Chef Lupita
Crema de Calabaza con Quesillo
Oaxaca's velvety calabaza de Castilla soup, slow-simmered with white onion and epazote, blended smooth and poured scalding over quesillo that stretches into long strings at the bottom of the bowl.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Lupita
Crema de Chaya Tabasqueña
Tabasco's lowland chaya soup, built on cooked Maya spinach, white onion, milk, and manteca de cerdo, finished with lime and chile amashito only if the table asks for it.
Chef Lupita
Crema de Chaya Yucateca
Yucatán's elegant white-tablecloth soup, boiled chaya leaves blended with sweated onion, butter, and evaporated milk, finished with buttered croutons. The soup that opens weddings and feast days in Mérida.
Chef Lupita
Crema de Chepil de Teotitlán del Valle
From the Zapotec weaving town of Teotitlán del Valle, a creamed soup of wild chepil leaves cooked in lard, thickened with fresh corn masa, and finished with strings of quesillo and crema that pool across the surface like the threads on a backstrap loom.
Chef Lupita
Crema de Chile Poblano
Puebla's velvet-green crema of roasted chile poblano, sweet corn, and crema mexicana, finished with cubes of queso panela that soften in the bowl without melting away.
Chef Lupita
Crema de Elote con Rajas Poblanas
Puebla's cream of the milpa, where the season's sweetest elote tierno meets the smoky char of chile poblano. A soup that carries the whole logic of central Mexican cooking in one bowl.
Chef Lupita
Bajio Cream of Squash Blossom (Crema de Flor de Calabaza)
Guanajuato and Queretaro's Bajio soup, where squash blossoms from the milpa meet roasted chile poblano, epazote, corn, and the thick crema of the dairy hacienda.
Chef Lupita
Crema de Flor de Calabaza
Puebla's August soup of squash blossoms wilted in butter with white onion and fresh elote, blended with caldo de pollo and crema mexicana. Whole petals saved back as garnish. Not sweet, not fussy, and only as good as the flowers you bring home from the mercado.
Chef Lupita
Crema de Flor de Calabaza Oaxaqueña
Oaxaca's velvet squash blossom soup, built from flowers pulled off the calabaza vine that morning, wilted in butter with white onion and fresh corn kernels, blended smooth and finished with a thread of crema and a torn leaf of epazote.
Chef Lupita
Crema de Hongos Silvestres con Hoja Santa
Sierra Norte wild mushrooms sauteed in manteca de cerdo, simmered with hoja santa until the forest and the leaf become one broth, blended smooth, and finished with a thread of crema that the cook stirs in at the table.
Chef Lupita
Crema de Huitlacoche
Ciudad de México's corn-truffle crema, huitlacoche sweated with cebolla, ajo, and epazote in lard, blended into a slate-grey soup, and finished with a swirl of cold crema mexicana.
Chef Margarida
Creme de Marisco
The silken shellfish soup of Portuguese celebrations, where shrimp, crab, and clams become velvet, the shells surrender their secrets, and cream brings everything to luxury. This is what we serve when it matters.
Chef Remy
Creole Tomato Bisque
Sun-ripened Creole tomatoes simmered with the holy trinity, kissed with cream, and finished with fresh basil: the taste of a Louisiana summer captured in a bowl.
Chef Remy
Creole White Chicken Chili
Tender chicken thighs and creamy white beans swimming in a velvety Creole-spiced broth, mild enough for the whole family but packed with the layered flavors that make Louisiana cooking sing.
Chef Dimitra
Cretan Ospriada (Οσπριάδα / Παλικάρια)
Crete's palikaria is a November fasting pot of chickpeas, white beans, lentils, and wheat, cooked in careful order and finished with cumin, lemon, and green-gold olive oil.
Chef Isabel
Cuinat Eivissenc
Cuinat is Ibiza's Holy Week pot, dried favas and guixes folded with chard, collejas, garlic, mint, and ñora. The trick is cooking it until the greens and legumes become one thick spoonful.
Chef Thomas
Cullen Skink
Smoked haddock poached in milk, potatoes crushed into the broth, cream stirred through at the end. A bowl of Scottish coastal cooking that smells like woodsmoke and winter and the kind of evening you stay in for.
Chef Thomas
Curried Parsnip Soup
A bowl of parsnip soup with just enough curry spice to warm the back of your throat, blended smooth and pale gold, for the kind of cold evening when comfort isn't a luxury but a necessity.
Chef Takumi
Curry Udon (カレーうどん)
Curry udon is yesterday's karē made bright again with dashi, soy, and thick wheat noodles. The trick is the gloss: loose enough to drink, thick enough to cling.
Chef Dimitra
Cycladic Htapodi Stifado (Χταπόδι Στιφάδο)
Cycladic octopus stifado is the fasting table's stew: octopus cooked first in its own liquor, then braised with pearl onions, red wine, vinegar, and warm spice.
Chef Dimitra
Cycladic Psarosoupa Avgolemono (Ψαρόσουπα Αυγολέμονο)
Cycladic psarosoupa is the island family pot: whole white fish poached with potatoes and celery, then finished with lemony avgolemono and served with the fish alongside.
Chef Dimitra
Cypriot Louvana (Λουβάνα), Yellow Split Pea Soup
Cypriot louvana is yellow split peas cooked down with rice and leek, then beaten smooth and sharpened with lemon, a plain Lenten soup that fills the bowl honestly.
Chef Dimitra
Cypriot Trahanas me Halloumi (Τραχανάς με Χαλλούμι)
Cyprus gives trahanas its sour milk bite and halloumi its place in the pot: a thick winter soup, salty at the edges, brightened with lemon.
Chef Jeong-sun
Daegu-jjigae (Cod Stew)
Fresh cod simmered briefly in a clear anchovy-kelp broth with Korean radish, chilies, and scallion, a winter stew that depends on restraint more than strength.
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