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8 cups homemade or low-sodium canned chicken stock

4 cups cold water

2 tablespoons Pernod (optional)

Chervil sprigs, for garnish

1. Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat this several times, changing the water each time. Once they are clean, let drain on paper towels.

2. Melt the butter in a large saucepan over medium-low heat. Add the onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes. Add the garlic; cook until fragrant but not brown, about 2 minutes.

3. Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes. Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.

4. Remove from heat, and let cool slightly. Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.

5. To serve, stir in the Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.

mexican fiesta soup with roasted tomatillo and cilantro pesto

SERVES 4

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

4 tomatillos, peeled and rinsed

2/3 cup fresh cilantro leaves, packed, rinsed well

2 garlic cloves, minced

2 tablespoons freshly squeezed lime juice

1 small white onion, diced

1 jalapeño pepper, diced, plus more sliced for garnish (optional)

½ teaspoon ground cumin

1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed

3 ears corn, quartered

4 cups homemade or low-sodium store-bought chicken stock, skimmed of fat

Freshly ground pepper

½ ripe avocado, pitted, cut into ¼-inch-thick slices

Nonstick cooking spray

1. Preheat the oven to 375°F. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from the oven, and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.

2. Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion, remaining garlic clove, and diced jalapeño; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken stock. Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.

3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeño slices, if desired. Serve with the remaining tomatillo pesto.

FIT TO EAT RECIPE PER SERVING: 230 CALORIES, 6 G FAT, 3 MG CHOLESTEROL, 41 G CARBOHYDRATE, 717 MG SODIUM, 9 G PROTEIN, 7 G FIBER

pea bisque with shrimp and tarragon

SERVES 6

½ pound green split peas, picked over and rinsed

2 8-ounce bottles clam juice

6 cups water

1 medium onion, chopped

1 10-ounce box frozen baby peas, thawed

1 pound medium shrimp, peeled and halved lengthwise

3 garlic cloves, minced

1½ tablespoons lemon zest, finely grated

1 teaspoon hot paprika

¼ teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon fresh tarragon, finely chopped

1. Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.

2. Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until