Soups and Stocks Archives

Oyster Chowder with Canned Oysters

This Oyster Chowder recipe uses canned oysters, and makes a hearty soup course quickly and easily without all the usual shucking around.

A Vichyssoise is a creamy potage of leek and potato traditionally served cold. This version is easy to make and can also be served piping hot.

This amazing Bone Broth, a Stock made with roasted Beef Marrow Bones and Pork Hocks, is so rich it forms a firm, thick jelly when chilled.

This Roasted Vegetable Soup contains Carrot, Cauliflower, Leek, and Parsnip made rich by the complex flavors created by oven roasting.