World Best Soup Recipes

Sunday, March 1, 2015

Total Time: 20 mins Preparation Time: 20 mins

1 prepare mussels by debearding and rinse them well. place them in a pot that has a lid. add the water, cover, and bring to as boil over high heat. steam the mussels for 5 to 7 minutes, or until they open and are just cooked. they should be tender.
2 remove mussels from the cooking pot with a slotted spoon and set them aside to cool. strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
3 remove the meat from the shells and discard the shells.
4 to prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the pernod. add the mussel meat. chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
2 in a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
3 saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
4 add the wine, garlic, stock, and small beans and simmer gently for 30 minutes.
5 (at this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
6 season soup to taste with sea salt and pepper.
7 garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
8 note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination. and yes, the amounts are correct in the recipe - it's a gallon of stock. this makes a lotta soup!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 melt the butter in a medium sauce pot over medium heat. stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
2 add the carrots, celery and onion and continue to cook for two minutes.
3 add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
4 add the chicken broth, bring to a boil and cook while stirring for one minute.
5 season to taste with salt and black pepper.
6 ladle the soup into four bowls and top each with one-ounce of crabmeat.
7 garnish with smoked paprika and serve.

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

1 drain beets, reserving liquid.if using whole or sliced beets, slice into matchstick pieces.peel and dice cucumber. (i like fairly large dice.).
2 hold back about 3/4 cup of julianned beets in a seperate bowl.add remaining beets and chopped cucumber to a large bowl. add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
3 stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)stir until the sour cream/beet mixture is smooth. add another 1/2 cup of sour cream. stir until smooth. add 1/4 cup of the beet juice from the large bowl and stir until smooth.stir in the last 1/2 cup of sour cream. mixture should be without lumps (sour cream should be liqified.)this seems complicated, but once you get the hang of it, it goes quite quickly.
4 add the beet/sourcream mix to the large bowl and stir to combine. at this point, taste to see if the level of vinegar is to your liking, if not add a little more.
5 add the dried dill. the 2 tsp is a good place to start, but i usually add more.
6 cover and chill at least 2 hours.serve in chilled bowls. my mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.