Soup/Stew

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

Can be prepared in 45 minutes or less.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

This soup is also wonderful hot.

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

This recipe is from Willinger's cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibréo, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water. Active time: 30 min Start to finish: 1 hr

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.

Can be prepared in 45 minutes or less, but requires additional unattended time.

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

(Fresh Pea Soup)