Cheddar ale soup

2 medium leeks (white and pale green parts only), sliced thin
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons finely chopped garlic
1 Turkish bay leaf
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups chicken broth
1 bottle ale (Sleeman Cream Ale, Smithwick's, Boddingtons, etc.)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 cups extra-sharp Cheddar, grated
4 bacon slices, cooked and crumbled

Cook leeks, carrots, celery, garlic, and bay leaf in butter on moderate heat. Reduce heat to low and sprinkle flour over vegetables, then cookfor a few minutes. Whisk in milk, broth, and beer in a stream, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Garnish with bacon.

Served with mixed green salad and dijon vinaigrette.

 

Asian-style watermelon and crab soup

5 cups coarsely chopped seeded watermelon (preferably the Asian variety that has yellow skin, pink flesh and is very sweet)
1 fresh lemongrass stalk
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh galangal (substitute ginger)
1 tablespoon finely chopped garlic
1 1/2 tablespoons olive oil
1 small hot red Thai chile, chopped with seeds
fresh lime juice, to taste
salt, to taste

2 cups cooked and lumped crabmeat
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons olive oil
salt, to taste

Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.) Peel tough outer leaves of lemongrass stalk and thinly slice lower 5 to 6 inches, then mince. Cook lemongrass, shallot, ginger, and garlic in oil until everything is pale golden. Add about one third of watermelon purée and simmer over moderate heat for 5 minutes. Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth. Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Toss crabmeat with cilantro, oil, and salt. Mound the crab mixture in the centre of bowls and pour chilled or hot soup around it. Garnish with fresh lime wedges.

Served with coconut rice balls.

 

Mulligatawny

1/4 cup vegetable oil
3 cups chopped onions
1 cup chopped red pepper
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups chicken broth

2 cups diced cooked chicken
1 cup canned coconut milk
3 tablespoons fresh lemon juice

2 cups cooked basmati rice
Lemon wedges

Heat vegetable oil, add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges.

Served with garlic naan bread and paneer-stuffed naan.

 

Potato and swiss chard soup

8 potatoes, different varieties, cubed
1 large onion, chopped
4 garlic cloves, chopped
4 cups swiss chard, thinly sliced
4 cups chicken stock
1/4 cup cream
1 handful fresh thyme, chopped

Cook onion and garlic in olive oil until soft, add potatoes and cook for five minutes. Add stock, bring to a boil, cook until potatoes fall apart. Reduce heat, add swiss chard and thyme. Simmer for 15 minutes. Stir in cream cream and top with fresh ground pepper.

Served with dark bread, apple and pear slices and some sharp cheddar.

 

Roasted carrot and parsnip soup

20 carrots, different colours and varieties
5 parsnips
1 large fennel (anise) bulb, halved
1 large onion, thickly sliced
2 cloves garlic, thinly sliced
4 cups chicken broth
1/2 cup cream
handful fresh tarragon, chopped
handful fresh sage, chopped
pressed yogurt with shallots

Brush carrots, parsnips, fennel and onion with olive oil, salt and pepper. Roast in a hot oven until starting to blacken. Chop roasted vegetables into pieces.

Cook garlic in olive oil until soft, add vegetables. Add broth and bring to a boil. Remove from heat and puree in batches. Stir in cream and fresh herbs. Reheat and top with a small scoop of yogurt.

Served with crusty bread, salami, and fresh strawberries with balsamic vinegar and black pepper.