Place the artichokes, water, chicken stock and scallions i n a large kettle. Bring to a boil and cook, covered, for 45 minutes. Drain and cool artichokes, reserving cooking liquid. Scrape the tender flesh from the bottom of the artichoke leaves. Remove the hearts. Puree in a blender of food processor, adding stock and lemon juice. When cool, add the cream and salt and pepper to taste.

Cook artichokes in just enough water to cover and oil for 15 to 20 minutes or until tender. Remove hearts, discarding chokes. Scrape tender flesh from the choke leaves. Puree in a blender of food processor with cream, yolk, flour and salt. Set aside. Steam carrots and onions in 2 tablespoons of water (more if needed) until tender. Add artichoke puree and cook, stirring the mixture, until thickened and bubbly. Do not boil. Stir in crab meat and lemon juice. Reduce heat and adjust seasoning to taste.

Heat oil in a 4-quart pot. Add the asparagus and scallions and sauté for 3 minutes on moderate heat. Add the escarole and stock. Bring to a boil. Simmer on low for 5 minutes.
With a mortar and pestle, mash the basil, thyme, garlic and pepper. Stir this mixture into the soup and cook for 5 minutes longer. Remove from heat. Stir in parsley and serve hot.

Trim off the tough part os the asparagus tips. Peel the stalks and place the peelings into a large pot. Cut the stalks into 1 inch pieces and place them into the pot also. Add the stock and bring to a boil. Lower heat and cover. Simmer for 30 minutes. Remove pot from heat and allow liquid to cool.
Puree mixture in a blender until smooth. Return to the pot.
Stir the milk, nutmeg, basil and tarragon into the soup pot. Return liquid to a gentle boil, lower heat and allow to simmer 15 minutes, stirring occasionally.
Place a spoonful of yogurt into each bowl before ladling soup on top.

Bring beetroot to a boil in water with lemon juice and salt. Puree with sugar, cherries and cream.

Heat oil in a large pot. Saute the onion, beets, carrot, potatoes and cabbage for 15 minutes, stirring occationaly.
Add the broth, cover and simmer until vegetables are tender, but with some crispness.
Add the tomatoes, dill, bay leaves, flour and brewers yeast. Cook for an additional 10 minutes.
Serve with yogurt.

Melt bacon fat in large pot over moderate heat. Add onions and celery. Cook until translucent, stirring occasionally for about 10 minutes. Add stock, beets, lentils, salt, savory, bay leaves, and pepper and simmer until beets are just tender, stirring occationaly, about 45 minutes. Serve at room temperature in bowls garnished with sour cream and pepper flakes.

Melt butter in a heavy pot and saute carrots over low for 5 minutes. Add onion and saute for 3 minutes. Stir in stock and milk and simmer for 35-40 minutes. Add vermouth and seasoning and puree the mixture. Return to saucepan and reheat slowly before serving. Garnish each serving with chopped parsley.

Place the carrots, onion and chicken stock in a large pot. Bring to a boil, then simmer, covered for about 15 minutes, until just tender. Puree half the vegetables with half of the broth in a blender or food processor. Repeat with the rest of the vegetables and stock. Let the mixture cool and season with salt, pepper and dillweed. Serve chilled with a sprinkling os scallion and a dollop of sour cream.

In a large pot, saute ginger, garlic and onion in butter until tender.
Add stock, water and carrots and simmer until tender, about 20 minutes. Add lime juice and puree the soup until smooth. Serve chilled or warm with a large dollop of yugurt.

In a large pot, melt butter over medium-high. Add onion and garlic. Cook, stirring until onions are limp, about 5 minutes. Add carrot slices, stock, tarragon, salt and pepper and bring to a boil. Cover and reduce heat. Simmer until carrots are tender, about 45minutes.
Reserve 1 cup of the carrot slices. Puree the rest of the soup. Stir in the reserved carrot slices and orange juice.
Adjust seasoning to taste. Server hot and garnished with parsley.

In a saucepan, combine the corncobs, bell peppers, onion garlic and stock. Bring to a boil, and simmer covered for 20 minutes.
Add the kernels and simmer, covered, for 10 minutes. Discard cobs. Puree the mixture. Stir in sugar, Tabasco, lemon juice and Salt and pepper to taste. Serve chilled with lemon slices.

Melt thinly sliced butter in a soup pot. Saute onions until transparent. Add garlic and nutmeg and saute 1 minute longer. Add the lima beans and stock. Bring to a boil, lower heat, partially cover, and simmer 20 minutes. Add 1/3 of the corn and cook until tender (about 10 minutes).
In a blender, puree the remaining worn with milk. Stir the puree into the soup and simmer 10 minutes.
Serve hot, garnished with minced parsley.

Combine butter and olive oil in a large saucepan over medium heat. When the butter melts, add the onion, turn to low and cook until onion is dark golden and caramelized; about 45 minutes. Increase to medium-high, add mushrooms, and cook until they have lost their liquid; from 5-10 minutes. Remove and reserve 2/3 cup of the now brown paste. To the pan, add garlic, carrots and water, Simmer, covered, for about an hour on low.
Strain the soup and discard the solids Return liquid to the pan and reduce.
Mix egg white, pork, ginger, garlic and soy sauce. Set out wrappers and put a teaspoon of filling on each. Dampen the edges with cold water and fold into triangles and seal. Set aside.
Bring a large pot of salted water to a boil. Gently drop the dumplings in and cook for five minutes, or until swollen and almost done. Add to the reduced soup. Sprinkle with chives and serve hot.

Melt butter in a saucepan. Add sliced onions and stir up to coat with butter. Cover and cook over medium-low for about 15-20 minutes, stirring occasionally, until tender and translucent. Uncover pan and put heat up to high. Add the salt and sugar. Cook for about 30 minutes, stirring frequently, until onions have turned golden brown.
Lower the heat, stir in the flour and add a bit more butter. Cook slowly, stirring continuously, for about 2 minutes until the flour is browned lightly. Remove from heat.
Pour in about a cup of the stock. Whisk until blended. Add the rest of the stock, wine, bay leaf and sage and bring to a simmer. Simmer slowly for 30-40 minutes. Season with Salt and pepper to taste and serve with bread and grated Parmesan cheese.

Melt the butter in a pot over medium heat. Add potatoes and celery and lower heat slightly. Cook vegetables, stirring, tender. Pour in the water. Add the garlic and bay. Cover the pan and simmer on low for an hour., until vegetables are falling apart. Remove the bay and puree the soup. Add cream and seasoning to taste and serve hot or warm.

Melt 3 tablespoons of butter until foamy. Add onions and sauté until limp Sprinkle with flour and cook for 3 minutes. Gradually add stock. Cook and stir until smooth and thickened. Add puree, seasoning and half-and-half. Reheat without boiling and adjust seasoning. Stir in remaining tablespoon butter until just melted. Serve immediately. Top with croutons.

Stick cloves into onion. In a large saucepan, combine onion, cubed vegetables and stock. Bring to a boil. Reduce heat. Cove and simmer 35 minutes or until soft and tender.
Remove cloves. Puree vegetables with cooking liquid. In a pan, reduce wine to a glaze, about 9 minutes. Add to the puree. Season with brown sugar, cinnamon, nutmeg and crème frache. Serve hot with a dollop of crème frache for garnish.

Combine the tomatoes, lemon grass, curry, ginger, ½ teaspoon salt and ½ cup water in a pot and bring to a boil. Cover and lower the heat. Simmer gently for 15 minutes. Uncover and turn heat up to medium. Simmer for another 15 minutes. Puree thinly sliced mixture. Bring to a simmer and keep on a very low flame.
Melt the butter in a saucepan. Add the flour. Stir and cook on low for 2-3 minutes. Now pour in the hot tomato mixture, sitting constantly. Add the cream and remaining ¾ teaspoon salt. Stir to mix and bring to a simmer. Add the cream and milk. Heat until almost boiling. Serve with garnish of choice.

In a large saucepan, melt the butter and add the onion, celery and then the garlic. Sauté over medium for 3 minutes. Add the tomatoes, sage, basil and Salt and pepper to taste. Add the Tabasco and Worcestershire sauce to taste. Increase heat and stir for 10 minutes. Sprinkle in the flour and continue siring. Add the stock and sugar. Stir well and remove from heat. Puree mixture. Adjust the seasoning and return to heat. Gradually add the half-and-half, stirring until smooth. Serve hot with garnish.

Put tomatoes and water in a pot. Add the celery, carrots, onion, Bell pepper and cloves. Bring to a boil. Reduce heat and add the salt, pepper and sugar. Simmer for 13 minutes. Remove from heat and stir in lemon juice and strain. Correct seasoning.

Bring 4 cups of water to a boil in a pot. Drop kombu into the water, making sure that it is submerged. Turn off the heat. Leave for 2-3 minutes. Remove.
Add the carrot, onion, mushrooms and lemon peel to the broth. Bring to a boil again,, cover and simmer on low for 3 minutes. Turn off the heat. Put miso in a small sieve. Partially submerge the sieve into the soup and press out the miso with a wooden spoon. Bring to a boil. Bring almost to a boil and turn off the heat. Serve hot, garnished with a sprinkle of 7-spice seasoning.

Peel and dice tomatoes. Chop green chilies and combine the tomatoes and chilies with onions, coriander and oregano. Measure 1 cup of mixture and combine with ground beef, salt, pepper and dry bread crumbs. Add egg mix until thoroughly combined. Shape into ½-inch meatballs.
Cook remaining vegetable mixture in oil in a large saucepot or soup kettle until onions are soft, about 5 minutes.
Add beef stock and simmer 45 minutes.
Drop meatballs into soup and simmer 20-25 min. Add salt to taste, if needed.

Put the beans and 4 cups water in a pot and bring to a boil. Cover, turn heat to low and simmer for 2 minutes. Turn off the heat and let the pot sit, covered, for 1 hour. Bring to a boil again. Cover and turn heat to low. Simmer for 30 minutes. Add the onion, garlic, ginger and red pepper and simmer, covered, for another 30 minutes. Remove the ginger and the red pepper. Add the salt and pepper and mix.
Puree the beans until smooth. Put the yogurt into a bowl and beat with a fork until smooth and creamy. Slowly add a ladleful of soup, mixing it in as you do stirring occasionally. Add another ladle of soup and mix that in as well. Pour in all the soup, mix, then return soup to a clean pot. Add the cream, mix and heat over a low flame.
Put the ghee in a small skillet or pot and heat over a medium flame. When hot, put in the cumin seeds. Let the seeds sizzle for a few seconds. Now pour the contents of the skillet into the soup. Stir to mix. Serve, garnished with parsley hot.

Soak beans overnight. Drain and cover with boiling water. Cook for about 2 ½ hours, or until tender. Drain thoroughly, then return to pot with 1 quart of cold water and hambone. Bring to a boil and let simmer for 2 hours. Stir in potatoes, onon, garlic and celery. Cover and continue cooking on low heat for about 1 hour. Remove hambone, scraping meat into soup. Stir in parsley and Serve, garnished with parsley hot.

Heat the oil in a heavy kettle and sauté the onion and celery until tinder. Add the beans, drained and the broth. Bring to a boil. Cover and simmer for 1 hour or until beans are tender.
Puree with salt, pepper, yeast, flour and celery seeds.
Return the soup to the kettle and reheat, stirring until the mixture thickens slightly. Stir in the lemon juice and sherry. If the soup is too thick, add more stock or water. Serve, garnished with parsley in bowls, topped with lemon slices, chopped egg and onion.

Sauté bacon until limp. Add onions and carrots and sauté until onions are transparent and lightly browned. Add lentils, water, celery, seasoning and spices. Add potatoe and hambone. Bring to a gentle boil, cover and simmer on low for 2 ½ to 3 hours. Add more liquid if needed. Stir occasionally. Discard bay leaves. Remove hambone, scraping meat into soup. Reheat and add lemon juice. Serve, garnished with parsley hot.

Preheat oven to 350 degrees.
Using a very sharp knife, make a large X on rounded side of each chestnut. Put hem in a shallow pan with enough oil to coat them and shake well. Bake in oven until shells and skins split, then peel off. Melt butter and sauté nuts for 4-5 minutes, or until soft. Add 1 cup of the stock and let simmer for 1 minutes. Let cool. Puree nuts and stock in a blender. Stir puree into remaining stock . Add cream, salt, sugar and a few grains of cayenne. Let simmer for a few minutes. Beat yolks, then add some hot soup, a little at a time to temper the yolks. Stir this mixture into the soup and heat for 2 minutes without boiling. Garnish with a dash of cayenne and parsley.