Soup Recipes II
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Index of Recipes

Manhattan Clam Chowder
Matzo Ball Soup
Menudo
Mexican Avocado Soup (Sopa de Aquacate)
Mexican Bread Soup (Sopa de Pan)
Mexican Chicken and Almond Soup (Sopa de Pollo y Almendras)
Mexican Corn Soup (Sopa de Elote)
Mexican Hominy Soup (Pozole)
Mexican Lime Soup (Sopa de Limon)
Mexican Tortilla-Ball Soup (Sopa de Bolitas de Tortilla)
Middle Eastern Tomato Soup
Minestrone
Moroccan-Style Tomato Soup
Moscow-Style Beet Soup (Borsch Muskovskaia)
Mulligatawny Soup
Mushroom Consommé
Navy Bean and Bacon Soup
New England Clam Chowder
New England Fish Chowder
Norwegian Spinach Soup
Orange Consommé
Oxtail Soup
Oyster Bisque
Parsley Soup
Paul Bocuse's Pumpkin Soup
Philippine Corn Soup (Sopang Mais)
Polish Easter Soup (Barszcz)
Polish Mushroom and Barley Soup (Krupnik Polski)
Portuguese Green Soup (Caldo Verde)
Portuguese Sausage and Kale Soup
Potato and Carrot Soup
Puerto Rican Fish Soup (Asopao)
Puree of Garden Vegetable Soup
Quick Black Bean Soup
Quick Cabbage Soup
Quick Carrot and Caraway Soup
Quick Cauliflower Soup
Quick Corn and Crab Soup
Quick Cream of Asparagus Soup
Quick Cream of Tomato Soup for Two
Quick Fish Stew
Quick Minestrone
Quick Shrimp Bisque
Quick Vegetable Soup
Roasted Garlic Soup
Russian Millet and Bacon Soup (Kulesh)
Russian Mushroom Soup
Saffron Broth with Quadrucci
Salmon and Spinach Soup
Salmon Chowder
Scandinavian Cherry Soup
Scotch Broth
Senate Bean Soup
Shaker Herb Soup
She-Crab Soup
Shrimp Bisque
Shrimp Soup
Snow Pea Soup

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No one knows why tomato-based clam chowder is called Manhattan clam chowder, especially since it was first documented in Rhode Island in the 1830s.

Manhattan Clam Chowder

2 oz (50 g) salt pork, cut into 1/4-inch (5 mm) dice
2 cups (500 ml) chopped clams, fresh or canned
2 cups (500 ml) water
1 cup (250 ml) clam liquor reserved from the fresh clams, or clam juice
6 tomatoes, peeled, seeded, and chopped
2 potatoes, peeled and cut into 1/2-inch (1 cm) dice
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 green bell pepper (capsicum), chopped
1/4 cup (60 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Brown the salt pork in a skillet over moderate heat until golden. Drain on paper towels and combine with the remaining ingredients in a large saucepan. Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours. The taste improves if refrigerated overnight. Serves 4 to 6.

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According to Hollywood legend, when Marilyn Monroe was being shown around New York City she was apparently served more matzo ball soup than she cared for, prompting her to ask if any other parts of the matzo are eaten. Naughty humor notwithstanding, here is a classic delicatessen delicacy:

Matzo Ball Soup

6 cup (1.5 L) chicken stock
2 egg yolks
3 Tbs (45 ml) chicken fat (schmaltz)
3/4 cup (180 ml) matzo meal
Salt and freshly ground pepper to taste
2 Tbs (30 ml) finely chopped parsley (optional)
A grating of fresh nutmeg (optional)
2 egg whites, beaten until stiff

Bring the chicken stock to a simmer over moderate heat. Beat the egg yolks and chicken fat together. Add 1/2 cup (125 ml) of the hot stock, the matzo meal, salt, pepper, and optional parsley and nutmeg and mix well. Fold in the beaten egg whites and refrigerate for 30 minutes. Form into balls about 3/4 inch (2 cm) in diameter and drop into the simmering stock. Simmer covered for 15 minutes. Serves 4 to 6.

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This dish is often served for breakfast in Mexico where it is believed to have restorative powers for those who have overindulged the night before.

Menudo

2 lb (1 Kg) beef tripe
2 pig's feet
8 cups (2 L) water
6 ears of corn
6 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Garnishes: chopped fresh oregano, lemon and lime wedges, hot pepper flakes, chopped onion

Combine the tripe, pigs feet, and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 3 hours. Allow the pot to cool and remove the meats. Cut the tripe into thin strips and remove the bones from the pig's feet. Return the meats to the stock. Cut the corn from the cobs and add it, along with the scallions, coriander, salt, and pepper, to the stock. Bring to a boil and cook for 5 minutes. Serve with garnishes for diners to help themselves to. Serves 6 to 8.

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Avocado soups are found throughout much of Central and South America. This version from Mexico, and is delicious either hot or cold.

Mexican Avocado Soup (Sopa de Aquacate)

2 large, ripe avocados, peeled
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro for garnish
Lime wedges for garnish

Press the flesh of the avocados through a fine sieve and place in a large serving bowl. Heat the chicken stock and the cream until it almost boils. Pour the hot liquid over the strained avocados, stirring to combine. Season with salt, pepper, and nutmeg. Serve hot or chill for at least 2 hours before serving. Garnish with chopped cilantro and a lime wedge. Serves 4 to 6.

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This recipe is representative of the many sopas secas, or "dry soups" found throughout Mexico. It is really more of a side dish than a soup in the traditional sense, and it goes great with just about everything.

Mexican Bread Soup (Sopa de Pan)

4 Tbs (60 ml) lard (traditional) or olive oil
1 ripe plantain, peeled and thinly sliced
4 cups (1 L) chicken stock
1 ripe tomato, chopped
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) ground cloves
Salt and freshly ground pepper to taste
12-16 1-inch thick (3 cm) slices French bread
1 medium onion, peeled and sliced
2 large tomatoes, sliced
3 zucchini (courgettes), sliced
4 small potatoes, boiled until tender and sliced
1/2 cup (125 ml) almonds
1/2 cup (125 ml) raisins
3-4 hard-boiled eggs, peeled and sliced

Heat the lard or olive oil in a skillet over moderate heat and fry the plantain slices until golden brown on both sides. Drain on paper towels and set aside. Combine the chicken stock, chopped tomato, sugar, cinnamon, thyme, cloves, salt, and pepper in a pot and bring to a simmer over moderate heat. Layer half the bread in a greased baking dish. Top with half the fried plantains, onion, sliced tomatoes, zucchini, potatoes, almonds, and raisins. Repeat. Add the sliced eggs. Pour the broth over all and cover pan with aluminum foil. Bake in a preheated 350F (180C) oven for 30 minutes. Remove the foil and bake an additional 10 minutes. Serves 6 to 8.

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This soup's Spanish heritage is evidenced by the use of almonds and sherry, but it gets its Mexican flair from the spices used.

Mexican Chicken and Almond Soup (Sopa de Pollo y Almendras)

1/2 cup (125 ml) blanched almonds
2 Tbs (30 ml) butter
1 medium onion, chopped
2 skinless and boneless chicken breast halves
8 cups (2 L) chicken stock
Salt and freshly ground pepper to taste
Pinch of nutmeg
1/4 tsp (1 ml) ground cumin seed
1/4 tsp (1 ml) cayenne pepper, or to taste
1/4 cup (60 ml) dry sherry (optional)
1 Tbs (15 ml) chopped parsley

Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saute the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley. Serves 6.

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Corn and tomatoes are two of the many foods the New World contributed to the world's larder, and this soup make delicious use of both of them.

Mexican Corn Soup (Sopa de Elote)

2 Tbs (30 ml) butter
1 medium onion, finely chopped
2 1/2 cups (625 ml) cooked corn
2 medium tomatoes, peeled and seeded
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Heat the butter in a saute pan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Combine the onion, 2 cups (500 ml) of the corn, the tomatoes, and a small amount of the stock in an electric blender or food processor and process until smooth. Combine the corn mixture and the remaining stock in a saucepan over moderate heat and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat. Stir in the cream, season with salt and pepper, and serve immediately, garnished with the remaining corn. Serves 4 to 6.

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This recipe is a Mexican classic that is traditionally served on Christmas Eve when the family returns home from church.

Mexican Hominy Soup (Pozole)

For the soup:
3 pigs feet, split, or 2 fresh pork hocks
1 stewing chicken (about 4 lbs, 1.8 Kg), cut up
1 lb (450 g) lean pork (Boston butt), cut up
2 medium onions, finely chopped
2 cloves garlic, chopped
12 cups (3 L) water
2 Tbs (30 ml) salt
3 to 6 red chili pods, according to taste
1 29-oz (800 g) can white hominy (pozole), drained

For garnishes:
1 (250 ml) cup sliced radishes
1 cup (250 ml) shredded lettuce
1 cup (250 ml) sliced scallions (spring onions)
1 cup (250 ml) shredded Monterey jack or Cheddar cheese

Combine all the soup ingredients except the hominy in a large kettle and bring to a boil. Reduce the heat and simmer for 2 hours. Add the hominy and continue cooking until the meat falls off the bone, an additional 1 to 1 1/2 hours. Remove the meat from the broth and cool the broth and the meat in the refrigerator for several hours, or overnight. Discard the chili pods. Remove the meat from the bones and discard the bones. Skim the fat from the surface of the broth. At serving time, add the meat to the broth and heat. Serve the soup with hot tortillas and pass the garnishes so that each diner may add their own. Serves 8 to 10.

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This tangy soup is popular in Mexico, where it is often eaten as a main course.

Mexican Lime Soup (Sopa de Limon)

1 chicken (about 3 lbs, 1.25 Kg), cut into pieces
1 medium onion, peeled and quartered
6 garlic cloves, peeled and crushed
8 to 10 whole black peppercorns
Salt to taste

Garnishes:
5 corn tortillas, cut into thin strips and fried in oil until crisp
2 ripe tomatoes, diced
1 large avocado, peeled and diced
1/2 cup (125 ml) finely chopped coriander
1 or 2 jalapeño peppers, seeded and finely chopped
3 limes, quartered

Place the chicken pieces in a large pot with enough water to cover generously. Add the onion, garlic, and peppercorns and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes. Remove the soup from the heat and transfer the chicken pieces to a plate. When they have cooled, remove and discard the skin from the chicken. Remove the meat from the bones and cut or shred it into small pieces. Strain the broth through a fine sieve and return it to the pot. Skim the fat off the surface of the broth and warm over moderate heat. Add salt to taste. To serve, distribute the chicken meat among soup bowls. Squeeze a lime wedge over the chicken (one per bowl) and serve the remaining lime wedges as a garnish. Ladle the hot broth over the chicken and serve, allowing the diners to add the garnishes to their taste. Serves 4 to 6.

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It seems that virtually every culture has its own boiled dumplings: the Chinese have won-tons, the Italians have gnocchi, the Germans have spaetzle, and the Mexicans have this delectable dish.

Mexican Tortilla-Ball Soup (Sopa de Bolitas de Tortilla)

12 4-inch corn tortillas
1 cup (250 ml) milk
1 small onion, chopped
2-3 cloves garlic, chopped
1/4 cup (60 ml) grated Parmesan cheese
2 eggs
Salt and freshly ground pepper to taste
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) tomato paste
Cayenne pepper to taste (optional)

Soak the tortillas in the milk for 15 minutes. Combine the tortillas and milk with the onion and garlic in an electric blender or food processor and process until smooth. Combine with the cheese, eggs, salt, and pepper and stir until thoroughly combined. Roll into small balls. Meanwhile, bring the chicken stock to a simmer over moderate heat. Stir in the tomato paste and optional cayenne. Add the tortilla balls and simmer for 10 minutes. Serves 4 to 6.

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This quick and easy soup has all the flavors of the Middle East.

Middle Eastern Tomato Soup

4-6 cups (1-1.5 L) tomato juice
1 cup (250 ml) yogurt
1/4 cup (60 ml) lemon juice
2 Tbs (30 ml) olive oil
2 tsp (10 ml) curry powder
Salt and freshly ground pepper to taste
Chopped fresh mint or basil for garnish

Combine all ingredients in a bowl and stir with a whisk until thoroughly combined and smooth. Serve chilled, garnished with chopped mint or basil. Serves 4 to 6.

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Minestrone is a classic Italian soup and a good recipe belongs in every good cook's repertoire. This one of Mama Leone's is as good as they get.

Minestrone

1 lb (450 g) dried cranberry beans (or medium-sized bean of your choice)
20 cups (5 L) water
1 lb (450 g) fresh green beans (haricots), broken in half
6 oz (170 g) salt pork, diced
1 lb (450 g) potatoes, peeled and diced
3 Tbs (45 ml) olive oil
1 lb (450 g) onions, peeled and diced
2 Lbs (900 g) ripe tomatoes, chopped
3 garlic cloves, mashed
1/2 tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) salt
1 medium-sized carrot, peeled and diced
1 rib celery with leaves, minced
1 pork hock or ham bone
1 ounce (30 g) spaghettini (or other small pasta) per person
1 tsp butter per person, optional

Bring the beans to a boil in 3 to 4 quarts water. Remove from the heat and allow to sit at room temperature, covered, for 2 hours. Drain and discard the water. Add the beans to the 20 cups (5 US quarts, 5 L) water and bring to the boil. Lower the heat and add all other ingredients but the pasta and butter. Simmer over low heat for two hours. At this point the soup may be stored tightly covered in the refrigerator for up to three days, or frozen for several weeks. Prior to serving, measure one generous cup (250-300 ml) per person into a separate pot. Bring to a boil and add 1 ounce (30 g) spaghettini per person, broken into 1 inch (3 cm) pieces, or use a small pasta shape of your choice. Simmer for 8 minutes, until the pasta is al dente (cooked yet firm). Add the optional 1 teaspoon (5 ml) butter per person and serve immediately. Serves 12 to 16.

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The flavors of North Africa are unmistakable in this quick and easy soup.

Moroccan-Style Tomato Soup

2 Tbs (30 ml) olive oil
2 medium onions, coarsely chopped
2-3 cloves garlic, finely chopped
2 cans (28 oz, 785 g each) plum tomatoes with their liquid
2-3 cups (500-750 ml) beef, chicken, or vegetable stock
The juice and finely grated rind of 1 orange
2 Tbs (30 ml) honey
1 cinnamon stick
1 tsp (5 ml) ground allspice
1/4 tsp (1 ml) freshly grated nutmeg
Salt and freshly ground pepper to taste
Chopped fresh mint for garnish

Heat the olive oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer partially covered for 30 minutes. Remove the cinnamon stick and puree the soup in an electric blender or food processor. Garnish with chopped mint. Serves 4 to 6.

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This is a meatless version of the classic Russian soup, which usually includes ham and beef. If you want to make it truly vegetarian, substitute vegetable broth or water for the beef stock.

Moscow-Style Beet Soup (Borsch Muskovskaia)

2 Tbs (30 ml) butter
1/2 cup (125 ml) finely chopped onion
5 cups beets, peeled and cut into strips
1/8 inch (5mm) wide and 2 inches (5 cm) long
1/4 cup (60 ml) red wine vinegar
1 tsp (5 ml) sugar
2 tomatoes, peeled, seeded and coarsely chopped*
Salt and freshly ground pepper to taste
2 quarts (2 L) beef stock (may substitute vegetable broth or water)
2 cups (500 ml) white cabbage, quartered, cored and coarsely shredded
4 sprigs parsley, tied together with 1 bay leaf
1/2 cup (125 ml) finely chopped fresh dill or parsley
1 cup (250 ml) sour cream

In a large soup pot melt the butter over moderate heat. Add the onions and cook 3 to 5 minutes until they are soft but not brown. Add the beets, vinegar, sugar, tomatoes, the salt and some black pepper. Add 1/2 cup of the stock and simmer covered for 45 minutes. Add the remaining stock and the shredded cabbage, and submerge the tied parsley and bay leaf. Simmer partially covered for an additional 30 minutes. Sprinkle with dill or parsley after serving, and serve the sour cream in a bowl to be added by each diner. Serves 6 to 8.

* To peel tomatoes, make a small x shaped incision in the skin at the bottom of the tomato. Plunge into boiling water for 15 to 20 seconds, then immediately into cold water. The skin should slide off the tomato easily.

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The name mulligatawny is derived from the southern Indian Tamil language, and I am told it means "pepper water." As with any recipe that has been around for more than ten minutes, this one has endless variations, including the addition of rice, eggs, shredded coconut, and cream.

Mulligatawny Soup

4 Tbs (60 ml) butter
1/4 cup (60 ml) each diced onion, carrot, and celery
1 bell pepper, finely chopped
1 apple, cored and diced
1 cup (250 ml) raw chicken, cut in small pieces
1/3 cup (85 ml) flour
1 tsp (5 ml) curry powder
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
5 cups (1.25 L) beef stock
1 cup (250 ml) diced tomatoes
Salt and freshly ground pepper to taste

Melt the butter in a large pot over medium heat, and cook the onion, carrot, celery, bell pepper, apple, and chicken for 10 to 15 minutes, until lightly browned. Add the flour, curry powder, mace, cloves, stock and tomatoes and simmer for one hour. Strain the soup through a sieve or colander, saving the broth, and set the chicken pieces aside. Rub the vegetables through a fine sieve or food mill, or combine with some of the reserved broth in an electric blender and puree. Add the pureed vegetables and the reserved chicken to the reserved broth and return to a simmer. Taste and adjust the seasoning with salt and pepper. Serves 4 to 6.

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Let me state one more time for the record that I am not opposed to using canned products (and yes, even canned soups) when appropriate. Here is an example:

Mushroom Consommé

3 10 1/2-ounce (298 g) cans of beef consommé, or 5 cups (1.24 L) degreased homemade beef stock
1 lb (500 g) mushrooms, wiped clean and sliced
2 Tbs (30 ml) lemon juice
1/4 cup (60 ml) Madeira, Marsala, or sherry (optional)
3 Tbs (45 ml) finely chopped fresh chives
Lemon slices for garnish

Dilute the canned consommé in a saucepan according to the directions on the can. Combine a few tablespoons of the consommé, the mushrooms, and the lemon juice in a saute pan and cook over moderate heat, stirring frequently, until the mushrooms are limp. Add the mushrooms, optional wine, and the chives to the consommé, and heat over moderate heat until the soup is hot. Pour into individual serving bowls and garnish with a slice of lemon. Serves 4 to 6.

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Here is an easy version of a classic American soup.

Navy Bean and Bacon Soup

1 lb (450 g) dried navy beans
8 cups (2 L) water
1 lb (450 g) bacon, diced
2 large onions, diced
3 ribs celery, diced
8 cups (2 L) chicken, beef, or vegetable stock
1 bay (laurel) leaf
A pinch ground cloves
Salt and freshly ground pepper to taste
1 can (16 oz, 454 g) chopped tomatoes with their juice

Combine the beans and water in a large pot and bring to a boil over high heat. Boil for 10 minutes, cover the pot, remove from the heat, and allow to sit for 1 hour. Meanwhile, cook the bacon in a large skillet until golden brown. Remove all but about 1/4 cup (60 ml) of the fat and add the onions and celery. Saute for about 10 minutes, stirring frequently. Drain the beans and combine with the stock in a large pot. Add the bacon mixture, bay leaf, cloves, salt, and pepper and bring to a boil. Reduce the heat and simmer covered for 90 minutes, until the beans are tender. Stir in the tomatoes with their juice and simmer an additional 30 minutes. Serves 6 to 8.

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This soup is a favorite of mine; I even like some of the canned preparations. Nothing beats the homemade version though, even if you can't get fresh clams. New Englanders swear that the soup tastes better if allowed to sit at room temperature for a couple of hours before serving, or overnight in the refrigerator.

New England Clam Chowder

3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups, 750 ml) or 2 cups (500 ml) canned chopped clams
2 medium-sized potatoes, peeled and cut into 1/2-inch (1 cm) dice (about 2 cups, 500 ml)
2 oz (50 g) salt pork or bacon, cut into 1/4-inch (5 mm) dice
1 cup (250 ml) finely chopped onions
2 cups (500 ml) milk
1/2 (125 ml) cup heavy cream
Salt and freshly ground pepper to taste
4 tsp (20 ml) butter (optional)

If using fresh clams separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving (optional, but very traditional). Serves 4.

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Please note that if you can't find a whole haddock or cod, substitute steaks from either fish and ask your fishmonger to throw in some bones for the stock.

New England Fish Chowder

1/4 lb (110 g) salt pork, rind removed, cut into 1/2-inch (1 cm) dice
1 cup (250 ml) coarsely chopped onions
A 3 to 3 1/2 lb (1.2-1.5 Kg) whole haddock or cod, body cut into 1-inch (3 cm) steaks, head and tail reserved
2 cups (500 ml) water
2 medium potatoes, peeled and cut into 1/2-inch (1 cm) dice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) milk
2 Tbs (45 ml) butter, cut into small pieces

Brown the salt pork in a large heavy pot over moderate heat, stirring frequently, until they are crisp. Add the onions and cook until tender but not brown, about 5 minutes. Add the reserved fish head and tail and water to the pot and bring to a boil, skimming off any foam that rises to the surface. Add the potatoes, thyme, salt, and pepper and reduce the heat. Simmer for 10 minutes. Add the fish steaks and simmer partially covered for 10 minutes, or until the fish flakes easily. Remove and discard the head and tail. Using a slotted spoon, remove the fish steaks and remove and discard the skin and bones. Cut the meat into 1-inch (3 cm) chunks and return to the soup. Add the milk and butter and return the soup to a simmer over low heat. Traditionally the soup is left to sit at room temperature for no more than an hour and reheated immediately prior to serving. Serves 4 to 6.

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On festive occasions such as Easter, this soup is often served with little bird's nests of hard cooked egg floating in it. To make these, remove the yolks from 2 or 3 hard cooked eggs, mash them up with a little softened butter and chill until firm. Roll this mixture into little balls and nestle 2 or 3 of these into the hollowed out egg whites, and carefully float them in the soup. It's best to serve the soup in shallow bowls, as the eggs don't really float very well.

Norwegian Spinach Soup

2 lbs (1 kg) fresh spinach, washed and drained or 2 10 oz (280 g) packages of frozen, chopped spinach, thawed and drained
8 cups (2 L) chicken broth
3 Tbs (45 ml) butter
2 Tbs (30 ml) flour
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 to 3 hard-cooked eggs, sliced

Bring the chicken broth to a boil in a large saucepan and add the spinach (fresh or frozen). Simmer uncovered for 6 to 8 minutes, then pour the contents of the pot through a sieve or colander set over a large bowl. Press the spinach with a wooden spoon to remove as much of the liquid as possible, and chop the spinach very fine. Reserve all the liquid. Melt the butter in the saucepan over moderate heat and stir in the flour and nutmeg. Using a whisk, beat the reserved liquid into the flour and butter mixture (roux) a little at a time. Bring to a boil over moderate heat, stirring frequently. Add the chopped spinach, salt, and pepper. Simmer the soup over low heat for 5 minutes, stirring occasionally. Garnish each bowl of soup with a few slices of egg. Serves 4 to 6.

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Serve this soup to your family and tell them they are in the Caribbean. They might believe you after they taste it, and some of them may not want to come home afterwards.

Orange Consommé

4 cups (1 L) chicken stock
2 cups (500 ml) orange juice
1 Tbs (15 ml) orange zest, finely chopped
2 cloves 1 star anise
1 orange, thinly sliced for garnish

Combine the chicken stock, orange juice, orange zest, cloves, and star anise in a saucepan and bring to a simmer over moderate heat. Simmer for 5 minutes and strain into a non-metallic bowl. Chill in the refrigerator for at least 3 hours. Serve chilled with a slice of orange floating in the bowl. Serves 4 to 6.

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This rich and aromatic soup takes four hours of simmering and should be refrigerated overnight in order to remove the fat from the stock, so I recommend making it the day before you plan to serve it.

Oxtail Soup

2 Tbs (30 ml) vegetable oil
6 lbs (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2 L) beef stock
3 Tbs (45 ml) dry sherry
1 large carrot, chopped
1 large rib celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches. Remove and set aside. Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot. Boil until the wine is reduced to about 2 tablespoons (30 ml). Add the reserved oxtails and onion and reduce the heat to low. Simmer covered for 20 minutes. Add the beef stock and bring to a boil over high heat. Skim off the foam that rises to the surface and simmer partially covered for 4 hours. Strain the soup and set the oxtails aside to cool. Pick off the meat from the oxtails and reserve. Refrigerate the meat and stock for up to 3 days. Skim off and discard the fat from the surface of the stock. Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper. Simmer just until the vegetables are tender, about 10 minutes. Serve garnished with chopped parsley if desired. Serves 6 to 8.

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According to "The Food Lover's Companion, Second Edition", by Sharon Tyler Herbst, a bisque is a "thick, rich soup usually consisting of pureed seafood (sometimes fowl or vegetables) and cream." This recipe is not pureed, nor does it contain cream, but it's still called a bisque. Go figure.

Oyster Bisque

2 cups (500 ml) shucked raw oyster with liquor reserved
4 cups (1 L) milk
1 cup (250 ml) coarsely chopped onion
1 cup (250 ml) coarsely chopped celery
1/4 cup (60 ml) chopped parsley
1 bay (laurel) leaf
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Chopped fresh chives or parsley for garnish

Chop the oysters into small pieces and combine them with the liquor in a small saucepan. Bring to a boil over moderate heat and remove from the flame. Set aside. Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid. In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux. Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly. Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through. Pour into serving bowls and garnish with chives or parsley. Serves 4 to 6.

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Who says parsley is just for garnishing? Try this soup and you may decide to put your parsley to better use in the future.

Parsley Soup

2 medium onions, chopped
1 Tbs (15 ml) butter
2 cups (500 ml) chicken stock
2 medium potatoes, peeled and diced
1 cup (250 ml) chopped parsley, including stems
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Thin slices of lemon for garnish

Cook the onions in the butter in a large saucepan over moderate heat until the onions are soft but not brown. Add the chicken stock and potatoes and bring to a boil. Cook until the potatoes are tender. Add the parsley, milk, salt, and pepper, and bring to a boil. Process 1 cup (250 ml) at a time in an electric blender until smooth and strain through a fine mesh strainer to remove any fibers from the parsley stems. Serve with a slice of lemon floating on the surface. Serves 4 to 6.

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This recipe is so ridiculously simple that at first I hesitated to publish it. I changed my mind because it is so incredibly delicious. I have adapted it from "Paul Bocuse's French Cooking" (Random House, 1977) which I believe was the first cookbook written by the man many consider to be the greatest living chef.

This recipe isn't for those of us who are watching the waistline or cholesterol intake because of all the cream it calls for. You can substitute milk if you like and still produce excellent results, but it just won't have the same richness. So go ahead and splurge on this one, you'll be glad you did. Just don't plan on eating it every day.

Paul Bocuse's Pumpkin Soup

1 6 to 8 lb (3 to 4 kg) pumpkin
1 cup toasted croutons
4 oz (100 g) grated gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
12 cups (3 L) cream or milk

Cut the top off the pumpkin so that it can be used as a soup tureen and set the top aside. Remove the seeds and alternate layers of the croutons and gruyere. Add salt, pepper, and nutmeg, and fill with the cream or milk. Close the "tureen" as tightly as possible with the top of the pumpkin. Place in a large, deep baking dish and bake in a 425F (220C) for 2 hours. Present the pumpkin at the table, remove the top, and using a spoon scoop out some of the flesh of the pumpkin and mix it in with the soup, serving each diner some of the pumpkin along with the soup. Hint: The first time I made this the pumpkin broke as I was serving it, creating quite a mess. I recommend you cook it and serve it in a container large enough to hold the liquid in case this happens. Serves 8 to 12.

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Corn didn't arrive in the Philippines until the sixteenth century when Spanish explorers delivered it from the New World, but it was quickly assimilated into the local diet just as it has been everywhere else it has landed. To add a touch of sophistication to this rustic soup, try adding the optional crab meat in the recipe.

Philippine Corn Soup (Sopang Mais)

4 cups (1 L) whole fresh, frozen, or canned corn kernels
4 cups (1 L) water or chicken stock
2 cups (500 ml) milk
1 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1/2 lb (125 ml) crab meat, picked over (optional)
Salt and freshly ground pepper to taste
Chopped parsley or cilantro (coriander) for garnish

Puree the corn and water in an electric food processor or blender. Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve. Heat the oil in a large pot over moderate heat and saute the garlic until golden brown. Add the corn liquid, milk, and optional crab meat. Bring to a boil over moderate heat, stirring frequently. Season with salt and pepper and serve garnished with chopped parsley or cilantro. Serves 4 to 6.

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In the Middle Ages, during the days of Lent's fast and abstinence, particular foods like meat, milk products, and eggs were forbidden to eat. When the feast of Easter brought this fast to an end and these foods were again allowed at the table, people showed their joy and gratitude by first taking these foods to church for a blessing. This Easter soup, or Barszcz as it is commonly known in Poland, Russia and other Slavic countries, is made from the foods that folks would not have tasted since the beginning of Lent, and is served on Easter Sunday. Many recipes for Barszcz have evolved as cooks began to "dress up" this basic peasant dish. The following recipe is one of the most simple and probably very close to how the soup was made and tasted centuries ago.

Polish Easter Soup (Barszcz)

6 cups (1.5 L) water
1 lb (450 g) Polish kielbasa sausage
2 cups (500 ml) sour cream
Salt and freshly ground pepper to taste
1 Tbs (15 ml) plain or beet horseradish
2 Tbs (30 ml) lemon juice or vinegar, or to taste
1 cup (250 ml) sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 cup (250 ml) cubed, cooked ham
1 cup (250 ml) cooked diced potatoes
1 cup (250 ml) cooked diced beets (optional)
Chopped fresh dill or parsley for garnish

In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour. Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool. In a separate bowl, beat sour cream with about 3 cups (750 ml) of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes, or beets to their taste. May be made a day or two before and kept refrigerated. Serves 4 to 6.

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In researching our "Classic Polish Cooking" menu I learned that this is one of that country's best know and best loved dishes. Some recipes require days of preparation, but here is my version designed with the modern cook in mind.

Polish Mushroom and Barley Soup (Krupnik Polski)

4-6 cups (1-1.5 L) fresh or canned beef stock
1 cup (250 ml) sliced mushrooms, preferably crimini or shiitake
1 cup (250 ml) green beans (haricots), cut into 1" (2 cm) pieces
2-3 medium potatoes, diced
1 Tbs (15 ml) butter
1/2 cup (125 ml) barley, cooked according to package directions
2 Tbs (30 ml) chopped fresh parsley (optional)

Bring the stock to a boil in a large sauce pan over high heat. Add the mushrooms, green beans, and potatoes. Simmer for 5 to 10 minutes, until the vegetables are tender. Stir the butter into the cooked barley and add to the soup. Bring the soup to a boil and serve immediately, garnished with chopped parsley if desired. Serves 4 to 6.

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If Portugal had a national dish, this would be it. This soup is to be found in every corner of the country, without regard to climate or season. In Portugal the green used is couve gallego, or Galician cabbage. Our recipe calls for greens that are more widely available. To be perfectly authentic, each serving should contain a piece of salpicao (cured pork loin) and chouriço (garlicky sausage), and I have made appropriate substitutions for those ingredients which are difficult to find outside of Portugal.

Portuguese Green Soup (Caldo Verde)

1 lb (500 g) collards, kale, or turnip greens
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 Tbs (60 ml) olive oil
4-6 large potatoes, peeled and thinly sliced
8 cups (2 L) water 6 oz (175 g) Portuguese chouriço, Spanish chorizo, or Italian pepperoni, thinly sliced
Salt and freshly ground pepper to taste

Wash the greens and remove stems and coarse veins. Roll 6 or 8 leaves at a time into a tight roll and slice as thinly as possible with a sharp knife. Repeat with the remaining leaves and set aside. Saute the onion and garlic in the olive oil in a large pot over moderate heat until they are golden but not brown. Add the potatoes and saute an additional 2 to 3 minutes, stirring occasionally. Add the water and bring to a boil. Simmer covered for 20 to 25 minutes, until the potatoes are thoroughly cooked. Mash the potatoes right in the cooking pot, using a potato masher or a large spoon against the side of the pot. Meanwhile, cook the sliced sausage in a skillet for 10 to 12 minutes, until most of the fat is rendered out. Drain the sausage and add to the pot along with the chopped greens. Cook for 5 to 10 minutes over low heat, until the greens are tender. Season with salt and pepper. Serves 6 to 8.

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There is a variation on this recipe for every home in Portugal, as well as for the homes of the many descendants of Portuguese fishermen living in New England. If linguiça (a Portuguese sausage highly seasoned with garlic) isn't available in your area, use Spanish-style chorizo or Italian sausage.

Portuguese Sausage and Kale Soup

4 oz (110 g) bacon, diced
2 medium onion, chopped
2-4 cloves garlic, finely chopped
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
Salt and freshly ground pepper to taste
4 oz (110 g) linguiça or other sausage, thinly sliced
3 medium carrots, thinly sliced
1/4 lb (110 g) kale, coarsely chopped
4 cups (1 L) chicken stock
2 cans (15 oz, 425 g each) chickpeas (garbanzos), rinsed and drained
Freshly grated Asiago or Parmesan cheese for garnish

Saute the bacon over moderate heat in a large saucepan until some of the fat has rendered, about 5 minutes. Add the onions and saute until tender but not brown, about 10 minutes. Stir in the cinnamon, allspice, salt, pepper, linguiça, carrots, and kale. Add the chicken stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Add the chickpeas and cook until heated through, about 5 minutes. Serve garnished with grated cheese. Serves 6 to 8.

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This quick and easy soup might become a favorite because, in addition to the potatoes and carrots, you can add just about any vegetable you have on hand. Try adding some diced turnips or tomatoes, or chopped broccoli, or frozen peas. You get the idea.

Potato and Carrot Soup

1 Tbs (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and saute the potatoes, carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a simmer. Cook until the vegetables are tender, about 20 minutes. Adjust the seasoning with salt and pepper. Serves 4 to 6.

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Although they live on an island, many Puerto Ricans seem to prefer chicken and pork to seafood. This recipe demonstrates that, when so inclined, they can also do wonders with fish.

Puerto Rican Fish Soup (Asopao)

1 whole 4 lb (1.8 Kg) white-fleshed fish

For the rub:
3 cloves garlic, finely chopped
2 tsp (10 ml) dried oregano, crushed
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil
1 tsp (5 ml) red wine vinegar

For the soup:
8 cups (2 L) water
6-8 cloves garlic
1 bay (laurel) leaf
15 whole black peppercorns
1 lb (450 g) onions, peeled and quartered
2 Tbs (30 ml) olive oil
1 Tbs (15 ml) red wine vinegar
1/2 cup (125 ml) dry sherry
3 cups (750 ml) canned whole tomatoes with their juice

Clean the fish and remove the head and tail. Discard the tail and cut the fish into 1-inch (2 cm) thick slices. Combine the rub ingredients in a small bowl and rub into the fish slices. Combine the fish head with the water, garlic, bay leaf, and peppercorns in a large pot and bring to a boil. Simmer covered for 1 hour. Strain the soup and return the broth to the pot. Add the fish slices and the remaining ingredients and simmer covered for 20 minutes. Serves 6 to 8.

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Use whatever you have that is fresh from your garden, and adjust the amounts according to your supply. In other words, use this recipe as a guideline, and create your own unique soup. This recipe may also be multiplied easily, and the extra soup frozen.

Puree of Garden Vegetable Soup

1 Tbs (15 ml) olive oil
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 large parsnip, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
1 large leek (white and tender green parts), split, well cleaned, and cut into 1-inch (2.5 cm) pieces
4 cups (1 L) chicken stock, vegetable stock, or water
1 cup (250 ml) milk (use non-fat milk to reduce fat content)
Salt and freshly ground pepper to taste

Heat the olive oil in a large saucepan and add the onions and carrots. Cook over medium heat, stirring occasionally, 7 to 10 minutes, until the onions are slightly browned. Add the remaining vegetables and the chicken broth. Bring to a boil, reduce the heat and simmer 20 to 30 minutes, until the vegetables are tender. Transfer, one or two cups at a time, to an electric blender or food processor, and puree until smooth. Return to the pot and stir in the milk. Season with salt and pepper and serve hot. Serves 4 to 6.

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Here's a quick and easy soup for when you just don't feel like spending much time in the kitchen.

Quick Black Bean Soup

2 Tbs (30 ml) olive oil
2 medium onions, chopped
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) chili powder
3 cups (750 ml) canned black beans, drained
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lime juice
Sour cream and chopped cilantro (coriander leaves) for garnish

Heat the oil in a large saucepan over moderate heat and saute the onions and garlic until tender but not brown, about 5 minutes. Add the chili powder and cook 1 minute. Add the beans and the stock and bring to a boil. Puree half the contents of the pot in an electric blender or food processor and return to the pot. Stir in the lime juice and serve garnished with a dollop of sour cream and chopped cilantro. Serves 4 to 6.

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This soup is so quick and easy, you'll be surprised at how good it tastes.

Quick Cabbage Soup

1 Tbs (15 ml) olive oil
1 large onion, finely chopped
1 small head green cabbage, cored and shredded
4 cups (1 L) chicken, beef, or vegetable stock
1/2 cup (125 ml) sour cream
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) caraway seeds

Heat the olive oil in a large pot over moderate heat and saute the onion until tender, about 5 minutes. Add the cabbage and stock and bring to a boil. Simmer covered for 10 minutes. Combine the sour cream, parsley, and caraway seeds. Serve the soup with a dollop of the sour cream mixture. Serves 4 to 6.

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Keep several cans of good quality chicken and beef broth on hand and you can whip up healthy soups like this in a jiffy.

Quick Carrot and Caraway Soup

1 Tbs (15 ml) olive oil
1 onion, chopped
1 lb (450 g) carrots, shredded
2 tsp (10 ml) caraway seeds, crushed in a mortar with a pestle
4-6 cups (1-1.5 L) chicken broth
Salt and freshly ground pepper to taste
Chopped fresh parsley, chives, or basil for garnish

Heat the olive oil in a saucepan over moderate heat and saute the onion until tender but not browned, about 10 minutes. Add the carrots and caraway seeds and saute 3 minutes. Add the broth and bring to a boil. Simmer covered until the carrots are tender, about 10 minutes. Puree the soup in an electric blender or food processor and adjust the seasoning with salt and pepper. Serve hot or chilled, garnished with chopped herbs. Serves 4 to 6.

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I have been saying for years that what the world really needs is more quick and easy soup recipes. Here I demonstrate that I'm doing my part to make the world a better place.

Quick Cauliflower Soup

2 Tbs (30 ml) butter
1 small onion, chopped
2 ribs of celery (including leaves), chopped
3 cups (750 ml) chicken stock
1 cup (250 ml) cooked cauliflower, mashed with a fork
1 cup (250 ml) cream or milk
Salt and freshly ground pepper to taste
A pinch of ground coriander

Heat the butter in a saute pan and cook the onion and celery until tender but not brown. Add the chicken stock and cauliflower and bring to a boil. Add the cream, salt, pepper, and coriander and bring to a simmer. Serves 4 to 6.

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You won't believe how good this soup is after you see how easy it is to make. Once you've tried it, though, you'll want to keep the recipe a secret.

Quick Corn and Crab Soup

1 14.5 oz (411 g) can creamed corn
1 14.5 oz (411 g) can chicken stock
1 star anise* (optional)
1 tsp (5 ml) cornstarch mixed in 1/4 (60 ml) cup water
1 6 oz (170 g) can crab meat
4 Tbs (60 ml) dry sherry (optional)

* Available in finer supermarkets and Asian specialty shops

Combine all ingredients except the sherry in a saucepan and heat to a simmer, stirring occasionally. Taste and adjust the seasoning. Remove and discard the optional star anise before serving. Add a tablespoon (15 ml) sherry to each bowl just before presentation, or serve it in a small cruet or pitcher for the diners to add themselves. Serves 4.

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Here is one of the easiest soup recipes of all time. You can even used canned asparagus if you are in the habit of keeping one on hand for emergencies, but please use fresh asparagus if at all possible.

Quick Cream of Asparagus Soup

1 lb (500 g) asparagus
4 cups (1 L) chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup milk, half and half, or cream
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lemon juice (optional)

Wash the asparagus and cut into 1 inch (2 cm) pieces. Combine with 2 cups (500 ml) of the stock and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to 8 minutes, until very tender. Remove and discard the thyme. Puree in an electric blender or food processor until smooth. Return to the saucepan and add the remaining stock, milk or cream, and salt and pepper. Bring to a simmer and add the optional lemon juice. If desired, the cooked tips of the asparagus may be reserved prior to pureeing and added as a garnish when served. Serves 4 to 6.

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Early settlers in the United States eschewed tomatoes, believing they were poisonous or just plain evil (the Puritans felt that way about a lot of things). Scholars don't seem to be able to agree, but it is possible that the Italian word for tomato, pomodoro might be derived from the French pomme d'amour, or "love apple."

Quick Cream of Tomato Soup for Two

2 cups (500 ml) ripe tomatoes, peeled, seeded, and chopped, or canned tomatoes (drained)
1/2 cup (125 ml) cream, half-and-half, or milk
2 tsp (10 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh basil
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) dry sherry (optional)
Lemon slices for garnish

Place the tomatoes in an electric blender or food processor and puree. Add the remaining ingredients and stir to combine. Serve hot or chilled. Garnish each serving with a slice of lemon. Serves 2.

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This fish stew can be ready in a matter of minutes.

Quick Fish Stew

4 Tbs (60 ml) olive oil
2-3 cloves garlic, finely chopped
1 lb (450 g) potatoes, peeled and diced
1 lb (450 g) firm, white-fleshed fish such as snapper, halibut, or cod
4-6 cups (1-1.5 L) fish stock or chicken stock
1 15-oz (425 g) can Italian plum tomatoes, chopped, with their liquid
1/2 cup (125 ml) dry white wine (optional)
1 tsp (5 ml) fennel seed, crushed
2 bay (laurel) leaves
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large pot over moderate heat and saute the garlic for 2 minutes. Add the potatoes and cook, stirring frequently, until lightly browned. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes. Serve garnished with chopped parsley. Serves 4 to 6.

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This quick and easy version of the classic Italian soup is a "keeper."

Quick Minestrone

4 Tbs (60 ml) olive oil
4-6 cups (1-1.5 L) chopped vegetables such as broccoli, cauliflower, carrots, celery, English peas, spinach, Swiss chard, potatoes, or turnips
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish

Heat the oil in a large pot over moderate heat and saute the chopped vegetables until almost tender, about 5 minutes. Add the stock, salt, and pepper and bring to a boil. Reduce the heat and simmer covered until the vegetables are tender, about 20 minutes. Garnish with Parmesan cheese at the table. Serves 4 to 6.

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I have done seafood bisques before, but never one this easy. Next time you need a delicious soup in a hurry, remember this recipe.

Quick Shrimp Bisque

1 1/2 lb (675 g) fresh or frozen shrimp, peeled
4 Tbs (60 ml) butter
4 Tbs (60 ml) grated onion
3 cups (750 ml) milk
1 cup (250 ml) cream (may substitute milk)
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
Chopped fresh parsley or chives for garnish

Chop the shrimp in a food processor, or run through a meat grinder, until chopped into very small pieces. Heat the butter and onion in a 2 quart (2 L) saucepan just until the onion becomes transparent. Add the shrimp and cook over moderate heat, stirring constantly, until the shrimp has changed color. Add the remaining ingredients except for the herb garnish and simmer over moderate heat until the soup almost boils. Do not boil. Serve immediately with a garnish of fresh parsley or chives. Serves 4 to 6.

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It doesn't necessarily take a full day of cooking to make a hearty and healthy vegetable soup, as this recipe demonstrates.

Quick Vegetable Soup

3 Tbs (45 ml) olive oil
3 large carrots, chopped
1/2 large head of green cabbage, thinly sliced
1 medium onion, chopped
2-3 ribs celery, chopped
2 Tbs (30 ml) chopped fresh rosemary, or 1 Tbs (15 ml) dried
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
28 oz (785 g) canned tomatoes with their liquid
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Heat the olive oil in a large pot over moderate heat and saute the carrots, cabbage, onion, celery, and rosemary until tender, about 10 minutes. Add the stock and the tomatoes with their liquid, bring to a boil, reduce the heat and simmer covered for 30 minutes. Serve with Parmesan cheese for the diners to add at the table. Serves 4 to 6.

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Simple garlic soups like this are eaten all over the Mediterranean. For best results, use a rich homemade stock.

Roasted Garlic Soup

4 Tbs (60 ml) olive oil
8-12 cloves garlic, peeled
1 Tbs (15 ml) paprika
4-6 thick slices French or Italian bread
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish

Heat the olive oil in a large saucepan over moderate heat and saute the whole garlic cloves until golden brown, about 10 minutes, stirring occasionally. Add the paprika and cook 1 minute. Remove the garlic cloves and set aside. Fry the bread in the remaining oil until brown, 2 to 3 minutes per side. Remove the bread and set it aside. Add the stock to the pot and bring to a boil. Chop the garlic, add it to the pot, and simmer for 5 minutes. Place the slices of bread in individual serving bowls and ladle the soup over them. Garnish with chopped chives. Serves 4 to 6.

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Kulesh is often served as a one-dish meal.

Russian Millet and Bacon Soup (Kulesh)

1/2 cup millet,* rinsed in cold water
8 cups (2 L) water
Salt to taste
2 Tbs (30 ml) butter
1 large carrot, peeled and cut into julienne strips
1 small celery root (celeriac), peeled and cut into julienne strips
1 medium onion, peeled and cut into juliennes strips
2 cloves garlic, finely chopped
3 medium potatoes, peeled and cut into 1-inch (2 cm) dice
6-12 strips bacon, cut into 1-inch (2 cm) pieces, sauteed until golden, drained
Chopped parsley for garnish

* Millet, a staple grain in much of the world, is available in finer supermarkets and health food stores.

Combine the millet, water, and salt in a large pot and bring to a boil. Reduce the heat and simmer covered for 20 minutes. Meanwhile, heat the butter in a skillet over moderate heat and saute the carrot, celery root, onion, and garlic until tender, about 5 minutes. Add the sauteed vegetables and potatoes to the pot and simmer covered for 20 minutes. Remove the pot from the heat and add the bacon. Allow to stand for 5 minutes before serving. Garnish with chopped parsley. Serves 6 to 8.

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Mushrooms figure prominently in Russian cooking because of the dietary restrictions during Lent and other holidays, when dairy products are not consumed. As a result, mushrooms substitute for meat and cheese in many dishes.

Russian Mushroom Soup

1 Tbs (15 ml) butter
1 onion, peeled and thinly sliced
1 lb (500 g) small mushrooms, rinsed and halved
1 lb (500 g) potatoes, peeled and cut into 1/2 inch (1 cm) dice
2 carrots, sliced
2 ribs celery (including greens), sliced
Salt and freshly ground pepper to taste
Sour cream and chopped fresh dill for garnish

Heat the butter in a large soup pot and saute the onions over moderate until golden brown, about 8 to 10 minutes. Add the mushrooms, potatoes, carrots, celery, and 6 cups (1.5 L) water to the pot. Bring to a boil, reduce the heat, and simmer covered for 15 to 20 minutes, until the vegetables are tender. Ladle into individual soup bowls and garnish with a dollop of sour cream and sprinkle with chopped dill. Serves 4 to 6.

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Quadrucci means "little squares" in Italian, and that's exactly what you get when you slice fresh tagliatelle or fettuccine crosswise into little squares. You may substitute dried quadrucci or any other small pasta shape.

Saffron Broth with Quadrucci

6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml) dried
A pinch of saffron threads or powdered saffron
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated Parmesan cheese

Bring the stock to a boil over moderate heat and add the quadrucci and saffron. Simmer for 1 minute for fresh quadrucci, or according to the package directions for dried. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley and Parmesan cheese. Serves 4 to 6.

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Fresh, homemade soup doesn't get any easier than this. You can use thinly sliced fresh salmon for this recipe, but I like the flavor of smoked salmon.

Salmon and Spinach Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
4-6 cups (1-1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced
3-4 cups (750 ml-1 L) chopped fresh spinach leaves
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the onions until tender but not brown, about 10 minutes. Add the chicken stock and bring to a simmer. Add the remaining ingredients and simmer gently for 5 minutes. Serves 4 to 6.

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We Americans tend to associate salmon with the Pacific Northwest and Alaska, but guess what lies in between those places. On the basis of square miles of salmon territory, Canada has us beat by a mile- or several thousand square miles, to be more precise.

Salmon Chowder

2 Tbs (30 ml) butter
1 medium onion, chopped
2 ribs celery, diced
2 medium carrots, diced
2 medium potatoes, diced
2 cups (500 ml) fish stock or water
1/4 cup (60 ml) dry white wine (optional)
1 lb (450 g) skinless salmon fillets, cut into 1/2-inch (1 cm) pieces
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish

Heat the butter in a large saucepan over moderate heat and saute the onions and celery until tender, about 5 minutes. Add the potatoes, fish stock, and optional wine and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Add the salmon and cook an additional 5 minutes. Add the milk and bring to a simmer-do not boil. Season with salt and pepper and garnish with fresh herbs. Serves 4 to 6.

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Fruit soups are common dessert fare in Scandinavia, and in Germany they are often served as a first course. This one can be served either before or after the main course, either hot or cold. You couldn't ask for a more versatile recipe, could you? If you are going to use it as a first course, go a little easy on the sugar.

Scandinavian Cherry Soup

1 lb (450 g) sour cherries, fresh, frozen, or canned, stones removed (drained if using canned)
2 cups (500 ml) water
1 cup (250 ml) red wine
1/4 cup (60 ml) sugar (or to taste)
1/2 tsp (2 ml) grated orange rind
1/2 tsp (2 ml) grated lemon rind
1 tsp (5 ml) arrowroot
4 to 6 tsp (20 to 30 ml) sour cream

Combine the cherries, water, and wine in a stainless steel or enameled saucepan and cook over moderate heat about 10 minutes, or until the cherries are soft. Add the sugar and orange and lemon rind and cook, stirring constantly, until the sugar is dissolved. Process in a food processor or electric blender, or press through a fine sieve. Mix the arrowroot with a little of the cooled soup and add to the soup, which has been returned to the original pot. Cook about 2 minutes over moderate heat, until the soup has thickened a little and has lost its milky color. Serve hot or cold, garnished with a teaspoon (5 ml) of sour cream. Serves 4 to 6.

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I have seen recipes for Scotch broth that are based on beef stock, but any self-respecting Scot will tell you that lamb is the meat of choice.

Scotch Broth

For the stock:
2 Tbs (30 ml) vegetable oil
4 lamb shanks (about 4 lbs, 3.5 Kg)
1 large onion, halved
1/2 cup (125 ml) dry red wine
8 cups (2 L) boiling water
Salt and freshly ground pepper to taste

For the soup:
1 Tbs (15 ml) vegetable oil
3 medium leeks, white parts only, thinly sliced
2 medium carrots, chopped
1 rib celery, chopped
1 medium turnip, peeled and chopped
1/2 tsp (2 ml) dried thyme
1/2 cup (125 ml) pearl barley
Chopped fresh parsley for garnish (optional)

To make the stock, heat the oil in a large soup pot over moderate heat and brown the lamb shanks and onion on all sides. Remove to a platter and add the wine to the pot. Cook, stirring the wine to scrape up all the brown bits in the bottom of the pot, until the wine is reduced to about 1 tablespoon (15 ml). Return the lamb and onion to the pot, reduce the heat to low, and simmer covered for 20 minutes. Increase the heat to high and add the boiling water, salt, and pepper. Bring to a boil and simmer partially covered for 2 hours. Strain the stock, discard the onion, and set the lamb shanks aside until cool enough to handle. Remove the meat from the bones and chop coarsely-discard the bones. Refrigerate the stock and meat for at least 6 hours or overnight. Skim the fat off the surface of the stock and discard. To make the soup, heat the oil in a large soup pot over moderate heat and saute the leeks, carrots, and celery until tender but not brown, about 5 minutes. Add the lamb stock, the reserved lamb meat, turnip, thyme, and barley. Bring to a boil, reduce the heat, and simmer partially covered until the barley is tender, about 45 minutes. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley if desired. Serves 6 to 8.

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This is a recipe that has been served in the U.S. Senate since at least 1907. According to the story, Minnesota Senator Knute Nelson was such a fancier of bean soup that he ordered that this soup be served daily in the Senate dining rooms. It didn't hurt that he was chairman of the Senate Committee on Rules, and it has been on the menu ever since. Joseph ("Uncle Joe") Cannon, Speaker of the House from 1903 to 1907, apparently irate that the Senators were eating better than the Representatives, issued a similar decree for the House.

This recipe is a little different from many bean soup recipes in that the beans are not soaked prior to cooking. Rather, it relies on a long, slow cooking, which contributes much to this recipe's character.

Senate Bean Soup

16 cups (4 L) water
1 1/2 lbs (700 g) dried navy or pea beans, washed and picked over
1 lb (450 g) smoked ham hocks
2 cups chopped yellow onion
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste

Heat the water in a large pot until hot, but not boiling. Add the beans and ham hocks and adjust the heat so the water barely bubbles. Simmer slowly, covered, for 3 hours, stirring occasionally, and adjusting the heat if necessary to keep the liquid from boiling. Remove the ham hocks and remove the meat from the bones. Chop the meat into bite-size pieces and discard the bones. Using a potato masher or electric immersion blender, roughly mash the beans in the kettle. The soup should be lumpy. Return the meat to the pot. If the soup seems too thin, boil uncovered 10 to 15 minutes, stirring frequently, until the soup has thickened slightly. Saute the onions in a heavy skillet in the butter over moderate heat until richly browned, 10 to 15 minutes. Add the browned onions to the soup and continue to cook uncovered for 10 to 15 minutes, stirring frequently. Season to taste with salt and pepper. Serves 8 to 12.

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We have the Shakers to thank for packaged seeds, clothes pins, and this fragrant and healthy soup.

Shaker Herb Soup

4 Tbs (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish

Heat the butter in a large saucepan over moderate heat and saute the celery and chives until tender but not brown, about 5 minutes. Add the remaining herbs and pepper and cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat and simmer partially covered for 20 minutes. Ladle the soup into individual bowls and sprinkle each with a grating of nutmeg. Serve accompanied by grated cheese. Serves 4 to 6.

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The "she" in the title of this classic low-country recipe refers to female crabs, whose eggs add flavor and texture to the soup. Unless you have access to live female crabs, you'll have to make do without the eggs, as I do when preparing one of my favorite soups.

She-Crab Soup

1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) milk
1/2 cup (125 ml) heavy cream
2 cups (500 ml) crab meat (and eggs, if available)
1/2 tsp (2 ml) Worcestershire sauce
A pinch ground mace
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry sherry (optional)
Paprika for garnish

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 to 3 minutes and add the milk and cream, stirring to incorporate the flour mixture. Add the crab meat, Worcestershire sauce, mace, salt, and pepper, and bring to a simmer over low heat, stirring frequently. Stir in the optional sherry immediately before serving and garnish with a sprinkle of paprika. Serves 4 to 6.

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This recipe keeps well and is delicious cold (be sure to adjust the seasoning before serving it cold though). Served hot, it will warm the heart of your favorite dinner companion.

Shrimp Bisque

6 cups (1.5 L) water
4 medium potatoes, peeled and quartered
2 medium onions, coarsely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) finely chopped garlic
Salt and freshly ground pepper to taste
1 cup (250 ml) chopped shrimp
2 egg yolks
1/2 cup (125 ml) heavy cream
Paprika for garnish

Bring the water to a boil. Add the potatoes, onions, bay leaf, thyme, garlic, salt and pepper. Simmer until the vegetables are tender, 15 to 20 minutes, adding the chopped shrimp for the last 5 minutes. Remove the bay leaf and put the mixture through a fine sieve, or puree in an electric blender. Return to the saucepan and bring to a boil. Blend the egg yolks and cream together. Remove the soup from the heat and stir in the cream and egg yolk mixture. Garnish each serving with paprika. Serves 4 to 6.

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Here is one of my favorite recipes for everyone's favorite crustacean.

Shrimp Soup

1-1 1/2 lbs (450-675 g) shrimp, shells on
4 to 6 cups (1-1.5 L) fish stock or water
3 Tbs (45 ml) olive oil
4-6 cloves garlic, peeled
4-6 thick slices of French or Italian bread
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste
Chopped fresh parsley or cilantro (coriander leaves) for garnish

Peel the shrimp and simmer the shells in the stock over moderate heat. Chop the shrimp coarsely and set aside. Heat the olive oil in a large saucepan over moderate heat and saute the whole garlic cloves until golden brown, about 10 minutes, stirring occasionally. Remove the garlic and set aside. Fry the bread in the remaining oil until brown, 2 to 3 minutes per side. Remove the bread and spread each slice with some of the reserved garlic. Chop the remaining garlic. Strain the stock into the saucepan and add the shrimp, chopped garlic, cumin, salt, and pepper. Simmer over low heat for 4 to 5 minutes. Place the slices of bread in individual serving bowls and ladle the soup over them. Garnish with chopped parsley or cilantro. Serves 4 to 6.

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This soup has all the fresh flavor of snow peas, and is great either hot or cold.

Snow Pea Soup

1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 scallions (spring onions), green and white parts, chopped
1 lb (450 g) snow peas (mange-touts), trimmed
4 cups (1 L) coarsely chopped romaine lettuce
4 cups (1 L) chicken or vegetable stock
1 Tbs (15 ml) chopped fresh mint, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Yogurt or sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

Heat the olive oil in a large saucepan over moderate heat. Saute the onion and scallions until tender, about 5 minutes. Add the snow peas and romaine lettuce and saute an additional 3 minutes. Add the stock, mint, tarragon, salt, and pepper and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Process in small batches in an electric food processor or blender until smooth. Strain and garnish with yogurt or sour cream, and/or chives if desired. Serves 4 to 6.

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Among the many contributions the Moors made to the cooking of Spain was the introduction of almonds. This soup is a specialty of Grenada in the south of Spain, where the Arabic influence was strongest.

Spanish Almond Soup (Sopa de Almendras)

3 Tbs (45 ml) olive oil
8 oz (225 g) blanched almonds
2-4 cloves garlic, coarsely chopped
3-4 slices white bread, cubed
12 black peppercorns
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) saffron
6 cups (1.5 L) chicken stock
1 tsp (5 ml) red wine vinegar
Chopped parsley for garnish

Heat the oil in a large pot over moderate heat and brown the almonds, garlic, and bread until golden. Remove the solids and combine with the peppercorns, cumin, and saffron in an electric blender or food processor. Process until smooth, adding a little chicken broth if necessary. Combine the almond mixture, the remaining chicken broth, and the vinegar in the pan and bring to a boil. Simmer covered over low heat for 15 minutes and serve garnished with chopped parsley. Serves 4 to 6.

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When people think of Spanish soups, gazpacho is usually the first one that comes to mind. This recipe is just as popular in Spain, and predates by several hundred years the tomato based gazpacho that we are familiar with.

Spanish Garlic Soup (Sopa de Ajo)

1/2 cup (125 ml) olive oil
8 cloves of garlic, peeled
3 cups (750 ml) day-old bread, cut into cubes
8 cups (2 L) boiling water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh parsley
6 eggs, beaten

Heat the olive oil in a heavy saucepan over moderate heat and saute the whole cloves of garlic until they are light golden brown, stirring frequently. Remove the garlic and set aside. Fry the bread cubes in the oil until they are golden brown and crisp. Carefully add the bread and oil to the pot with the boiling water. Add the salt, pepper, and parsley. Mash the garlic cloves and add a little of the boiling water to make a paste. Add the paste to the soup, stirring to distribute. Cover and simmer for 1 hour. Add the beaten eggs a little at a time, stirring as you do so, and continue cooking until the eggs have formed ribbons. Serves 6 to 8.

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In my book, it's hard to go wrong with Cheddar cheese. I am particularly fond of the aged, sharper varieties, and this soup will benefit from using the best quality cheese available.

Spicy Cheddar Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted. Serves 4 to 6.

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Many people have speculated about the first person to eat an oyster. The mystery might be solved if the oysters in question had been prepared according to today's recipe.

Spicy Oyster Bisque

4 cups (1 L) milk
1/4 cup (60 ml) diced onion
2 ribs celery, cut into 1-inch (2 cm) pieces
1 parsley sprig
1 bay (laurel) leaf
4 Tbs (60 ml) melted butter
4 Tbs (60 ml) all-purpose flour
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt to taste
A grating of fresh nutmeg
12 large, raw oysters, shucked and liquor reserved
Chopped chives for garnish

Combine the milk, onion, celery, parsley, and bay leaf in a saucepan. Bring almost to the boil over moderate heat. Strain and reserve the milk. In another saucepan over moderate heat, blend the butter with the flour, cayenne pepper, nutmeg, and salt. Add the reserved milk and stir until thickened and the mixture almost boils. Add the oysters and reserved liquor and heat an additional 2 minutes, just until the oysters are warmed through and their edges begin to curl. Serve immediately, garnished with chopped chives. Serves 4 to 6.

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The flavors in this soup are subtle enough to let the butter stand out. For best results, use fresh spinach and homemade stock.

Spinach Soup

4 Tbs (60 ml) butter
1/4 cup (60 ml) finely chopped onion
2 lbs (900 g) fresh spinach, washed, drained, and chopped, or frozen chopped spinach, thawed
4 cups (1 L) chicken or vegetable stock
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream or half-and-half (optional)

Heat the butter in a large pot over moderate heat and saute the onion until light golden brown. Add the spinach and stir until the spinach is just tender, 3 to 5 minutes. Transfer the spinach mixture and a little of the stock to an electric food processor or blender and process until smooth. Return the spinach mixture to the pot and add the remaining stock. Season with nutmeg, salt, and pepper and bring to a simmer. Stir in the optional cream before serving. Serves 4 to 6.

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This quick and easy soup might even win over anyone who doesn't like spinach in your household.

Spinach and Egg Soup

2 Tbs (30 ml) olive oil
1 lb (450 g) frozen chopped spinach, thawed
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
2-3 eggs
1/2-1 cup (125-250 ml) freshly grated Parmesan cheese

Heat the oil in a large saucepan over moderate heat and saute the spinach for 1 minute. Season with salt, pepper, and nutmeg, and add the stock. Bring to a boil and reduce the heat to a simmer. Mix the eggs and Parmesan together and add this to the soup in a thin stream, stirring the soup gently but constantly. Simmer 2 to 3 minutes until the eggs are cooked. Serves 4 to 6.

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Here's a thick, rich soup that can be served as a first course or can stand alone as a one-dish meal.

Sweet Potato Bisque

3 medium sweet potatoes
5 cups (1.25 L) chicken stock
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 ribs celery, finely chopped
2-3 cloves garlic, finely chopped
2 tsp (10 ml) freshly grated ginger
1 cup (250 ml) heavy cream or half-and-half
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

Boil the sweet potatoes in salted water until tender. Peel and mash with a little of the chicken stock until smooth. Meanwhile, heat the olive oil in a large pot over moderate heat and saute the onions, celery, and garlic until tender, about 10 minutes. Add the sweet potatoes, ginger, and remaining stock and bring to a boil. Simmer covered for 30 minutes, stirring occasionally. Stir in the cream and optional sherry, and season with salt and pepper. Serve garnished with a dollop of sour cream and/or chopped chives if desired. Serves 6 to 8.

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This Szechwan soup is a study in contrasts. The pork, cucumbers, and black mushrooms provide a variety of colors, tastes, and textures to please the eye as well as the palate. This soup has the added benefit of being quite easy to prepare.

Szechwan Pork and Cucumber Soup

4 cups (1 L) water
2 thin pork chops, trimmed of fat and bones, and cut into 1/2-inch (1 cm) dice
4 or 5 large dried black mushrooms*, soaked in hot water for 5 minutes and cut into 1/2-inch (1 cm) pieces
2 small cucumbers, peeled, cut in half lengthwise, seeds removed, and cut into 1/2-inch (1 cm) dice
Salt to taste
1 scallion (spring onion) cut crosswise into pieces 1/4-inch (5 mm) wide (both white and green parts)
1/2 tsp (2 ml) sesame oil

* Available in finer supermarkets and Asian specialty shops

Bring the water to a boil in a large sauce pan. Add the cubed pork, bring to a boil again, and reduce the heat. Simmer covered for 30 minutes. Remove any scum that floats to the surface. Add the mushrooms, cucumbers, and salt and simmer for 10 minutes. Immediately before serving add the scallions and the sesame oil, or add to individual serving bowls after ladling the soup. Serves 4 to 6.

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This staple of Tex-Mex restaurants is so hearty and filling that you may want to serve it as a main dish. Traditionally, the tortilla strips are fried, but my version is quicker, easier, and lowers the fat content of the recipe.

Tex-Mex Tortilla Soup

2 chicken breast halves
4-6 cups (1-1.5 L) chicken stock
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 green or red bell pepper (capsicum), seeded and chopped
1 jalapeño pepper, seeded and finely chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) fresh or frozen corn kernels
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste

For garnish:
6-8 corn tortillas, cut into thin strips and toasted in the oven until crisp
Chopped scallions (spring onions)
Shredded Monterey jack or Cheddar cheese (optional)
Sour cream (optional)

Combine the chicken breasts and chicken stock in a pot and bring to a simmer over moderate heat. Simmer covered for 20 minutes. Remove the chicken breasts and allow to cool enough to handle. Remove and discard the skin and bones, and shred the chicken meat. Meanwhile, heat the oil in a skillet over moderate heat. Saute the onion, peppers, and garlic until tender, about 10 minutes. Add the chicken meat, the onion mixture, and the remaining ingredients to the pot and simmer 20 to 30 minutes. Garnish with toasted tortilla strips, scallions, and cheese or sour cream if desired. Serves 4 to 6.

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Even though the lemon grass, slices of ginger, and chili peppers are used only for flavoring and not intended to be eaten, they are traditionally served in the soup. In Thailand it is up to the diner to eat around them, but you may want to remove them prior to serving.

Thai Coconut Chicken Soup

8 oz (250 g) skinless, boneless chicken breast
1 stick lemon grass*
2 cups (500 ml) unsweetened coconut milk*
1 cup (250 ml) water
1 inch (2.5 cm) ginger root, sliced into thin rounds
1-2 fresh hot chili peppers (or to taste), cut in half lengthwise
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) fish sauce*
1/2 tsp (2 ml) sugar
Fresh cilantro (coriander) for garnish

*Available in finer supermarkets and Asian specialty shops.

Slice the chicken into 1/4-inch (5 mm) strips. Smash the lemon grass with the flat of a large knife and cut into 1-inch (2 cm) pieces. Heat the coconut milk and water in a saucepan over moderate heat-do not boil. Add the lemon grass, ginger, and chilies and simmer for 2 minutes, stirring frequently and being careful that the mixture does not boil. Add the chicken strips and simmer 5 minutes. Add the remaining ingredients and simmer for 1 minute. Serve garnished with cilantro. Serves 4 to 6.

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The stuffed cucumber in this recipe gives the impression that the cook labored for hours to make this elegant dish, but it is quicker and easier than it appears.

Thai Stuffed Cucumber Soup (Gaeng Chud Thang Kwa Sod Sai)

6 cups (1.5 L) chicken stock
1 tsp (5 ml) grated or finely chopped lime zest
1 tsp (5 ml) fresh ginger, finely chopped
1/2 lb (225 g) ground pork
1/2 small onion, finely chopped
2 -3 cloves garlic, finely chopped
2 Tbs (30 ml) Thai fish sauce* (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
3-4 small cucumbers
Chopped cilantro (coriander leaves) and/or finely chopped scallion (spring onion) for garnish

* Available in finer supermarkets and Asian specialty shops

Combine the chicken stock, lime zest, and ginger in a pot and simmer over moderate heat. Meanwhile, combine the pork, onion, garlic, fish sauce, sugar, salt, and pepper and process in a food processor to make a thick paste. Partially peel the cucumbers and cut off the ends. Cut the cucumbers into 3/4-inch (2 cm) lengths and remove the seeds using the tip of a paring knife, forming hollow rings. Stuff the pork mixture into the cucumbers and gently place in the simmering broth. Simmer (do not boil) 10 minutes. Garnish with cilantro and/or scallion. Serves 4 to 6.

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This simple and delicious soup may be served hot or cold, and garnished with a dollop of sour cream if you want to put the emphasis on "elegant."

Tomato Bouillon

3 cups (750 ml) tomato juice
1 small bay (laurel) leaf
1 rib celery with leaves, chopped
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried basil
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried chives
1 tsp (5 ml) fennel seeds
2 whole cloves
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)

Combine all ingredients except the sour cream in a small saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold. Garnish with sour cream if desired. Serves 2.

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This delicate soup has been a favorite of my mother's for so long that she can't remember where she got the recipe. It's quick, easy, and absolutely delicious.

Tomato Consommé

4 cups (1 L) chicken stock
2 cups (500 ml) coarsely chopped and drained canned Italian plum tomatoes
1 bay (laurel) leaf
1/4 cup (60 ml) dry vermouth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Hot sauce to taste

Combine the chicken stock, tomatoes, and bay leaf in a saucepan and bring to a simmer over moderate heat. Simmer covered for 15 minutes. Discard the bay leaf and press the contents of the saucepan through a fine sieve. Discard the tomato solids and add the remaining ingredients, stirring to combine. Serve hot or cold. Serves 4 to 6.

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This is my version of a Hungarian soup usually made without meat. I hope this turkey version will please traditionalists and non-traditionalists alike.

Turkey and Caraway Soup

3 Tbs (45 ml) butter
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) flour
Salt and freshly ground black pepper to taste
6 cups (1.5 L) turkey or chicken stock
1 cup (250 ml) chopped or sliced cooked turkey or chicken (optional)
2 eggs, well beaten

Melt the butter in a large saucepan over moderate heat. Add the caraway seeds and the flour. Cook over low heat, stirring constantly, until the flour is lightly browned. Add the salt, pepper, and turkey stock, and stir until well blended. Simmer uncovered, stirring frequently, for 5 to 10 minutes, until slightly thickened. Add the optional turkey or chicken meat. Add about 1/2 cup (125 ml) of the hot soup to the beaten eggs, mixing well. Add this mixture to the pot, stirring to combine thoroughly, and continue to simmer for 4 to 5 minutes, stirring frequently. Serves 4 to 6.

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Chickpeas, also known as garbanzos and ceci beans, have been cultivated in the Middle East since prehistoric times. They can be ground into flour and used as the basis, both whole and in their ground form, for countless traditional dishes all over Europe and the Middle East. Here is a classic preparation from Turkey:

Turkish Chickpea Soup (Nohut Corbasi)

2 Tbs (30 ml) butter
1 1/2 cups (375 ml) chopped onions
1/2 cup (125 ml) chopped carrots
1/2 cup (125 ml) diced celery root (celeriac) or celery ribs
1 large red bell pepper (capsicum), seeded and diced
1 cup (250 ml) chickpeas, soaked overnight in water, OR 1 15-oz (425 g) can chickpeas
4 cups (1 L) chicken or beef stock, or water
4 sprigs parsley, plus additional for garnish
4 sprigs cilantro (coriander), plus additional for garnish
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste

Heat the butter in a large saucepan over moderate heat and saute the onions, carrots, celery root, and bell pepper until tender but not brown, about 10 minutes. Drain the chickpeas and add them along with the stock and herbs. Simmer covered until the chickpeas are very tender, 30 to 60 minutes. Press the soup through a sieve or food mill, or process in an electric blender or food processor, and return to the pot. Stir in the cream and season with salt and pepper. Serve garnished with chopped parsley and cilantro. Serves 4 to 6.

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If Vietnam had an official national dish, this would be it. Typically a breakfast dish, it is also to be found on most luncheon and dinner menus. It's actually as much of a salad as a soup, and is usually served as a one-dish meal.

Vietnamese Beef Soup (Pho)

5 to 6 lb (2.5-3 Kg) beef bones, cut into 2-inch (5 cm) pieces
1 lb (500 g) stew beef, cut into 1/2-inch (1 cm) pieces
4 onions, very thinly sliced
A 1-inch (2 cm) piece of fresh ginger root, scraped and thinly sliced
1 cinnamon stick
1 star anise*
1 tsp (5 ml) whole black peppercorns
Salt to taste
1 lb (500 g) fresh bean sprouts
1/2 lb (250 g) dried rice noodles
6 scallions (spring onions), thinly sliced, including the green parts
1 lb (500 g) rump steak, sliced paper thin into pieces about 2 by 4 inches (5 x 10 cm)
2 lemons, cut into wedges
2 hot red chiles, sliced into thin rings

* Available in finer supermarkets and Asian specialty shops.

Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water. Add half the sliced onions, the ginger, cinnamon, star anise, peppercorns, and salt. Bring to a boil and turn the heat to a very low simmer. Skim the foam from the surface and cook covered for 6 hours. Soak the noodles in enough water to cover for 2 hours. Drain and cook in enough boiling water to cover until just tender. Do not overcook. Drain well and set aside. Blanche the bean sprouts by pouring boiling water over them in a colander. Rinse under cold water and set aside.

To serve, divide the noodles among individual serving bowls. Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef. Ladle the broth over the beef and noodles. The heat from the broth is enough to cook the beef, which should be slightly pink. Serve with lemon wedges, sliced chillies, nuoc cham, and vegetable platter (see below). Serves 6 to 8 as a main dish.

Nuoc Cham

2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds and membranes removed
2 Tbs (30 ml) sugar
1/4 fresh lime, juice and pulp only
4 Tbs (60 ml) fish sauce*
2 to 4 Tbs (30-60 ml) water, according to taste

* Also known as nuoc mam, it is available in finer supermarkets and Asian specialty shops.

Purists insist that the garlic and chili pepper be ground together in a mortar and pestle, although acceptable results can be obtained by processing all the ingredients in a food processor. The traditional procedure is as follows:

Combine the garlic and chili pepper in a mortar and mash with the pestle until a paste is formed. Squeeze the lime juice into the paste, then remove the pulp from the lime and add it to the mixture. Mash to a paste again, and add the fish sauce and water, stirring to combine. Makes about 1/2 cup (125 ml) to serve 4 to 6.

Vietnamese Vegetable Platter

1 head soft leaf lettuce, such as Boston or Bibb (not Iceberg)
1 cucumber
1 cup fresh mint leaves
1 cup fresh coriander (Chinese parsley)
1 cup fresh bean sprouts

Separate the head of lettuce into individual leaves, rinse, drain, and set aside. Peel the cucumber partially, so as to leave stripes of green skin down its length. Cut the cucumber in half lengthwise, and then into thin slices, forming semicircles. Arrange the lettuce leaves in a mound in the center of a platter. Arrange the mint, coriander, and bean sprouts in mounds around the lettuce. Arrange the cucumber slices around the edge of the platter, overlapping them slightly.

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Even if you only have access to the common white, or "Parisian" mushrooms, this is still an exceptionally good soup.

Wild Mushroom Soup

1 oz (30 g) dried wild mushrooms such as morels, cepes, or shiitake
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
1/4 cup (60 ml) dry sherry (optional)
2 Tbs (30 ml) butter 1 medium onion, coarsely chopped
1 lb (450 g) white mushrooms, trimmed and coarsely chopped
1/2 tsp (2 ml) ground allspice
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream, half-and-half, or milk
Chopped fresh chives for garnish

Rinse the dried mushrooms and place them in a small bowl. Bring 1 cup (250 ml) of the broth and the optional sherry to a boil and pour it over the dried mushrooms. Let soak for 1 hour, drain, and reserve the liquid. Coarsely chop the reconstituted mushrooms and set aside. Heat the butter in a large pot over moderate heat and saute the onion until tender but not brown, about 10 minutes. Add the fresh mushrooms and saute for 10 minutes, stirring occasionally. Add the remaining broth, allspice, salt, and pepper, and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Add the reserved mushroom liquid, being careful not to add the sediment at the bottom of the bowl. Add half the wild mushrooms and simmer 15 minutes. Puree half the soup in an electric blender or food processor and return it to the pot. Stir in the remaining wild mushrooms and the cream. Bring up to heat and serve garnished with chopped chives. Serves 4 to 6.

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Here's how Mrs. Elizabeth Labbe Cole described this recipe around 1837:

Williamsburg Split Pea Soup

Wash and soak one Pound of dried split Peas for about three Hours. Put them on to cook in three Quarts of cold Water, with one large Onion, a Ham Bone, Pepper, and Salt. Cook slowly about three Hours until Soup is thick and Peas very soft. Strain through a coarse Sieve and serve hot with toasted Bread cut in Dice.

And here's how they do it in the Colonial Williamsburg taverns today:

Williamsburg Split Pea Soup

8 cups (2 L) water
1 lb (450 g) yellow split peas, washed and picked over
1 ham hock, about 1 lb (450 g)
2 medium onions, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 lb (450 g) smoked sausage such as Kielbasa
Salt and freshly ground pepper to taste
Chopped chives for garnish

Combine the water, peas, ham hock, onion, celery, and carrot in a large pot and bring to a boil over high heat. Reduce the heat and simmer partially covered until the peas are tender, about 1 hour. Remove the ham hock and allow to cool. Remove and discard as much fat, skin, and gristle as possible and remove the meat from the bone. Chop the meat into 1/2-inch (1 cm) pieces. Puree the soup in an electric blender or food processor until smooth. Return the soup to the pot and stir in the ham. Brown the sausages in a skillet over moderate heat until cooked through, about 10 to 15 minutes. Cut the sausage into 1/4-inch (5 mm) slices and add to the soup. Adjust the seasoning with salt and pepper and serve garnished with chopped chives. Serves 6 to 8.

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This comforting winter soup gets a touch of sweetness from the apple, and an exotic aroma from a unique combination of spices.

Winter Squash Soup

1 Tbs (15 ml) butter
1 medium onion, chopped
1 lb (450 g) butternut or acorn squash, peeled, seeded, and diced
1 large potato, peeled and diced
1 large or 2 small tart cooking apples, peeled, cored, and diced
2 cups (500 ml) vegetable stock or water
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground cumin
1 cup (250 ml) apple cider or apple juice
1 cup (250 ml) half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream for garnish
A grating of fresh nutmeg for garnish

Heat the butter in a large sauce pan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the squash, potato, and apple and saute for 5 minutes, stirring occasionally. Add the vegetable stock and spices and simmer covered over low heat for 20 minutes. Puree the mixture in an electric blender or food processor and return to the pan. Stir in the apple cider and half-and-half and bring to a gentle boil. Season with salt and pepper and serve garnished with a dollop of sour cream and a grating of fresh nutmeg. Serves 4 to 6.

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Joe Barkson has been writing and publishing under the pen name "The Chef at Worldwide Recipes" since 1998. He came to food writing late in life following checkered careers in computer marketing, graphic design, and teaching high school Spanish. A lifelong interest in food and cooking ("I've been eating since I was a baby," he is fond of saying) was nurtured by extensive international travel during his formative years, and this accounts for the emphasis on world cuisine in his choice of recipes and themes. Twice married and currently happily single, he lives in rural Georgia with a hyperkinetic schipperke that answers to Cooky when the mood strikes him.

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