White Asparagus Soup with Pickled Ramps and Hazelnuts
André Mack's silky white asparagus soup is buttery and creamy with a mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brightens the entire dish. Roasted hazelnuts and hazelnut oil lend a deliciously nutty body to the soup and make a beautiful garnish. If ramps are out of season, spring onions make a good substitute here. Straining the soup thoroughly is key to its final, silken texture. Winemaker and restaurateur André Mack serves this dish at & Sons, his ham and wine bar in Brooklyn.
Sweet Potato–Coconut Soup with Thai Curry
A trio of coconut—coconut oil, coconut milk and toasted coconut flakes—makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark. Slideshow: More Sweet Potato Recipes
Russian Potato Soup
Often served chunky, a quick pulse in the blender turns this soup into a creamier soup.
Creamy Parsnip Soup with Pear and Walnuts
“I love that root vegetables are so rustic,” says chef Marcus Samuelsson about this earthy, Indian-spiced soup. “I add pear and walnuts for sophistication and crunch.” He says that if you can’t find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty. Slideshow: More Soup Recipes
Potato and Leek Soup
Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French soup served hot with salad and crusty bread. Slideshow: Warming Soups
Velvety Onion Soup with Whipped Potato
Superior ingredients are essential in this soup, such as homemade chicken stock. Aged balsamic vinegar is worth the hefty price; only a few drops are used for each serving.Plus: More Soup Recipes and Tips
