Savory Soups

Beth Sullivan's cooking philosophy is simple. "You just find out what you like and throw it together, and if it stinks, you throw it out," she tells Ivanhoe.

For Sullivan, chef at Richmond's Avenue 805, this is especially true with soup. She says, "It's not a structured dish. You can just make it with whatever you have." Today, that is vegetables from her garden and chicken stock.

She adds a pinch of saffron and lets the broth come to a slow boil. Then she's ready for the veggies. Sugar snap peas, beans, asparagus, a carrot, summer squash and a Vidalia onion.

She coats the vegetables in olive oil and then sautés them until they're "just brown but still crisp."

While those cook, Sullivan finds one more addition -- scallops.

Now for assembly. Pile the veggies in a bowl. Pour over the broth and top with scallops. Chopped chilies finish it off the way Sullivan likes.

Of course, she says, "Everybody's taste buds are different."

With that in mind, Sullivan makes her version of gazpacho with a white sour cream base. Again, she starts with chicken broth. Then adds garlic and onion and purees.

Add sour cream and whisk. Next come an English cucumber and a few tablespoons of fresh dill.

"It's best to let this soup sit to let the flavors marry," says Sullivan.

Smoked salmon tops it off. The result? A soup anyone can throw together.

Beth Sullivan's Recipes: