Soups & Stews
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.