Prepare the chile.

Then remove the stem and cut out and discard the seeds.

Coarsely chop the chile and set aside.

Wash the leeks then trim off the root end and discard the dark green leaves.

Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves.

Chop the leeks, using only the white and tender pale green part.

Melt the butter in a medium saucepan.

Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes.

Add the chile to the pan along with the potato and chicken broth.

Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Add the milk and salt.

Blend again.

Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently.

Cook 3 to 4 minutes.

Adjust seasoning.

Carefully cut squash in half with a cleaver or large heavy chef’s knife, and scoop out the seeds.

Cut away the peel and cut the orange flesh into 1-inch pieces.

In a large saucepan, heat the oil over medium heat, and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes.

Add the squash and all the remaining ingredients, except the sour cream and cilantro.

Bring the soup to a boil, then reduce the heat to medium-low and simmer, covered, 15 to 20 minutes, or until the vegetables are very tender.

Transfer the soup to a blender or food processor and purée the soup in batches until smooth.

If the soup is too thick, add additional hot broth a little at a time.

Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently to prevent scorching.

In a medium saucepan, melt the butter over medium heat.

Add the onion and cook, stirring, until softened, 3 to 4 minutes.

Add the zucchini, salt, pepper, and water.

Cover, and cook over medium heat until the zucchini are very soft, 12 to 15 minutes.

Add the green onions, broth, and cream.

Cook, uncovered, 5 minutes.

Transfer soup to a blender or food processor and purée until smooth.

Return to the pan— if serving hot—and reheat over medium heat, stirring frequently, until steaming hot, 3 to 4 minutes.

If serving cold, chill in the refrigerator at least 2 hours before serving.

Garnish with cilantro.

In a large wide saucepan, melt the butter over medium-low heat and cook the onion, covered, stirring frequently until the onion is tender, about 5 minutes.

Add the remaining ingredients except the parsley, and bring to a boil.

Reduce the heat to low, partially cover and simmer 5 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

(There will be some texture from tiny bits of the palm hearts.

) Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Adjust seasoning.

Cook the chayote in a pan of boiling salted water to cover, until tender, 30 to 40 minutes.

Cool under cold running water.

Peel and discard the thin outer skin.

Slice the chayotes crosswise, and reserve in a blender or food processor.

In a large saucepan, heat the oil and butter over medium heat and cook the onion until softened, 3 to 4 minutes.

Add the oregano, red pepper, broth, zucchini, jalapeño, cilantro, and masa harina.

Bring to a boil, reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes.

Transfer the soup to a the blender or food processor with the chayote and purée until smooth.

Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Season with salt.

In a large saucepan, heat the oil over medium heat.

Add the onion, garlic, and oregano.

Stir to coat with oil.

Cover and cook on low heat 5 minutes.

Add the chopped chiles, tomatillos, cilantro, and chicken broth.

In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot.

Bring the soup to a boil; then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes.

Season with salt and pepper.

Transfer the soup to a blender or food processor and purée until smooth.

Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.

Prepare the red pepper sauce, if using.

Then, in a medium saucepan, heat the oil over medium heat.

Add the onion and garlic.

Cook, stirring, until the onion is softened, about 3 minutes.

Add the potato, peas, broth, crushed red pepper, and salt.

Bring to a boil, cover, and reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently until steaming hot, 3 to 4 minutes.

Heat the oil in a large pot, and cook the onion until softened, 3 to 4 minutes.

Add the potatoes, spinach, and chicken broth.

Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, 12 to 15 minutes.

Transfer to a blender or food processor and purée until smooth.

Return the soup to the pot.

Stir in the cream, salt, and pepper.

Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, about 5 minutes.

Adjust seasoning.

Cut or break off the tough ends of the asparagus.

Chop the remaining asparagus spears into 1⁄2-inch pieces.

Melt the butter in a large saucepan, and cook the onion, covered, stirring frequently, until limp, about 3 minutes.

Add the chicken broth and asparagus.

Bring to a boil, then reduce the heat, cover, and cook until the asparagus is very tender, about 15 minutes.

Stir in the tortilla pieces and cream.

Pour the soup contents into a blender or food processor and purée until smooth.

(Do this in batches, if necessary.

)

Return the blended soup to the pan.

Season with salt and pepper.

Bring to a boil over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.

Ladle into individual bowls and top each serving with a few strips of pimiento.

In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes.

Add the cumin, salt, and crushed pepper.

Cook l minute.

Add the drained chickpeas and the chicken broth and cook 1 minute.

Transfer the soup mixture to a blender or food processor and purée until smooth.

Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat.

Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors.

Serve the soup hot, sprinkled with cilantro.