Soup

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

Consommé avec Petites Profiteroles Active time: 2 1/4 hr Start to finish: 20 hr (includes making stock)

If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.

A creamy "comfort" soup that has plenty of richness without a lot of cream.

If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes. This recipe can be prepared in 45 minutes or less.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Can be prepared in 45 minutes or less but requires additional unattended time.

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

The roasted vegetables add great depth of flavor to this soup.

Can be prepared in 45 minutes or less but requires additional unattended time.

Nutmeg adds nice flavor to this soup.

The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano that gives this soup a kick.

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety. Active time: 30 min Start to finish: 1 hr

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

It's very important to use small oysters — such as Kumamoto or Prince Edward Island — in this soup. The oysters themselves (not the shell) should be no more than 1 to 1 1/2 inches in diameter. When we tested the recipe with larger ones, the flavor was much too briny.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."