Yields: about 9 1/2 cups or 10
first-course servings
Work Time: 20 minutes
Total Time: about 35 minutes

2 tablespoons margarine or butter
2 tablespoons minced, peeled fresh ginger
2 medium shallots, minced
2 medium garlic cloves, minced
1 medium onion, diced
1 stalk (12 inches long) fresh lemongrass, lightly pounded and then cut into 4-inch-long pieces or 3 strips lemon peel (3" by 1" each)
2 cans (13 3/4 to 14 1/2 ounces each) chicken broth
1 bag (20 ounces) frozen whole-kernel corn, thawed
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup half-and-half or light cream
chopped fresh cilantro leaves for garnish
chili paste* (optional)

1. In 6-quart saucepot, melt margarine or butter over medium heat. Add ginger, shallots, garlic, onion, and lemongrass or lemon peel and cook until golden, about 8 minutes.

2. Add chicken broth, corn, sugar, salt, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Discard lemongrass or lemon peel. Remove 2 cups soup; reserve.

3. In blender at low speed, with center part of cover removed to allow steam to escape, blend soup remaining in saucepot in small batches until very smooth. Pour soup into large bowl after each batch. Return blended soup and reserved soup to same saucepot; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. Serve soup with cilantro and chili paste if you like.

*Chili paste is a spicy-hot condiment that can be found in Asian markets or in the ethnic food section of some supermarkets.

Three-Bean Lentil Soup
2 tsp vegetable oil (10ml)
2 onions chopped
2 cloves garlic minced
1 tbsp minced ginger (15ml)
4 tsp curry powder (20ml)
1 can 28oz tomatoes (796ml)
6 cups vegetable or chicken stock (1.5L)
2 cups water (500ml)
1 each:

can 19oz/540ml
chickpeas
black beans
red kidney beans
drained and rinsed