11. Spicy Tortilla Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
12. Stracciatella Beat 2 eggs with 1/3 cup grated parmesan. Drizzle into 6 cups simmering chicken broth; cook 2 minutes.
13. Egg Drop Cook 1 tablespoon chopped ginger and 3 chopped scallions in sesame oil. Add 6 cups chicken broth and 2 tablespoons each soy sauce and sherry; bring to a simmer. Slowly pour in 2 beaten eggs and cook 2 minutes.
14. Sausage-Bean Make Escarole and White Bean Soup (No. 5); sauté 4 chopped sweet Italian sausages with the garlic.
15. Egg-Lemon Cook 1/2 cup pastina in 6 cups simmering chicken broth with 3 tablespoons lemon juice. Beat 2 eggs, 2 yolks and 3 tablespoons lemon juice; whisk in a little hot broth, then stir the mixture into the soup. Cook over low heat until thick.
16. Potato Chowder Sauté 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.
17. Potato Cheese Make Potato Chowder (No. 16); stir in 8 ounces grated sharp cheddar.
18. Clam Chowder Make Potato Chowder (No. 16); omit sage and use 2 cups each clam juice and water in place of broth. Season with cayenne. Add 2 cups clams during the last 5 minutes of cooking.
19. Corn Chowder Make Potato Chowder (No. 16); omit sage. Stir in 2 cups corn during the last 5 minutes of cooking. Garnish with diced roasted red peppers.
20. Minestrone Chop 3 garlic cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 head cabbage; sauté in oil. Add 1 can each white beans and diced tomatoes, 4 cups chicken broth and a parmesan rind; simmer 20 minutes. Add 1 cup ditalini pasta and simmer until tender. Add salt and pepper.
Photographs by Con Poulos