811 soppe recipes

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.