Soup

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.

The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

"Pease porridge in the pot nine days old" fairly well summarizes the technique of stew preparation in Shakespeare's day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home." This rich and creamy soup is elegant enough for company.

Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque." Chunks of fresh crab make an elegant garnish for this rich soup.

For a change of pace, use purchased tortellini filled with pumpkin instead of cheese.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Use vegetable stock or broth to make this soup vegetarian.

What's better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr

A creamy blend of ripe avocados, cucumbers, yogurt, lime juice—and a bit of jalapeño—make this soup bright, spicy, and satisfying. Have we mentioned it only takes ten minutes?

Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?" Start this recipe a day ahead so that there's time for the beans to soak overnight.

Active time: 20 min Start to finish: 40 min

This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.