I find soup to be something of a lost art in the US. Very few restaurants go beyond standard offerings - chicken noodle, french onion, vegetable beef, broccoli and cheese, clam chowder.
These. Are. BORING! Too many restaurants serve them, and I'm so bored by the very idea of them anymore. Argh.
We like soup here, though, and love to play with it. Bettina Jenkins' Soup: 100 Recipes From Classic to Contemporary - a lovely find on the Barnes and Noble remainder table some years ago - offers a ton of alternatives, including this one.
Ingredients:
4 leeks
2 oz. butter
1.5 pounds potatoes, peeled and cubed
8 cups stock or water (Jenkins recommends veggie stock, we're using chicken stock for a richer flavor)
1 cup coconut milk
sea salt and black pepper, to taste
For the Thai Herbs:
2 cloves garlic, chopped
1/4 cup loosely packed flat parsley, chopped
1/4 cup loosely packed cilantro, chopped
1/4 tsp. dried chili flakes
grated zest of 1/2 lemon
A heavy bottomed stock pot is your friend!
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