely impress your guests.

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April 25, 2013

Shrimp coconut curry noodle soup, from Amee's Savory Dish

Shrimp Coconut Curry Noodle Soup from Amee's Savory Dish, on Soup Chick.

Thai curry pastes, especially the red and green ones, get a workout in my kitchen. This shrimp coconut curry noodle soup, from Amee's Savory Dish, uses yellow curry paste, which you can find in any good Asian market, or do what Amee did and buy some from your favorite Thai restaurant. I love shrimp and noodle soups, especially with the chewy udon noodles in this recipe. If you have scallops or mussels instead of shrimp, go ahead and substitute -- or use a mixture of shellfish. And if you don't have udon noodles, try linguine. The curry and coconut base is so good you'll want to drink it with a straw.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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