Soups go by such mushy monikers as ‘clear,’ or ‘thick,’ ‘bouillon’ or ‘consommé.’ Purées are impeccably homogenous, a blended bowl-wonder of spiced vegetables stuck at the hip thanks to a helping cupful of flour or starch. Bisques are all about the catch-of-the-day, whipped up with farmland decanters of béchamel sauce while veloutés remain not for the faint of heart – hot-to-trot pots of this stuff are thickened with the likes of eggs, butter and fresh cream. Other kingdoms to consider come serving-time are delightful dessert soups – red bean spoonfuls sing sweetly in the tummies of friends and fam – think Japanese oshiruko or Chinese tong sui - while ginataan is a luscious ensemble of coconut milk and tapioca pearls, both big on warmth and easy on the eyes.

Minestra maritata, or Italian wedding soup, blends both green and meats in a glassy clear broth, said to be Roman in origin. To achieve ultimate supfulness, it’s all about hitting up your local market for cream-of-the crop selection and cuts. Look for broccoli florets, chicory, or escarole, alongside such savory herbs as thyme, basil, and crisp snips of parsley. Deli-wise, you’ll want to invest in high quality slices of cotechino, Italian sausage, and crumbly-yummy cheese such as caciocavallo and parmigiano. Consider serving with a Greco di Tufo, from the heart of the province, Avellino.

Soup is super flexible – take it from day to night, fall to spring – in a matter of stirs. For a dazzingly white polarized spectacle, opt for a pumpkin and butternut squash purée, or Hungarian goulash simmering in Worcestershire sauce, brown sugar and paprika. Dress up engraved ceramic crocks in bay leaves, gaufrette baskets, beet roses, and sparkling cranberries. For the super chill consider shot glasses or wine goblets of chilled champagne and strawberry with sprigs of mint, or gazpacho with blanched almonds and zesty green grapes. Such delicacies serve as triple threats, posing as a slurpy sexy cocktail, pretty petite palette cleansers, or dabbling dessert sorbets.

Thermoses of Campbells had their place back in those lunchboxes of old packed with pudding cups and notes from Mum, but come a spectacular nuptial spread, you’re going to want to up the post-collegiate ante. A cream-stenciled heart on the glassy surface of a coconut sherry soup is accented by a handful of lime and pepper macadamia nuts. Matzah balls, piping hot Irish soda bread, and golden tarragon and garlic grissini can be aptly prepared for easy reach. Candied ginger, caviar clusters, and quail’s eggs round out the whole souped-up experience. To expand your concoction options, consider off-the-stove ingredient pairings such as mango and lobster, seeped in white wine and lemongrass, avocado and smoked salmon, or brandy, sage, and pear.