The Soup & Salad Course

Collection of soup and salad recipes Serve these recipes as a course before the entree or as a meal themselves. Try our favorite recipes like cauliflower cheese soup, deviled egg potato salad, or great northern bean soup.

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View recipe photo gallery Soup And Salad Photo Gallery
View the pictures of some of our favorite soup and salad recipes!

Soup Recipes - CDKitchen Soup's On!
Can you believe we've collected over 5,000 different kinds of soups? From hearty bean soup to light egg drop soup. Try a the popular broccoli cheese soup from Panera Bread or the spicy Cajun andouille sausage and shrimp gumbo.

Salad Recipes like Pasta Salad, Spinach Salad, Jello Salad or Egg Salad - CDKitchen Salads Of All Kinds
Salads can take on so many forms - from a light lettuce-based version to a hearty pasta salad. No matter what occasion or meal, we've got a salad recipe for you. Try a fruity ambrosia salad, a chilled cucumber salad, or a classic macaroni salad.

Cooking Glossary

Cooking Glossary ladle: to move portions of a food using a ladle. A utensil with a cup-like bowl and a long hooked or pierced handle and available in various sizes; used to pour sauces and liquids (ex. soups) and to push sauces and other foods through a sieve.

Bisque: A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat. This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques.

Helpful soup and salad Hints

Cooking Tips Garnish for Soup: The more complex the soup, the simple the garnish. The garnish need not duplicate an ingredient in the soup, it simply must complement or heighten the flavors. Try fresh minced herbs, minced scallions, grated parmesan, a few whole shrimp, chopped hard-cooked eggs or nuts, a spoonful of caviar, a few berries, thin rounds of carrots, minced wild mushrooms, a slice of lemon, a dash of sherry, or a dollop of sour cream.

Removing Fat From Soups and Stews: Ice cubes will eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.

Cooking article by Josh Gunn Vegetarians Get Gumbo Too
If it's not obvious by now, y'all should know I love to eats-da-meats: chicken, steak, alligator, or snail--if it is seasoned right, I'll put it in my mouth. Okay, well, not everything: I turn up my nose...

Cooking article by Amy Powell Soup for the Soul
"Good soups I hold in as high regard as great breads and together they make some of life's sublime moments." -- Anna Thomas Soup, I believe, in all its simplicity, can be one of the most transcendental...