smoky roasted corn soup

adapted from Beekman 1802 ingredients 3 ears corn, husked1 poblano pepper, cut into ¼-inch dice1 small red bell pepper, cut into ¼-inch dice2 tablespoons olive oil5 cups water2 tablespoons unsalted butter2 small shallots, peeled & root end trimmed2 garlic cloves, peeled & left whole¼ teaspoon chipotle or Ancho chile powder½ cup heavy cream method Preheat...

broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold...

brothy beans & farro with mushrooms

from Bon Appétit. ingredients 1 small onion, unpeeled, halved1 medium carrot, peeled4 garlic cloves, 1 smashed, 3 finely chopped1½ cups dried gigante, runner, or lima beans, soaked overnight, drained1 cup farro or spelt, soaked overnight, drainedKosher salt2 red Fresno chiles, seeds removed, finely chopped⅓ cup plus 3 tablespoons extra-virgin olive oil2 Tablespoons finely chopped rosemary8...

elote soup

from Sauveur. ingredients 8 medium ears corn, shucked4 Tablespoons (2 ounces) unsalted butter1 medium yellow onion, finely chopped1 rib celery, finely chopped1 medium poblano pepper, seeded, stemmed, and finely chopped4 cloves garlic, finely chopped1 teaspoon dried Mexican oregano1 fresh bay leaf3½ cups whole milk3 medium yellow potatoes (about 1½ pounds), peeled and cut into ½-inch...

roasted carrot soup with chickpeas & lemon-tahini drizzle

adapted from Smitten Kitchen. ingredients FOR THE SOUP 2 Tablespoons olive oil 2 pounds carrots (no need to peel if organic), ends trimmed, halved widthwise 1 large onion, quartered, root end removed 6 garlic cloves, peeled 1/4 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt, to taste Pinch of Aleppo pepper or red pepper...

matzo ball soup

A really flavorful stock is the key to this recipe. I like to use bean cooking liquid (like from this), but Deborah Madison also has really excellent stock recipes. If you have it, I also suggest using any fat that solidifies in your stock in place of vegetable oil. note from Serious Eats: If you...

posole

This was an attempt at using random things that I had in the pantry and fridge, so hopefully you can use it similarly. Many ingredients can be swapped or de/increased based on what you have! You can also easily sub the dry beans/hominy with canned (½ dry is about 1 15-ounce can). ingredients ½ cup...

beans & greens soup with salted yogurt & sizzled mint

This soup is inspired by ash reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles. If you don’t have time to soak the chickpeas and beans overnight, bring them to a boil in separate pots of water, then turn off the heat, cover...