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SOUPS Recipe

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This recipe for SOUPS, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Aigo-Boulido--Garlic Soup

Lots of garlic cloves!
1 bay leaf
Pinch of dried sage
Pinch of dried thyme
1 Egg
1/2-cup grated Parmesan

Crush garlic cloves in their skins and toss into salted boiling water with glug of olive oil.
Boil for 10 minutes. Add herbs.

Cover and leave to sit for 10 minutes more.

Remove garlic and herbs. Beat an egg into each soup bowl and pour the hot broth on top, beating the whole time.

Submerge a slice of toast and cover with grated cheese.

Basic Chicken Stock

1 whole chicken submerged in big pot of water
10 pepper corns
2 leeks, roughly chopped
4-6 carrots, peeled and chopped
1 onion, quartered
1 Bay leaf
4-stalks of celery, chopped

Boil everything together.

Skim scum off top.

Break down chicken carcass after an hour or so.

When fully cooked--at least 2-3 hours, divide chicken bones from "good" chicken and "dog" chicken.

Toss vegetables and pour through a mesh sieve.

Best Chicken Soup

8 Cups homemade chicken stock
Two 8-oz boneless, skinless chicken breasts (or chicken from when you made the stock)
2 large carrots
1 small fennel bulb, sliced thinly
1/2-cup mustard greens
1 cup cooked navy or white beans
2 leeks finely chopped
Handful of chopped celery

Simmer the stock.

Add carrots, celery and leeks and cook until fork-tender.

Add the fennel, greens and beans and simmer.

Shred the chicken and add to pot and simmer until it is heated through.

Season with salt and lots of pepper.


2-lb firm white fish
4-1/2 cups water
1/2 cup white wine
1 chopped onion
slice of lemon
curl of orange peel
1 bay leaf
bunch of fennel and thyme
3 egg yolks
3 TBS cream
Toasted French bread
2 garlic cloves

Clean fish and cut into thick slices. Put water into large pan and add wine, onion, lemon, orange peel, seasoning and herbs. Bring to a boil. Put in fish and simmer 12-15 minutes or until just cooked. Lift fish onto serving dish to keep warm.

Make double quantity of aioli. Divide into two, keeping half to serve with the bourride. To the other half, add the egg yolks and cream, stirring well. Then pour little by little into the warm fish stock. Over very gentle heat, with wooden spoon, continue to stir until sauce coats spoon and soup is smooth and creamy.

It must not boil.

Serve soup with rounds of toasted French bread rubbed with garlic and topped with Rouille. Serve with lots of boiled potatoes, more soup poured over them and a dollop of the remaining aioli.

Dad's Borscht

1 jar of drained beets
1-3/4 cups sour cream
Celery salt
Onion salt
1/4-cup sour cream

Put stoneware bowls in freezer to get them cold an hour before serving.

Toss first nine ingredients into a blender.

Garnish with dollops of sour cream and chives.

Oyster Stew

1/4-cup butter plus 2 TBS melted
1/2-cup minced celery
1/3-cup minced shallot
1 cup liquor from freshly shucked oysters or bottled clam juice
3 Cups whole milk
3 cups heavy cream
1/4-tsp Worcestershire sauce
1/4-tsp Tabasco sauce
1/4-tsp salt
30 oysters or 1-2 pints pre-shucked oysters
1/2-cup finely chopped curly parsley
Lots of ground black pepper

Melt 1/4-cup butter in sauce pan over medium heat, add celery and shallot and sauté until soft--3 minutes.

Add oyster liquor, milk and cream, and bring to a gentle simmer. Stir in Worcestershire, Tabasco (or Sneaky Pete) and salt.

Add the oysters to the base and poach for two minutes. Remove with a slotted spoon and divide between bowls.

Taste the base and adjust for more Worcestershire etc. as needed.

Bring to a boil over high heat and immediately ladle soup over oysters.

Add 1-tsp melted butter, a sprinkle of fr ash parsley and a generous grind of pepper to each bowl. And set ve with oysters crackers. Of course.

Cambodian Chicken Soup

8 cups chicken broth
5 jalapeno chiles, stemmed, halved and seeded
6 garlic cloves, peeled and smashed
1 3-inch piece of ginger, peeled, halved and smashed
1 TB grated lime zest plus 2 TBS juice (2 limes)
1-oz rice noodles
1 2-1/2-lb rotisserie chicken (shred chicken and keep carcass for making stock later)
5 Scallions, sliced thinly
1/4-cup chopped fresh cilantro
1/4-cup chopped fresh basil

Bring broth, peppers, garlic, ginger, lime zest and 1-tsp salt to boil in a Dutch Oven. Reduce heat to medium, cover and simmer until broth is flavorful and fragrant--15 minutes. Using slotted spoon, discard jalapeños, garlic and ginger.

Bring 3-qurts water to boil in large saucepan and add noodles and 1 TB salt and cook until tender--8 minutes. Drain noodles and divide among four bowls.

Stir chicken, scallions, cilantro, basil and lime juice into broth. Season with salt and pepper and ladle soup over noodles.




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