Bisque

Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque." Chunks of fresh crab make an elegant garnish for this rich soup.

Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?" The blue cheese adds a pungent note to this silky, warming soup.

This simple and delicious starter gets a hint of spiciness from cayenne pepper.

Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup. Nonfat milk and vegetable broth keep the soup low in fat, but also give it a surprisingly velvety texture.

A simple and satisfying version of a typically time-consuming restaurant classic.

A great starter for a robust autumn or winter dinner—even for the Thanksgiving meal.

"A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of Grand Island, New York. "I did, and now I'm hoping to prepare it at home."

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

Here is a light and festive way to introduce a holiday meal. This elegant soup goes very well with Champagne.

This rich, silky soup has a touch of spice.

Can be prepared in 45 minutes or less.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Crisp baguette slices are a natural with this, or serve the Rosemary Toasts, substituting tarragon for the rosemary. Either way, a salad of Boston lettuce and Belgian endive with lemon vinaigrette makes a lovely accompaniment, and a fruit tart is a good grand finale.