Soup

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This is probably the simplest soup ever made from scratch: you just throw everything into the pot at once and walk away. The rice cooks in the pot along with the chicken long enough to give its starches over for extra body. Everything you dislike about brown rice — its starchiness and heaviness — works to advantage here. It turns soft and almost falls apart but still has texture. Don't substitute white rice, because it would get mushy. This soup may not be beautiful, but it sure is good.

This recipe can be prepared in 45 minutes or less.

Mustard greens, increasingly common in supermarkets today, cook as quickly as fresh spinach. Their assertive taste is terrific here in a warming winter soup.

Aromatic spice and herb blends can quickly turn an ordinary soup recipe into something extraordinary. Here they transform a basic carrot soup into a special concoction you'll crave again and again. So start utilizing the "cook once, eat twice" theory; just freeze half of the recipe or make a double batch whenever possible.

Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be god for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven-roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour.