The fresh flavors of springs peas join leeks, parsley, mint, and basil in a vibrant soup that’s excellent served hot or chilled. Get the recipe for Spring Pea Soup with Leeks and Herbs »

For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »

Chervil stems are used to enrich the broth in this simple herb soup. Get the recipe for Cream of Chervil Soup (Kerbelsuppe) »

Chilled Yogurt and Chickpea Soup

This spiced vegetable soup is made with reshteh, Iranian noodles. Get the recipe for Iranian Noodle Soup (Ash-e Reshteh) »

Spinach, Chive, and Yogurt Soup with Grilled Scallions