Egg Drop Soup, Eight Ways MAKES: 4 servings TIME: 15 to 30 minutes, depending on variation The idea of scrambling eggs into a pot of simmering liquid is not unique to Chinese restaurants or even to China. In fact, my starting point is a Colombian dish, enriched with...
Curried Coconut Soup with Lemongrass MAKES: 4 servings TIME: 40 minutes A Thai-style soup that becomes quite substantial when you add fried tofu (or try Crunchy Crumbled Tempeh). This soup is also wonderful with a couple of spoonfuls of Steamed Sticky Rice or a cup or...
Creamy Watercress, Spinach, or Sorrel Soup MAKES: 4 servings TIME: About 30 minutes Watercress is among my favorite greens; I find its assertively peppery, herbaceous flavor irresistible. Using it as a soup base tames its spiciness somewhat but without sublimating its...
Creamy Cauliflower (or Broccoli) Soup MAKES: 4 servings TIME: About 30 minutes Creamy cauliflower soup is simple and comforting; I like to make a double batch in the winter and have it ready to go in the refrigerator, since its mild, uncomplicated flavor makes it a...
Creamy Carrot Soup MAKES: 4 servings TIME: 45 minutes This classic French soup can be varied in several ways and can also be produced in a completely different fashion, as in the Glazed Carrot Soup and the Thai version at right. Pure carrot soup is thick and smooth...
Cream of Parsley Soup MAKES: 4 servings TIME: 30 minutes This brings the green, fresh taste of parsley to soup. Be sure to wash the parsley very, very well (use a salad spinner, repeatedly, until the water is perfectly clear): The tiniest bit of sand can ruin your...
Corn Chowder MAKES: 4 servings TIME: About 1 hour This chowder celebrates the bounty of a single summertime crop—corn. And since you will probably make it only once or twice a year, I would opt for the richer half-and-half option, though the leaner version has a...
Cool Yogurt Soup with Nuts MAKES: 4 servings TIME: 4 hours, largely unattended There is nothing easier than turning a couple cups of yogurt, some herbs, and a handful of cut-up vegetables—or fruit, for that matter—into a quick chilled soup, but this is a little...
Cold Cucumber and Seaweed Soup MAKES: 4 servings TIME: 20 minutes Japanese and Koreans make good use of both cucumbers and seaweed, and this is an example of how the two combine with their love of cold soups. Add a little shredded daikon or thinly sliced red radish...
Classic Lentil Soup MAKES: 4 servings TIME: About 1 hour This recipe is about as easy as cooking can be, especially for a dish so filling and nutritious. Unlike the overly thick versions that put so many people off, this lentil soup is nicely balanced. 1 cup dried...
