41. Potato-Leek Sauté 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream.
42. Beef Borscht Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
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43. Potato Broccoli Make Potato-Leek Soup (No. 41); add 3 cups broccoli and simmer 5 minutes before pureeing.
44. Vichyssoise Make Potato-Leek Soup (No. 41) with water instead of broth. Strain after pureeing, then chill. Omit the cream; stir in half-and-half and top with chives.
45. Watercress Make Potato-Leek Soup (No. 41); add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.
46. Garlic Broth Sweat 2 heads garlic (smashed and peeled) in olive oil. Add 8 cups chicken broth and a bundle of fresh herbs; simmer 40 minutes. Season with salt and pepper.
47. Garlic-Chorizo Make Garlic Broth (No. 46); add 1/4 pound sliced chorizo during the last 10 minutes. Add chopped spinach.
48. Garlicky Broccoli Rabe Make Garlic Broth (No. 46); add chopped broccoli rabe and small pasta during the last 10 minutes. Top with grated parmesan.
49. Tomato-Lime Make Garlic Broth (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.
50. Peas and Pesto Make Garlic Broth (No. 46); add 1 cup frozen peas during the last 5 minutes. Stir in pesto and grated parmesan.
Photographs by Con Poulos
