6,900 souse recipes

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

A scrumptious dish made with hash brown potatoes, sour cream and cheddar cheese soup.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

Sage leaves, garlic, olive oil and some Indian spices are mixed with these fingerling potatoes. Roast them in the oven and these golden, crispy and delicious potatoes will be a great accompaniment with any main course.

Grilled Hamburgers with Sour Cream and Herbs recipe

A scrumptious chicken dish that can easily be made with your cooking sidekick, the crockpot.

A velvety chocolate dessert soup made with grated semi-sweet chocolate, egg yolks, and milk, finished with whipped cream. Serve hot or chilled for an unexpected sweet course.

Onion soup topped with Gorgonzola toast instead of the usual Gruyere. Deeply caramelized onions in rich beef stock with thyme and a hit of tomato paste.

Creamy, crunchy and refreshing. This sweetheart salad is not only good on Valentine's Day, but also a great side dish at any occasions. Apple and beets are tossed with creamy dressing, delicious!

Oyster and brie soup, a luxurious New Orleans-style chowder with plump oysters, melted Brie cheese, and a champagne-sherry finish. Restaurant-elegant starter for celebration dinners.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Chilled cucumber and bell pepper soup blended creamy with yogurt, watercress, garlic, and a splash of vinegar. A no-cook, blender-easy cold soup that's all the refreshment you want on a hot day.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.