我们的15个最喜欢的汤食谱
There are few things as comforting as a bowl of soup. Whether it’s chilled and refreshing or warm and hearty, we can never get enough. And although we have a lot—seriously,很多—of soup recipes on our site, there are some that we always keep in our back pockets. So we asked our editors to pick some of their favorite soup recipes from over the years, and their selections include everything from Basque garlic soup to creamy tomato soup to Korean rice cake soup. There are 15 total, and hopefully they’ll become new favorites for you, too. Read on to find out how to make them all.
Roasted Cauliflower Soup with Cumin
For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree.
1of15.
火箭汤(Shorbat Jarjir)
A blend of spinach, cilantro, and arugula anchors this delicate soup from Yasmin Khan, author ofZaitoun。温暖的香料,如肉豆蔻,多香果和姜黄放大蔬菜的蔬菜味道;一块土豆添加光,柔滑的质地;橄榄油的毛毛雨和酸奶的淋浴,丰富了汤,而不会称重。伟大的汤是关于平衡的,这是一个钉子。
2of15.
巴斯克大蒜汤
“巴斯克大蒜汤,或sopa de ajo.香,是一个寒冷的日子,“凯尔西青年写s. “It’s a piping hot bowl of garlicky, smoky broth, filled with tendrils of eggs and thickened with bread, heightened with a splash of sherry vinegar. This version, from writer and cookbook author Marti Buckley, calls for bread that’s very well-toasted—almost burnt—in olive oil to add body and roasted depth. The piquant broth is infused with an entire head of garlic. Best of all, it comes together in under an hour and tastes even better the day after it’s made.”
3.of15.
熏制胸部面条汤
这款下端的碗来自格里芬布布金,南部灵魂烧烤大众,格鲁吉亚·圣西蒙岛烧烤的大脑,他展示了他的餐厅在每只烟熏叮咬的美妙烧烤胸肉。与嫩蛋面,秋葵,玉米和利马豆配对,这是完美的。
4.of15.
彩髓
This ribollita recipe from Adam Leonti yields six to eight servings. Be sure to have grated Parmesan cheese on hand for serving, as well olive oil for drizzling.
5.of15.
Caldo de Pollo.
几乎没有鸡腿用水覆盖着少量芳香剂,生产出一种美味和丰富的鸡汤,轻轻地用Jalapeños和甜番茄酱。这个版本很温和;如果您想要刺激肉汤,请使用折刀在每个智利中切割小切口,然后将它们加入汤之前。阅读John Paul Brammer的论文,“Caldo de Pollo的愈合魔法。”
6.of15.
“每个人”马铃薯韭菜汤
You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. Left as a chunky-style soup, it eats like a chowder, while the pureed version has a silky and light texture rich enough to be served chilled, if desired. Read Emily Nunn's essay, “'每个人汤'为每个人都有东西。”
7.of15.
orzo和鹰嘴豆用姜黄姜汤
Coconut milk and fresh lime juice are natural partners to ginger and turmeric; here they come together to form a restorative tea-based broth that’s delicious studded with chickpeas and pasta.
8.of15.
南瓜种子albóndigas.
“Tomatillos保持着潮湿的氛围,并在番茄肉汤(无论你是蔬菜或鸡汤)增加一层鲜美,”哈维尔卡尔卡拉特写道。“但也许这是整个菜的最佳部分就是它如何快速地与你的食品室里有可能已经拥有的东西,以及它会喂你的次数。”
9.of15.
Burmese Samusa Soup
这款Vegan Soup来自Desmond Tan的缅甸超级乐队在旧金山的肉汤配有一种调味黑芥菜种子,小茴香和姜黄的肉汤。新鲜的卷心菜,草药和辣椒,每个充足的碗,鲜花扁扁豆和土豆与令人愉快的紧缩。
10.of15.
韩国蛋糕汤
这个汤,安泰勒皮特曼写道,是“伟大的任何时候,但特别是在寒冷的夜晚,当你渴望一个管道热的碗肉汤,诱人的纹理和丰富,灵魂的口味。”
11.of15.
Mexican Chicken Pozole Verde
There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
12.of15.
土耳其辣椒汤与母鸡
一旦你制作这种汤,不要忘记固定 - 我们喜欢用切碎的切达干酪,切碎的香菜,酸奶油和玉米片来服务。
13.of15.
Collard Greens Ramen
Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards’ soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl.
14.of15.
Creamy Tomato Soup with Buttery Croutons
这个容易的汤只在30分钟内聚集在一起,并且与棕黄油油煎面包块配对时是完美的。