There is nothing quite as comforting as a bowl of soup. In winter, it warms us as we watch the snow falling outside. In summer, chilled fruit soups are the perfect accompaniment for lighter foods like salads and grilled dishes. Experts are now confirming what our mothers and grandmothers have always known, the combination of chicken and broth does have real medicinal value. Soups warm and nourish our bodies and lift our spirits

Before there was soup, there was broth, which people used to pour over a piece of bread in a bowl. That bread was known as sop, and from sop came the word soup.

Soups have been the main meal for people all over the world for thousands of years. When man figured out how to boil water in a water-proof container that wouldn't crumble, burn or fall apart when put over a fire or carried to another location, soup was born.

The life-saving skill of learning to boil water made it possible to cook food at a lower temperature than simply frying, roasting or baking. This made it possible for early humans to make fuller use of the animal and plant products found in their regions.

Boiling water allowed the use of many different products and introduced many different tastes.

Boiling grains from cereal products became the solution to thicken soups. When you boil grains, it releases the starch into the water eventually thickening it.

We've come a long way since those days and as a result there are now endless variations of foods that can be made into rich, sweet or savory soup recipes.

Soup comes in a variety of forms, flavors and textures. It can be used as an appetizer, main course, cold remedy or simply something hot to sip after you've been out in the cold.

Traditionally, soups are classified into two groups. They are clear soups and thick soups. There are broths, stocks, bisques and chowders to name a few.

Bisque is a thick, rich soup usually consisting of pureed seafood and cream. Newer bisque recipes may use poultry or vegetables in place of seafood.

Broth is a liquid resulting from cooking vegetables, meat or fish in water; broth is the same as “bouillon.”

Stock is strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

It is hard to believe but Americans sip more than 10 billion bowls of soup every year.

Homemade stock tastes the best. It does take some extra time to prepare, but is well worth the effort. Any stock you have leftover can easily be frozen and then thawed for your future soups. If you are running short on time, then use canned or frozen broths or bouillon bases. Spice them up and use your imagination. It will still taste good.

If you want to add vegetables to the soup you are making, they will taste much better if you saute them first in a little butter.

Have you ever made soup that was too salty? All you have to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. The potato will absorb the extra salt. The potato will taste good too.

If you are serving several courses for a dinner, a great way to cleanse and recondition the palate is to serve a hot soup as one of the courses. It also does the same great job after drinking alcohol.

There are so many great soup recipes. I have included three. All fall into the category of comfort foods. Enjoy.

This column has been a

collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman.

They can be reached at

Birdscapes@adelphia.net

This recipe is by Wolfgang Puck, who says that he got it from his mother.

Makes 6 servings

2 small leeks, white part only

1 large potato, peeled

1 small onion

2 stalks celery

1 medium zucchini

12 green beans

2 medium carrots, peeled

6 tablespoons olive oil

3 tablespoons water

2 quarts chicken stock (or 2 quarts water, 4 bouillon cubes, a pinch of thyme and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)

4 to 6 ripe tomatoes, peeled and seeded

4 medium garlic cloves

30 fresh basil leaves, washed and dried

Salt

1/2 teaspoon freshly ground black pepper

A few drops of Tabasco sauce

Cut the leeks, potato, onion, celery, zucchini, green beans and carrots into 1/4 inch diced cubes.

In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.

Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold from a tureen or in individual bowls.

Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.