Most ingredients can be found at your
local supermarket. Your equipment needs
can be found in your own kitchen.
The number of recipes today are almost
too numerous to count; including old
time favorites like cream of tomato .
to luxurious lobster bisque.
Vegetable recipes from asparagus to zucchini,
seafood and shellfish chowders and bisque.
On this site you will find information, tips, and
suggestions. You will also find recipes for making base stocks
which will go a long way in developing a high quality recipe.
In the ingredients section you will be given a little insight
on different items such as vegetables , poultry and herbs .
soup blog
The Soup Blog keeps you up to date
with all additions and changes to the
best-made-soups.com web site. subscibe
here.
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introduction
introduction to best made soups will answer some of your questions about the recipes and provide useful information. The navigation bar on the left will navigate you around the site.
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soup basics
soup basics Will teach you the fun part of cooking. That this is a art not science. There are a few rules in making these soups,, but once you know them imagination takes over.
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fish soups
fish soups without exception provide a creamy luxurious treat. They are generally created using fish, crustaceans or shellfish. There are several types.
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Chowder Soups: Recipes for Your New Favorites
Chowder soups cannot be defined by its ingredients. Not all chowders are made with milk, or seafood. Some are made with clear broth and vegetables.
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hearty soups
hearty soups are nourishing and satisfying meals. Then it comes to comfort foods these soups more than fit the bill. Some have almost stew like quiaity to them.
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cream soups
cream soups are made with milk, or cream. It uses flour and a fat like butter. This combination is known as a roux. Cream soups are commonly made from vegetables,
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soup stocks
soup stocks should be the first step in making a home made soup. The stock gives the soup its depth and flavor.
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vegetable soups
vegetable soups are made with fresh or frozen vegetables when served with a crusty loaf of bread it will make a great appetizer or light meal Any time of the year.
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broth soups
broth soups are similar to soup stocks. Using quaility meats, poultry, trimings. These can be roasted or seared. Along with aromatic vegetables, spices, and herbs produce a clear and flavorful liquid.
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chili stews
chili stews are made with peppers, meat, garlic, onion and cumin. Traditional recipes are made with chopped or ground beef. There are different variartions either geographical or personal preference.
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soup garnishes
soup garnishes helps bring out the flavor and color of a soup. In this section we will explore the well known garnishes along with less known ones.
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cooking videos
cooking videos have been added to help you understand some of the concepts in making soups. There are a few variations between the videos and the recipes.
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recipe index
recipe index is a listing of soup recipes to help you find that favorite recipe.
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soup ingredients
soup ingredients are the foundation of your soup whether its vegetable, meat or seafood
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soup tips
soup tips is a section where you can find information on different cooking methods
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conversion chart
conversion chart will help you convert your mesurments when putting together your recipe ingredients
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equipment
equipment such as assembling a personal collection of knifes is one of the first steps in becoming a good cook. Just as a painter or craftsperson gather there collection of tools
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contact page
contact page a page to ask a question or give a comment
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useful links
useful links great resources for cooking information
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privacy policy
privacy policy
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about me
about me is a page about my background in the cullinary field
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Best Chicken Soup Recipe: Submit a Recipe or Vote for Your Favorites
If you love chicken soup, submit your best chicken soup recipe or vote for your favorites here.
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casseroles
casseroles a casserole link
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appetizers
appetizers a appetizer link
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breakfast
breakfast a breakfast link
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desserts
desserts a dessert site
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sauces
sauces a sauce site
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