Spring elixirs let fresh flavors shine through

This simple stunner starts with water, which lets each vegetable’s flavor shine through, including the grassiness of asparagus and the buttery qualities of baby yellow potatoes.

•  1/2 pound baby yellow potatoes
• 4 spring onions, white parts only, thinly sliced into rounds
• 3 cloves garlic, peeled
• Coarse salt and freshly ground pepper
• 10 sprigs mint, plus  1/4 cup leaves
• 6 sprigs tarragon, plus  1/4 cup leaves
• 1 dried bay leaf
• 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
• 1 cup shelled fresh chickpeas
• 2 cups sugar snap peas, trimmed and halved on the bias
• 10 leaves Bibb lettuce, torn into large pieces
• 3 cups peppery spring greens, such as baby mustard, sorrel or radish sprouts, sliced into ribbons if large
• Extra-virgin olive oil, for drizzling

1. In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.

2. Stir in asparagus tips, lettuce and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.

The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor — their subtle heat and pepperiness may even help clear congestion.

• 2 tablespoons white or yellow miso
• 1 tablespoon dry white wine
• 1  1/2 teaspoons packed dark-brown sugar
• 1  1/2 teaspoons toasted sesame oil
• 4  1/2 teaspoons grated ginger (from a 3-inch piece)
• 2 bone-in, skin-on chicken-breast halves (each 10 ounces)
• Safflower oil, for baking sheet
• 6 cups essential chicken stock (see below)
• 3  1/2 ounces fresh shiitake-mushroom caps, halved
• 1 tablespoon tamari or soy sauce
• Coarse salt
• 8 ounces dried udon noodles
• 1 bunch watercress, tough stems removed (about 3 cups)
• 4 scallions, cut into 2-inch lengths and finely julienned (about  1/2 cup)
•  1/2 cup grated daikon radish

1. Stir together miso, wine, brown sugar, sesame oil and 1  1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Heat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.

2. Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth and mushrooms among bowls. Top with chicken, watercress and scallions; serve with daikon.

This classic stock is an essential building block to any chicken soup worth your grandmother’s recipe.

• 5 pounds assorted chicken parts (backs, necks and wings), rinsed
• 2 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 2 medium onions, peeled and quartered
• 2 dried bay leaves
• 1 teaspoon whole black peppercorns

1. Place chicken, vegetables, bay leaves and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container.

2. Refrigerate at least 8 hours to allow fat to solidify on top, then skim. Store in refrigerator up to 3 days, or freeze up to 3 months.

Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color — and the benefit of vitamin C — to the divine broth. Make sure to have good Italian bread on hand — you’ll want to soak up every drop.

• 1  1/2 cups dry white wine
• 8 sprigs thyme
• 4 pounds littleneck clams, scrubbed and rinsed
• 6 tablespoons extra-virgin olive oil
• 2 medium parsnips, peeled and diced
•  1/2 medium red bell pepper, diced
• 6 thin slices serrano ham or prosciutto, finely chopped
• 1 red serrano or red finger hot chile, split open lengthwise
• 6 cloves garlic, smashed
•  1/2 teaspoon sweet smoked paprika
• 6 thick slices crusty bread, toasted

1. In a large pot, bring wine, 3 cups water and thyme to a boil; add clams. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).

2. In another large pot, heat oil over medium heat. Add parsnips, bell pepper, ham, chile and garlic; cook, stirring occasionally, until golden brown. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes. Add paprika, clam broth and clams. Heat through and serve, with bread.