Cream of Sun-Dried Tomato Soup

1 Tbs (15 ml) olive oil 
1 medium onion, chopped 
2 ribs celery, chopped 
2 medium carrots, chopped 
3 cloves garlic, finely chopped 
4 cups (1 L) vegetable stock (or chicken stock for a non-vegetarian version) 
4 cups (1 L) chopped ripe tomatoes or canned Italian tomatoes, drained 
1 large potato, peeled and diced 
1/2 cup (125 ml) sun-dried tomatoes (not in oil) 
1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried 
1 cup (250 ml) milk, half and half, or heavy cream 
Sugar, salt, and freshly ground pepper to taste 
Chopped chives for garnish

Heat the olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor or blender in small batches until smooth, straining through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives. Serves 6 to 8.

Greek Lentil Soup

3 Tbs (45 ml) olive oil 
1/2 cup (125 ml) chopped onion 
1/2 cup (125 ml) diced carrots 
1/2 cup (125 ml) diced celery 
3 cloves garlic, finely chopped 
8 cups (2 L) water 
2 cups (500 ml) dried lentils, washed and picked over 
Salt and freshly ground pepper to taste 
3 Tbs (45 ml) tomato paste 
1 bay (laurel) leaf 
1/2 tsp (2 ml) crumbled dry oregano 
3 Tbs (45 ml) balsamic or red wine vinegar

Heat the olive oil in a large soup pot and sauté the onions, carrots, celery, and garlic over moderate heat for about 5 minutes, stirring frequently. Add the remaining ingredients except for the vinegar, and bring to a boil. Reduce the heat to very low and simmer covered for 2 1/2 to 3 hours, until the lentils are tender. Remove about half the soup and puree in an electric blender or food processor (being careful not to puree the bay leaf), and return this to the pot. Add the vinegar and serve. Makes 6 to 8 servings.

Chicken Breast and Almond Soup (Sopa de Pechuga de Pollo y Almendras)

1/2 cup (125 ml) blanched almonds
2 Tbs (30 ml) butter or margarine
1 medium onion, chopped
2 skinless and boneless chicken breast halves
8 cups (2 L) chicken stock or canned chicken broth
Salt and freshly ground pepper to taste
Pinch of nutmeg
1/4 tsp (1 ml) ground cumin seed
1/4 tsp (1 ml) cayenne pepper (or to taste)
1/4 cup (60 ml) dry sherry (optional)
1 Tbs (15 ml) chopped parsley

Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Sauté the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley. Serves 6.

Reproduced by permission of Worldwide Recipes.