51.   This basic tomato soup is served with large croutons made from country-style bread.

52.   This soup frequently is served at the Berkeley teaching and meditation center.

53.   To serve the soup, I set a spoonful of the stiff, green-flecked cream on the surface.

54.   Traditionally this soup is served in the fall and winter, to provide extra energy and warmth during the chilly seasons.

55.   When she served that New Orleans soup to the clothing designer Geoffrey Beene, who dresses her, he took the leftovers home.

56.   When you are ready to serve the soup, bring the stock to a boil and add the spinach to wilt.

57.   While other restaurants offered soup with canned asparagus or mushrooms, Ayala served celery root soup.

58.   When serving soup, hot or cold, place a mound of whipped cream on top of each serving in soup bowl or cup.

59.   You can serve the soup hot, right away, or chill it to serve cold later.

60.   You can warm plates, proof bread or serve steaming soup.