My daughter doesn't like soup or cauliflower, but she loves this soup. Curried potato and cauliflower soup 3 cups cauliflower pieces 1 large red potato, quartered Salt 1 Tbsp. butter 1 small onion, diced 1/2 tsp. ground ginger 1/2 tsp. curry powder 3/4 cup half and half or milk 1 1/4 cups chicken broth Freshly ground white pepper Combine cauliflower and potato in medium pan with salted water to cover. Cover and cook 5 minutes. Remove 1 cup cauliflower and set aside. Cook remaining cauliflower and potato until very tender. Drain. Peel potato. Set vegetables aside. Melt butter in same pan. Add onion and cook over medium heat until tender, about 5 minutes. Add ginger and curry powder and cook 30 seconds. Place well-cooked cauliflower, potato, onions with any liquid from pan and half and half in blender container. Puree. If mixture is too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add remaining chicken broth and heat through over low heat. Do not boil. Season to taste with salt and pepper. Makes 2 generous servings. Note: For summer dining, chill the soup and serve with dollops of sour cream or plain yogurt.

Here's one, I have never made it before. CREAM OF ZUCCHINI SOUP 1 carrot, thinly sliced 1 celery stalk, thinly sliced 1 med. onion, thinly sliced 1 (14 oz.) can chicken broth 3 med. zucchini, unpeeled and thinly sliced Salt and pepper 1/2 pt. cream Garlic croutons or sour cream for topping In large pot put carrots, celery, onion, chicken broth. Cover and simmer 15 minutes. Add zucchini and cook for 20 minutes or until tender. Place in blender and puree. Season. To serve hot: add cream to heated soup and continue to beat until hot - do not boil. Top with croutons. To serve cold: add cream to cooled soup and mix well. Top with sour cream. (Delicious served in bread bowls!!)

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C