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Early spring never seems to be able to make up its mind. Dramatic fluctuations in the temperature can present difficulties in menu planning, not to mention the unpredictable quality of available produce. Soups are a surefire menu solution for this mercurial season. For fair weather or foul, these versatile dishes can be offered as a light weeknight supper or a warm welcome to an elegant dinner.
   

Chef Shannon Galusha of 727 Pine
Wild Mushroom Soup with Seared Day Boat Scallop

Chef Gabriel Kreuther of Atelier
Peasant Flour Soup with Florida Frog Legs and Scallions

Chefs Jeff Osaka and Christian Shaffer of Chloe
Black Pepper Salmon with Applewood Smoked Bacon Chowder

Chef Jill Davie of Josie Restaurant
Tomato Soup with Bocconcinis

Chef Cyril Renaud of Fleur de Sel
Parsnip Soup with Chestnuts and White Truffle Oil



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