In many kitchens and cultures, a pot of soup signifies home cooking at its best. As author Diane Rossen Worthington shows us in Soup, it really can be the perfect meal on its own or part of a larger repast. Recipes include comforting soups, such as New England clam chowder and beef chili, as well as ones that can star as a first course at a dinner party, like hot-and-sour soup.

Among the seasonal preparations are a summery red pepper and tomato soup and a curried corn soup, both served chilled. Spicy seafood and sausage gumbo is just right for cold winter evenings. The book concludes with international variations on a universal favorite, the restorative chicken soup.