The Best Recipe: Soups & Stews by Cook's Illustrated Magazine

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  • Quick chicken stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: chicken legs; bay leaves
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  • Quick chicken stock with sautéed breast meat

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: whole chicken; bay leaves
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  • Traditional chicken stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: chicken legs; bay leaves
    show

  • Asian chicken stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks; Asian
    • Ingredients: chicken legs; fresh ginger; scallions
    show

  • Asian chicken stock with sautéed breast meat

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks; Asian
    • Ingredients: whole chicken; fresh ginger; scallions
    show

  • Improved canned chicken broth

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: chicken broth; carrots; celery; bay leaves; parsley
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  • Rich beef stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: beef shanks; store-cupboard ingredients
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  • Vegetable stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: garlic; shallots; celery; carrots; leeks; parsley; bay leaves; collard greens; cauliflower; thyme; lemongrass; scallions; rice vinegar
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  • Fish stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: celery; onions; button mushrooms; dried shiitake mushrooms; garlic; fish bones and trimmings; dry white wine; parsley; thyme; bay leaves
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  • Cheater's fish stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: carrots; celery; parsley; bottled clam juice; bay leaves; thyme
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  • Egg drop soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Chinese
    • Ingredients: chicken stock; fresh ginger; scallions; soy sauce; cilantro; eggs
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  • Straciatella

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Italian
    • Ingredients: chicken stock; eggs; Parmesan cheese; parsley or basil; nutmeg
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  • Greek egg-lemon soup (Avgolemono)

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Greek
    • Ingredients: chicken stock; long grain rice; bay leaves; green cardamom pods; lemons; eggs; scallions
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  • Wonton soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Asian
    • Ingredients: ground pork; canned water chestnuts; fresh ginger; dry sherry; soy sauce; sesame oil; scallions; egg whites; wonton wrappers; chicken stock; napa cabbage; carrots; snow peas
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  • Tortellini soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Italian
    • Ingredients: ground beef; ricotta cheese; Parmesan cheese; parsley or basil; eggs; all-purpose flour; chicken stock; spinach
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  • Fresh egg pasta

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: all-purpose flour; eggs
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  • Chicken soup with matzo balls

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Passover; Jewish
    • Ingredients: eggs; matzo cake meal; chicken stock; carrots; parsley or dill
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  • Chicken soup with passatelli

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Italian
    • Ingredients: white bread; Parmesan cheese; nutmeg; chicken stock; parsley
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  • Cream of chicken soup (Chicken velouté)

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; French
    • Ingredients: chicken stock; shallots; dry sherry; thyme; milk; chives
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  • Tortilla soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Mexican
    • Ingredients: chile powder; chicken stock; limes; chicken breasts; canned tomatoes; avocados; cheddar cheese; cilantro; jalapeño chiles; flour tortillas
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  • Thai chicken and coconut soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups; Thai
    • Ingredients: lemongrass; fresh ginger; Thai curry paste; chicken stock; fish sauce; coconut milk; chicken breasts; straw mushrooms; limes; cilantro; scallions
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  • Basic turkey stock

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: turkey carcass; carrots; celery; dry white wine; bay leaves; parsley; thyme
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  • Turkey noodle soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: turkey stock; cooked turkey meat; carrots; celery; thyme; shells pasta; parsley
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  • Beef noodle soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: carrots; celery; thyme; canned tomatoes; beef stock; egg noodles; parsley
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  • Oxtail soup

    from The Best Recipe: Soups & Stews The Best Recipe by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: oxtail; beef broth; chicken broth; dry sherry; carrots; celery; parsley
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Notes about this book

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Notes about Recipes in this book

  • Asian chicken stock

    • smtucker on December 31, 2010

      Actually calls for chicken wings. Quick to make, and surprisingly delicious.

  • Caldo verde

    • Emily Hope on November 19, 2010

      Simple and tasty. We've made variously with collards, kale, and portuguese cabbage as the greens. With homemade chicken stock, we usually just use half chicken stock and half water. With so few ingredients, they need to be of a high quality--good stock, good chorizo, good greens. The character of the chorizo strongly impacts the flavor of the final soup.

  • Hot-and-sour soup

    • Rinshin on February 13, 2015

      This recipe ingredients use substitutes for the real deal for people who have problems finding ingredients. Since I can easily find the ingredients, I used lily buds and fresh bamboo, Chinese black vinegar instead of rice vinegar and worcestershire sauce, and Chinese Shaoxing wine instead of sherry. Also calls for hard tofu which I do not like so used silken tofu instead. Excellent taste and surprisingly easy to make once you have the asian style chicken stock already made. The instructions on when to add vinegar (after cornstarch mixture) and beaten egg was perfect.

  • Manhattan clam chowder

    • springandfall on February 13, 2014

      This can be made with chunks of high-quality white fish (such as halibut) in place of clams, for a fish chowder. You'll need extra bottled clam juice.

  • Spring vegetable soup

    • zengal on November 12, 2021

      Excellent soup! The leeks, celery and garlic were very subtle and enhanced the star of the show, which was: Fresh & Green. The freshness of the tarragon, parsley and peas were the highlight. If you love Tarragon, you must try this soup! Let me add that it is divine in the Spring with fresh peas and herbs, but it freezes well and is a welcome warm chicken soup in the colder months.

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  • ISBN 10 0936184531
  • ISBN 13 9780936184531
  • Published Sep 29 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

The Best Recipe: Soups and Stews is the result of testing more than 6,000 recipe variations for America's favorite soups and stews, from chicken noodle soup, clam chowder, and French Onion soup to bouillabaisse, chicken gumbo, and chili. They cover the basics, from which equipment works best to secrets for making quick, rich-tasting chicken stock. They share the secrets for turning out a great bowl of soup or stew, including where to simmer stews (use the oven, not the stovetop), how to puree vegetable soups (the blender, not the food processor, worked best), and what sets a decent beef stock apart from a great beef stock (it's the meat, not the bones). For beginners and advanced cooks, The Best Recipe: Soups and Stews is sure to become an indispensable kitchen companion.

Includes:

  • More than 200 recipes, perfected in the Cook's Illustrated Test Kitchen.
  • More than 200 hand-drawn illustrations that demonstrate cooking techniques in step-by-step detail.
  • An equipment buyer's guide.
  • Surprising results of blind tastings of food ingredients.
  • The science of cooking explained, they tell you why and how recipes work.

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