Chef Klaus
Ostfriesische Krabbensuppe
The East Frisian shrimp soup that begins at the peeling bowl: sweet North Sea brown shrimp, their shells cooked into stock, then potato, leek, and cream brought in gently.
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
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Recipes
Chef Klaus
Ostpreußische Schmandsuppe
An East Prussian farm-kitchen soup, sharp with Schmand, carried by good broth and potato, and finished gently so the egg yolk binds instead of scrambling.
Chef Klaus
Ostpreußischer Beetenbartsch
The East Prussian beet soup that keeps its ruby colour by one plain rule: cook the beets gently, then sour the pot only at the end.
Chef Joost
Ouderwetse Hollandse Kippensoep
A clear Dutch chicken soup is not grand cooking. It is the family table doing its quiet work: broth, kip, vermicelli, and the patience to make something plain taste true.
Chef Makoa
Oxtail Soup (Hawaiʻi Local Chinese-Rooted Beef Soup)
Hawaiʻi's Local comfort bowl, Chinese-rooted and fully island-made: oxtail simmered slow with star anise, ginger, peanuts, and greens, then eaten with rice, grated ginger, and shoyu.
Chef Thomas
Oxtail Soup
Oxtails simmered for hours in a pot with root vegetables and bay until the broth turns dark and silky with gelatin, finished with a good pour of dry sherry that lifts everything quietly into place.
Chef Remy
Oyster and Artichoke Soup
Briny Gulf oysters and earthy artichoke hearts swimming in a velvety cream soup, kissed with white wine and Creole spice, the kind of elegant comfort food that made New Orleans famous.
Chef Remy
Oyster Bisque with Herbsaint
Briny Gulf oysters swimming in a velvety cream bisque, perfumed with that unmistakable New Orleans anise note from Herbsaint, rich enough for your finest table yet honest enough to feel like home.
Chef Dean
Pacific Northwest Cioppino
A thundering pot of Dungeness crab, briny clams, plump mussels, and tender fish swimming in a garlicky tomato broth that demands crusty sourdough and a stack of napkins. This is Pacific coastal cooking at its most generous.
Chef Dean
Geoduck Chowder
A briny, cream-rich chowder showcasing the Pacific Northwest's most peculiar bivalve, sliced gossamer-thin and barely kissed by heat to preserve its sweet oceanic essence.
Chef Dean
Pacific Northwest Salmon Chowder
A soul-warming chowder that honors the Pacific Northwest's deep bond with its waters, featuring tender chunks of wild salmon, golden potatoes, and sweet corn in a velvety cream broth finished with fresh dill.
Chef Lupita
Pancita Capitalina (Menudo Blanco CDMX)
Ciudad de Mexico's Sunday pancita, a clear caldo of slow-simmered tripe and pata perfumed with epazote and finished with arroz, dressed at the table with chile piquin, cebolla, and limon.
Chef Juliana
Panelada Nordestina
You think tripe is the line you don't cross. Good. We'll cross it properly: cleaned, blanched, refogado right, simmered until the broth turns thick and the pot starts arguments.
Chef Graziella
Pappa al Pomodoro
Tuscan bread soup stripped to its essentials: stale bread, ripe tomatoes, basil, and olive oil. Four ingredients that prove restraint is the highest form of cooking.
Chef Elsa
Paprikahendl
Chicken braised in a velvet sauce of sweet paprika and slow-cooked onions, finished with sour cream and served over Nockerl, the Austrian dish that proves Hungary and Vienna share a kitchen.
Chef Graziella
Passatelli in Brodo
Thick strands of breadcrumbs, Parmigiano, and egg pressed directly into simmering broth. From the farmhouses of Romagna, this is the soup that defines home cooking: simple technique, profound comfort.
Chef Graziella
Pasta e Ceci alla Romana
The Friday soup of Rome, where dried chickpeas and broken pasta become something greater than their humble origins suggest. What the pantry holds, patience transforms.
Chef Graziella
Pasta e Fagioli alla Napoletana
The soup of Naples, where tomatoes brighten white beans and broken pasta swims in a broth fragrant with pork. Nothing like its northern cousins, and just as necessary.
Chef Graziella
Pasta e Fagioli alla Veneta
The bean soup of the Veneto, where borlotti beans simmer with pork rind until the broth turns creamy and the pasta drinks it all in. No tomatoes. No apologies.
Chef Dimitra
Pastitsada Kerkyras (Παστιτσάδα Κέρκυρας)
Corfu's Pastitsada is rooster braised red with tomato, wine, cinnamon, clove, and spetseriko, served over thick bucatini so the pasta carries the island's Sunday sauce.
Chef Dimitra
Patsas Thessalonikis (Πατσάς Θεσσαλονίκης)
Thessaloniki patsas is tripe, foot, and a clear winter broth, sharpened at the table with garlic vinegar, lemon, and bukovo.
Chef Thomas
Pea and Ham Soup
A thick, smoky bowlful of split peas and ham hock, simmered low for a couple of hours until the peas collapse and the kitchen fills with the kind of warmth that makes you pull a chair closer to the stove.
Chef Juliana
Peixada Nordestina
You don't need a coastal grandmother whispering secrets at the stove. You need fresh fish, a real refogado, gentle heat, and the sense to stop before the leite de coco splits.
Chef Lupita
Tabasco Gar in Green Sauce (Pejelagarto en Verde)
Tabasco's pejelagarto en verde turns the armored river fish of the Grijalva into a herbaceous caldo thickened with masa, chaya, chipilin, momo, and chile amashito.
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