31.   Ladle soup into bowls and garnish with croutons.

32.   Ladle soup over bread, top with Gruyere and sprinkle with Parmesan.

33.   Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.

34.   Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme, and serve hot.

35.   Ladle soup into ovenproof bowls.

36.   Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

37.   Ladle the soup into bowls.

38.   Ladle the soup into fireproof serving bowls.

39.   Once heated to boiling and then simmered a few minutes, the soup can be ladled over shredded Jack cheese in bowls for a soul-warming dinner.

40.   To assemble, ladle hot soup into bowls and top with croutons.