Soups & Stews
Farmgirl Fare (1)
Recipe Zaar (1)
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
This smooth, rich chestnut soup hails from the Auvergne region of France.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Eat lots of lobster; you'll need their shells for this stock.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
When your recipe calls for a fish stock with a strong flavor, look no further than this savory preparation.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
This thick and filling stew is perfect on a cold winter day.
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Source: Farmgirl Fare
Though redesigned, this classic is still cheesy, warm, filling, and comforting in this recipe.
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