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Celery boasts a surprising history and nutritional profile.

The American Family Cook Book presents the following technique for making clam broth.

The 1902 cookbook With a Saucepan Over the Sea features two recipes for lobster soup, the first described as Parisian.

Enjoy a rich and hearty take on a classic Eastern European dish.

This hearty soup features a rich broth made with beef simmered with vegetables like carrots and cabbage.

The American Family Cook Book (1963) provides this simple recipe.

With a Saucepan Over the Sea, published in 1902, includes a recipe for this most famous of soups.

The Russian Cookbook shares a version of this Lithuanian soup.

Soupe Julienne (or Julienne Soup) is a light and flavorful broth filled with finely “julienned” vegetables.

Queen Soup is crafted with a rich blend of almond and poultry stock, and bread as a thickener.