773 soppe recipes

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.