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Narrow Results You've Selected: Recipe Soups & Stews Steam Saveur Remove all Difficulty Easy (5) Medium (4) Hard (1) Main Ingredient Shellfish (4) Vegetables (4) Beans (2) Chicken (2) Pork (2) Show all... Potato (2) Tomato (2) Fish (1) Pasta (1) Cuisine Chinese (2) Spanish/Portuguese (2) American (1) Classic (1) Irish (1) Show all... Italian (1) Jewish (1) Kosher (1) Mediterranean (1) Mexican (1) Season Winter (6) Fall (5) Summer (2) Occasion Thanksgiving (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Course:Soups & Stews,Technique:Steam,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 09/10/2011 Kreplach Soup (Chicken Dumplings in Broth) Chicken-stuffed dumplings in broth are a Jewish classic. Issue #141 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 03/12/2007 Mussel and Oyster Hot Pot Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup. Issue #91 01/02/2008 Xiao Long Bao (Shanghai Soup Dumplings) The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004) Issue #74 10/19/2000 Father Sal's Tenerumi Soup Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach. Issue #34 05/02/2007 Soupy Black Beans with Dumplings This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans. Issue #12 03/02/2007 New England Clam Chowder This quintessentially Yankee seafood soup is serious business in New England. Issue #12 03/23/2007 Steamed Chicken Broth In Hong Kong, this fragrant broth is served as a beverage throughout the meal. Issue #6 12/16/2010 Mediterranean Mussel and Chickpea Soup with Fennel and Lemon Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead. Does Not Apply