Sweet or simple, soup sustains

1 cup onions, finely chopped
1 cup celery, finely chopped
1 8-ounce bottle clam juice
1 14-ounce can cream-style corn
1 cup water
1 cup heavy cream
2 cups frozen corn kernels (thawed), or
4 cups fresh
Freshly ground pepper
2 cups crabmeat, preferably fresh or pasteurized
Tabasco or your favorite hot sauce, to taste
Paprika (optional)
Chopped coriander (cilantro) or parsley for garnish
In a large, heavy saucepan, melt butter over medium heat. Add onions and celery; sauté until soft, about five to seven minutes.

Add clam juice, cream-style corn, water, cream, corn kernels, and pepper to taste. Cook five minutes, stirring occasionally.

Add crab meat. When heated through, add a dash or two of Tabasco or hot sauce. Add a small amount of water to thin slightly if you prefer.

Sprinkle with a little paprika.

Serve in warm bowls. Top with coriander or parsley.

Serves 4.

Cheddar Cheese Soup

Serve this soup with thin slices of buttered, toasted pumpernickel bread. Use a mild or medium cheddar cheese, preferably a well-aged one.

4 tablespoons butter
1/2 cup carrot, minced
1/2 cup celery, minced
1/2 cup onion, chopped
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
3/4 pound cheddar cheese, grated
Hot sauce or Tabasco
Salt and freshly ground pepper, to taste
Chopped chives for garnish (optional)

Melt butter in a heavy, medium-size pot over medium heat. Add carrot, celery, and onion and sauté, stirring occasionally, until vegetables are soft, but not browned, about five to seven minutes. Sprinkle in flour and whisk well.

Turn heat up to medium-high and whisk in chicken broth, a little at a time. Bring heat up to boiling and cook until slightly thickened. Whisk in cream and heat until almost to the boiling point.

Reduce heat to low and stir in cheese a little at a time. When melted, add a dash or two of your favorite hot sauce or Tabasco. Season with salt and pepper. Divide soup evenly into four bowls. Top with chives before serving.

Serves 4.

Cold Hungarian Cherry Soup

This dish is a true Hungarian rhapsody. In eastern Europe it is most often served before the entree. If you find it too sweet as an appetizer, it makes an elegant dessert course.

2 pounds fresh cherries, pitted and stemmed
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 cups plus 2 tablespoons water
2 to 3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup heavy cream
Sour cream or plain yogurt for topping
Orange or lemon zest or mint sprigs for garnish (optional)

Combine cherries (reserving a few for garnish if you like), lemon juice, cinnamon, 2 cups water, and sugar in a medium saucepan. Bring to boil and cook about 10 minutes until cherries are very soft. Mix cornstarch with remaining 2 tablespoons cold water until dissolved. Add to hot soup and cook, stirring, for one minute. Purée mixture in a food processor or blender; refrigerate overnight or until chilled. Stir in heavy cream. Serve in individual soup bowls topped with a dollop of sour cream or yogurt. Top with a few cherries, zest, and/or mint sprigs.

Serves 4 to 6.

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