A classic Scottish soup of smoked fish, cream, potatoes, and onions.

Rich and creamy chicken and dumping soup with sweet maple undertones

This soup came about when I was talking with the chefs I work for about their previous jobs. When Robbie Wood was the chef of Georges of...

I've been making this soup proffessionally for at least 15 years. This is a soup that I started making early on in my career and it was...

I came up with this soup because I was in the mood for a chowder style soup, but was looking for a different flavor profile. I opted to...

I made up this soup because I wanted to come up with a way to incorporate the long beans from my garden in a different way. I have...

I came up with this soup while working on production sheets for SuperFD. One of the meal kits we did for our services was a roast...

This is a soup that I was introduced to at Tersiguel's in Ellicott City. Though this recipe is different, it was one of the first...

This isn't a soup that I've made while working at restaurants. Actually, I rarely use peanuts in restaurants because it's one of the...

This is another one of those soups that I don't make too often, mainly because I don't keep lobster on my menus. I normally will plan it...

This soup is a staple in almost any restaurant, especially if they serve baked potatoes regularly or as a special. It's a great way to...

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...