Soup

Can be prepared in 45 minutes or less.

For an even more elegant presentation, make a design in or swirl the two soups.

At Aubergine, one of London's most stylish restaurants, this soup is whimsically called a "capuccino." Chef Gordon Ramsey tops it with a rich broth that has been foamed with butter. This simpler version (minus the frothy "cap") is equally delicious.

This light soup makes a lovely first course.

This beautiful and delicious soup is served at The Kinloch Lodge Hotel.

(Moroccan Chicken, Chick-Pea, and Lentil Soup) A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

Can be prepared in 45 minutes or less.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.