From shrimp-and-noodle curry to a tangy carrot puree, fresh spring soups that sing with flavor.

By Sara Quessenberry
Updated March 21, 2007
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Halibut and quick-cooking mussels are the stars of this rich, fragrant meal-in-a-bowl. And while the seafood soup might look fancy, and even a bit time-intensive, it’s actually quite an easy dinner o prepare: After sautéing leeks, garlic, and fennel in a saucepan, you’ll add sherry and canned diced tomatoes before bringing the mixture to a simmer. Add the fish and mussels, and simmer another five minutes, tops. Garnish the bowls with freshly chopped parsley, put a bowl of mixed olives on the table, and you’re ready to eat. Crusty bread makes a great addition, too. Get the recipe:Fishermen’s Soup
Marcus Nilsson