Soup

Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

Add chopped jalapeños for some extra zip.

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.

A smooth and creamy chilled soup, with a hint of Sherry and a dash of hot pepper sauce to liven things up.

Cayenne and cumin also add flavor to this rich-tasting soup.

Julia Shure of Albany, California, writes: "This comforting soup has both cream cheese and cheddar, which give it a rich, smooth texture. While it makes an elegant first course, the soup can also be a satisfying meal partnered with a simple salad and some crusty bread."

This soup is from Italy.

This soup is from Russia and Poland.

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.

Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same. [NB: This recipe requires a slow cooker.]