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6. Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return the soup to a clean saucepan; stir in the cream. Bring to a simmer; remove from heat. Season with the salt, pepper, and nutmeg. Garnish with the endive.

cioppino

SERVES 6

¼ cup extra-virgin olive oil

1 medium onion, thinly sliced

4 garlic cloves, minced

1 dried bay leaf

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped fresh flat-leaf parsley

½ teaspoon crushed red pepper flakes

2 cups dry white wine

2 cups fish stock

½ cup clam juice

1 28-ounce can crushed tomatoes, with juice

1 15-ounce can plum tomatoes, drained, chopped

6 cherrystone clams, scrubbed

6 mussels, scrubbed, debearded

6 sea scallops, muscles removed

8 ounces cod or other white fish, cut into 1-inch pieces

8 ounces cleaned squid, bodies cut into rings

6 large shrimp, peeled, tails intact, deveined

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 5 minutes. Add the oregano, parsley, and red pepper flakes. Cook 1 minute. Add the wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make the soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)

2. Add the clams; cook, covered, for 10 minutes. Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes. Gently stir in the cooked clams and mussels; ladle into bowls, and serve.

chilled asian chicken soup

MAKES 1 QUART

You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

6 cups water

½ cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear

1 whole chicken breast (about 10 ounces)

1 carrot, roughly chopped

1 tablespoon roughly chopped jalapeño pepper

1½ tablespoons roughly chopped fresh ginger

3 garlic cloves, crushed

1 teaspoon whole black peppercorns

1 tablespoon sugar

½ cup firm tofu, cut into ¼-inch dice

Juice of 1 lime (about 3 tablespoons)

1½ tablespoons roughly chopped fresh mint

1½ tablespoons roughly chopped fresh basil

1½ tablespoons roughly chopped fresh cilantro

1 teaspoon soy sauce

1. Bring the water to a boil in a medium saucepan. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.

2. Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeño, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.

3. Remove the chicken meat from the bones, and shred the meat. Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine. Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.

FIT TO EAT RECIPE PER SERVING: 149 CALORIES, 6 G FAT, 32 MG CHOLESTEROL, 11 G CARBOHYDRATE, 188 MG SODIUM, 14 G PROTEIN, 1 G FIBER

cold curried buttermilk soup with corn and poblano chile

MAKES 1 QUART

This soup can be made up to 1 day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish