This is the soup I always make when I want something comforting and restorative. This method easily becomes second-nature and is good for all kinds of seasonal vegetable soups: Soften the vegetables in oil or butter, add stock, and simmer until the vegetables are tender. Flavor with herbs, and, for a more substantial soup, add cooked pasta, beans, or, as in this recipe, chicken. Brothy vegetable soups are even better with a plate of garlic croutons (see page 37) to dip in the soup.
Cooks' Note
For a lighter soup, omit the fettuccine and add 4 cups or so of baby spinach leaves and, if available, 1 cup of freshly shelled peas. Simmer for 5 to 8 minutes, until tender, and serve with freshly chopped parsley or chervil in place of the dill.
