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3. Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.

pureed spinach-potato soup

SERVES 4

2 tablespoons unsalted butter

1 onion, cut into ½-inch pieces

3 garlic cloves, minced

1½ pounds (about 5 small) Yukon Gold potatoes, peeled and cut into ½-inch pieces

¼ cup dry sherry or white wine

1 quart homemade or low-sodium store-bought chicken broth

2 bunches (about 1¼ pounds) spinach, tough stems removed, leaves rinsed well and dried

Coarse salt and freshly ground pepper

1. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.

2. Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.

3. Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.

stracciatella

SERVES 4 TO 6

6 cups homemade or low-sodium store-bought chicken stock

4 large eggs, lightly beaten

2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish

2 tablespoons freshly grated Parmesan cheese, plus more for garnish

Coarse salt and freshly ground pepper

1. In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.

2. In a medium bowl, whisk together the eggs and parsley. Using a fork, stir the stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in the cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

buttermilk vichyssoise with watercress

SERVES 6

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

3 tablespoons unsalted butter

4 leeks, white and light green parts only, halved lengthwise and then thinly sliced into half-moons, washed well and drained

3 large white potatoes, peeled and cut into 1-inch pieces

4½ cups homemade or low-sodium store-bought chicken stock

3 cups cleaned watercress leaves, loosely packed

Coarse salt and freshly ground white pepper

1 cup half-and-half

1 cup buttermilk

1. Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.

2. Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.

3. Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving. Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.

french lentil soup

SERVES 8 TO 10

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.

2 tablespoons olive oil

1 small onion, finely chopped

2 carrots, finely chopped

1 stalk celery, finely chopped

1 small red bell pepper, seeds and ribs removed, finely chopped

1 teaspoon dried oregano

½ cup French green lentils, rinsed and drained

3 tablespoons bulghur wheat

1½ quarts Wild Mushroom Stock (recipe follows)

Coarse salt and freshly ground black pepper