1,496 souse recipes

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.

Three-ingredient cold papaya soup with fresh lime and a garnish of papaya seeds. A Caribbean-inspired no-cook fruit soup that's ready in 10 minutes flat.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Simple pasta fagioli with red kidney beans, elbow macaroni, olive oil, garlic, onion, and celery. A no-frills Italian bean and pasta dish ready in 30 minutes.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Homemade oven-baked croutons from day-old bread, slow-dried at low heat until golden and crunchy. One ingredient, any herbs you like, and better than anything from a bag.