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Soup Recipes
Senate Soup
From Celeste Dolan [Quoth Celeste, from the U.S. Senate website: “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none […]
Mulefoot Pozole
From David Hammond [Says David: “Mulefoot hog (a heritage breed) yields excellent pork; you won’t find it at the big supermarkets, so I’d recommend using any fatty piece of pork, like a shoulder chop. For […]
Kimchi chigae
From Mike Sula Serves 16 [Says Mike: Kimchi chigae is infinitely variable—the Korean version of back-of-the-refrigerator soup. You can add anything you like, tofu, seafood, beef, pork belly—hot dogs and Spam became popular after […]
Hummus soup
From Mike Gebert Serves 12-16 [Says Mike: “This is adapted from Anya von Bremzen’s The New Spanish Table, although the underlying concept is so simple it’s basically making any split pea soup recipe with chickpeas/garbanzo […]
Stone Soup
Aka “back-of-the-refrigerator soup.” Yesterday, in a preemptive panic about a possible onslaught of soup seekers, I threw together a backup soup from some stuff lurking in the produce drawer. To wit: most of a yellow […]
Yellow split pea with Indian spices
From Judy Cohn, revised from The Tassajara Recipe Book [The intoxicating aroma of cumin emanating from this soup almost made me dizzy. And though I was suspicious of Judy’s decision not to puree the […]
Stracciatella
From Celia Bucci Serves 4-8 [Another great soup from the puniest of raw materials: egg, cheese, greens, water. The flavors are delicate — especially if you come to this after chowing down on, say, cabbage […]