Soups

Açorda alentejana is the mother of all Portuguese bread soups — and the humblest, most brilliant dish the Alentejo ever...

This is the soup-style açorda alentejana — the brothier, lighter cousin of the thick bread stew (my skillet version is...

Poland takes mushrooms seriously — foraging is practically a national sport — and zupa grzybowa, the traditional mushroom soup, is...

Mushroom and leek soup is the earthy member of my leek-soup rotation: mixed mushrooms browned properly with thyme, sweet leeks...

Chestnut soup runs deep in Trás-os-Montes, my family’s region — where chestnut groves shaped whole villages, and where the magusto...

Kohlsuppe — German cabbage soup — has a public relations problem: it sounds austere, and it is anything but. Done...

Celery and leek soup is proof that the quietest vegetables make some of the best soups: sweet leeks, savory celery...

Pumpkin and leek soup is the gentler, more aromatic sibling of my pumpkin-potato version: leeks bring a sweet, oniony softness...

This beet and carrot soup is the most photogenic member of the Portuguese soup rotation: ruby-red, silky smooth, and built...

Canh củ dền — Vietnamese beet soup — is the most beautiful bowl in the canh family: pork ribs simmered...