Soups

Dear SOS: There are plenty of good reasons why President andMrs.

Dear SOS: The Moroccan chicken soup at Cayenne Restaurant on Beverly Boulevard is absolutely delicious and unlike any other chicken soup I’ve ever had.

Dear SOS: I get to Denver a few times a year, and at Elway’s restaurant in the Ritz-Carlton, they serve a terrific charred roasted red pepper soup.

Taix French Restaurant shares its recipe for split pea soup.

Bonito flakes and konbu seaweed dashi Total time: 40 minutes Servings: Makes about 7½ cups Note: The primary dashi is called ichiban dashi, which is used for clear soups and seasoning food.

Miso soup with crispy age tofu, nappa cabbage and green onions Total time: 30 minutes Servings: 4 Note: Do not reheat the miso soup after the miso has been added; the flavor diminishes with reheating.

Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida’s Amelia Island.

Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1.

Chicken and andouille smoked sausage gumbo Total time: 1 hour, 40 minutes Servings: 6 Note: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme. 1 small (2- to 3-pound) chicken, or ½ of a large (5- to 6-pound) chicken, cut up 1 1/2 teaspoons salt, divided 1 teaspoon garlic powder, divided 1 teaspoon ground red pepper (preferably cayenne), divided 1 cup finely chopped onions 1 cup finely chopped green bell peppers 3/4 cup finely chopped celery 1 1/4 cups flour Vegetable oil for deep frying About 7 cups chicken broth 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into ¼-inch cubes 1 teaspoon minced garlic Cooked white rice, for serving 1.

The hearty ham and bean soup at the Aspen, Colo., restaurant doesn’t disappoint in the slightest.

Total time: 1 hour, 15 minutes, plus chilling time Servings: 4 Note: From Jeongwon Chi.

Total time: 25 minutes, plus freezing and 2 to 3 days refrigeration times Servings: This makes about 8 ounces soup, or 4 (1/4-cup) servings.

Total time: 1 hour, 10 minutes, plus chilling time for the soup Servings: This makes a scant 2 quarts soup Note: This recipe calls for the use of a chinois, a very fine strainer; chinois are available at cooking and restaurant supply stores, as well as online.

Total time: 20 minutes, plus overnight refrigeration time Servings: Makes about 1½ quarts soup 1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup peeled and chopped tomatoes 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white wine vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 3 cups tomato juice Sprig of thyme In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme.

Total time: About 2 hours, plus cooling and chilling times Servings: This makes a scant 8 ounces soup or 4 (¼-cup) servings Note: This recipe calls for the use of a kitchen scale and a juicer, both of which can be found at most home and kitchen supply stores, as well as online (the Test Kitchen tested the recipe using a blender instead of a juicer and passing the purée through a strainer).

Simple fish stock Total time: 1 hour Servings: Makes a generous 2 quarts stock. 1 pound small fish, fish heads, bones, trimmings plus any shrimp shells 3 quarts water 1 tablespoon salt 1/2 onion 1 strip of lemon peel 1 strip of orange peel 1 stalk of celery 1 small carrot, split lengthwise Several stems of parsley Pinch of fresh thyme In a large, heavy-bottomed pot, place the fish, water, salt, onion, lemon and orange peels, celery, carrot, parsley and thyme.

Total time: 50 minutes Servings: 6 Note: For the fish, use a white fish such as cod or halibut.

Total time: 1 hour Servings: 4 Note: For the stew, use a white fish such as cod or halibut. 1 1/2 pounds fish fillets Salt 1 1/2 pounds boiling potatoes, peeled and quartered 1 quart water 1 onion, quartered 2 bay leaves 1/4 cup olive oil 4 cloves garlic, chopped 2 tablespoons sweet pimentón (paprika, not smoked) 2 tablespoons wine vinegar 1.

Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil, divided 2 leeks, chopped 1 onion, chopped 1 carrot, chopped 1/4 cup brandy 1/2 cup white wine 8 cups simple fish stock, divided 1 cup diced tomatoes Pinch of ground cayenne pepper Salt to taste Pinch of crushed saffron threads 2 slices toasted bread, broken into pieces 1 1/2 pounds boneless monkfish, cut into 1-inch pieces and/or lobster chunks 1/2 pound Manila or littleneck clams (or ¼ cup shucked clams) Chopped parsley to garnish 1.

Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens’ “How to Boil Water.” 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 1 large sprig rosemary or 1 teaspoon dried Italian seasoning 1 tablespoon tomato paste 1/2 cup dry red wine 1 (14-ounce) can chopped tomatoes 3/4 cup chicken broth 1 small head escarole or 4 cups baby spinach leaves (about 8 ounces) 1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce) 1.

Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 1 cup dry white beans 1 tablespoon olive oil 1 clove garlic, peeled and smashed 1 onion, finely chopped 1 cup diced zucchini, chopped into small cubes 1 cup diced yellow or crookneck squash, chopped into small cubes 3 tomatoes, chopped 1 to 1½ cups corn 1 green bell pepper, chopped 1 tablespoon oregano Salt and pepper 1 to 2 tablespoons merkén 2 cups green beans, chopped into roughly 2-inch pieces if the beans are very large 1.

Spinach soup with nutmeg and crème fraîche Total time: 30 minutes Servings: 4 Note: Adapted from “A Year in My Kitchen” by Skye Gyngell Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Vegan ‘clam’ chowder Total time: 1 hour, 35 minutes, plus overnight soaking time for the cashews Servings: 12 Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.

The soup lends itself to improvisation. Riffing on a family recipe opens up a new world of flavors.

Spiced mushroom borscht Total time: 2 hours Servings: 12 Note: This recipe requires cheesecloth and butchers twine to make a sachet.

Roasted cranberry borscht Total time: 2 hours Servings: 8 to 12 Note: Garnish the soup with sour cream stirred with a little prepared horseradish (adjust the amount of horseradish to taste).

Polish white borscht Total time: 2 hours Servings: 12 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Ukrainian borscht with caraway dumplings Total time: 3 hours Servings: 12 Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill.

Cioppino Total time: 2 hours Servings: 8 to 10 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Chickpea and noodle soup with Persian herbs Total time: 3 1/2 hours Servings: 4 Note: Kashk, a flavorful Persian yogurt-like dairy product, is widely available at Middle Eastern markets and can be substituted with labneh (strained yogurt).

Dear Noelle: My husband and I love the mushroom barley soup at Junior’s Deli in West L.A.

The hearty vegetarian soup is from a cafe in Dublin, Ireland.

Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades.

The New England-style soup is served at Annabelle’s Keg and Chowder House in Ketchikan, Alaska.

Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.

Here’s an adapted recipe for a dish served at Jake’s Grill in Portland, Ore.

Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica for years.

Leek, apple and thyme soup Total time: 1 hour, 10 minutes Servings: Makes about 3 quarts soup, 10 to 12 servings 7 leeks, divided 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 to 3 large cloves garlic, pressed 2 Granny Smith apples, peeled and chopped 1 Red Delicious apple, peeled and chopped 1 3/4 pounds potatoes, peeled and cubed 2 quarts water 3 bay leaves 3 sprigs parsley 1 1/2 tablespoons fresh thyme leaves Salt, coarsely ground black pepper and nutmeg to taste 1.

Total time: About 1 hour, 30 minutes plus chilling time Servings: 4 Note: Adapted from “Korean Cooking for Everyone” by Ji Sook Choe and Yukiko Moriyama.

Peking duck broth with nappa cabbage Total time: 1 1/2 hours Servings: 4 Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner.

A terrific chilled soup for the hot summer months.

Chilled yellow squash soup with fresh dill Total time: 1 hour, 15 minutes, plus chilling time Servings: 6 to 8 Note: Adapted from a recipe by Teresa Fanucchi in “A Place at the Table” 2 large leeks, white and pale green parts only 2 tablespoons olive oil 2 pounds yellow crookneck squash or golden zucchini, chopped 1 quart vegetable broth, more if desired Salt and white pepper 2 tablespoons fresh dill, chopped, plus a little more for garnish 1/2 cup plain yogurt or sour cream 1 teaspoon lemon zest 1.

Ludo’s ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre.

White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture.

Gazpacho with avocado Total time: 20 minutes, plus optional chilling time Servings: 4 1 cup packed fresh bread crumbs Water for soaking the bread crumbs 2 cloves garlic 1 pound ripe avocados (about 3), peeled and chopped 1/3 cup fresh lemon juice 1/4 cup extra-virgin olive oil 11/2 teaspoons salt Chopped green onion, for garnish Chopped tomato, for garnish Chopped cilantro (optional), for garnish 1.

White gazpacho with grapes (Ajo blanco con uvas) Total time: 25 minutes, plus optional chilling time Servings: 4 Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned.

Recipe: Andalusian garden gazpacho

Chao xa ga (rice porridge with chicken and lemon grass) Total time: 1 hour, 45 minutes Servings: 4 to 6 Note: Adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.

Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from “The Seductions of Rice” by Jeffrey Alford and Naomi Duguid.

Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots) 1 cup diced celery, trimmed and cut into small (1/4-inch) dice 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek) 1/2 cup dry white wine 2 cloves garlic, smashed 3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 cups water, plus 1/3 cup boiling water, divided 1/2 cup cornmeal 1 cup (4.25 ounces) flour 2 teaspoons baking powder 1 egg 1/4 cup milk, divided 1 1/2 teaspoons lemon juice 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley) 1.

The creamy soup boasts deep tomato flavor complemented by roasted pepper and garlic.

Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif.

Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.

Green garlic soup with strangolapretti Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti Servings: 4 Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen.

Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Dear SOS: Could you possibly get the recipe for the black bean soup at Las Brisas restaurant in Laguna Beach?

Roasted kabocha squash and celery root soup with maple syrup and brown butter Total time: About 1 hour, plus roasting time for the vegetables Servings: 8 to 10 Note: Adapted from “Love Soup” by Anna Thomas. 1 (2 1/2 pound) kabocha squash 3/4 pound turnips, about 3 medium-sized turnips 3/4 pound celery root, about 1 medium-sized celery root 1 1/2 tablespoons olive oil, divided, plus extra for drizzling over each serving (optional) Sea salt 2 leeks 1 onion A few rosemary leaves 2 to 3 cups light vegetable broth 2 to 3 tablespoons fresh lemon juice or to taste Hot paprika or cayenne pepper 3 tablespoons pure maple syrup, plus more to taste 3 tablespoons unsalted butter 3/4 cup chopped pecans, lightly toasted 1.

Total time: About 1 hour, 45 minutes Servings: 8 Note: Adapted from Poopa Dweck’s “Aromas of Aleppo.”

Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup.

Active Work Time: 20 minutes Total Preparation Time: 1 1/2 hours, plus 1 hour chilling 4 ounces (about 4 slices) stale bread, crusts removed 2 cloves garlic 2 pounds tomatoes, seeded and coarsely chopped 1 (2-inch-square) piece green bell pepper, optional 1 (2-inch) chunk peeled cucumber, optional 1/4 teaspoon ground cumin 2 teaspoons salt 1/3 cup olive oil, preferably extra-virgin 2 tablespoons white wine vinegar 1 1/2 cups water 1/3 cup chopped green bell pepper, for optional garnish 1/3 cup chopped white onion, for optional garnish 1/3 cup peeled, chopped cucumber, for optional garnish 1/2 cup croutons or diced bread, toasted crisp, for optional garnish Break the bread into big chunks and soak it in water to cover until it is softened, about 15 minutes.

Total time: 40 minutes, plus at least 4 hours’ chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish.

Dear SOS: Some 40 years ago while in Paris, four of us made a late night trip to the Halles [produce] market.

Dear SOS: As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup.

Active work time: 25 minutes Total preparation time: 3 1/2 hours Gundi is to Iranian Jewish cooking what the matzo ball is to Eastern and Central European Jewish food.

Active Work Time: 30 minutes Total Preparation Time: 1 hour 40 minutes plus 8 hours chilling 3 chicken breast halves, about 1 1/2 pounds 2 (49 1/2-ounce) cans chicken broth 4 slices ginger, about 1/2-inch thick 1 small onion, quartered 3 cloves garlic 1 green onion with top, cut in 3-inch lengths 2 stalks lemon grass, cut into thirds and crushed 1/2 cup rice 1/4 pound fresh shiitake mushrooms, sliced 2 baby bok choy, sliced crosswise Place the chicken breasts in a 5-quart saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass.

Total time: 35 minutes Servings: 4 to 6 Note: Purple cauliflower and potatoes are available at farmers markets and select Bristol Farms and Whole Foods.

Total time: 40 minutes Servings: 6 Note: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens, chard as well as dandelions.

Total time: 1 hour and 10 minutes Servings: 6 VIDEO: Click here to watch a video of Times Food editor Russ Parsons making this recipe. 1 (2 1/2 -pound) butternut squash 2 tablespoons butter 1 onion, chopped (about 1 cup) 3 cloves garlic, sliced 2 tablespoons minced fresh ginger root 6 cups water 2 teaspoons salt, more to taste Apple cider vinegar Crème fraîche or sour cream Toasted slivered almonds 1.

Total time: About 1 hour Note: This makes more “pistou” than you will need for the soup.

Total time: 2 hours, 20 minutes Servings: 6 to 8 Salsa verde 1 jalapeño, minced (remove the seeds and center for a milder flavor) Juice and zest of 1 lemon 2 garlic cloves, minced 1/4 teaspoon salt 1 packed cup Italian parsley 2 packed cups cilantro 1/4 cup olive oil 1.

Total time: 55 minutes Servings: Makes 8 to 10 cups 2 tablespoons olive oil 2 tablespoons butter 1 large onion, diced 4 shallots, diced 1 large carrot, peeled and minced 1 stalk celery with leaves, minced 2 tablespoons minced fennel bulb 4 cloves garlic, minced (or more to taste) 3 pounds mixed ripe tomatoes, diced with juices reserved 2 tablespoons fresh lemon juice 1 tablespoon sugar 1 tablespoon sweet Hungarian paprika 1 tablespoon gin Kosher salt 1 to 3 cups chicken or vegetable broth 1/2 cup cream, optional Freshly ground black pepper 16 large basil leaves, sliced crosswise into thin ribbons, for garnish 1.

Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa.

Total time: 1 hour Servings: 4 to 6 Note: Adapted from “In the Hands of a Chef” by Jody Adams and Ken Rivard (Morrow, 2002). 2 tablespoons butter 2 medium leeks, white parts only, washed well and thinly sliced Coarse salt Freshly ground white pepper 4 cups vegetable or chicken stock 2 baking potatoes, peeled, quartered 2 bunches watercress, washed, tough stems removed, coarsely chopped 1 cup half-and-half or whipping cream 2-3 ounces Stilton cheese, crumbled A few sprigs watercress Chopped toasted pecans, for garnish 1.

Fall recipes include broccoli and roasted garlic soup.

Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil 3 tablespoons chopped chives Freshly ground black pepper to taste 1.

Total time: 2 hours, 20 minutes Servings: 12 Note: Adapted from a recipe by chef Todd Aarons of Tierra Sur.

Total time: 1 hour Servings: 6 Note: From Russ Parsons (April 13, 2005).

Total time: 2 hours Servings: 8 to 10 Note: Lacinato kale, also called cavalo nero or black kale, is available from Whole Foods and some farmers markets; cranberry beans (also called borlotti beans) are widely available. 1/4 cup olive oil plus 2 1/2 tablespoons, divided 2 leeks, white part only, cleaned and sliced, about 2 cups 2 medium carrots, finely chopped, about 1 cup 1 onion, finely chopped, about 1 cup 3 cups dried cranberry beans Kosher salt 2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups 3 cups dried orecchiette pasta (about 9 ounces) 1 tablespoon fresh minced sage 1/2 cup fresh chopped parsley 1 1/2 tablespoons smoked paprika 1 1/2 teaspoons Hungarian paprika 1/8 teaspoon fresh lemon juice Grated Parmesan cheese, for garnish 1.

Total time: 2 hours, 45 minutes Servings: 6 to 8 Mushroom stock 1 pound fresh cremini mushrooms 1 1/2 ounces dried shiitake mushrooms 1/4 cup sliced leek (white part only) 2 cloves garlic, cut in half 2 sprigs thyme 4 peppercorns 1.

Total time: 2 hours, 50 minutes Servings: 4 to 6 servings Roasted vegetable stock 2 cups diced onion 2 carrots, scrubbed and diced (about 1 cup) 3 stalks celery, diced (about 1 cup) 6 whole peeled cloves garlic 2 cups peeled, diced celery root 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 leeks, white part only 10 peppercorns 1 bay leaf 3 to 4 sprigs thyme 3 to 4 sprigs parsley 1/2 cup dried porcini mushrooms 2 Yukon Gold potatoes 1.

Total time: 1 1/2 hours Servings: 6 Fresh herb gnocchi 1/2 cup ricotta 1 egg yolk 1/2 cup grated Parmigiano-Reggiano 1 teaspoon minced tarragon 1 tablespoon minced parsley 1 teaspoon minced chives 5 to 6 tablespoons flour, plus extra for rolling gnocchi 1.

Total time: 2 hours, 25 minutes Servings: 6 Note: Piment d’espelette, ground Basque chile, can be found at Surfas in Culver City, Nicole’s Gourmet in Pasadena and Market Gourmet in Venice. 2 cloves garlic, 1 crushed and 1 minced, divided 1/4 cup olive oil 2 tablespoons butter, plus 1/4 cup ( 1/2 stick) butter, cut into 1/2 -inch pieces, divided 1/2 cup finely diced celery 1/2 cup finely diced carrots 1/2 cup finely chopped onion 1/2 large kabocha squash, peeled, seeded, diced (about 3 pounds cleaned) 6 cups chicken broth or water 3 or 4 ( 1/2 -inch) slices French country white bread 1 teaspoon salt 1/8 teaspoon white pepper 3/8 cup sour cream 3/4 teaspoon ground piment d’espelette for garnish 3 teaspoons chopped parsley for garnish 1.

Total time: 2 hours, 45 minutes plus overnight soaking Servings: 6 1 pound cannellini beans 2 tablespoons butter 1/2 cup finely chopped carrots 1 cup finely chopped leeks 1/2 cup finely chopped celery 1 teaspoon finely chopped thyme leaves, divided 8 cups chicken broth 1 teaspoon salt 1/4 teaspoon white pepper, or to taste 1/2 cup grated Gruyère cheese 2 tablespoons whipping cream 1.

Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1.

Total time: 2 hours, 15 minutes Servings: 8 Note: Crème fraîche is available at Trader Joe’s, Whole Foods, Bristol Farms, Gelson’s and most well-stocked markets.

Total time: 1 hour Servings: 4 1 3/4 pounds English peas in their shells 1 onion, chopped 1 3/4 teaspoons salt 1 teaspoon sugar 1 tablespoon butter 1 leek, chopped 1/4 cup rice 3 ounces Dungeness crab meat (a little more than 1/2 cup), preferably leg and claw meat 1 tablespoon slivered mint 1 to 2 teaspoons lemon juice 1.

Total time: 40 minutes, plus 1 hour roasting time for the onion Dear SOS: We had lunch today at the Cave in the Ventura Wine Co.

Active Work Time: 20 minutes * Total Preparation Time: 40 minutes Corn, roasted peppers and potatoes give the usual post-Thanksgiving turkey soup extra flavor. 2 tablespoons butter 1 small red onion, chopped 1 large carrot, diced 1 stalk celery, diced 6 cups chicken stock 2 leftover turkey leg bones, optional 2 leftover turkey wings or wing tips, optional 1 large baking potato, diced 2 (14 3/4-ounce) cans cream-style corn 1 red bell pepper, roasted, peeled, and diced 2 to 3 cups leftover turkey meat (white or dark), cut into 1-inch pieces Salt, pepper * Melt butter in saucepan and cook onion, carrot and celery until softened, about 10 minutes. * Add chicken stock, bones and wings then bring to boil.

Total time: 1 hour, 35 minutes Servings: 6 2 pounds parsnips 2 tablespoons butter 1 onion, chopped 1 carrot, peeled and chopped Salt 1 boiling potato, peeled and cubed 1/2 cup dry white wine 2 cups chicken or vegetable broth 4 cups water 1 bay leaf 1/2 teaspoon freshly ground nutmeg Freshly ground black pepper Sugar (optional) 2 egg yolks 1/4 cup heavy cream Crisp-fried pancetta (recipe follows) 1.

Total time: 1 hour, 15 minutes Servings: 4 to 6 1/2 pound green garlic 1 1/2 pounds fingerling potatoes 2 tablespoons butter 1 onion, minced 2 cloves garlic, minced 4 cups chicken or vegetable broth 1 teaspoon salt, or to taste 1/2 to 3/4 teaspoon sherry vinegar Black pepper Good olive oil Grated pecorino Romano 1.

Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Into the Vietnamese Kitchen” by Andrea Nguyen.

Total time: 2 hours Servings: 12 Note: From Noelle Carter.

Total time: 1 hour, plus 45 minutes roasting time for the garlic Servings: 6 to 8 Note: Adapted from “Autumn Gatherings: Casual Food to Enjoy With Family and Friends” by Rick Rodgers.

Mixed greens soup Total time: 1 hour, 45 minutes Servings: 12 Note: From Donna Deane 2 tablespoons olive oil 1/2 cup chopped carrots 1 cup chopped leeks, white part only 1 clove garlic minced 8 cups chicken broth 1 medium potato (about 8 ounces), peeled and cut into 1-inch cubes 4 cups chopped kale 4 cups chopped mustard greens 4 cups chopped collard greens 1/2 cup heavy cream 1/8 teaspoon freshly ground white pepper Salt (optional) Lemon slices, cut into quarters 1.

Total time: 1 1/2 hours Servings: 8 Note: Adapted from Helen Evans Brown’s “West Coast Cook Book.”

Total time: 2 hours, 25 minutes Servings: 4 to 6 Light vegetable stock 1 tablespoon olive oil 2 cups finely diced leeks, white part only (about 2 to 3) 1 cup finely diced carrots (about 3 medium) 1 cup finely diced celery (about 2 stalks) 3 whole cloves garlic, peeled 6 peppercorns 1 bay leaf 2 sprigs parsley 2 sprigs fennel 1 sprig thyme 1.

Total time: 40 minutes Servings: 6 VIDEO: Watch this recipe being made in the L.A.