I've made this soup a few times in a restaurant setting, though normally when I pair these flavors I make it as a main course. With...

This is one of those soups that I grew up eating. When we went out to eat we frequented the multitude of Chinese food restaurants in the...

Borscht is one of those soups that I have been making for years. It's a hearty winter soup, that uses root vegetables, and normally has...

This is one of those soups that I make almost every year when winter starts to come on. There are normally a couple of variations when I...

This soup is a variation of an entree dish we used to serve at 6th Engine. I bulked up the vegetables, and added a couple others, as...

This is a version of one of the first soups I ever made in the business. When I worked at Calhoun's while I was in undergraduate we had...

This is one of those amazing soups that I have yet to make this soup in a restaurant setting, but the few times I've had it it's been...

Gazpacho is one of those soups that is easy, quick, and bursts with flavor. You really only make this during the peak season of...

I first started making this when I worked at Tersiguel's in Ellicott City. There was a Nicoise salad on the menu that had a number of...

This is a variation of a soup we frequently used at Chez Shea for our tasting menu. It was a buttermilk corn bisque without the cheddar...

This is a garnish that I have been making for a number of years. The end result gives you a nice balance of sweet, spicy, salty and sour....

This is one of those soups that almost every restaurant makes. Frequently it is with butternut squash, though you can vary it with any...

Tomato soup is one of my favorite soups both to make, and to eat. It reminds me of being a kid, especially when paired with a grilled...

I came across this soup on a trip that I took to Jamaica. It seems that there are endless variations, some vegetarian, others with...

Over the years I've made this soup a number of times. It wasn't until I took a vacation in Italy and we drove through Tuscany, that I...

This is a garnish that I came up with to serve as a thickener for my Tuscan White Bean soup. Traditionally the bread is put into the...

The first time I came across this soup was when I was working at Tersiguel's. As soon as I tasted the broth and the fish, with the...

This is a classic french accompaniment to bouillabaisse. It is traditionally an aioli made from garlic, chili, and saffron that goes...

One of the best parts of making items like soups on a regular basis is that you have items parts of your ingredients that you can use in...

This is a simple little recipe for a well rounded sauce. It's got a little bit of a bite, with a nice salty and tangy balance. I use...