It’s prime time for hot soup. We’re not talking about anything out of a can or a package dropped into boiling water. These are the ones made with fresh ingredients – or things you froze in season for use later. Probably with a good homemade stock, too.
- Tomato. Seriously, my wife’s is always a hit – and the glutten-free, lactose-intolerant, or vegans aren’t left out of the pleasure. Our secret ingredient is the tomatoes we cook down and stick in the big freezer in high summer in anticipation of this.
- Potato-leek. Simply comforting. Again, with our own leeks. Storing them through winter is a special challenge – so far, we find peat moss works best in buckets placed at the back of the cellar.
- Split pea and/or lentils. I imagine there are whole cookbooks devoted to the possibilities.
- Ramen. Remember, Japan created restaurants purely for this. Forget that cheap stuff in the plastic bag – though if you do, add tofu, the way we do.
- Pho. A hearty Vietnamese dinner in a wondrously big bowl.
- Seafood, meaning clam chowder or lobster bisque. (OK, that’s two. I just love both.)
- Hot and sour. Fresh Chinese bamboo shoots can make a world of difference.
- White bean. Last one I had was an Iranian version with lamb’s neck and another eight or nine ingredients. It was heavenly. Or you can stick to a hambone. Just don’t disparage good beans, OK? (Well, let’s add a footnote for turtle black beans, especially as a great Cuban bowl.)
- Ravioli. Yes, as a soup. Slurp ’em up!
- Asparagus. We put those stems we cut off to work later.
Well, India’s Mulligatawany belongs on the list, too. I doubt we’re done here yet.
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What would you add to the list?
Jnana's Red Barn 
You might want to try carrot-ginger or beer cheddar; both are very tasty.