To prepare a fortifying soup take the broth of beef from Canada and leeks from Egypt, and add thereto five potatoes from Peru or Ireland. To this add four carrots from Iran or Afghanistan, roughly cut. Chop into the mixture a brassica: either kale of Greece, cabbage of Savoy, or turnip from India.
Add if you please a handful of either dried peas or lentils from the Levant. If you wish to thicken for stew, add the starch of maize from the Americas.
Now begin to season to taste. Begin with salt, perhaps Himalayan from Pakistan and pepper from India, and add some of the following: rosemary, thyme, coriander and oregano from the Mediterranean, and possibly paprika from Mexico.
Bring to a boil, stirring occasionally, for half an hour, reduce heat to simmer. Serve warm, and enjoy with friends both old and new.