Soups

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Recipes > Soups
Method To begin, pour your white wine in your small Sauce Pan, add the Lemongrass. Place the sauce pan on your burner and turn it to Medium/High Heat. Reduce the white wine to half its original volume. Once you have reduced the mixture by half, take the Sauce Pan off the heat and set it aside...
Preparation If you plan to work with homemade Chicken Stock, that will probably be the longest lead time ingredient in this recipe. It can be made up to 1 week ahead of time. If you are going to work with store-bought Chicken Stock, it will be one of the quickest lead time items. After the Chicken Stock is ready, there will still be a small bit of Vegetable preparation required to make this Creamy Parsnip Soup...
Feijoada is a Portuguese slow-cooked, hearty Meat and Bean Stew. The link has more information which you may find interesting as you cook this dish. In Portugal, Feijoada is usually made with Kidney Beans or White Beans. In Brazil (the version we’re including here), the Feijoada uses Black Beans and is known as the Brazilian National Dish...
Preparation The longest lead-time item will be soaking the Lentils. Place the Lentils in a large Sauce Pot, and add water so that the Lentils are submerged under about 2 inches of water. Soak for about 8 hours or overnight. Drain the Lentils and set them aside. Ham Hocks are typically available, one hock per package, from better Butchers or meat counters...
Lobster Stock is a Stock made by Simmering Lobster Shells and Lobster Limbs. Lobster Stock is useful for making Lobster Glace, as a base for making Lobster Bisque and for Lobster Compound Butter. Preparation The biggest preparation step in making Lobster Stock is securing your Lobster Shells and Limbs...
Preparation Set up your Work Station. Mince the Shallots, Slice the Chives, and Rough Chop the Morels. Set aside to begin cooking. Method To begin, place a medium sized Sauce Pan over Medium Low Heat. Add the cubed Unsalted Butter and wait for it to Melt. Once Melted, Sweat the Minced Shallots and Sliced Morels for 12-15 minutes...
A Rich Earthy Take on Some Old Favorites
Preparation Begin your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking™ by adjusting the middle rack of your oven so that it can hold an Oven-Safe Sauce Pot and then pre-heating the oven to 375° (190° C). While the oven heats, you can work on prepping your produce...
Preparation The bulk of the Preparation, Smart Kitchen’s 2nd of the 4 Levers of Cooking™, is to break down the Rhubarb and the Mint. Clean and peel the Rhubarb much as you would Clean & Peel Celery, before taking it to a Bâtonnet (again much like you would make a Bâtonnet of Celery)...
PREPARATION The primary Preparation for making Panada Soup will be to Grate the Parmigiano-Reggiano Cheese and to Dice the Baguette to a Macédoine. You can swap out the Cheese and the Bread called for here, but your replacement cheese and bread should be firm and have some flavor...
This Pumpkin Soup is a fun idea to serve in the shell of a Pumpkin when hosting a fall dinner party. Preparation Start by choosing the Pumpkin of your choice. Slice off the top using a Meat Slicer or Chef's Knife. Then using a Kitchen Spoon, scrape the inside of the Pumpkin and remove the Pumpkin Seeds and flesh until enough is carved out to pour a good amount of Pumpkin Soup in...
Preparation Before beginning this Shiitake Mushroom and Potato Soup recipe, it is very important to have all of your Preparation work done first. Preparation is the 2nd of Smart Kitchen’s 4 Levers of Cooking.™ Having all of the prep done before turning on the heat allows you to focus on the 3rd Lever, Managing the Cooking Processes...
Method To begin, prepare your Mise en Place, including the Pistou, as directed by the ingredients list. Next, place a medium-sized Sauce Pot on a burner and heat to Medium Heat. We are going to start by Rendering the Pancetta; so pour in the Olive Oil and add the Pancetta. Stir often with a Mixing Spoon, until the fat has Rendered which will take about 2 minutes...
Method To begin the Spinach Soup be sure to have all of your Preparation finished so that your Mise en Place is complete before you start cooking. Preparation is the 2nd Lever of Smart Kitchen’s 4 Levers of Cooking.™ It is helpful to have all of your ingredients cut, measured and ready to go before you begin cooking with any the heat...
Preparation Before you begin making this Stewed Rhubarb, you will need to Prepare your ingredients. The Rhubarb will have to be cut into a Large Dice or Carré and the Granny Smith Apples will have to be Diced Method Place the Rhubarb, Granny Smith Apples, Vanilla Beans, water and sweetener into a medium Saucepan...
Method Top o’ the Mornin (or Evenin’) to Ya! & Happy St. Patrick’s Day. To begin this New World twist on Irish Stew, your ingredients should all be prepped for a proper Mise En Place, (which I don’t think we have a word for in Gaelic). Once prepped, the first step is to Season your Tempered and Carré (Large Diced) Leg of Lamb meat in a large Mixing Bowl with Salt & Pepper...
As chefs at an online cooking school we had to read the Hunger Games (don’t tell the kids) and were taken by some of the dishes. One that caught our eye was the Training Center Meal on Page 76 where Katniss Everdeen ate her fill of Mushroom Soup, Bitter Greens, Pea-Sized Tomatoes, Noodles in Green Sauce (we assume Pesto Sauce), Blue Grapes and thin-sliced rare Roast Beef...