At his Chicago restaurant Ever, which played a supporting role in “The Bear,” the chef Curtis Duffy refines his story.

I had some asparagus and wanted to use my pressure cooker to create a soup for my family. And since I just purchased some fresh leeks from the farmer’s market, incorporating them was just good form.

Cream of asparagus soup is good anytime of year, served hot or chilled.

Insider asked Michelin-starred chefs to share their favorite winter soup recipes, plus their tips so you can re-create them at home.

The spargelkarte (white asparagus menu) always lists the white asparagus first, as the star attraction, while such glamorous foods such as lobster, veal and salmon are relegated to secondary roles ...

In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onions along with a pinch of salt, and sauté for 5–7 minutes, stirring occasionally, until the onions are ...

The soup is flavored with Pernod, a liqueur made from distillates of star anise, fennel and 14 other botanicals.

Asparagus and crunchy peanut butter: How this top chef rediscovered her roots through food Anita Lo’s New York restaurant, Annisa, held a Michelin star for nine years ...