Soup/Stew

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.

This hearty stew was inspired by the flavors of Spain and Portugal. Because it can be made ahead, it's a perfect dish to enjoy after a day of skiing or other winter play. Offer the stew with some crusty bread and a chilled bottle of Sauvignon Blanc. Follow with the curly endive salad. For dessert, serve a seasonal fruit tart from your favorite bakery.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

Nutmeg adds nice flavor to this soup.

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

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

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. (Names, sizes, and thickness vary from brand to brand.)And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.

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."

Dollops of cinnamon-flavored sour cream top this luscious soup.

"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable." Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.