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.

In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes.

Add the remaining ingredients and bring to a boil; then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes.

Transfer to a blender or food processor and purée on low speed 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.

Adjust seasoning.

Heat the oil in a large soup pot over medium heat.

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

Add the cumin seeds and red pepper.

Cook, stirring, 1 minute.

Add the carrots, potato, chicken broth, and salt.

Bring to a boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 18 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, stirring frequently, until steaming hot, 3 to 4 minutes.

In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes.

Add the broth, milk, potato, cauliflower, green onions, cumin, and salt.

Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes.

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

Return the soup to the pan, and stir in the pepper.

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

Serve hot with a sprinkle of the minced red pepper.

In a small bowl soak the bread in the milk and mash with a fork.

Mix in the beaten egg.

With clean hands, mix in the meat, oregano, salt, and pepper.

Form into small (about 1-inch) meatballs.

Reserve on a plate.

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

Add the onions and cook, stirring, 2 minutes.

Add 1 cup of water, cover, reduce heat to low, and simmer until the onions are very tender, about 15 minutes.

Transfer the onion mixture to a blender or a processor.

Add the masa harina and 2 cups of the chicken broth.

Purée until smooth.

Return the soup to the saucepan.

Add the remaining 2 cups of chicken broth.

Bring to a boil.

Drop in the meatballs and parsley.

Cook, partially covered, stirring occasionally, until the meatballs are completely cooked through, 18 to 20 minutes.

Adjust seasoning.

Stir in the sherry.