Soup

Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.

Can be prepared in 45 minutes or less.

My mother-in-law remembers the kapparah tradition in Poland. Early in the morning of the day prior to Yom Kippur, a fowl was whirled about her head, while she thought about turning over a new leaf. Her father would whirl a rooster, her mother a hen, and her brothers and sisters a pullet or a cockerel. The ceremony was repeated for each child. She was always frightened by the fluttering feathers. After the whirling, her mother would race to the shohet and have the fowls ritually slaughtered to make food for the meal before the fast. All the fowls would be cooked, and any extras given to bachelor relatives or to the poor. Chicken soup would be made for the kreplakh and the boiled chicken eaten as a mild main dish. Yemenite Jews also eat chicken before the fast of Yom Kippur, but much earlier in the morning, at about 10:30. Their soup is dipped with the kubbanah bread. Note: Making a children's version of hawayij is a great introduction to Middle Eastern spices. Take the children to a spice store where they can pick out the spices themselves. Hawayij is basically a combination of cumin, coriander (omit if using fresh), curry powder, ginger, black pepper, and turmeric. Add spices according to your children's tolerance for strong and unusual flavors. You can omit them altogether if you wish.

This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.

If you can't find fresh fava beans, use edamame (fresh green soybeans in the pod). You'll need to buy two pounds to yield the 3/4 cup for the recipe; do not peel. What to drink: Sauvignon Blanc or a dry Spanish white made from Albariño grapes.

When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island. In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment. Active time: 40 min Start to finish: 2 1/2 hr

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

Active time: 20 min Start to finish: 2 1/2 hr (includes chilling) The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups — soups previously (and messily) forced through food mills and sieves.

This modification of a classic soup uses less cream than traditional versions.

Can be prepared in 45 minutes or less.

Onioned Tuna Soup I first tasted this soup at La Canoa, a restaurant in Guayaquil, Ecuador. They prepared the tuna in the popular style of leaving it mostly rare, then they added it to the soup right before serving. When we serve the soup at the Patria, we use all the meaty trimmings from the tuna steaks we've served as full portions.

Most people never think about cooking cucumber—especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

A low-fat version of the Mexican soup.

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

A soothing soup for any time of year.