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Articles filed under Soups

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  • Roasted Root Vegetable Soup with Grilled Cheese Croutons Sep 25, 2013 6:25 AM
    Roasted Root Vegetable Soup with Grilled Cheese Croutons

     
  • Peach Gazpacho Sep 25, 2013 6:06 AM
    Peach Gazpacho

     
  • Happiness Soup Aug 27, 2013 12:06 PM
    Happiness Soup: Soupalooza

     
  • Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad Aug 21, 2013 6:00 AM
    Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad

     
  • Speedy Gazpacho Aug 14, 2013 6:00 AM
    Speedy Gazpacho

     
  • Cauliflower Soup Aug 7, 2013 6:00 AM
    Cauliflower Soup

     
  • Zucchini Soup with Parmigiano-Reggiano and Basil Aug 7, 2013 4:40 PM
    8 medium zucchini 1 medium Spanish onion 6-8 green onions Leaves from 4 to 6 stems flat-leaf parsley 3 cloves garlic 6 tablespoons extra-virgin olive oil 1¼ teaspoons kosher salt, plus more as needed ¾ teaspoon freshly cracked black pepper About 6 large basil leaves, plus more for garnish 2 cups water, or more as needed Freshly grated Parmigiano-Reggiano cheese, for garnish Trim the zucchini ends, then cut each vegetable into chunks. Finely chop the onion, scallions, parsley and garlic; piling them together is OK. Heat ¼ cup of the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add one-third of the zucchini chunks and stir to coat. Cook for a few minutes, just until the bottom side is golden and lightly caramelized, then transfer to a mixing bowl. Repeat two more times (no need to add more oil) to use of all the zucchini. Add the remaining 2 tablespoons of oil to the pot. Once it shimmers, add the onion-scallion mixture and stir to coat. Season with ¼ teaspoon each salt and pepper. Reduce the heat to medium; cover and cook for about 8 minutes, so the vegetables soften. Coarsely chop the 6 basil leaves. Return the zucchini to the pot, then season with the remaining salt and pepper. Stir in the water, which will not quite cover the zucchini. Increase the heat to high and cook just until bubbles form at the edges, then reduce the heat to medium-low, cover and cook for about 12 minutes. The zucchini should be soft but not disintegrating. Stir in the chopped basil. Use an immersion (stick) blender to purée the mixture into a thick soup that retains some small chunks of zucchini. If it’s too thick for your liking, add water as needed. Remove from the heat. Taste, and adjust seasoning as needed. Divide among individual bowls or deep cups. Tear a few basil leaves over each portion, then grate a little Parmigiano-Reggiano cheese over each one as well. Serve warm or at room temperature. Serves four to six. Nutrition values per serving: 180 calories, 14 g fat (2 g saturated), 12 g carbohydrates, 4 g fiber, 6 g sugar, 4 g protein, 0 cholesterol, 430 mg sodium. Adapted from “Franny’s: Simple Seasonal Italian,” by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, 2013)

     
  • Corn Cream Soup with Summer Vegetables Jul 31, 2013 6:01 AM
    Corn Cream Soup with Summer Vegetables: Soupalooza

     
  • Cold Summer Soup Jun 25, 2013 6:00 AM
    Cold Cucumber Soup

     
  • Green Gazpacho Jun 25, 2013 6:00 AM
    Green Gazpacho

     
  • Mangetout Soup May 27, 2013 6:00 AM
    Mangetout Soupe

     
  • Mushroom Tortellini Soup May 7, 2013 6:00 AM
    Mushroom Tortellini Soup: Dan and Ed Kurnick

     
  • Mushroom Barley Soup Apr 24, 2013 6:00 AM
    Soupalooza: Mushroom Barley Soup

     
  • Chilaquiles Apr 23, 2013 6:00 AM
    Chiliquilas: Yadira Soter

     
  • Zucchini Soup Mar 26, 2013 6:00 AM
    Zucchini Soup: Angie Gergen

     
  • Spicy Bean Soup Mar 26, 2013 1:29 PM
    Spicy Bean Soup:Soupalooza

     
  • Parade Stew Mar 12, 2013 11:30 AM
    Mom's Potato Soup: Margaret Mary Eklund

     
  • Catherine’s Spicy Chicken Soup Feb 27, 2013 10:17 AM
    Catherine's Spicy Chicken Soup

     
  • Spaghetti Soup Feb 26, 2013 6:05 AM
    Spaghetti Soup: Nancy Annino

     
  • Ying’s Hot and Sour Soup Feb 25, 2013 4:23 PM
    Ying's Hot and Sour Soup

     
Show 21-40 of 126 « previous next »
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