Ingredients

• 2 quarts chicken stock, preferably homemade
  
• 1/2 cup long grain white rice
• 1 bay leaf
• 4 green cardamom pods, crushed, or 2 whole cloves
• 12 lemon zest strips, about 1-inch x 4-inch pieces, from 1 1/2 medium lemons
  
• 1 1/2 teaspoons table salt
• 2 large eggs, preferably at room temperature
• 2 large egg yolks, preferably at room temperature
• 1/4 cup lemon juice from zested lemons
• 1 large scallion, sliced thin, and/or 3 tablespoons chopped fresh mint leaves

Instructions

1. Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.

2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.

Ingredients

• 4 tablespoons unsalted butter
• 8 medium shallots (about 5 ounces), minced (about 1 cup), or 1 medium leek, white and light green parts chopped fine (about 1 1/3 cups)
• 2 tablespoons unbleached all-purpose flour
• 3 1/2 cups low-sodium chicken broth
• 1 1/2 pounds frozen peas (about 4 1/2 cups), partially thawed at room temperature for 10 minutes
  
• 12 leaves Boston lettuce (about 3 ounces) from 1 small head, leaves washed and dried
• 1/2 cup heavy cream
• Salt and ground black pepper

Instructions

1. Heat butter in large saucepan over low heat until foaming; add shallots or leeks and cook, covered, until softened, 8 to 10 minutes, stirring occasionally. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to boil; reduce heat to medium-low and simmer 3 to 5 minutes.

2. Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover and return to simmer; simmer 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer.

3. Working in 2 batches, puree soup in blender until smooth; strain into large bowl. Rinse out and wipe saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until hot, about 3 minutes. Season to taste with salt and pepper; serve immediately.

Ingredients

• 2 tablespoons unsalted butter, or the same amount of vegetable or olive oil
• 1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
• 2 tablespoons dry sherry or white wine
• 2 pounds broccoli, stalks discarded and florets cut into bite-size pieces (about 5 cups)
• 2 cups low-sodium chicken broth or low-sodium vegetable broth
• 1 teaspoon table salt
• Ground white pepper
• 1/2 - 3/4 cup whole milk
• 2 tablespoons minced fresh basil leaves

Instructions

1.  Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and broccoli; stir-cook until sherry evaporates, about 30 seconds.

2. Add broth, salt and pepper to taste to saucepan; bring to boil. Reduce heat to simmer; cover and cook until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

4. Ladle soup into individual bowls. Garnish with minced basil and serve immediately.

Chilled asparagus-orange soup with pistachios

 2 lbs. fresh asparagus

2 Tbs. canola oil

2 medium yellow onions, coarsely chopped

1 Tbs. dried tarragon

1/8  tsp. salt

pinch cayenne

1 cup freshly-squeezed orange juice

2 Tbs. Madeira

1/3 cup minced unsalted pistachios

 Remove the tough stem ends of the asparagus and cut into 2-inch pieces. Heat the oil in a stockpot over medium-high heat. Sauté the asparagus, onion, and tarragon for about 5 minutes. Add 2 cups of water, salt, and cayenne and bring to a simmer over high heat. Reduce heat to medium, cover and cook 15 minutes, until asparagus and onion are very soft. Puree in a blender or food processor until smooth, then stir in the orange juice and Madeira. Chill until a half hour before serving time, then bring it to room temperature. Serve in pretty bowls with minced pistachios sprinkled on top. A thin orange peel curl on each bowl would be the crowning touch.

 6 first-course servings, easily doubled