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| • Chestnut Soup with a Honey Leche Dulce |
| This unusual, slightly sweet, very rich soup should be served in small portions. |
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| • Asparagus Soup with Oregano and Feta Cheese |
| When I was very young, asparagus was like artichokes and caviar, a special-occasion food. Now asparagus is as common as green beans, but I try to use it only when it's in season.
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| • Tomato and Spinach Soup |
| When I was in Italy I learned the technique of thickening soups with a little semolina. It adds great texture, an interesting toasty flavor, and a complexity that lingers on your palate for a long time. |
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| • Mushroom Minestrone |
| Minestrone will always top my list of great soups. I have the fondest memories of minestrone because I've tasted too many bad versions; but when you do it right, it's the stuff of good memories. |
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| • Lobster Chowder |
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