21.   Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler.

22.   Ladle the soup into chilled bowls.

23.   Ladle the soup into chilled soup bowls and garnish with sliced strawberries.

24.   Ladle the soup into individual soup bowls, drizzle each serving with heavy cream, and sprinkle with the cilantro.

25.   Ladle soup around vegetables.

26.   Ladle soup into bowls, and serve cold.

27.   Ladle soup into soup bowls, add a spoonful of creme fraiche and top with a generous spoonful of salsa.

28.   Ladle soup over toasts and serve immediately.

29.   Ladle soup over top, and sprinkle with fresh cilantro and dill.

30.   Ladle the soup into bowls and top each serving with a portion of the sauteed mushrooms.