Soup/Stew

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

"My girlfriend and I had our first date at The Bridge Café in Westport, Connecticut," writes Terrel Korik of St. Louis, Missouri. "We both enjoyed the corn and basil soup while looking out over the Saugatuck River. I would love to have the soup recipe to try at our new home in St. Louis."

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

The long noodles in this soup — representing longevity — are meant to be slurped up. In Chinese culture, cutting them would symbolize cutting one's life short. This recipe requires a whole chicken for its rich broth and makes double the quantity necessary. Reserve 1/2 cup stock for the Broccoli Spears in Garlic Sauce and freeze the remainder. After setting aside the breast meat for the soup, save the rest of the chicken for another dish. The reserved cilantro leaves can be used for the Steamed Striped Bass with Ginger and Scallions. Active time: 30 min Start to finish: 3 3/4 hr

Serve this flavorful dish with corn bread or crusty French bread.

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

"Even in the spring it can be very chilly here in New England," saysMichelle M. Littlefield of Feeding Hills, Massachusetts. "My mom and I like to prepare this soup on weekends — and our entire family loves to warm up with a bowl of it."

The tortilla strips need to dry overnight, so begin making this one day ahead.

Truffle oil adds earthy nuances to this summer soup, but don't worry if you don't have any on hand: The soup will still be good without it. Open a nice bottle of Champagne to go with the meal.

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.