soupstew

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Mussel Minestrone

(about 3 ½ tablespoons) unsalted butter

onion,

½ a zucchini, diced

carrot (about 100 grams), diced

¼ of a rutabaga (about 100 grams), diced

leek (about 100 grams), diced

celery, diced

curry powder

bay leaf

milliliters (about ¾ cups) dry white wine

milliliters (about 2 cups) good-quality fish stock

500 milliliters (about 2 ¼ cup) water

(about

parsley, chopped

Greek yogurt

sourdough bread, toasted

mango chutney

(about 7 tablespoons) butter

Epicurious

Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.

Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.

When you’re ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.

Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

Clam and Cod Chowder

olive oil

unsalted butter

leeks,

celery stalks, finely chopped

thyme, plus leaves

Kosher salt, freshly ground pepper

dry white wine

fish stock

heavy cream

clams,

Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.

Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Speedy Summer Gazpacho Recipe

cucumber, roughly chopped

tomatoes (heirloom variety if possible)

½ oz basil leaves,

celery stalk, roughly chopped

½ red pepper, deseeded and roughly chopped

garlic cloves, grated

lemon

extra-virgin olive oil, plus extra for drizzling

tbsp red wine vinegar

Sea salt and black pepper

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.

Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.

Chicken Peppersoup

anise seeds

coriander seeds

cumin seeds

allspice berries

ginger

fennel seeds

Sichuan peppercorns

tamarind pulp

cloves

chicken,

lemon juice

water

onion, minced

garlic,

chiles,

Salt,

chicken stock

Pepper Soup Spice Mixture

shrimp

mint

Mint sprigs,

Peppersoup is a popular Nigerian favorite and can be prepared with chicken, fish, goat, mutton, game, or organ meats. It should be fiery hot with spices. The traditional spices can be hard to find in the United States. Below you'll find an alternative invented by homesick Nigerians.

Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)

Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.

We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it’s tender, then we keep them going with the greens for even more flavor.

Slow-Cooked Chicken Stew with Kale Recipe

chicken

garlic clove, finely grated

Tbsp. finely chopped parsley

lemon zest

sugar

bacon (about 6 slices), chopped

shallots,

parsley, stems

bay leaves

curly kale leaves

radishes

Skip inferior store-bought broth and just add water to this stew and make your own. We found a way to get every iota of value from the chicken bones. Letting the stew sit the full 12 hours really helps all the flavors meld together. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Preheat oven to 350°F. Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12–18 minutes. Let cool, then coarsely chop.

Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.

Combine lemon, olive oil, and sugar in a small bowl. Season with salt and pepper and let sit at least 10 minutes, mixing once or twice.

Season chicken thighs all over with salt and pepper. Cook bacon in a large Dutch oven or other heavy pot over medium-low heat, stirring often, until brown and crisp, 7–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.

Increase heat to medium-high. Working in 2 batches if needed, cook chicken thighs, skin side down, in the same pot until skin is golden brown, 7–10 minutes. Transfer to a large plate and turn skin side up. Remove pot from heat. Let chicken cool slightly, then pull skin from meat and transfer to a shallow bowl; cover and chill (save for making the gremolata).

Return pot to medium heat and cook shallots and garlic, cut side down, in the same pot, tossing shallots occasionally, until shallots are browned in spots and garlic is golden brown, about 5 minutes. Add wine, stirring to release any bits stuck on the bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add parsley, bay leaves, reserved bacon, and 8 cups water, season generously with salt and pepper, and bring to a simmer. Return chicken thighs to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1–1 1/2 hours.

Transfer thighs to a cutting board and let cool 10–15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap. Add kale and simmer until kale is tender and liquid is very flavorful, 25–30 minutes.

Remove stew from heat, add meat back to pot, and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).

Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, parsley, and bay leaves. Taste and season with more salt and pepper if needed. Ladle stew into bowls and top as desired.

Lemon oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Stew can be made 3 days ahead. Keep chilled.

This is a classic chicken soup recipe, using homemade stock and a whole chicken. 

Chicken Soup Recipe

chicken parts

whole chicken, thoroughly

Salt chicken

(find

carrot,

parsnip,

salt

pepper

dill,

Optional additions: Cooked egg noodles, rice, kasha, or matzo balls

Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.

Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.

When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.

Strain the soup, and discard everything solid except for the carrot.

Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

Mushroom and Leek Soup with Thyme Cream

fresh thyme, chopped

crimini (baby bella) mushrooms,

all-purpose flour

chicken stock chicken broth

black pepper

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)

Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.

Coconut-Apple-Ginger Dal Recipe

Tbsp. virgin coconut oil

cayenne pepper

cumin

turmeric

garlic cloves, finely chopped

(3") piece ginger, peeled, finely chopped

apple

red lentils

coconut milk

lime juice

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor.

Classic Coq au Vin

French Burgundy

celery stalks, sliced

carrot, peeled, sliced

garlic clove, peeled, flattened

black peppercorns

bacon

all purpose flour

garlic cloves, chopped

thyme sprigs

parsley sprigs

chicken broth

(1/2 stick) butter

mushrooms

1-inch-diameter pearl onions,

fresh parsley

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.

Vegan Winter Stew

carrots,

(10½ oz.) oyster mushrooms (or use shiitake mushrooms)

thyme

Tbsp. all-purpose flour

milliliters (9 fl oz.) red wine

tomatoes

(5½ oz.) sweet potatoes, peeled and roughly cubed

(18 fl oz.) vegetable stock

brown rice miso paste

curly leaf

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.
Serve it with creamy mashed potatoes and long-stemmed broccoli for a classic winter dinner. Then transform leftovers into Winter Pie by popping a pastry lid on top and baking it to golden brown perfection.

Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.

Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.

Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.

Arroz Caldo (Chicken Rice Porridge) Recipe

rice

g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice

60 ml (2 fl oz / 1/4 cup) vegetable oil

garlic cloves, 6 thinly sliced, 3 finely chopped

cm (1 1/2-inch) piece ginger, peeled and cut into julienne

60 ml (2 fl oz / 1/4 cup) fish sauce

spring onions (scallions), very thinly sliced

eggs,

Sesame oil

When my mother was a child, arroz caldo was just the thing for someone when they were sick. Rice was known to soothe upset stomachs and nourishing chicken broth remedied colds just as it does abroad. It was also for cool days, mainly in the rainy season, when warm thick congee spiked with ginger was gobbled down as merienda.
Arroz caldo is known by other names, too, including lugaw, pospas and goto, each with slightly different ingredients. The arroz caldo my mother ate was scattered with safflower; like many versions, this one is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives this dish just the right thickness and texture.

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

Top 25 soupstew recipes from across the web

The most viewed soupstew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mussel Minestrone

Clam and Cod Chowder

Speedy Summer Gazpacho Recipe

Chicken Peppersoup

Slow-Cooked Chicken Stew with Kale ...

Chicken Soup Recipe

Mushroom and Leek Soup with Thyme C...

Coconut-Apple-Ginger Dal Recipe

Classic Coq au Vin

Vegan Winter Stew

Arroz Caldo (Chicken Rice Porridge)...

Hamburger Soup

Stone Fruit Gazpacho with Scallops

Seafood Stew for Two

Leek Soup with Shoestring Potatoes ...

Chicken-Lentil Soup With Jammy Onio...

Hearty Beef Stew with Green Peas an...

Doenjang Jjigae (된장찌개 / Fermented-S...

Creamy Corn Soup Can Be On Your Win...

Ham Hock and White Bean Stew

Christopher Kimball's Italian-Style...

This West African Stew Warms Up the...

Dolly Parton’s Chicken and Dumpling...

The #1 Instant Pot Beef Stew Recipe...

Roasted Carrot Soup

Top 25 soupstew recipes from across the web

The most viewed soupstew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mussel Minestrone

Clam and Cod Chowder

Speedy Summer Gazpacho Recipe

Chicken Peppersoup

Slow-Cooked Chicken Stew with Kale ...

Chicken Soup Recipe

Mushroom and Leek Soup with Thyme C...

Coconut-Apple-Ginger Dal Recipe

Classic Coq au Vin

Vegan Winter Stew

Arroz Caldo (Chicken Rice Porridge)...

Hamburger Soup

Stone Fruit Gazpacho with Scallops

Seafood Stew for Two

Leek Soup with Shoestring Potatoes ...

Chicken-Lentil Soup With Jammy Onio...

Hearty Beef Stew with Green Peas an...

Doenjang Jjigae (된장찌개 / Fermented-S...

Creamy Corn Soup Can Be On Your Win...

Ham Hock and White Bean Stew

Christopher Kimball's Italian-Style...

This West African Stew Warms Up the...

Dolly Parton’s Chicken and Dumpling...

The #1 Instant Pot Beef Stew Recipe...

Roasted Carrot Soup

The most viewed soupstew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine