Soup

(Moroccan Chicken, Chick-Pea, and Lentil Soup) A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

Can be prepared in 45 minutes or less.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.

This recipe can be prepared in 45 minutes or less.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)