This recipe was given by the New York actress Anne Bancroft to Toronto writer Warren Dunford in the 1990s. It has a lightly-spiced flavour that is warm and distinctive.
Soup and Stew Recipes
A hearty chowder.
A classic French recipe.
Don’t forget to peel and use the broccoli stalks as well as the florets.
Nice served with dollops of yoghurt or creme fraîche in the soup bowls.
A rich soup, nice in small portions as a starter.
Don’t be daunted by the lack of measurements. If you want the same chicken soup every time, buy a tin.
A very hearty, inexpensive soup.
This recipe apparently has its origins in 18th century Edinburgh, Scotland — where the unlucky rooster that lost a cock fight would be tossed into a pot and fed up to the spectators.
Ever feel like soup, and you have no broth or broth cubes to hand? Here is a quick and easy recipe that is perfect for those cold rainy days.
More like a soup, it’s meant to be served in bowls. Best if made a day ahead of time then reheated for serving.
A great way to use up leftover ham. Delicious.
A Japanese stock recipe. Hoshi-shiitake are dried shiitake mushrooms.
A wonderful fall soup.
Even those who think lentils are boring will be after second bowls of this soup.
Most of the work is in the prep work.
A soup dumpling recipe from Nova Scotia.
Smoky bacon is really, really nice with this. You can also use ham.
You can make an incredibly rich and nutritious stock from something everybody throws out — potato peels! Store this in tubs in the freezer for instant, healthy flavour in your soups, sauces, risottos, etc.
This soup will look beautiful with the contrast between the green of the spinach and the red of the pomegranate seeds sprinkled on top.
A gorgeous, full-flavoured soup.
Cheese lovers will adore the surprise inside these dumplings.
A good vegetable soup with complexity of flavour.