VICHYSSOISE 3-4 leeks (white part only) washed, sliced 1 onion, peeled, diced 4 large potatoes, peeled, sliced 4 cups chicken stock 2 whole cloves 1 bay leaf salt freshly ground black pepper 2 cups Half and Half 1 cup heavy cream chopped parsley or scallions for garnish Combine the leeks, onions, potatoes and stock in a sauce pan. Add the cloves, bay leaf and salt and pepper to taste. Bring to a boil, cover and lower the heat. Simmer for 30 minutes, or until the vegetables are tender. Remove the cloves and bay leaf. Cool the soup and puree in a blender or food processor. Refrigerate, covered, overnight. When ready to serve, stir in the Half and Half and the heavy cream. Correct the seasonings if necessary. Serve ice cold, garnished with parsley or scallions.	COLD GINGER PEAR SOUP 2 cups cored pears 1/2 cup water 1/2 cup fresh ginger 1/2 cup sugar 1/2 cup white wine 2 cups plain yogurt Cook pears, ginger, wine, water and sugar over low heat. Cook for approximately 45 minutes until pears are soft. Remove from heat and let cool. Mix in with 2 cups plain yogurt. For a thicker consistency, sour cream may be used in part. LOW FAT OPTION Make sure you cook the pears until most of the liquid is evaporated. This way it will be thick enough when you add the plain yogurt that you will not have to add the sour cream.
WILD MUSHROOM SOUP 2 cups assorted wild mushrooms, sliced 1 tblsp olive oil 4 oz roux (flour and butter) 4 cups chicken stock 1/2 cup cream 1/2 cup celery, diced 1/2 cup carrots, diced 1/2 cup onion, diced fresh chopped herbs, to taste salt and pepper to taste Saute mushrooms until tender in olive oil. Add chicken stock and bring to a boil. Add the roux and boil for 10 more minutes. Add the celery, onion, carrots, herbs, salt and pepper. Add the cream and simmer until vegetables are almost tender, but still have a bite. Bon Appetite!	LENTIL SOUP 1 onion, chopped 2 carrots, diced whites of 2 leeks, diced 2-3 slices of bacon, diced 1 cup dried lentils 5 cups chicken stock 1 large potato, diced salt and pepper to taste 1/4 cup vinegar Saute the diced bacon and onion for a few minutes. Add the diced carrots and leeks and continue to saute for a few minutes longer. Add the chicken stock and the lentils and simmer for about 1 1/2 hours. Add the diced potato and cook until done. Season the soup to taste. Add the vinegar and serve hot. The vinegar will cut the heaviness of the lentil soup.
CARROT CURRY SOUP 4 tblsp butter or margarine 4 tblsp flour 1 lb carrots 8 cups chicken stock salt & pepper to taste dash of sugar 1/2 cup onion, chopped 1/2 cup heavy cream 2 egg yolks 2 tblsp curry powder Peel the carrots. Reserve 2 of them for the garnish and chop the rest. Melt the butter and add the flour to make a roux. Add the chopped onion and the chopped carrots. Stir and cook for a few minutes. Remove from the heat and cool a little. Heat the chicken stock. Add the hot stock to the cooled roux, stirring constantly. Add the curry powder. Let simmer for about 45 minutes. Puree the soup in a food processor or blender. Season to taste. Julienne the two remaining carrots and cook them in boiling water, with a pinch of sugar and salt added, for just a few minutes, until they are barely tender. Refresh under cold water, drain and reserve. Both the soup and the garnish may be prepared ahead to this point and refrigerated. Right before serving, heat the soup to the boiling point. Mix the egg yolks with the cream. Add to the hot soup, stirring. Add the julienned carrots to heat. Serve immediately. Do not reboil the soup after adding the liaison (egg yolk and cream mixture).	CUBAN BLACK BEAN SOUP 4 cups black beans (soaked overnight) 1/2 cup Coors or Andouilli 1/2 cup celery, chopped Sausage (chopped) 1/2 cup carrots, chopped 1/2 cup onions, chopped 2 strips bacon salt and pepper to taste 1/4 cup cumin 2 tblsp Coriander (ground) 2 Jalepeno Peppers, chopped, or Scotch Bonnet Peppers 10 cups chicken stock 1/4 cup olive oil 1/4 cup garlic, chopped Saute bacon and garlic in oil. When browned and crisp, add beans, spices and chicken stock. Let boil, then simmer until beans become tender, then add vegetables and sausage. Cook until vegetables are tender. Sprinkle with chopped onion and sour cream. LOW FAT OPTION Exchange the Andouilli Sausage for smoked turkey or chicken breast. Delete the bacon and use 1 tablespoon of olive oil or don't use oil at all. Also, degrease the chicken stock by taking the fat off the top after you refrigerate it.