Andy Warhol Soup Tribute
Mushroom Soup with Toasted Bread
Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. He learned the trick from his mother growing up in the Aubrac mountains, one of France’s poorest regions. "I used to mix bread crumbs with sugar for a little treat," Bras says. "We were happy with very little."
Classic Chicken Noodle Soup
Black Bean Soup with Crispy Tortillas
Creamy Clam and White Bean Chowder
Vegetable Soup with Fennel, Herbs and Parmesan Broth
Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says.
Smoky Tomato Soup with Gruyère Toasts
Split-Pea Soup with Portobellos
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.
Pork Cheek and Black-Eyed Pea Chili
Minestrone with Black-Eyed Peas and Kidney Beans
Lemony Asparagus Soup
Though Shelley Lindgren hasn't cooked professionally—her 20 years of restaurant experience have been front-of-the house—she has picked up several recipes from hanging out in the kitchens of places where she's worked. This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant where Shelley learned the basics of Italian cooking and wine.