WHY THIS RECIPE WORKS For a lighter, fresher version of too-often-heavy borscht, a version that truly focused on the beets, we used vegetable broth and

WHY THIS RECIPE WORKS Cream of asparagus soup should be bright green, bursting with asparagus flavor, and flawlessly smooth, but often the butter and cream

WHY THIS RECIPE WORKS This classic Provençal-style recipe uses easy jarred artichokes. We seared them to intensify their subtle taste. Cooking the mushrooms covered and

Sweet and nutty hazelnut milk complements the flavor of parsnips. If you use unsweetened hazelnut milk, add about 2 teaspoons agave nectar. To chiffonade sage

This velvety, sweet, and slightly spicy orange soup was inspired by Thai cuisine. Serve it as a starter before spiced sautéed tofu stir-fry, or the

Corn cobs (stripped of their kernels) and diced potatoes thicken the broth of this rich and creamy soup. Try topping with diced avocado and pico

For a colder weather version, use red wine instead of lemon juice, and minced fresh thyme or rosemary instead of chives. SERVES 4 (MAKES ABOUT

A chilled French soup, vichyssoise includes leeks and potatoes; here, I’ve added fennel for anise notes. To rinse the leeks, slice and transfer to a