Soup

Serves 8 Many people buy a whole roast chicken from the grocery store on the way home (see left). Once the chicken is picked over, the remaining carcass can be the beginning of a simple and rich soup. Add kitchen staples such as carrots, onions, celery, and mushrooms, season the pot with paprika and cayenne pepper, and this versatile supper extends the life of a simple bird. The soup is made in two parts: the chicken carcass simmers in water while the vegetables saute for about half an hour.

Campbell Soup Co. is still struggling to heat up its lukewarm soup sales. Net income slipped 5 percent in the latest quarter to $177 million, or 55 cents per share, even as the company spent more on marketing. US soup sales fell 3 percent from a year earlier. The company has raised prices to offset higher costs for ingredients.

Serves 4 Classic avgolemono, the Greek egg-lemon soup, typically contains a little rice and a few pieces of chicken. Add more chicken if you want to make the bowls substantial enough for a main course. This recipe begins with 3 chicken breast halves to give the broth lots of flavor, but you use only 1 1/2 of them for the soup. Make chicken salad from the rest or roll up shredded meat in warm pita with chopped cucumbers, lettuce, and salsa. Orzo is rice-shaped pasta. 3 chicken breast halves on the bone 1 quart water 1 ...

Campbell Soup Co. is still struggling to heat up its lukewarm soup sales, with net income slipping by 5 percent in the latest quarter even as the company spent more on marketing. The Camden, N.J.-based company known for its red and white soup cans is pushing to regain lost ground amid growing competition and evolving consumer tastes. To attract busy, younger consumers, for example, Campbell plans to roll out a variety of soup pouches in flavors like Moroccan chicken and coconut curry early next fiscal year.

Serves 4 Here is a recipe from my Golden Treasury of Tolerated Teen Meals. The point here is to sneak as many vegetables as possible into the soup. Begin with 6 cups of chicken or vegetable stock. Bring it to a boil in a soup pot. Onions never register as a presence, so use plenty -- chop and add 1 medium yellow onion to the boiling broth. Celery would seem to be similarly invisible, but my girls recognize and welcome it in soup; let's say 4 stalks, chopped. A little garlic is good -- 1 clove, crushed.

1 head of cauliflower, cut into florets 4 cups 2 percentmilk 1 bay leaf Salt and pepper, to taste 1 onion, chopped 2 teaspoons curry powder 1. In a large saucepan, combine the florets, milk, bay leaf, salt, pepper, onion, and curry powder. Bring to a boil slowly. Turn down heat and simmer the mixture for 10 minutes or until the florets are very tender. 2. Remove the bay. Puree the soup in a blender. Return to the pot. Bring to a boil and ladle into bowls.

Serves 6 Kosher chicken gives soup the most flavor. You can add a parsnip to this pot, if you like, and serve the bowls with shreds of chicken and tiny soup pasta or fine egg noodles. Or ladle only broth and vegetables into the bowls. If you want a stronger broth, add 2 split chicken breasts and enough additional water (about 2 cups) to just cover the meat. 1 whole chicken (3 1/2 to 4 pounds), cut in half (reserve back, neck, and gizzard)

A lazy weekend afternoon with the latest DVD demands comfort food. If you’re inclined to make something hearty that won’t kill the household you cook for, we suggest a lighter version of meatball subs, the Italian-American classic. Tender turkey balls stuffed into a soft roll and covered with a lightly cooked marinara sauce make the sub shop staple a homemade treat. To make them, mix dark ground turkey, lots of Parmesan and parsley, and bread cubes soaked in milk. This recipe makes four dozen mini meatballs, which you bake until browned.

Serves 6 2 cups mixed dried beans (green and lentils, cranberry beans, chickpeas, split favas, white kidney beans) 4 tablespoons olive oil 1/4 pound pancetta, diced 1 large onion, chopped 2 garlic cloves, chopped 3 carrots, thickly sliced 2 stalks celery, thickly sliced 8 cups water, or more if needed 4 tomatoes, chopped 1/2 cup chopped parsley 2 bouillon cubes (vegetable, chicken,...

Serves 4 Bold flavors of ginger and garlic complement the mild tofu in this soup. Use firm or extra-firm tofu, which will hold up in the pan better than softer or silken varieties. 2 tablespoons peanut oil 1 inch piece ginger root, finely chopped 4 cloves garlic, thinly sliced 4 cups chicken stock 14 ounces firm tofu, drained of excess liquid and cut into 1/2-inch cubes 1 medium carrot, sliced into rounds ...

Like many Greeks left unemployed by their country's economic tailspin, Dimitris Spachos finds it easier to talk about his nation's problems than his own. Enormous debt accumulated over decades sent the country into a recession so deep it kills 200 businesses and 900 jobs every day. Elections this month failed to produce a government, and Greeks will vote again in June. Meanwhile, life for most Greeks continues to get worse. "Every day I see more people sleeping rough on the street," said Spachos, 72. "They can't even wash their clothes or themselves.

Serves 4 Finishing this soup with crisp shallots, along with scallions, cilantro, and Greek yogurt, adds an extra element of freshness. If you have any leftover soup, store the shallots separately from the liquid and add them after reheating. SOUP 1tablespoon butter1onion, finely chopped2carrots, finely chopped1clove garlic, finely chopped1tablespoon curry powder1½cups green lentils6cups chicken stockSalt and pepper, to taste 1. In a soup pot over medium-high heat, melt the butter.

(Dominic Chavez/Globe Staff file photo) A cooking class at the Haley House. By Myeshia Henderson, Globe Correspondent It's not easy keeping a non-profit agency afloat in a sagging economy; it takes some creativity. At the Haley House Soup Kitchen, the secret is in the soup. The Haley House, which runs a soup kitchen and a bakery cafe and other programs, recently opened its doors for its annual Souper Bowl Sunday event, started four years ago to raise money for its services to the homeless.

Serves 6 Broccoli tastes mild in this soup, which combines tiny florets of the green vegetable with the rice-shaped pasta orzo. Sprinkle bowls with olive oil and Parmesan. Serve with crunchy toasts topped with parsley and oregano. TOASTS 1/2  cup flat-leaf parsley leaves, finely chopped  1/2  cup fresh oregano leaves, finely chopped   Salt and pepper, to taste  1/2  cup olive oil  1  baguette, cut diagonally into 1/2-inch slices   1. Set the oven at 350 degrees.

Serves 4 In this noodle dish, the curry is like a thick soup. Udon noodles, which are thick and wheat-based, come pre-cooked, dried, or frozen. Fresh and frozen are often in square or round nests in individual serving sizes, packed for three, five, and six servings. Dried are in 10-ounce packages. 1  tablespoon canola oil  1  zucchini, cut into 1-inch slices  8  ounces button mushrooms, thinly sliced  3  cups beef curry  1  cup whole milk  4  nests of pre-cooked udon or 10 ounces of dried udon  3  scallions, finely chopped  1. In a saucepan over...

Serves 4 These healthy, veggie-packed bowls come together in no time for a warming weeknight meal. Use a piece of Parmesan rind to add a savory flavor to the pot (also a great tip for tomato sauces). Like most soups, this one is even better the following day. If you are cooking in advance, boil the pasta separately and add it just before serving. 1  tablespoon olive oil  1  onion, chopped  1  red bell pepper, chopped  2  stalks celery, chopped  1  medium zucchini, chopped   Salt and black pepper, to taste  2  cloves garlic, chopped  1  teaspoon...

Serves 4 Cambridge cookbook author Judith Barrett included this vibrant-colored and lively soup in "Saved by Soup," a volumeof delectable low-fat bowls.To make this, simmer chunksof young zucchini and onionin chicken stock until tender, add basil leaves, and thenpuree the mixture. It turnsthe liquids a bright greencolor like grass. On hot nights, ladle the cold soup into cups and add a spoonful of plain low-fat yogurt. 6 slender zucchini, trimmed and cut into 1-inch pieces 1 medium onion, cut into 1-inch pieces ...

Serves 6 5 tablespoons butter 1 large onion, chopped 2 pounds peeled buttercup squash, cut into 2-inch pieces 6 cups chicken stock, or more to taste Salt and pepper, to taste 1/2 cup heavy cream 1. In a Dutch oven, melt...

Forty Carrots is not a typical Cheap Eats spot. The parking lot is filled with well-cared-for high-end cars, like Mercedes and Lexus. Diners wear Chanel and Louis Vuitton. The restaurant is inside The Mall at Chestnut Hill, adjacent to and owned by Bloomingdale's. The china, including the futuristic Villeroy & Boch propeller-twirl soup bowls, is white. The rest of the space is a study in neon color. The restaurant decor includes variegated mini-stripes in chroma green, tangerine, violet, lime, and yellow on walls, menus, even the neckties of the servers.

Serves 6 Simmer a colorful blend of finely chopped vegetables, including red bell pepper and corn, with tomatoes, white beans, and spicy chorizo sausage. Ladle the soup over escarole that has been sauteed in garlic, then top with golden corn bread croutons. The recipe comes from Brian Whitmer, chef of VINeleven restaurant in the Napa Valley Marriott Hotel & Spa. SOUP 1 1/2  pounds chicken necks and backs  3  quarts water  1 1/2  pounds chorizo sausage, removed from casing  2  tablespoons olive oil  1  onion, finely...