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Using a blender instead of a food processor makes this refreshing soup especially velvety and light. To chill it quic...

Anne Disrude, a former F&W associate test kitchen director, is one of the most talented cooks we know. In this It...

Frédérick Hermé's chicken soup is thickened with fresh bread crumbs and enriched with cheese and egg y...

This liquified version of gazpacho is so intense that a small cup will suffice for each guest.

Plus: More Soup Recipes and Tips

If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon.

A sprinkling of silky diced avocado, a squeeze of fresh lime juice and a spoonful of tangy sour cream all help balanc...

This is a wonderful use for an underutilized root vegetable. Though the soup looks and tastes rich and creamy, it's s...

Posole and hominy are both forms of dried corn, but hominy always has its hull removed. This satisfying dish combines...

Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don't have time to make the ro...

Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread...

Callaloo is the name of this traditional West Indian soup as well as of the large fan-shaped leafy greens—sometimes c...

This hearty stew substitutes duck for the classic hare, so that it remains full of rich flavor but without the gamy t...

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