Dairy Free

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

These can be made a day ahead and stored in an airtight container after cooling.

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.

Look for soba noodles in the Asian section of your supermarket.

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.