Cuisine: Soup

Potato, Broccoli, and Cheddar Soup

This Potato, Broccoli, and Cheddar Soup is a wonderful meal to warm you up. It's velvety and smooth and is perfect with this crusty cheesy bread.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields:  4 Servings

Pork Ramen

Upgrade your ramen noodles and throw out those seasoning packets, which have enough sodium to make you dry up like a prune. The FDA recommends the average American consumes no more than 2,300 mg of salt per day. A package of Top Ramen’s noodles contains more than half of this. Ramen is the ultimate Japanese comfort food, and it's nowhere near as hard to make as you might think. Try these Pork Ramen noodles at home.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Spring Vegetable Soup

This Spring Vegetable Soup is the perfect thing to “spring clean” your diet. Fruits and Vegetables that are in-season reap the most nutritional value. This Since lima beans are difficult to find fresh, I used frozen beans. You can substitute fresh fava beans in this soup.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

“16 Bean” Pasta e Fagioli

This “16 Bean” Pasta e Fagioli is from Ina Garten’s new cookbook, Cooking for Jeffery. Pasta e fagioli, meaning "pasta and beans", is a traditional Italian dish. Pastafazoola, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, "Don't be a fool, eat pasta fazool", and the Dean Martin song "That's Amore" includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore".

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hr 50 mins
  • Yields: 6 Servings

Chicken Noodle Soup

I have made chicken noodle soup for many sick clients over the years. There is something so cathartic about making soup.It's easy on the stomach and it is just what your body needs. Grandmother’s chicken soup was and is the ultimate cure for colds and new medical research says that chicken soup really does work just like Grandma always said it did.

By Leslie Blythe

  • Prep: 2 hrs
  • Cook: 20 mins
  • Yields: Makes 2 quarts

Rangoon Racquet Club Peanut Soup

There was a time in the 70s and 80s when the cognoscenti in Beverly Hills eschewed the Polo Lounge, Bistro, et al, and headed for the real hot spot, the Rangoon Racquet Club, a restaurant reinventing the last days of the Raj with a Rodeo Drive vibe. Anglo-Indian food topped the bill of fare and the favorite starter was Peanut Soup. A silky smooth chilled soup of creamy chicken broth with creamy coconut and peanuts, this dish was served in a small cup nestled in a bed of crushed ice, with a half a lime on the side to squeeze over it before eating. The acidity of the tart lime cuts through the unctuous richness of the cream, coconut and pureed peanut and creates the perfect medley of flavors.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Lemony Chicken & Rice Soup

The fresh lemon juice adds a nice citrus note to this Lemony Chicken & Rice Soup. It goes really well with dark rye bread and butter. Also, this soup freezes well.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 6 Servings

Smashed Pea and Barley Soup

This Smashed Pea & Barley Soup is my friend's favorite soup from the California Pizza Kitchen. I found the recipe and made it. I really don't like pea soup in general, but this one was very good. It's completely vegetarian as well!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 45 mins
  • Yields: 8 Servings
Peanut Butter Ramen Noodles

Peanut Butter Ramen Noodles

One of the things (which my husband Eric invented) I always made for my kids is something we call peanut butter ramen noodles. By adding peanut butter, it adds some much needed protein. I also like to add some shelled edamame for even more of a protein boost. It's really delicious!

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1 Serving

Ham and Split Pea Soup

Every year I make some sort of soup using the ham hock from Christmas dinner. I happened to have a very large bag of split peas, which I like because you don't have to soak them overnight. Serve it with a loaf of crusty bread and a salad. You can just use chopped up ham, if you do not have a ham hock on hand.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 8 Servings