Soup

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Italian Potato-Pasta Soup With Greens

Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don’t add the pasta in this case until serving.

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Onion Soup Gratinée With Cider

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Corn, Tomato and Basil Chowder

This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad — until you add the optional dollop of crème fraîche.

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Cheddar Cheese Soup

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Celery-Root-and-Cauliflower Bisque

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Garden-Greens Vichyssoise

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Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt

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potato-leek soup with fish

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Bean and Farro Soup With Cabbage and Winter Squash

This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch or dinner.