Soup

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Split Pea and Barley Soup

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Vina Slatalla’s Beef Barley Soup

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Mixed Vegetable Potage

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Great Green Soup

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Curry-Tomato Soup

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Winter Borscht

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Provencal Fish Soup

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Light Soup With Peas

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Red Pepper Vichyssoise

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Vegetarian Borscht

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Apple And Butternut Squash Soup

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Abalone Ceviche

The abalone’s oceanic flavor comes with a uniquely al dente texture — it’s like an oyster crossed with a scallop with a twist of snail. (Only otters can eat it straight from the shell: fresh abalone requires tenderizing to transform its eraserlike consistency.) Long prized in Asian cuisine, it has become an American delicacy as well, served in high-end restaurants like Michel Richard's Citronelle in Washington.

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Squash And Cider Soup

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White Almond-Garlic Soup with Grapes

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Whelk Chowder

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English Pea Soup

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Pistou (Summer vegetable soup)

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Wild Mushroom And Cranberry Bean Soup

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Cranberry Bean and Kale Soup

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Chickpea, Red Pepper And Celery Root Soup With Cilantro

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Saffron Soup

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Puree of Shell Beans and Potato

This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.

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Pasta e Fagioli "Harry's Bar" (Bean Soup With Noodles)

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Old-Fashioned Clam Chowder