1. Fundamental Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme saut in butter until tender. Season with pepper and salt. Add 6 cups chicken broth simmer twenty minutes. Add 2 cups shredded cooked chicken, 1/3 cup mixed chopped dill and parsley, and a few fresh lemon juice.
2. Chicken Grain Make Fundamental Chicken Soup (No. 1) omit dill and add chives, chervil and tarragon. Stir in 1/3 cup cooked basmati grain.
3. Italian Wedding Make Fundamental Chicken Soup (No. 1) having a rind of Parmesan within the broth. Add 1 pound small meatballs, 1 cup orzo and three cups torn escarole simmer before the orzo is tender.
4. Chicken Dumpling Mix two tablespoons softened butter, 1 beaten egg, 1/2 cup farina cereal and 1/2 teaspoon salt. Drop half-teaspoonfuls into simmering chicken broth prepare for several minutes following the dumplings float.
5. Escarole and White-colored Bean Prepare 3 chopped garlic clove cloves and a few red pepper flakes in essential olive oil. Add 3 cups chicken broth, 1 mind chopped escarole along with a Parmesan rind simmer fifteen minutes. Add 1 can white-colored beans, Parmesan and salt.
6. Butternut Squash Saut 1/2 sliced onion having a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.
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7. Squash and Sage Make Butternut Squash Soup (No. 6) using 2 shallots rather of onion. Fry sage leaves within the butter. Replace 1 1/2 glasses of the broth with apple cider add nutmeg. Top with creme fraiche and also the fried sage.
8. Parsnip-Bacon Make Butternut Squash Soup (No. 6) substitute 2 pounds parsnips for that squash. Top with crumbled bacon and creme fraiche.
9. Asian Chicken Puree 2 garlic clove cloves having a 2-inch piece peeled ginger root fry in oil with 1 bunch sliced scallions. Add 3 cups each chicken broth and water, 1 tablespoon each soy sauce and sherry, along with a pinch of sugar boil. Add shredded cooked chicken, sliced carrots and snow peas drizzle with sesame oil.
10. Spicy Dumpling Make Asian Chicken Soup (No. 9) add frozen dumplings rather of chicken. Top with Asian chili sauce.
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11. Spicy Tortilla Puree 2 seeded, drenched ancho chiles, 1 onion, 2 tomato plants and a pair of garlic clove cloves fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro simmer until thick. Add salt garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
12. Stracciatella Beat 2 eggs with 1/3 cup grated Parmesan. Drizzle into 6 cups simmering chicken broth prepare 2 minutes.
13. Egg Drop Prepare 1 tablespoon chopped ginger root and three chopped scallions in sesame oil. Add 6 cups chicken broth and a pair of tablespoons each soy sauce and sherry provide a simmer. Gradually pour by 50 percent beaten eggs and prepare 2 minutes.
14. Sausage-Bean Make Escarole and White-colored Bean Soup (No. 5) saute 4 chopped sweet Italian sausages using the garlic clove.
15. Egg-Lemon Prepare 1/2 cup pastina in 6 cups simmering chicken broth with 3 tablespoons fresh lemon juice. Beat 2 eggs, 2 yolks and three tablespoons fresh lemon juice whisk inside a little hot broth, then stir the mix in to the soup. Prepare over low heat until thick.
16. Potato Chowder Saute 4 ounces chopped bacon add two tablespoons butter, 2 sliced leeks and a pair of teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and three chopped taters. Simmer until tender top with chives.
17. Potato Cheese Make Potato Chowder (No. 16) stir in 8 ounces grated sharp cheddar.
18. Clam Chowder Make Potato Chowder (No. 16) omit sage and employ 2 cups each clam juice and water instead of broth. Season with cayenne. Add 2 cups clams over the past a few minutes of cooking.
19. Corn Chowder Make Potato Chowder (No. 16) omit sage. Stir by 50 percent cups corn over the past a few minutes of cooking. Garnish with diced roasted red peppers.
20. Minestrone Chop 3 garlic clove cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 mind cabbage saut in oil. Add 1 can each white-colored beans and diced tomato plants, 4 cups chicken broth along with a Parmesan rind simmer twenty minutes. Add 1 cup ditalini pasta and simmer until tender. Add pepper and salt.
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21. Fish Chowder Make Potato Chowder (No. 16) with only 2 ounces bacon. Omit sage swap the cream with half-and-half. Add 1 pound white-colored fish chunks and 1/2 pound flaked smoked trout over the past a few minutes of cooking.
22. Pistou Make Minestrone (No. 20) add 1 sliced zucchini and 1 cup diced butternut squash using the vegetables. Swirl in pesto.
23. Tortellini Make Minestrone (No. 20) substitute 1 cup tortellini for that ditalini.
24. Yams Sweat 2 chopped onions, 4 chopped garlic clove cloves, 3 peeled and cubed sweet taters, and 1 teaspoon coriander in essential olive oil. Simmer with 6 cups chicken broth until soft. Puree top with salsa.
25. Curried Yams Make Yams Soup (No. 24) use butter rather of oil and add 1 tablespoon curry powder using the taters. Top with chutney.
26. Curried Red Lentil Prepare 3 chopped garlic clove cloves, 1 each chopped onion and carrot, 1/2 tablespoon chopped ginger root along with a pinch of cayenne in oil. Add 6 cups water, 1 can coconut milk, 1 cup red lentils and 1/2 cup grain simmer twenty minutes. Garnish with lime, cilantro and scallions.
27. Split Pea Simmer 1/2 pound split peas with 1 each chopped celery stalk, onion and carrot, a pork hock along with a bundle of fresh herbs in five cups water until tender. Remove pork and bone accomplish the meat. Puree the soup stir in pork.
28. Vegetarian Pea Make Split Pea Soup (No. 27) omit the pork hock. Puree just 1 / 2 of the soup and blend it in add 1 cup diced carrot. Top with croutons.
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30. French Onion Prepare 4 sliced onions and a pair of thyme sprigs in butter, covered, twenty minutes. Uncover prepare one hour, or until caramelized, stirring from time to time. Add 6 cups beef broth simmer ten minutes. Add cognac, pepper and salt. Top with Gruyre toasts.
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31. Tomato Alphabet Boil 3 cups chicken broth, 2 cups tomato juice along with a pinch of dried oregano. Add 1/2 cup alphabet pasta, and season with pepper and salt. Prepare until tender. Stir in grated Parmesan.
32. Tomato Orzo Make Tomato Alphabet Soup (No. 31) with orzo rather of alphabet pasta. Omit Parmesan top with feta and dill.
33. Carrot-Ginger root Sweat 2 sliced shallots and three tablespoons minced ginger root in butter season with pepper and salt. Add 1 pound sliced carrots, two tablespoons grain, 2 cups chicken broth and three cups water. Simmer before the grain is tender, then puree.
34. Carrot-Dill Make Carrot-Ginger root Soup (No. 33) omit the ginger root and add chopped dill. Garnish with sour cream.
35. Pappa al Pomodoro Saut 1 chopped onion in oil until tender add 3 chopped garlic clove cloves, some red pepper flakes, 1 large can chopped tomato plants, 1 cup water along with a tulsi sprig. Add 2 cups stale bread cubes simmer twenty minutes.
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36. Thai Coconut Saute 3 sliced garlic clove cloves, 3 tablespoons grated ginger root, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, along with a Thai chile in oil. Add 1 sliced raw chicken white meat and 1 sliced onion prepare a few minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro and a pair of tablespoons fish sauce simmer 8 minutes.
37. Black Bean Soak 1/2 pound dried black beans overnight drain. Saut 1 each chopped celery stalk, onion and carrot and a pair of smashed garlic clove cloves in oil. Add beans, thyme, a bay leaf, a pork hock and 5 cups water simmer 40 minutes. Remove pork and bone accomplish the meat. Puree the soup stir within the pork.
38. Mexican Bean Make Black Bean Soup (No. 37) omit thyme and add 1 teaspoon each chipotle chili powder and cumin. Puree just 1 / 2 of the soup and blend it in. Add the juice of just one lime top with sour cream, cilantro and salsa.
39. Curried Cauliflower Prepare 4 sliced leeks with 1 tablespoon curry powder in butter. Add 1 mind chopped cauliflower and 1 garlic clove clove prepare a few minutes. Season with pepper and salt. Add 5 cups chicken broth boil until soft, then puree. Simmer with 1 cup cream.
40. Thai Shrimp Make Thai Coconut Soup (No. 36) omit the chicken and add 1/2 pound peeled small shrimp over the past a few minutes of cooking.
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41. Potato-Leek Saute 3 cups each sliced leeks and cubed taters in butter. Add 1 sliced garlic clove clove along with a pinch each salt, pepper, thyme and nutmeg prepare a few minutes. Add 5 cups chicken broth boil until taters are tender, then puree. Reheat with 1 cup cream.
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42. Beef Borscht Sweat 1/2 mind chopped cabbage and a pair of each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth simmer half an hour. Add 4 diced roasted beets and a pair of cups shredded cooked beef simmer fifteen minutes. Top with sour cream and dill.
43. Potato Broccoli Make Potato-Leek Soup (No. 41) add 3 cups broccoli and simmer a few minutes before pureeing.
44. Vichyssoise Make Potato-Leek Soup (No. 41) with water rather of broth. Strain after pureeing, then chill. Omit the cream stir in two-and-half and top with chives.
45. Watercress Make Potato-Leek Soup (No. 41) add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.
46. Garlic clove Broth Sweat 2 heads garlic clove (smashed and peeled) in essential olive oil. Add 8 cups chicken broth along with a bundle of fresh herbs simmer 40 minutes. Season with pepper and salt.
47. Garlic clove-Chorizo Make Garlic clove Broth (No. 46) add 1/4 pound sliced chorizo over the past ten minutes. Add chopped green spinach.
48. Garlicky Broccoli Rabe Make Garlic clove Broth (No. 46) add chopped broccoli rabe and small pasta over the past ten minutes. Top with grated Parmesan.
49. Tomato-Lime Make Garlic clove Broth (No. 46) add 3 chopped plum tomato plants over the past 3 minutes. Stir in lime juice and chopped cilantro.
50. Peas and Pesto Make Garlic clove Broth (No. 46) add 1 cup frozen peas over the past a few minutes. Stir in pesto and grated Parmesan.
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