Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base… — Julia Child Copy Share Image
“It's a French technique. Soups get screened, and sauces. Forced through a tamis or a chinois. Everything that comes out is smooth… — Jael McHenry (The Kitchen Daughter Copy Share Image
In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor. — J. Kenji Lopez-Alt Copy Share Image
I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few. — Alex Guarnaschelli Copy Share Image
Pureed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting… — Chris Morocco Copy Share Image
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes… — Emeril Lagasse Copy Share Image
I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of… — Sophie McShera Copy Share Image
I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for… — Ayesha Curry Copy Share Image
No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs.… — Florence Fabricant Copy Share Image
Some great soups are filling and warm. So, at the four o'clock hour, when people are craving caffeine and a cookie, soup… — Anna Kaiser Copy Share Image
Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never… — Robert Farrar Capon Copy Share Image
I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites… — Tony Danza Copy Share Image
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry… — Claire Saffitz Copy Share Image
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and… — Claire Saffitz Copy Share Image
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for… — Ruth Glick Copy Share Image
“Doug and Jeannette DeLawter enjoy sharing this recipe. It is a delicious light soup that is also easy on the digestive system… — Pamela Compart Copy Share Image
I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't… — Lisa Loeb Copy Share Image
My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two… — Ina Garten Copy Share Image
Making a big pan of soup and keeping it in the fridge is a good idea... and it's a whole lot tastier… — Dave Myers Copy Share Image
