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1 leek, cleaned, root and dark

green woody top removed,

sliced thinly

1 medium-size onion, peeled and

chopped

2 cloves garlic, peeled and

minced

2 medium-size potatoes, cleaned,

peeled of blemishes and

quartered

1 pound broccoli, florets and

stems, chopped into 1-inch

chunks

2 teaspoons salt

A few sprigs fresh thyme,

or 1 teaspoon dried

About 6 cups water or veg stock

½ teaspoon curry powder, or more

to taste

Pinch of cayenne

Ground black pepper

Optional add-ons: Toasted slabs

of country bread rubbed with

garlic; a sprinkling of

Parmigiano-Reggiano cheese

HERE’S WHAT YOU DO:

Heat the oil in a medium-size saucepan over medium heat. Add the leek and onion and cook until the onion is slightly softened, about 7 minutes. Add the garlic and cook for 1 minute.

Add the potatoes, broccoli, and salt, then enough of the water to barely cover the vegetables. Add the thyme, if using. Bring to a boil, then lower the heat and cook at a simmer, until the veggies are fork tender, about 20 minutes.

Remove the thyme sprigs from the pot and take the pot off the heat. With a handheld stick blender, puree the soup directly in the pot. Alternatively, puree in a blender or food processor, in batches. (Pass the puree through a food mill, if you have one, for an even finer result.)

Return the puree to the pot and season with the pepper and spices. Stir to combine. Simmer over low heat until ready to serve and add the optional add-ons at that time.

Makes 4 servings

CREAMY TOMATO SOUP

INGREDIENTS

1 tablespoon butter

2 tablespoons olive oil

1 large onion, chopped

3 to 4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons all-purpose flour

5 large vine-ripe tomatoes, cored

and quartered

A few sprigs fresh thyme,

or 1 teaspoon dried

2 cups water or stock

1 teaspoon salt

Ground black pepper

¼ to ½ cup half-and-half or

heavy cream

10 to 12 fresh basil leaves,

cut into chiffonade

HERE’S WHAT YOU DO:

Melt the butter in a heavy-bottomed pot over medium heat, then add the oil. Add the onion and cook until slightly softened, about 7 minutes. Add the garlic and cook for 2 minutes, stirring to keep it from burning. Add the spices and stir to coat, then add the flour and quickly stir; the mixture will foam slightly. Add the tomatoes, then enough liquid to barely cover. Bring to a lively simmer, then lower the heat, cover, and cook at a simmer, about 30 minutes, until the tomatoes are soft. Remove the thyme sprigs and allow the tomato mixture to cool for 5 minutes. Puree the mixture in a food processor or with a handheld stick blender.

Pass the pureed mixture through a food mill to eliminate the skins and seeds. (Alternatively, you can blanch the tomatoes early in the process to remove the skins, and remove the seeds with a spoon before adding to the pot with the other ingredients.)

Return the puree to the pot and add the salt and season with pepper to taste. Add the half-and-half gradually, tasting for richness; add more if desired. Reheat at a simmer until ready to serve.

Garnish with the basil chiffonade.

Makes 4 servings

CANNED BEANS & RICE: A TEMPLATE MEANT TO BE TINERKED

In addition to the beloved grilled cheese and soup combo, another perennial favorite at our casa is beans and rice on the fly. In less time than it takes to watch the evening news, you can have supper on the table, and a complete protein at that.

In the spirit of efficiency and on-the-fly improv, I offer a template to work from, with lots of room to play and experiment with flavors and seasonings. See page 13 for my thoughts on canned versus dried beans.

THE BEANS:

1 (25-ounce) can or 2 (15-ounce) cans black, red kidney, cannellini, or pinto beans, drained and rinsed thoroughly before cooking

THE AROMATICS AND SEASONINGS:

2 tablespoons vegetable oil

½ medium-size onion or shallot, and/or 2 cloves garlic,

minced

Other options: For white beans, 1 small diced carrot;

for black beans, ½ bell pepper, diced

HERBS AND SPICES:

Black