1.   Heat beef broth in soup pot.

2.   Tear two corn tortillas into small pieces and add to the soup pot.

3.   Add to the soup pot along with the thawed and drained collard greens.

4.   But cheeriness rules, and the crowd is as decorous as the polished wood table with a marble inset holding the soup pots.

5.   Coat a heavy soup pot with nonstick cooking spray.

6.   Combine water, lentils, onions, potatoes and garlic in soup pot.

7.   Combine the celery and onion in a soup pot.

8.   Gently saute the pancetta in a soup pot until it begins to lightly brown and the fat begins to melt.

9.   Heat oil in soup pot over medium heat.

10.   Heat the cream in a double boiler, add to the soup pot.