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Soup Recipes
Potato-leek soup
From Won Kim Serves ? [Ed: Instructions for this rich and creamy soup are provided here freestyle. Says Won, “I didn’t write down exact measurements because people have different palates, so they can put stuff […]
Black-eyed pea, kale, and chorizo soup
From Terri Griffith Serves 10 (?) [Ed: I’m pretty sure this is Terri’s soup, and not the parsnip with turkey meatballs, but it’s a little hard to tell. Apologies for the blown-out photo. Really, I’m […]
Chickpea-Lentil Stew
From Megan Tempest/Chicagoist Serves 12 [Ed: This super-nutritious recipe is adapted from Emeril Lagasse’s version of Moroccan Harira, a traditional soup served during the Muslim holy month of Ramadan. Megan tweaked the recipe, removing the […]
Gumbo, Bridgeport Style
From Chuck Sudo/Chicagoist Serves 8-12 [Ed: Smoky and meaty, this was one satisfying gumbo. As he did last year, Chuck’s sent along his recipe for chicken stock as well as the soup specs themselves. Sadly, […]
Roast Chicken Stock
From Chuck Sudo/Chicagoist Makes 8 quarts Ingredients bones and skin and bits of a carved, 4-pound chicken 1 cup fresh winter thyme 3 medium yellow onions, coarsely chopped 2 cups carrots, chopped 1 stalk celery, […]
Butternut Squash-Miso Soup
From Cathy Erway/Not Eating Out In New York Makes 6-8 servings [Ed: Cathy was an invaluable help in getting Soup and Bread: Brooklyn off the ground — she hooked us up with several NYC cooks, […]
(Rather) Stout Turkey Soup
From Luke Joyner Makes about 1 gallon [Ed: This soup was possibly the most x-treme soup we’ve had at Soup and Bread this year, full of strong, almost discordant flavors. It’s probably not a soup […]