Light Curry Soup

4 tablespoons butter
1 large onion, coarsely chopped
2½ cups beef or chicken stock
1 teaspoon curry
¼ teaspoon powdered ginger
¼ teaspoon nutmeg
2 tablespoons flour
1 egg
1 cup light cream or half & half

Saute onion in butter over low heat until softened, about 15 minutes. Allow to cool slightly, then transfer to a blender or food processor. Add stock, curry, ginger, nutmeg, flour and egg, and puree.

Return mixture to saucepan and cook over medium heat until slightly thickened. Stir in cream and heat through.

Source: Capital Classics

Brussels Sprouts

Robbie loves Brussels Sprouts. Nancy loathes them. But these, prepared by Sugarcane Raw Bar Grill in Miami, made Nancy a believer -- at least in this version.

6 ounces Brussels sprouts
6 orange slices
2 tablespoons balsamic vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon sugar
1 cup extra virgin olive oil
Salt to taste

Thoroughly wash Brussels sprouts and cut them into quarters. Allow to dry and then deep fry them in extra virgin olive oil until golden brown.

Remove sprouts from pan and place on paper towels to drain excess oil. In a bowl, mix sprouts with orange slices, balsamic vinegar and a pinch of salt. Combine sugar and soy sauce and drizzle over the Brussels sprouts.

Source: Sugarcane Raw Bar Grill

Cool Honeydew-Mint Soup

Serves 6

You can make this refreshing soup with Persian, Crenshaw, Casaba or cantaloupe melons, too. Whatever you use, make sure the melon is fragrant, ripe and sweet.

½ large honeydew melon, seeded, peeled and cut into pieces
¼ cup loosely packed fresh mint leaves, plus mint sprigs for garnish
3 tablespoons fresh lime juice
1 tablespoon honey
salt
Paper-thin lime slices

Working in batches, place the melon, mint leaves, 3 tablespoons of lime juice and honey in a blender. Process on high speed until smooth and light, about 2 minutes for each batch.

Transfer to a container, cove and chill for at least an hour.

Before serving, season to taste with more lime juice, if needed, and salt. Ladle into individual chilled bowls and garnish with mint sprigs and lime slices. Serve well chilled.


Source: Williams-Sonoma Complete Seasonal Cookbook