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What's For Dinner? - Soups, Stews, Bisques
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.
A simple, warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of freshly grated Parmesan.
A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.
Make this robust soup, full of vegetables, barley, and tender beef, to feed a hungry crowd--or freeze some to savor later. Just add a loaf of crusty bread to soak up the delicious broth.
A glorious tradtional dish from France: tender beef braised in red wine and our Glace de Viande with mushrooms, onions, and carrots. Serve it with boiled or mashed potatoes, or a crusty loaf of French bread to soak up all the delicious savory juices.
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
Spiced with cumin and flavored with tomatoes and zesty green chilies, this black bean soup is sure to become a family favorite.
Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.
Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.
Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!
A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.
On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.
Mark Twain once said that "New Orleans food is as delicious as the less criminal forms of sin." We think he got that one right. Try indulging in this rich, traditional, New Orleans-style gumbo, studded with sausage and chicken and thickened with a dark mahogany roux. There will be enough to feed a crowd, or you can freeze several portions for later gratification.
This savory stew of tender white beans and chunks of chicken is accented with spices and green chilies and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.
"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice."
--Maurice Sendak, Chicken Soup with Rice: A Book of Months
In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.
This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.
This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.
This lush, velvety summer soup comes together quickly (and requires no time at the stove!). The smoky heat of the chipotle cream adds nice little kick, along with the flavors of cilantro and lime.
This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!
Roasting brings out the full flavor of sweet yellow bell peppers in this sunshine-colored soup. It makes a refreshing and delicious starter for a summer meal or can be promoted to a main dish with the addition of some grilled shrimp or chicken.
Cincinnati is often called "The Chili Capital of America" for its 100+ chili parlors, all serving a version of Cincinnati's distinctive brand of chili. It's actually more a topping than a stew. Traditionally served over spaghetti or a hot dog, Cinicinnati chili is also unique in its eclectic blend of spices and the addition of unusual ingredients like cocoa (or chocolate) and molasses. Kidney beans, chopped onion, and grated cheddar cheese are the favored toppings, and oyster crackers and a bottle of hot sauce are served on the side. The good citizens of Cincinnati consume more than 2 million pounds of chili each year, and for good reason. Try some Cincinnati chili out yourself, and you'll be a fan, too.
This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!
Cool, smooth, and rich, this chilled soup was invented by a French chef, Louis Diat, in New York in 1917 to celebrate the opening of the Ritz-Carlton Hotel. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Garnished lavishly with snipped fresh chives, this elegant and satisfying soup makes the perfect lunch with a slice of French bread and a simple salad--or serve it as a first course for a special dinner.
This chowder is so soul satisfying, no one will guess that it's also quick and easy to make.
A comfort food classic smoothed with cream and topped with sharp Cheddar.
It's hard to decide what the best thing about this soup is. Is it the velvety texture? The deep, savory flavor of the beans? The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans? We don't know, but this soup is one of our favorite cold-weather treats. Try some and let us know what you like best.
A beautiful soup infused with the warm spice of curry and the hearty flavors of cauliflower and garbanzo beans, puréed to silky smoothness and topped with browned onions.
The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.
This delightful recipe was shared with us by a family member, Doma, who lives in the D.C. area and refers to herself as the "covert cook". Hmm, wonder what she does for a living? It's a hearty, tasty recipe great for a large gathering on a cold, blustery winter day. Makes terrific leftovers, too. Thanks Doma, keep on cooking and whatever else you do.
Flanders, a region in the southwestern part of the Low Countries (now divided between Belgium, France, and the Netherlands), has long been known for its fine beers. Cooking with beer is also a tradition there, and this stew, beef braised with thick slices of onion in Flemish-style dark beer, is an outstanding example. Serve it with a slice of hearty bread to soak up the flavorful, savory juices.
A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.
A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.
For an onion soup that lingers in your mind long after the last spoonful is gone, try this creamy blend of caramelized onions that's puréed with Riesling wine and a dash of sherry, along with the robust flavor of Jus de Poulet Lié Gold. Gruyère croutons are a contemporary interpretation of the typical (and often too heavy) cheese topping.
Great for a crowd--Italian sausage meatballs surrounded by chunky vegetables, pasta, and greens in a savory broth. Serve it with a warm loaf of Italian bread.
Need a great dish for a crowd? Try this hearty soup with savory meatballs, pasta shells, and vegetables in a savory broth topped with crisp croutons and Parmesan cheese.
This recipe is from a dear family member, Kathleen, a mighty fine cook who once ran her own catering business and is always experimenting with new recipes in her kitchen in LA. It's a tasty twist on an old standby, and we hope you enjoy it.
Leek and potato soup is a classic comfort food. Add mussels to the simmering soup along with some Veggie-Glace Gold, and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
A satisfying variation on the Greek lemon chicken soup, avgolemono. It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market. Try it with blanched sugar snap peas or tiny broccoli florets, as well. Remember to add the vegetables just at the end to preserve their fresh, bright green color. Serve the soup hot or at room temperature.
Try your hand at making this extraordinary soup. Rich and creamy, with complex layers of flavor and plentiful chunks of fresh lobster, it's worth every ounce of effort required. Serve it in elegant small portions as a first course, or increase the portions a bit and serve it as a stunning main dish.
Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.
This fragrant stew from Morocco is named after the cooking vessel in which it is traditionally made: a wide, shallow dish with a tall, cone-shaped lid, which helps to retain and circulate steam, enabling the dish to be baked and steamed at the same time, perfect for long, slow cooking. Even if you don’t have a tagine, you can still make the stew in a large, wide pot with a tight-fitting lid. You’ll be transported to Northern Africa with every bite—tender vegetables and chicken simmered slowly in a savory broth enriched with spices, dates, and orange zest.
Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.
A simple, warming soup fortified with the meaty flavor of mushrooms.
This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.
This soup will transport you to Asia. The delicate flavor of soba noodles and the subtle nuttiness of tofu and edemame are surrounded by a light, savory broth and plenty of crisp vegetables. Serve it garnished with a spicy sauce, lime wedges, a generous sprinkling of cilantro and mint, and a scattering of bean sprouts for a gorgeous and flavorful presentation.
There are many versions of this traditional Italian peasant dish of beans and pasta. We've added some prosciutto and spinach to round out the robust flavors of the beans, tomatoes, garlic, and rosemary. Serve it with a crisp salad and warm garlic bread.
