950 soppe recipes

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Creamy zucchini soup blended with sour cream, toasted cumin, and salt. A no-cook chilled soup with just four ingredients that turns summer zucchini into something elegant.

Molded borsch with diced beets set in a jewel-toned consomme gelatin ring, served cold with sour cream. A retro chilled appetizer that looks as stunning as it tastes.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Jellied fruit soup combines orange and pineapple juice with lemon gelatin, chilled and cubed. Vintage 1950s aspic-style cold soup served in bouillon cups for elegant lunches.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

"This all time family favorite has stood the test of time. You just can't beat this delicious combination of flavors."

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.