soup day

of
the

365
RECIPES FOR
EVERY DAY
OF THE YEAR

KATE McMILLAN
A SOUP FOR EVERY DAY
Hot, cold, smooth, chunky, creamy, brothy—soups come in myriad forms,
yet always delight. Considered by many to be the ultimate comfort food,
they are welcome additions to the dining table throughout the months,
marking seasons and occasions with flavorful flair.

This book will encourage you to make soups on any day of

the year. Using what’s fresh as your guide, draw on seasonal
ingredients—asparagus and peas in spring; corn, peppers,
and tomatoes in summer; cruciferous vegetables and
hearty greens during the fall; and root vegetables in
winter—to inspire your creations.

Versatile, flexible, and easy to stretch, making soup

is a smart way to cook. Some are perfect for casual
weeknight meals, while others offer an elegant way to
begin a dinner party. Soups are easy to dress up by
adding texture, flavor, or a festive touch with simple
garnishes—a topping of crisp garlic croutons; a swirl of
pesto, olive oil, or crème fraiche; or a sprinkle of chopped
fresh herbs. They are also easy to personalize to your
own tastes by swapping in alternative ingredients,
omitting cream or an herb you may not have on hand,
or changing the texture by puréeing it or leaving it
chunky. Many soups can be made ahead and reheated
just before serving, while others can be prepared in
large batches and frozen for quick meal options on
busy nights. You’ll learn these approaches and many
more on the pages that follow.

The recipes in this book, 365 in all, are organized by

calendar month and are designed to stimulate ideas for
cooking any day of the year. You can use the calendar pages
in the front of each chapter as a road map for your soup-making
adventures, or feel free to meander through the recipes at your
leisure, knowing that there will always be a dish to inspire you,
no matter what the season. There are also dozens of full-color
photographs to guide and entice you along the way.

The wealth of delicious recipes, colorful photographs, and daily

culinary wisdom inside these pages are sure to satisfy a yearning
for soup, no matter what the day brings.
 5POSOLE
page 13
6
VEGETARIAN CHILI
page 13
7
AVGOLEMONO
page 15

During the cold

12 13 14
and dark start of the
year, warming soups
provide nourishment
and comfort—and
fill the house with
KALE & WHITE BEAN SOUP CREAM OF TOMATO SOUP CIOPPINO
page 17 page 18 page 18 delicious scents.
Aromatic broths
and spicy stews are

19 20 21
the backdrop for
January’s sturdy
vegetables, which
include cabbage,
BROCCOLI & CHEDDAR SOUP CITRUSY SEAFOOD SOUP ROAST PORK & broccoli, and
page 23 page 23 UDON NOODLE SOUP
page 24 cauliflower, ideal
partners for beans,
sausage, and noodles

26 27 28
of all types. Winter
citrus, from kumquats
to Meyer lemons,
offer hits of bright
STEAK & POTATO SOUP TURKEY SOUP WITH LEEK & POTATO SOUP flavor to seafood and
WITH FRIED SHALLOTS CHIPOTLE & LIME WITH BLUE CHEESE
page 28 page 29 page 29 vegetarian dishes.

january
JA N UA RY

1
 1 2
SPICY SAUSAGE & BROCCOLI FRENCH ONION SOUP
RABE SOUP serves 6
serves 4–6 3 Tbsp unsalted butter

1 lb (500 g) spicy Italian sausages 1 Tbsp canola oil

2 Tbsp olive oil 21⁄ 2 lb (1.25 kg) yellow onions, thinly sliced

1 large yellow onion, chopped Pinch of sugar

JA N UA RY JA N UA RY
5 cloves garlic, thinly sliced Salt and freshly ground pepper

6 cups (48 fl oz/1.5 l) chicken broth 2 cups (16 fl oz/500 ml) dry white wine
Tone down the Traditional French
spice in this soup bunch broccoli rabe, tough stems
1⁄ 2
onion soup relies 8 cups (64 fl oz/2 l) beef broth
peeled, cut into 3⁄4 -inch (2-cm) pieces 1 bay leaf
by using half spicy on rich beef broth
and half sweet or 2 Tbsp tomato paste for its deep, full 6 thick slices country-style bread
all sweet Italian Salt and freshly ground pepper flavor. You can find 3 cups (12 oz/375 g) shredded
sausage. Serve with Grated pecorino cheese for serving high-quality broth Comté or Gruyère cheese
warm garlic bread. at meat markets or
In a frying pan, cook the sausages over specialty-food stores. In a large, heavy pot, melt the butter with the
medium heat, turning occasionally, until oil over medium-low heat. Add the onions
golden brown and cooked all the way and sugar, and season with salt and pepper.
through, about 15 minutes. Let cool, then cut Cover and cook, stirring occasionally, until
into slices 1 ⁄4 inch (6 mm) thick. Set aside. the onions are meltingly soft, golden, and
lightly caramelized, 25–30 minutes.
In a large, heavy pot, warm the oil over
medium-high heat. Add the onion and Add the wine, raise the heat to high, and
garlic and sauté until translucent, about cook until the liquid is reduced by about
5 minutes. Add the broth and bring to a half, 8–10 minutes. Add the broth and bay
boil. Add the broccoli rabe, tomato paste, leaf, reduce the heat to medium-low, and
and sliced sausage, adjust the heat to simmer, uncovered, until the soup is dark
maintain a simmer, and cook, uncovered, and fully flavored, about 45 minutes. If the
until the broccoli rabe is tender, 7–8 minutes. liquid is evaporating too quickly and the
Season with salt and pepper and serve, soup tastes too strong, add a little water,
topped with grated cheese. then cover the pot and continue cooking.
Preheat the oven to 400°F (200°C). Arrange
the bread slices on a baking sheet and toast,
turning once, until golden, 3–5 minutes
per side. Set the toasts aside.
Remove and discard the bay leaf. Ladle the
soup into ovenproof bowls arranged on the
baking sheet. Place a piece of toast on top of
the soup in each bowl and sprinkle with the
cheese. Bake until the cheese is melted and
the toasts are lightly browned around the
edges, about 15 minutes. Serve.

11
JA N UA RY

23
23 24
TORTELLINI & ESCAROLE SOUP CRANBERRY BEAN
serves 6
& BARLEY SOUP
6 cups (48 fl oz/1.5 l) chicken broth serves 4
8 oz (250 g) fresh tortellini 1 cup (7 oz/220 g) dried cranberry or
1 small head escarole (6–8 oz/185–250 g) red kidney beans, picked over and rinsed

Salt and freshly ground pepper 1 Tbsp olive oil

JA N UA RY JA N UA RY
¾ cup (3 oz/90 g) grated Parmesan cheese 2 oz (60 g) sliced pancetta, finely chopped
2 celery ribs, chopped
For easy variations, In a large, heavy pot, bring the broth Beans and barley
2 carrots, peeled and chopped
substitute other and 2 cups (16 fl oz/500 ml) water to a are a classic
1 yellow onion, chopped
small filled pasta, combination in
boil over medium-high heat. Reduce the
such as ravioli, soup and one that 2 cloves garlic, finely chopped
heat to medium, add the tortellini, cover,
or use Swiss chard yields a pleasant 1⁄ 2 cup (4 oz/125 g) pearl barley, rinsed
and cook until al dente, 4–5 minutes, or
or spinach in place texture and earthy, Salt and freshly ground pepper
according to the package directions.
of the escarole. almost meaty flavor. Extra-virgin olive oil for serving
Meanwhile, cut the core end from the You can replace the
escarole. Remove the leaves from the head, barley with farro, Place the dried beans in a bowl with cold
rinse, and dry well. Pile the leaves on top of wild rice, or Israeli
water to cover and soak for at least 4 hours
one another and cut into 1 ⁄4-inch (6-mm) strips. couscous, and use
or up to overnight. Drain and set aside.
different beans as
When the tortellini are done, add the In a large, heavy pot, warm the 1 Tbsp oil
well. Just keep in
escarole and season with salt and pepper. mind you may have over medium heat. Add the pancetta and
Simmer, uncovered, until the escarole is to adjust the water sauté until lightly browned, about 8 minutes.
soft, about 2 minutes. Serve, garnished amount and cooking Add the celery, carrots, onion, and garlic and
with the Parmesan. time accordingly. sauté until tender, about 10 minutes.
Add the beans and 8 cups (64 fl oz/2 l)
water. Bring to a simmer over low heat
and cook, uncovered, until the beans are
very tender, about 1 hour.
Pour through a sieve placed over a clean pot;
reserve the liquid. In a food processor, purée
the beans and vegetables. Add the purée to
the cooking liquid. Stir in the barley and season
with salt and pepper. Bring to a simmer over
medium heat, reduce the heat to low, and cook,
uncovered, stirring often, until the barley is
tender, about 30 minutes.
Season with salt and pepper and serve, passing
extra-virgin olive oil at the table for drizzling.

27
 5
ROASTED ROOT VEGETABLE
& BARLEY STEW
page 37
6
PASTA & BEAN SOUP WITH FONTINA
page 37
7
CHICKPEA, PORCINI & FARRO SOUP
page 39

Stews, chilis, and

12 13 14
bisques—hearty,
flavorful, and rich—
are the favored soups
of winter. These
long-simmered
CHICKEN STEW WITH SUN-DRIED TOMATO CELERY, LEEK & OYSTER BISQUE
BUTTERMILK-CHIVE DUMPLINGS SOUP WITH CRAB page 45 concoctions can be
page 42 page 42
made with virtually
any type of meat,

19 20 21
fish, or vegetable,
making them easy
to vary for palates
and occasions.
SEAFOOD STEW WITH SAFFRON, PARMESAN STRACIATELLA WITH KALE BLACK BEAN SOUP WITH Draw on seasonal
SERRANO HAM & ALMONDS page 48 MEYER LEMON CRÈME FRAÎCHE
page 48 page 51 ingredients like
winter greens such
as kale, chard, and

26 27 28
escarole, which need
little more than
seasoned broth, a bit
of ham or sausage,
SAUSAGE & KALE SOUP HAM, BEAN & ESCAROLE SOUP TOMATO BROTH WITH and a sprinkle of
page 53 page 54 SHRIMP, FETA & OREGANO
page 54 cheese to shine.

february
19
SEAFOOD STEW WITH SAFFRON, Raise the heat under the soup to medium-
SERRANO HAM & ALMONDS high and add the reserved almond liquid,
serves 6 the shrimp, the mussels, discarding any that
do not close to the touch, and the peas. Cook,
1 cup (51⁄ 2 oz/170 g) blanched almonds stirring occasionally, until the shrimp are
6 cups (48 fl oz/1.5 l) chicken broth pink and the mussels have opened, about
F E B R UA RY
1⁄4 cup (2 fl oz/60 ml) olive oil 5 minutes. Discard any unopened mussels.
2 yellow onions, chopped Season with salt and pepper.

Inspired by Spain’s 1 red bell pepper, chopped Place a scoop of the rice in each bowl
beloved paella, this 1⁄ 2 tsp ground cumin and top with the stew. Garnish with
saffron-scented dish 3 cloves garlic, minced the parsley and serve.
features an enticing 1 cup (6 oz/185 g) chopped serrano ham
combination of
1 can (15 oz/470 g) diced tomatoes

20
briny mussels, sweet
shrimp, and salty
1⁄ 2 cup (3 1⁄ 2 oz/105 g) long-grain white rice
tsp saffron threads
PARMESAN STRACIATELLA
1⁄4
Spanish ham. If you
can’t find Spanish Salt and freshly ground pepper
serrano ham, 1 lb (500 g) medium shrimp, WITH KALE
prosciutto can be peeled and deveined serves 6–8
substituted. Clams 12 mussels, scrubbed and debearded 8 cups (64 fl oz/2 l) chicken broth
can be substituted 1 cup (5 oz/155 g) frozen peas, thawed 1 bunch kale, thick stems and ribs removed,
for the mussels. roughly torn
1⁄4 cup (1⁄ 3 oz/10 g) minced flat-leaf parsley
F E B R UA RY
1 tsp cornstarch
Process the almonds in a food processor until 5 eggs
very finely ground. Add 1 cup (8 fl oz/ Just a few elements
Salt and freshly ground pepper
250 ml) of the broth and process until the make up this simple
1 cup (4 oz/125 g) grated Parmesan cheese
mixture looks milky. Strain through a fine- soup, so use only
the finest-quality 2 Tbsp extra-virgin olive oil
mesh sieve into a bowl, pressing hard
on the solids. Discard the solids. ingredients you
can find, like rich In a large saucepan, bring the broth to a
In a large, heavy pot, warm the oil over chicken broth, simmer over medium-high heat. Divide
medium-high heat. Add the onions and sauté farm-fresh eggs, the kale among bowls.
until just beginning to look translucent, about and freshly grated In a bowl, mix together the cornstarch and
2 minutes. Add the bell pepper, cumin, garlic, Parmigiano-
2 tsp water. Add the eggs, season with salt
and ham and cook until the vegetables are Reggiano cheese.
and pepper, and whisk to blend.
tender, about 5 minutes. Add the tomatoes Spinach can be
and remaining 5 cups (40 fl oz/1.25 l) broth substituted for Stir two-thirds of the cheese and the oil into
and bring to a simmer. Reduce the heat and the kale. the broth. Stir the egg mixture and drizzle
simmer for 10 minutes to blend the flavors. into the broth in a circular motion. Stir gently
so that the egg forms thin ribbons. Remove
Meanwhile, in a saucepan, bring 1 cup
from the heat and let stand until the eggs are
(8 fl oz/250 ml) water to a boil over medium
cooked through, about 11 ⁄ 2 minutes. Ladle
heat. Rinse the rice under cold running
the broth over the kale and serve, passing the
water until the water runs clear. Add the
remaining cheese at the table.
rice, saffron, and 1 ⁄4 tsp salt to the boiling
water. Cover, reduce the heat to low, and
cook the rice for 15 minutes. Remove from
the heat and let stand undisturbed for
5 minutes. Fluff the rice. »—›

48
20

F E B R UA RY
 5
SORREL PURÉE WITH
TORN CROUTONS
page 85
6
LEEK SOUP WITH PANCETTA
& BREAD CRUMBS
page 85
7
DASHI WITH SCALLOPS,
WATERCRESS & SOBA NOODLES
page 87

12 13 14
Lengthening daylight
hours nurture an
expanding array of
fresh ingredients to
FAVA BEAN SOUP SHRIMP & SPINACH ARTICHOKE & QUINOA
page 89 NOODLE SOUP SOUP WITH GREEN GARLIC enhance spring soups.
page 90 page 90
Young onions, chives,
green garlic, and

19 20 21
watercress appear,
delivering bold and
grassy flavors. With
their short season,
MANHATTAN CLAM CHOWDER FAVA BEAN & FARFALLE SOUP CREAM OF BROCCOLI SOUP fava beans and
page 95 page 95 page 96
English peas join
the farmers’ market
bounty this month.

26 27 28
In soups and stews,
these pair well with
tender meats like
lamb and ham.
BLACK BEAN CHILI VEGETABLE-TORTELLINI SOUP CREAMY MUSHROOM
page 100 page 101 SOUP WITH HAM & PEAS
page 101

april
APRIL

15
15 16
ASPARAGUS SOUP THAI HOT & SOUR SOUP
WITH POACHED EGGS serves 6

& CRISPY PROSCIUTTO lb (375 g) large shrimp, peeled

3⁄4
and deveined, tail segments intact
serves 4 and shells reserved

2 oz (60 g) prosciutto, thinly sliced 3 lemongrass stalks, center white part only,
smashed and cut into 1-inch (2.5-cm) lengths
APRIL 2 Tbsp unsalted butter APRIL
5 thin slices galangal, about 1⁄4 inch
1 yellow onion, chopped (6 mm) thick
A perfect spring 2 cloves garlic, minced You may need to 3 fresh or dried kaffir lime leaves
luncheon soup, this 1⁄4 cup (2 fl oz/60 ml) dry white wine take a trip to an 2 Tbsp Asian fish sauce
is wonderful served 3 cups (24 fl oz/750 ml) chicken broth Asian market to 5 oz (155 g) white mushrooms, stem ends
with a glass of dry source the classic trimmed and caps quartered
2 bunches asparagus, trimmed and
white wine or even cut into 1⁄ 2 -inch (12-mm) pieces Thai ingredients 1 tomato, peeled (page 172) and cut into
Champagne. You in this fragrant thin wedges
2 Tbsp heavy cream
can make the soup a soup. If you can’t small yellow onion, cut lengthwise
1⁄4
Salt and freshly ground pepper into thin slivers
day ahead and reheat find kaffir lime
it gently while you 1 tsp white vinegar leaves, substitute the 4 tsp Thai red or green chile paste
fry the prosciutto 4 eggs grated zest of 1 lime. 2 small red or green chiles such as
and poach the eggs. Adjust the amount Thai or serrano
Serve with toasted Lay the prosciutto slices in the bottom of a of chiles and lime cup (2 fl oz/60 ml) fresh lime juice,
1⁄4

baguette slices. large, heavy pot. Cook over medium-high juice according or to taste
heat, turning with tongs, until the prosciutto to your taste. 1⁄4 cup (1⁄ 3 oz/10 g) chopped cilantro
is crispy, about 7 minutes. Transfer to paper
towels. Let cool, then crumble. In a large saucepan, combine the shrimp
shells with 5 cups (40 fl oz/1.25 l) water.
Add the butter, onion, and garlic to the same
Add the lemongrass to the pan. Bring to a
pot and sauté until translucent, 5 minutes.
simmer over medium heat, cover partially,
Add the wine, bring to a simmer, stir to scrape
and simmer gently for 15 minutes to blend
up any browned bits on the bottom of the pot,
the flavors. Strain the broth through a
and cook for 3 minutes. Add the broth and
fine-mesh sieve into a clean saucepan.
bring to a boil. Add the asparagus and cook,
uncovered, until tender, 8–10 minutes. Remove Add the galangal, lime leaves, fish sauce,
from the heat and let cool slightly. mushrooms, tomato, onion, and chile paste.
Remove the stems from the chiles, then
Working in batches, purée the soup in a
quarter the chiles lengthwise. Add as many
blender. Return to the pot, add the cream, and
of the quarters to the broth as you like; you
bring to a boil over medium heat. Season with
may want to start with just a few.
salt and pepper and keep warm over low heat.
Bring the soup to a simmer over medium
In a frying pan, heat 1 inch (2.5 cm) of water
heat, cover partially, and simmer gently until
over medium heat. Add the vinegar and
the mushrooms are barely tender, about
reduce the heat to keep the water at a gentle
2 minutes. Taste halfway through and add
simmer. Break an egg into a small bowl and,
more chile quarters if the soup is not spicy
using a large spoon, place the egg gently in
enough. Stir in the shrimp and simmer
the water. Using a tablespoon, occasionally
just until they turn pink, about 2 minutes.
spoon the hot water over the top of the
Remove from the heat.
exposed egg. Cook until the egg is set but
the yolk is still runny, about 5 minutes. Stir in the 1 ⁄4 cup lime juice and the cilantro.
Remove the egg with a slotted spoon. Taste and adjust the seasoning with more
Repeat to poach the remaining eggs. lime juice, if desired, and serve.

Ladle the soup into bowls, top with the

poached eggs and prosciutto, and serve.

93
 1
CHILLED CARROT SOUP WITH
GINGER & ORANGE ZEST
2
POTATO-LEEK PURÉE WITH
SMOKED SALMON & DILL
page 106
3
MUSHROOM & MADEIRA
SOUP WITH BRIE CHEESE
4
MOROCCAN-SPICED
VEGETARIAN CHILI
page 106 page 108 page 108

8
PEA & MINT PURÉE
WITH LEMON
page 111
9
FIVE-SPICE CHICKEN NOODLE SOUP
page 112
10
RED BEAN & ANDOUILLE SOUP
page 112
11
LEEK & ASPARAGUS VICHYSSOISE
page 113

15
CURRIED CARROT PURÉE
page 117
16
PEA SHOOT & PASTA SOUP
page 117
17
ARTICHOKE SOUP WITH
CAMEMBERT CROSTINI
page 118
18
BEAN & ELBOW PASTA
SOUP WITH BASIL PESTO
page 118

22
CHILLED SOUR CHERRY
SOUP WITH TARRAGON
page 120
23
SWEET ONION SOUP WITH
BLUE CHEESE TOASTS
page 123
24
CRAB & ASPARAGUS
EGG FLOWER SOUP
page 123
25
FENNEL VICHYSSOISE
page 124

29
SIMPLE ASPARAGUS SOUP
page 125
30
GINGERY BROTH WITH
PRAWNS & GREEN ONIONS
page 126
31
SPINACH & VERMICELLI
SOUP WITH FRIED EGG
page 126
 5
WONTON SOUP
page 109
6
MUSHROOM-QUINOA SOUP
page 109
7
TURKEY MEATBALL
SOUP WITH ARUGULA
page 111
May heralds high
spring, when brisk

12 13 14
but ever-sunnier
days welcome bowls
full of tender shoots
and leaves. Enjoy
GREEN LENTIL SOUP SPICY COCONUT CURRY RAMEN NOODLE SOUP the season’s last
page 113 SEAFOOD SOUP WITH SUGAR SNAP PEAS
page 114 page 114 asparagus, artichokes,
and fava beans, and

19 20 21
if a few residual rain
showers linger, take
comfort in a creamy
wild mushroom
soup while you
ISRAELI COUSCOUS SOUP WITH WATERCRESS SOUP COLD ZUCCHINI & AVOCADO SOUP
CURRY, CHICKEN & SPINACH page 119 page 120 still can. As the
page 119
weather continues
to warm, stone

26 27 28
fruit and berries,
starting with cherries
and strawberries,
steadily sneak into
markets, welcoming
EGG-LEMON SOUP WITH FAVA STRAWBERRY-LEMON SOUP CREAMY SPINACH-LEEK SOUP
BEANS & FRIED GARLIC CHIPS page 125 page 125 the cold soups of the
page 124
summer season.

may
14

M AY
M AY

15
15 16
CURRIED CARROT PURÉE PEA SHOOT & PASTA SOUP
serves 4 serves 4
1 Tbsp olive oil, plus more for drizzling Salt and freshly ground pepper
1 large shallot, minced cup (3 1⁄ 2 oz/105 g) stelline
1⁄ 2
or other small soup pasta
11⁄ 2 lb (750 g) carrots, peeled
and coarsely chopped 2 eggs
M AY M AY
1 tsp curry powder 4 cups (32 fl oz/1 l) chicken broth
6 cups (48 fl oz/1.5 l) chicken broth 1 small carrot, peeled and chopped
Here, curry powder 2 Tbsp fresh orange juice Look for fresh pea 2 cups (2 oz/60 g) chopped pea shoots
and orange juice add shoots at farmers’
Salt and freshly ground pepper 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
flavor and vibrancy markets in early
to this earthy carrot In a large, heavy pot, warm the 1 Tbsp oil spring, or at Asian Bring a small saucepan of salted water to
soup. To mix it markets year-round.
over medium heat. Add the shallot and sauté a boil. Add the pasta and cook until al dente,
up, try a touch of Tender and sweet,
until translucent, about 2 minutes. Add the about 8 minutes or according to the package
ground cinnamon they deliver the
carrots, curry powder, and broth. Raise the directions. Drain and rinse under cold
or ginger in place flavor of fresh
heat to medium-high and bring to a boil. running water. In a small bowl, beat the eggs
of or in addition to peas without the
Reduce the heat to low, cover, and cook until lightly and season with salt and pepper.
the curry powder. effort of shelling.
the carrots are tender, about 20 minutes. If pea shoots are In a large saucepan, combine the broth
Remove from the heat and add the orange unavailable, with 1 cup (8 fl oz/250 ml) water. Bring
juice. Let cool slightly. baby spinach to a simmer over medium-high heat. Add
Working in batches, purée the soup in can substitute. the carrot and simmer, uncovered, until crisp-
a blender or food processor. Season with tender, 5–6 minutes. Add the pea shoots and
salt and pepper. simmer until tender, 2–3 minutes. Remove
from the heat. Slowly drizzle in the beaten
The soup can be served warm or chilled.
egg, stirring the soup gently in one direction
To serve warm, return to the pot and gently
to form even threads of cooked egg. Gently
warm over medium heat. To serve chilled,
stir in the pasta and cheese. Season with salt
let cool, transfer to a covered container,
and pepper and serve.
and refrigerate for at least 3 hours or up
to overnight. Serve, drizzled with oil.

117
 1
SWEET CORN CHOWDER
WITH BACON
page 130
2
GOLDEN BEET SOUP WITH
DILLED GOAT CHEESE
page 130
3
CUCUMBER-DILL SOUP
page 132
4
CHILLED SUMMER SQUASH SOUP
page 132

8
LIMA BEAN, PEA & ZUCCHINI
PURÉE WITH PESTO
page 135
9
VEGETABLE SOUP WITH ANELLINI
page 136
10
QUINOA IN LEMON BROTH
WITH GREENS & PARMESAN
page 136
11
SOUR CHERRY–RIESLING SOUP
page 137

15
ROASTED RED PEPPER PURÉE
WITH SPICY CORN SALSA
page 141
16
ZUCCHINI SOUP
WITH PASTA & MINT
page 141
17
ROASTED BEET PURÉE WITH FETA
page 142
18
CURRIED CHICKPEA STEW
page 142

22
CHEESE & ARUGULA RAVIOLI SOUP
page 144
23
BRAZILIAN FISH STEW
page 147
24
THREE-POTATO CHOWDER WITH
CORN, CILANTRO & LIME
page 147
25
RAMEN NOODLES WITH
EDAMAME & MUSHROOMS
page 148

29
AVOCADO SOUP WITH
SHRIMP & SALSA
page 150
30
PROVENÇAL MINESTRONE
page 150
 5
ROASTED TOMATO SOUP WITH
SERRANO HAM & BURRATA
page 133
6
COLD ALMOND SOUP WITH GRAPES
page 133
7
LUMP CRAB IN TOMATO-
ROSEMARY BROTH
page 135

Warmer weather

12 13 14
solicits bumper crops
of melons, sweet corn,
and summer squash,
in all shapes and
sizes. These are
SPICY COCONUT BROTH ROMAN CHICKPEA SOUP SOBA NOODLES & SEARED SALMON
WITH UDON NOODLES & SHRIMP page 138 IN GINGER–GREEN ONION BROTH perfect for light soups
page 137 page 138
fit for the season. As
the temperature

19 20 21
steadily climbs,
chilled soups from
classic cool cucumber
to fruit purées such as
CREAMY POBLANO CHILE SOUP COOL HONEYDEW-MINT SOUP STRAWBERRY-RHUBARB tart-sweet rhubarb
page 143 page 143 SOUP WITH PROSECCO
page 144 and strawberries are
refreshing choices.
And for a taste of

26 27 28
sand and sun,
chowders offer an
ideal vehicle for kernels
of corn, hunks of
CUBAN BLACK BEAN SOUP CHILLED YELLOW PEPPER MELON & PROSCIUTTO SOUP potato, and flakes
page 148 SOUP WITH CHIVES WITH MASCARPONE CHEESE
page 149 page 149 of tender fish.

june
13 14
ROMAN CHICKPEA SOUP SOBA NOODLES & SEARED
serves 4
SALMON IN GINGER–GREEN
11⁄ 2 cups (10 1⁄ 2 oz/330 g) dried chickpeas,
picked over and rinsed ONION BROTH
serves 4
1⁄ 2 tsp baking soda
1 large clove garlic, unpeeled, 4 green onions
JUNE plus 2 cloves garlic, minced JUNE 4 cups (32 fl oz/1 l) chicken broth
1 celery rib with leaves 2-inch (5-cm) piece fresh ginger,
1 small rosemary sprig peeled and minced
The combination of Even kids (and
pasta and legumes Salt and freshly ground pepper adults) who are 1 star anise
is perennial 3 Tbsp extra-virgin olive oil suspicious of fish 2 Tbsp soy sauce
throughout Italy, 2 oz (60 g) sliced pancetta, finely diced tend to make an 1 tsp mirin
but a steaming pot exception for A few drops of Asian sesame oil
2 Tbsp tomato paste
of Roman pasta firm-fleshed salmon
lb (250 g) tagliatelle or fettuccine pasta,
1⁄ 2 6 oz (185 g) soba noodles, broken in half
e ceci proves the broken into 2-inch (5-cm) pieces
fillets, especially
lb (375 g) center-cut salmon,
3⁄4
popularity deserved. when served cut into 4 equal pieces, skin and
Chickpeas muddle Place the chickpeas in a bowl with cold over a bowl of pinbones removed
happily with tempting buckwheat 2 Tbsp olive oil
water to cover by 3 inches (7.5 cm), and stir
broken-up pieces of noodles and broth.
in the baking soda. Let stand for 24 hours. Salt and freshly ground pepper
long, flat tagliatelle Accompany with
Drain and rinse well.
or fettuccine an Asian-inspired
Thinly slice the green onions, reserving
noodles, but In a large saucepan, combine the rehydrated salad, such as
the white and pale green parts in one bowl
ditalini (thimbles), chickpeas, the unpeeled garlic clove, the cucumbers dressed
and the dark green parts in a separate bowl.
maltagliati (egg celery rib, rosemary sprig, and 7 cups in sesame.
pasta scraps), or (56 fl oz/1.75 l) water. Bring to a gentle boil In a large, heavy pot, combine the broth,
quadrucci (pasta over medium-high heat. Adjust the heat to ginger, the white and pale green slices of
squares) would be maintain a steady simmer, cover partially, the green onions, the star anise, soy sauce,
equally authentic and cook until the chickpeas are tender, mirin, and sesame oil over medium-high
and delicious. about 11 ⁄ 2 hours. heat. Bring the broth to a boil, reduce the
heat to low, and simmer for 10 minutes.
When the chickpeas are ready, remove the
Turn the heat off, cover the pan, and let
pan from the heat. Measure out 1 ⁄ 2 cup
steep for 10 minutes.
(4 fl oz/125 ml) of the broth and set aside.
Stir in 2 tsp salt and let the chickpeas stand Strain the soup, discard the solids, and
for 5 minutes. Remove and discard the return the broth to the pot. Bring the broth
garlic, celery, and rosemary. Remove 1 cup to a boil. Add the soba noodles and cook,
(7 oz/220 g) of the chickpeas and mash stirring once or twice, for 4 minutes. Keep
them with a fork or potato masher. Return warm over low heat.
them to the pot and stir to combine. Place a small frying pan over high heat
In a frying pan, warm the olive oil over until it is very hot. Brush the salmon
medium-low heat. Add the pancetta and with the oil and season with salt and
sauté until golden brown, about 3 minutes. pepper. Sear the salmon to medium-rare,
Stir in the minced garlic, reduce the heat to 4–5 minutes per side.
low, and sauté until the garlic is softened, To serve, use tongs to divide the soba
about 1 minute. Add the tomato paste and noodles among 4 shallow bowls. Ladle
the reserved chickpea broth and stir well. the hot broth into each bowl and top with
Add the pancetta mixture and pasta to a piece of seared salmon. Garnish with
the pot and bring to a gently boil over the sliced dark green onions and serve.
medium heat. Cook for 10 minutes, or until
the pasta is just al dente. Season with salt
and pepper and serve.

13 8
14

JUNE
J U LY

24
23 24
SUMMER PANZANELLA CHICKEN SOUP WITH GNOCCHI,
SOUP WITH TINY PASTA BASIL & PARMESAN
serves 4–6 serves 4–6
1 loaf crusty Italian bread 2 small skinless, boneless
chicken breast halves
3 Tbsp olive oil
3 Tbsp olive oil
J U LY Salt and freshly ground pepper J U LY
Salt and freshly ground pepper
8 oz (250 g) tiny pasta, such as
conchigliette or ditalini 1⁄ 2 small yellow onion, chopped
Make this at the This is a great
2 shallots, minced 2 garlic cloves, minced
height of summer, family weekday
3 cloves garlic, minced 4 cups chicken broth
when tomatoes meal. The base is
are their most 2 lb (1 kg) ripe tomatoes, diced light and brothy, 1 can (14 1⁄ 2 oz/455 g) oz) diced tomatoes
flavorful. Serve 2 cups (16 fl oz/500 ml) chicken broth but the chicken 1 package (17 1⁄ 2 oz/545 g) potato gnocchi
with a simple endive 1⁄ 3 cup (1⁄ 3 oz/10 g) chopped basil and the gnocchi 1 cup (1 oz/30 g) baby spinach
salad with a light Grated Parmesan cheese for serving
add substance. 1⁄4 cup (1⁄ 3 oz/10 g) chopped basil
buttermilk dressing. Use leftover
Grated Parmesan cheese for serving
Preheat the oven to 375ºF (190ºC). Cut enough rotisserie or
grilled chicken
of the bread up into cubes to measure out Preheat the oven to 375ºF (190°). Place
to save time.
2 cups (2 oz/60 g). Place the bread cubes the chicken breasts on a baking sheet,
on a baking sheet, toss with 1 Tbsp of the brush with 1 Tbsp of the oil, and season
oil, and season with salt and pepper. Toast with salt and pepper. Roast the chicken
in the oven, stirring once, until browned, until opaque throughout, 18–20 minutes.
about 12 minutes. Set aside. Let the chicken cool to the touch, then
Bring a saucepan of salted water to a boil. shred into bite-sized pieces.
Add the pasta and cook until al dente, In a large, heavy pot, warm the remaining
about 8 minutes or according to the package 2 Tbsp oil over medium-high heat. Add the
directions. Drain and set aside. onion and garlic and sauté until translucent,
In a large, heavy pot, warm the remaining about 5 minutes. Add the broth and tomatoes
2 Tbsp oil over medium-high heat. Add with their juices and bring to a boil. Add the
the shallots and garlic and sauté until chicken and gnocchi and cook for 5 minutes.
translucent, about 5 minutes. Add the Remove from the heat, add the spinach and
tomatoes and sauté until they soften, basil, and stir just until wilted. Season with
about 5 minutes. Add the broth and bring salt and pepper.
to a boil. Reduce the heat to low and simmer Serve, passing the Parmesan at the table.
for 15 minutes to blend the flavors. Remove
from the heat and let cool slightly.
Purée half of the soup in a blender or
food processor. Return to the pot and
add the toasted bread. Continue to cook
for 10 minutes. Stir in the pasta and basil
and season with salt and pepper.
Serve, sprinkled with the Parmesan.

171
 5
SMOKY RED PEPPER SOUP
page 181
6
TOMATO SOUP WITH WHITE
WINE & SHALLOTS
page 181
7
FIDEO & CHICKEN SOUP
WITH QUESO FRESCO
page 183

12 13 14
During the dog days
of summer, heat-
hungry vegetables
flourish: tomatoes and
PEACH & RIESLING SOUP YELLOW GAZPACHO WITH CHILLED CUCUMBER-BUTTERMILK
page 185 LEMON-BASIL RICOTTA SOUP WITH DILLED SHRIMP peppers blush deeply
page 186 page 186
red; cucumbers and
green beans thrive;

19 20 21
and deep-purple
eggplant has its
moment in the sun.
Toss them together
ICED MELON SOUP WITH SPICY POBLANO SOUP BOUILLABAISSE with the season’s
CHAMPAGNE & GINGER WITH TORTILLA STRIPS page 192
page 191 page 191 sweetest garlic and
freshest herbs—basil,
cilantro, dill, and

26 27 28
mint. Chilled soups
still reign, whether in
inventive gazpachos
or sweet fruit soups.
ROASTED TOMATO SOUP WITH MISO SOUP WITH ANGEL HAIR IN CHICKEN BROTH
CITRUS CRÈME FRAÎCHE TOFU AND LONG BEANS WITH TOMATOES & BASIL
page 196 page 197 page 197

august
AU G U S T

15
15 16
CHARRED EGGPLANT SOUP CREAMY CORN SOUP
WITH CUMIN & GREEK YOGURT WITH BACON & SAGE
serves 6–8 serves 6
1 Tbsp olive oil, plus more for brushing 5 slices thick-cut bacon
2 large eggplants (about 2 1⁄ 2 lb/1.25 kg total), 2 Tbsp unsalted butter
peeled and cut crosswise into slices 1 inch
AU G U S T (2.5 cm) thick AU G U S T 1 Tbsp olive oil

3 ripe tomatoes (about 11⁄4

lb/625 g total), 2 leeks, white and pale green parts, chopped
cored, halved, and seeded 5 sage leaves, chopped
This soup can also This is a soup
be served smooth: 3 carrots, peeled and finely chopped inspired by the 4 cups (32 fl oz/1 l) chicken broth
after cooking the 5 shallots, finely chopped classic side dish 6 cups (21⁄4 lb/1 kg) fresh corn kernels
vegetables, purée 3 cloves garlic, minced of creamed corn. (from about 12 ears) or 6 cups frozen
them in batches 3⁄4 tsp minced thyme Serve with warm 2 Tbsp heavy cream
in a blender. The focaccia and a Salt and freshly ground pepper
1⁄4 tsp ground cumin
charred eggplant mixed green salad
1 cup (8 fl oz/250 ml) dry white wine
turns silky and with mandarin In a large, heavy pot, cook the bacon
almost creamy, 5 cups (40 fl oz/1.25 l) chicken oranges and sliced
or vegetable broth over medium heat, turning once, until
and the pleasant ripe avocado—and crispy, about 8 minutes. Transfer the bacon
smoky flavor Salt and freshly ground pepper a grilled steak, to paper towels to drain. When it is cool
pervades the soup. cup (4 oz/125 g) Greek-style plain
1⁄ 2
of course.
yogurt (optional) enough to handle, crumble into bite-sized
pieces. Set aside.
Prepare a charcoal or gas grill for direct-heat In the same pot, melt the butter with the
cooking over medium-high heat. Brush the oil over medium heat. Add the leeks and
grate with oil. Brush the eggplant slices and sauté until soft, about 4 minutes. Add the
tomato halves with oil and arrange on the sage and cook, stirring to combine, for
grill directly over the heat. Cook, turning 1 minute. Add the broth and bring to a boil
as needed, until softened and nicely grill- over medium-high heat. Add the corn and
marked, about 8 minutes for the tomatoes cook for 5 minutes. Remove from the heat
and 10 minutes for the eggplant. Transfer and let cool slightly.
to a cutting board. When cool enough to
handle, peel and discard the skins from the Purée half of the soup in a blender. Return
tomatoes. Coarsely chop the eggplant slices. to the pot, stir in the cream, and warm
through over medium-low heat. Season with
In a large, heavy pot, warm the 1 Tbsp oil salt and pepper and serve, topped with the
over medium-high heat. Add the carrots and crumbled bacon.
sauté until just beginning to soften, about
4 minutes. Add the shallots, garlic, thyme,
and cumin and cook, stirring occasionally,
until fragrant, about 2 minutes. Add the
tomatoes, chopped eggplant, wine, and broth
and bring to a boil. Reduce the heat to low,
cover partially, and simmer for 20 minutes
to blend the flavors. Season with 11 ⁄ 2 tsp salt
and pepper to taste. Serve, garnished with
a dollop of yogurt, if using.

18 9
 5
SPICY MEATBALL SOUP
page 205
6
ROASTED BUTTERNUT SQUASH SOUP
page 205
7
RIBOLLITA
page 207

12 13 14
The glorious days
of Indian summer
are a boon to home
cooks, offering late-
LAMB & LENTIL SOUP WITH TURKEY & WHITE BEAN CHILI GREEN CHILE STEW harvest tomatoes,
CILANTRO & PARSLEY page 210 page 210
page 209 bell peppers, and
eggplant as well as

19 20 21
first-of-the season fall
produce. Later in the
month, draw on sweet
potatoes, orange-
fleshed squash, and
CHICKEN & FARFALLE VEGETABLE SOUP LEEK & POTATO SOUP WITH SWEET POTATO–CHIPOTLE SOUP
page 215 FRIED PROSCIUTTO page 216 other root vegetables
page 215
for easy, nutritious,
back-to-school soups.

26 27 28
Cured meats and
fresh sausages add
satisfying bulk to
stews and chilis as
nights grow cooler.
ROASTED PUMPKIN SOUP BOURRIDE ROASTED RED PEPPER
WITH CHINESE FIVE SPICE page 221 & TOMATO SOUP
page 220 page 221

september
SEPTEMBER

7
 7 8
RIBOLLITA CREAM OF FENNEL-LEEK PURÉE
serves 6–8
WITH TOASTED ALMONDS
cup (4 fl oz/125 ml) extra-virgin olive oil,
1⁄ 2 serves 4–6
plus more for seasoning
2 fennel bulbs
2 carrots, peeled and coarsely chopped
2 Tbsp unsalted butter
2 celery stalks, chopped
SEPTEMBER SEPTEMBER 2 leeks, white and pale green parts, chopped
2 yellow onions, coarsely chopped
1⁄4 cup (2 fl oz/60 ml) dry white wine
2 potatoes, peeled and cut into chunks
This dish begins To toast the nuts, in 2 cups (16 fl oz/500 ml) vegetable broth
2 zucchini, coarsely chopped
as a typical Tuscan a small frying pan, 1⁄ 2 cup (4 fl oz/125 ml) heavy cream
1 cup (6 oz/185 g) canned diced tomatoes
vegetable soup, warm 1 Tbsp olive Salt and ground white pepper
1 bunch Tuscan kale (lacinato kale),
which you can eat as tough center stalks removed, leaves oil over medium cup (1 oz/30 g) sliced almonds,
1⁄4
such on the first day. cut into thick strips heat. Add the toasted (left)
It becomes ribollita 1⁄ 2 head savoy cabbage, coarsely chopped almonds and cook,
on the second day, stirring constantly, Remove the stalks and fronds from the
1 bunch spinach, stemmed and coarsely
when, as its name chopped until golden brown, fennel bulbs. Reserve a few fronds for
implies, it is reboiled 11⁄ 2 cans (21 oz/655 g) cannellini about 3 minutes. garnish. Chop the fennel bulbs.
with toasted bread or other white beans, drained
In a large, heavy pot, melt the butter over
added to thicken Leaves from 3 thyme sprigs
medium-high heat. Add the fennel and leeks
the soup. Because Salt and freshly ground pepper
it's denser than most and sauté until softened, about 10 minutes.
5 slices day-old country-style bread, toasted Add the wine and cook for 5 minutes. Add
soups, some even
serve it with a fork. the broth and bring to a boil. Reduce the
In a large, heavy pot over medium heat, warm heat to low and simmer, uncovered, until
the 1 ⁄ 2 cup oil. Add the carrots, celery, onions, the vegetables are tender and the broth is
potatoes, and zucchini and sauté until the flavorful, about 20 minutes. Let cool slightly.
vegetables are softened, 10–15 minutes. Stir
Working in batches, purée the soup in a
in the tomatoes with their juices and 4 cups
blender. Return to the pot and stir in the
(32 fl oz/1 l) water, then add the kale, cabbage,
cream. Bring the soup to a gentle boil,
and spinach. Raise the heat to high, bring to
remove from the heat, and season with
a simmer, reduce the heat to low, and let cook
salt and pepper.
until the greens are tender, about 45 minutes.
Serve, topped with the almonds and
Stir in the beans and cook over medium
garnished with fennel fronds.
heat for 10 minutes. Add the thyme leaves
and season with salt and pepper. Remove
from the heat and let cool, then cover and
refrigerate overnight.
The following day, preheat the oven to
350°F (180°C). Line a 2-qt (2-l) baking dish
with the toasted bread slices and ladle the
soup over the top. Bake, stirring occasionally
with a wooden spoon so that the bread slices
break apart and blend with the soup,
20–25 minutes. Continue baking without
stirring until a lightly browned crust forms
on top of the soup, 5–10 minutes longer.
Season generously with oil and freshly
ground pepper and serve.

2 07
 5
BUTTERNUT SQUASH SOUP
WITH PEARS & ROSEMARY
page 229
6
TURNIP, APPLE & POTATO SOUP
page 229
7
SAFFRON FREGOLA
WITH SEAFOOD
page 231

12 13 14
Hearty roots and
winter squashes bring
warm colors to the
autumn kitchen. The
CAULIFLOWER SOUP WITH CURRIED YELLOW LENTIL SOUP BEEF STEW WITH seasonal vegetables,
CHEDDAR & BLUE CHEESE page 234 TURNIPS & GREENS
page 233 page 234 from carrots and
parsnips to butternut

19 20 21
squashes and
pumpkins, are ideal
for turning into sweet
and smooth purées
seasoned with spicy
CREAM OF SPINACH SOUP VEGETABLES IN INDIAN-SPICED
page 239 COCONUT-LIME BROTH CHICKPEA STEW ginger and earthy
page 239 page 240
curry. Fall ales
and ciders are also

26 27 28
wonderful additions
to the soup pot, subtly
accenting meats
or complementing
sharp cheeses.
PORK & ROASTED MISO SOUP CARROT & ASIAN PEAR PURÉE
TOMATILLO STEW page 245 page 245
page 244

october
14

OCTOBER
13 14
CURRIED YELLOW LENTIL SOUP BEEF STEW WITH TURNIPS
serves 4
& GREENS
1 cup (7 oz/220 g) dried yellow lentils, picked serves 6
over and rinsed
1⁄4 cup (2 fl oz/60 ml) olive oil
1⁄ 2 tsp ground turmeric
2 yellow onions, finely chopped
1 tsp plus 2 Tbsp ghee or canola oil
OCTOBER OCTOBER 2 oz (60 g) bacon or pancetta, finely diced
1 tsp black mustard seeds
3 lb (1.5 kg) chuck roast or sirloin tip,
2 dried red chiles, chopped cut into 1–11⁄ 2 -inch (2.5–4-cm) cubes
Serve this satisfying 1 yellow onion, sliced Turnips have a 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose flour
Indian soup with delicately sweet
2 cloves garlic, minced 4 cloves garlic, minced
warmed naan or flavor when
2 tsp minced ginger 6 flat-leaf parsley stems, 2 thyme sprigs,
other flatbread, young, but as they
20 fresh or dried curry leaves and 2 bay leaves tied together to make a
brushed with garlic mature they lose bouquet garni
butter, if you’re 1 tsp garam masala their sweetness
11⁄ 2 cups (12 fl oz/375 ml) dry red wine
feeling decadent. 2 small tomatoes, quartered lengthwise and become
3 cups (24 fl oz/750 ml) beef broth
For a smoother soup, Salt woody­— so buy
purée the lentil base them at their peak, 1 Tbsp tomato paste
before adding the In a large, heavy pot, combine the lentils, between October 1 bunch turnips with greens, turnips cut into
1⁄ 2 -inch (12-mm) chunks and leaves stemmed
onion mixture. 2 cups (16 fl oz/500 ml) water, the turmeric, and February.
and cut crosswise into strips
The greens, which
and the 1 tsp ghee over high heat. Bring to a Salt and freshly ground pepper
are edible, should
boil, stirring occasionally. Reduce the heat to
be bright green
medium, cover, and simmer until the lentils In a large, heavy pot, warm the oil over
and garden fresh.
are tender, about 30 minutes. medium heat. Add the onions and bacon
If unavailable,
In a frying pan, warm the remaining 2 Tbsp substitute Swiss and sauté until the onions are soft, about
ghee over medium-high heat. When hot, chard, dandelion 10 minutes. Transfer to a plate.
add the mustard seeds and fry until they greens, beet Working in batches, add the beef to the
turn gray and pop, about 2 minutes. Add the greens, or kale. pot in a single layer and cook, turning
chiles, onion, garlic, ginger, and curry leaves occasionally, until golden brown on all sides,
and sauté until the onion is golden, about 7–10 minutes. Transfer to a bowl. Return all
5 minutes. Stir in the garam masala and the meat to the pot, sprinkle with the flour,
tomatoes and cook for 1 minute. and cook, stirring, until the meat is evenly
Pour the onion mixture into the cooked coated, about 1 minute. Return the onions
lentils, add 1 ⁄ 2 tsp salt, and simmer for and bacon to the pot and add the garlic.
5 minutes to blend the flavors. Serve. Add the bouquet garni to the pot.
Raise the heat to high, pour in the wine,
and bring to a boil, stirring to scrape up
any browned bits on the bottom of the pot.
Reduce the heat to medium and simmer,
stirring occasionally, until the liquid is
reduced by one-fourth, 3–5 minutes. Stir
in the broth and tomato paste. Bring
to a boil over high heat, reduce the heat to
low, cover, and simmer until the meat is
tender, 11 ⁄ 2 –2 hours.
Remove the bouquet garni and discard.
Add the turnips, cover, and cook until
tender, about 15 minutes. Add the turnip
greens, cover, and cook until wilted,
about 2 minutes. Season with salt and
pepper and serve.

234
 5
PORK & POBLANO CHILI
page 253
6
CHESTNUT–CELERY ROOT SOUP
WITH BACON & SAGE CROUTONS
page 253
7
CELERY ROOT PURÉE
WITH CARAMELIZED APPLES
page 255

12 13 14
This month’s bracing
winds and touches
of frost call for
making hearty, long-
simmered dishes.
CHEDDAR CHEESE SOUP WITH ALE MUSTARD GREENS & WILD RED CABBAGE & APPLE SOUP
page 257 RICE SOUP WITH GRUYÈRE page 258 Slow-cooked stews of
page 258
succulent beef or lamb
are just the thing

19 20 21
for cozy evenings at
home, as is hearty
vegetarian fare
featuring toothsome
GOULASH TOMATO-FENNEL BROTH WITH CLAMS TOMATO BISQUE grains, beans, and
page 263 page 263 page 264
mushrooms. When
the harvest wanes
toward the end of

26 27 28
the month, it’s a
good time to take
advantage of leftover
roasts to make easy
GARLICKY GREENS, ROAST PORK CARROT SOUP WITH SPICED BROTH WITH ROASTED rice and noodle soups.
& WHITE BEAN SOUP BACON & CHESTNUT CREAM ACORN SQUASH & KALE
page 268 page 269 page 269

november
 1 2
SAVORY BARLEY SOUP WITH APPLE, LEEK & BUTTERNUT
WILD MUSHROOMS & THYME SQUASH SOUP
serves 4 serves 8
1⁄ 2 oz (15 g) dried porcini mushrooms 1 or 2 butternut squashes (about 4 lb/
2 kg total), halved, seeded, peeled,
1⁄ 2 cup (4 fl oz/125 ml) dry white wine and cut into chunks
N OV E M B E R 1 Tbsp olive oil N OV E M B E R 1 lb (500 g) tart apples, peeled, cored, and
1⁄ 2 cup (2 oz/60 g) chopped shallots quartered, plus 1 small tart apple, unpeeled,
halved, cored, and thinly sliced
Barley, an excellent 2 cloves garlic, minced Apples, leeks, 1 large leek, white and pale green parts,
source of minerals 8 oz (250 g) cremini mushrooms, chopped and cider create a thickly sliced
and fiber, deserves 1 tsp minced fresh thyme, or 1⁄ 2 tsp dried complexity of flavor 4 large cloves garlic
its renaissance in Salt and freshly ground pepper that makes this 2 Tbsp chopped sage, plus whole leaves
the modern kitchen. winter squash purée for garnish (optional)
3 cups (24 fl oz/750 ml) chicken broth
Thanks to a partial rich in character 2 tsp ground cumin
puréeing, this creamy
3⁄4 cup (6 oz/185 g) pearl barley and in little need of
Salt and freshly ground pepper
soup supports meaty 1 Tbsp tomato paste embellishment. To
3 Tbsp olive oil
fall mushrooms. 2 tsp fresh lemon juice save time, substitute
Add a Parmesan 2½ lb (1.25 kg) 4 cups (32 fl oz/1 l) chicken broth
rind to the broth as Rinse the porcini well to remove any dirt butternut squash 1 cup (8 fl oz/250 ml) hard cider or
it simmers for a chunks from the dry white wine
or grit. In a small saucepan, bring the wine
boost in flavor. to a simmer. Remove from the heat and add produce section. cup (4 oz/125 g) crème fraîche or
1⁄ 2
sour cream
the porcini. Let stand for 15 minutes, then Accompany with
drain the porcini over a bowl, reserving a warm baguette
Preheat the oven to 425°F (220°C). Place the
the liquid, and finely chop. and bottle of dry
squash, quartered apples, leek, and garlic on
French cider.
In a large, heavy pot over medium-high a rimmed baking sheet. Sprinkle with 1 Tbsp
heat, warm the oil. Add the shallots and of the chopped sage and 1 tsp of the cumin.
garlic. Sauté until the shallots are wilted, Season with salt and pepper. Drizzle with
3–5 minutes. Add the cremini, thyme, the oil, stir to coat, and spread the apples and
1 ⁄4 tsp salt, and 1 ⁄4 tsp pepper. Cook until vegetables in a single layer.
the cremini release their liquid and begin Roast, stirring 2 or 3 times, until the squash
to brown, 4–5 minutes. Add the reserved is fork-tender and all the vegetables and
mushroom soaking liquid and bring to a apples are golden, 20–25 minutes. Remove
boil, scraping up any browned bits from from the oven.
the pan bottom.
Working in batches, process in a food
Add the broth, barley, tomato paste, 3 cups processor until a coarse purée forms. With
(24 fl oz/750 ml) water, and the chopped the motor running, pour in 1–1 1 ⁄ 2 cups
porcini to the pot. Cover and simmer until (8–12 fl oz/250–375 ml) of the broth and
the barley is tender to the bite, 45–50 minutes. process until nearly smooth. Transfer the
Remove from the heat and let cool slightly. purée to a large, heavy pot over medium
Purée about 1 cup (8 fl oz/250 ml) of the soup heat. Stir in the remaining broth, the cider,
in a blender. Return to the pot, heat until just and the remaining 1 Tbsp chopped sage and
hot, and stir in the lemon juice. Season with 1 tsp cumin and bring just to a simmer,
salt and pepper and serve. stirring often. Season with salt and pepper.
Ladle the soup into shallow bowls and top
each serving with 1 Tbsp crème fraîche. Float
a few apple slices in each bowl. Garnish with
sage leaves, if using, and serve.

250
1

N OV E M B E R
 5
JERUSALEM ARTICHOKE SOUP
WITH HAZELNUT-ORANGE BUTTER
page 277
6
POTATO–CELERY ROOT SOUP
page 277
7
ORZO, DELICATA SQUASH &
CHICKEN SOUP WITH SAGE
page 279

With the winter

12 13 14
holidays in full
swing, soups become
festive party fare that
can often be made
ITALIAN-STYLE CLAM CHICKEN & HOMINY SOUP OYSTER STEW WITH ROSEMARY ahead. Luxurious
SOUP WITH PASTA WITH ANCHO CHILES page 282
page 281 page 282 ingredients such as
oysters and lobster

19 20 21
star in creamy,
special-occasion
bisques. Dress up
bowls to suit the
season with citrusy
SHIITAKE BROTH WITH BUTTER- NORTH AFRICAN CHICKPEA SOUP WEDDING SOUP
POACHED LOBSTER & CHIVES page 287 page 288 butters, fried herbs,
page 287
or decadent caviar.
Between parties,

26 27 28
nourish and rebuild
yourself with lean
vegetable chilis,
protein-packed
chickpea stews, and
LINGUIÇA & POTATO STEW GINGER CHICKEN SOUP CURRIED CREAM OF CELERY SOUP
WITH TWO PAPRIKAS page 293 page 293 clean-tasting broths.
page 292

december
 1 2
TOMATO SOUP WITH SMOKED CREAM OF ONION SOUP
PAPRIKA & BACON serves 4
serves 4–6 5 Tbsp (21⁄ 2 oz/75 g) unsalted butter

4 slices thick-cut bacon 11⁄ 2 lb (750 g) sweet onions, such as

Vidalia or Walla Walla, thinly sliced
1 Tbsp unsalted butter
2 cups (16 fl oz/500 ml) milk,
DECEMBER 1 yellow onion, chopped DECEMBER plus more if needed
2 cloves garlic, minced 2 cups (16 fl oz/500 ml) chicken
or vegetable broth
Classic tomato 2 cans (28 oz/875 g each) crushed tomatoes Onions, the aromatic
3 Tbsp all-purpose flour
soup gets a punch 3 Tbsp heavy cream base of so many
Salt and freshly ground pepper
with smoked paprika 11⁄4 tsp smoked paprika silky cream soups,
and crumbled are allowed to shine 1⁄ 2 cup (4 fl oz/125 ml) heavy cream
Salt and freshly ground pepper
bacon. Serve with on their own in this 1⁄ 2 cup (4 fl oz/125 ml) dry sherry
savory panini, such In a large, heavy saucepan, fry the bacon preparation. Favorite
as provolone and over medium heat, turning once, until crispy, varieties such as In a large frying pan, melt 2 Tbsp of the
arugula or Cheddar 8–10 minutes. Transfer to paper towels. Walla Walla, Maui, butter over medium heat. Add the onions,
and sage. or Vidalia (named reduce the heat to low, cover, and sauté
Let cool, then crumble.
after the places until softened, about 5 minutes. Uncover
Add the butter to the pan and melt over they are grown) and continue sautéing until golden,
medium heat. Add the onion and garlic and deliver a natural 10–12 minutes. Let cool slightly, then finely
sauté until very soft, about 5 minutes. Add sweetness. This soup chop the onions in a food processor.
the tomatoes and bring to a boil. Reduce the complements
heat to low and simmer for 20 minutes. a savory roast. Pour the 2 cups (16 fl oz/500 ml) milk and
Remove from the heat and let cool slightly. the broth into separate small saucepans
and place over low heat. Heat both just
Working in batches, purée the soup in a until small bubbles form around the edge
blender. Return to the saucepan and add of the pan, then remove from the heat.
the cream, paprika, and 1 ⁄ 2 tsp salt. Return
just to a boil, turn off the heat, taste, and In a large, heavy pot, melt the remaining
adjust the seasoning. 3 Tbsp butter over medium-low heat. When
the foam begins to subside, sprinkle in the
Serve, topped with the crumbled bacon flour and whisk until smooth, about 2 minutes.
and a generous grinding of pepper. Gradually add the hot milk while whisking
and cook, stirring often, until the mixture
bubbles vigorously and has thickened, about
3 minutes. Gradually add the hot broth,
whisking, and bring to a low boil. Cook
until pale beige and opaque, about
3 minutes. Let cool slightly.
Add the chopped onions to the pot and
season with salt and pepper. Reduce the
heat to a bare simmer, cover, and cook for
10 minutes, stirring occasionally. Remove
from the heat and let cool slightly.
Working in batches, purée the soup in a
blender or food processor. Return to the
pot and stir in the cream. Place over low
heat and reheat gently, stirring constantly.
If the soup seems too thick, thin it with a
little milk to the desired consistency. Taste
and adjust the seasoning. Stir in the sherry,
heat through, and serve.

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