The Soup & Salad Course
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.
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.
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
Vichyssoise: A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.
Stock: A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making.
Helpful soup and salad Hints
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.
Vegetable Water: Don't discard the water in which the vegetables are soaked or cooked. It is more flavorful than plain water so use it in making soup or gravy.
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Tropical Fruit Salad 
