Soup

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Mediterranean Vegetable Soup

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Chunky Vegetable Soup

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Black Bean Soup With Greens

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Escarole Soup

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Pease Porridge

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Hanoi Beef And Rice-Noodle Soup

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Potato-Watercress Soup With Pesto

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Gilbert Le Coze's Bouillabaisse

“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”

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Ted Williams’s Fenway Chowder

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Chilled Spiced Yellow-Squash Soup

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Nancy Linehan's Seafood Chowder

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Hearty Duck And Wild Rice Soup

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Goose-Matzo Balls With Dried Ginger and Parsley

This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."

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Chestnut and Wild Rice Bisque

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Fern Berman's Ginger And Lentil Soup

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Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons

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Craig Claiborne's Consomme

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Cold Veal Soup With Salsa Verde

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Cold Pink Borscht in a Glass

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Corn Chowder

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Kale, Sweet Potato And Pasta Soup

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New England Clam Chowder

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Stilton-and-Broccoli Soup

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Cold Blueberry Soup With Orange-Herb Sorbet