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that sounds like a great soup to warm the family up 
just wanted to provide you with some ideas!
It's the thought that counts, and I appreciate it
Meaty broth made either with pork hock or beef ribs (or both), half & half sauerkraut + green cabbage, thickly grated red beetroot, grated carrots, tomato paste, potatoes, garlic, bay leaf, pepper, salt.
Serve with some freshly crashed garlic, fresh parsley & dill, big dollop of creame fraiche, and lots of crusty bread. Even more authentic would be to add some hot Russian mustard (or wasabi, because it tastes the same to the bowl of soup)
Cubed chuck roast coated in flour and S&P, and browned in olive oil. Add onions and saute, add garlic. Deglaze with some red wine. Add a touch of oregano, add beef stock to cover. Simmer on low for 2-2.5 hrs. Add more stock if necessary as it simmers.
Add cut up carrots & potatoes, cook on medium for 30 mins. Then, fold in green beens, cook for another 10 mins (at this point, I add frozen pearl onions). Let sit for 10 mins off the burner. Then, dish it out! Serve with some crusty bread, because soup ain't nothin' if you can't dunk!
Amounts may vary, depending on the number of people. As usual, I eat for one, but cook for 4. LOL!!
-g
which has a large Vietnamese population (Not, as you put it, a Vietmanese population 
).
We have many opportunities to obtain out of the way ingredients if we wish, and lemongrass is hardly out of the way.
Go for it. I don't think anyone here is of more value than you, me or anybody else. You either wish to share, or you don't.
I also don't think anyone here is of less value than you and what you have to offer. That's the way we roll.
Loved the cranberry drizzle on this one:
Cream of Pumpkin Soup with Cranberry Drizzle
3 1/2 cup vegetable broth
1 tablespoon olive oil
1 tablespoon packed brown sugar
1 cup whole cranberry sauce
2 tablespoon butter
1 large onion , chopped (about 1 cup)
1/4 teaspoon ground cinnamon
1/9 teaspoon ground ginger
Freshly ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
2 tablespoon light cream or heavy cream (optional)
Directions
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.
Stir the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin into the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
Place 1/2 of the pumpkin mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining pumpkin mixture. Return all of puréed mixture to the saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each serving of soup with a spoonful of cranberry sauce mixture.
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I didn't care for the looks of this one, but oh, is it delicious. I suggest halving it if it's just you; do the whole thing if you're cooking for family. With this recipe, a little goes a long way.
If I recall correctly, I put a drizzle of hot pepper jelly in this and it finished it off quite nicely.
Creamy Parsnip with Ginger Soup
Original recipe makes 6 to 7 cups
2 tablespoons olive oil
1 1/2 pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk) Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*
• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Cher
Because sweetness is an element in this soup. Also their unique flavor.
Cher
Bookmarking so I can make it later. Just did a creamy soup so I need to work. Y way through that one first.
