With the holidays over, the long, cold slog to spring is before us. Warm up your operations with these soup ideas from FSD's Recipedia.
Posole’s flavor is intense and earthy, and it has a robust consistency. Since posole corn can be difficult to find, hominy is often used as a substitute in this traditional Mexican stew.
Apple Parsnip Bisque with Brandied Apple Butter
Kelly Franz, chef de cuisine at Magnolias in Charleston, S.C., creates a regional American Southern dish that can be served as an appetizer or first course. The bisque, blending the winter root parsnip with sweet and savory flavorings, is dressed up for holiday menus with the apple butter.
Armenian Lentil and Apricot Soup
This unique soup features dried apricots, red lentils, plum tomatoes, cumin, thyme and onion.
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Avocado-Spiked Corn Soup
This coarsely puréed corn soup has a cayenne zing, enhanced with fresh avocado.
Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons
This silky blend of sweet potatoes, chicken stock, cream and Wisconsin Gruyère cheese is topped with fresh sage and buttery homemade brioche croutons.
Potato and Corn Chowder
Chock full of potatoes, corn, carrots, celery, onions and bacon, this chunky chowder offers good value, rich flavor and a healthy nutrition profile. A bowl of this hearty soup is filling enough for lunch. Or serve it in a cup to accompany a sandwich or salad.
Pumpkin Pistachio Soup with Lemongrass
Lemon grass, pistachios and chili bring a kick to pumpkin soup, which also can be made using butternut squash.
California Skinny Sweet Pea Soup
Using 1% milk, this recipe cuts fat and calories to give it its "skinny moniker." The soup features russet potatoes, sweet peas, fresh mint, scallions and Greek yogurt.
Thai Red Curry Coconut Chicken Soup
This soup is a take off the traditional Thai dish and features red curry paste, chicken thighs, coconut milk, mushrooms, cherry tomatoes and shallots.