Vicki: Is there anyone who doesn’t love soup. Whether hot and steaming on those cold winter nights or icy cold for a summer buffet, soup is everyone’s go to. It can be thick and creamy and chock full of vegetables, or as clear as water but still flavourful. You can use about any vegetables you have on hand, and it’s a great way to use up those carrots and celery that are about to go off. You can throw in meat or beans, even pasta.
Over the years we at Mystery Lovers Kitchen
have made a lot of soup. Here’s a variety of them, chosen for no reason at
all.
First off, my eternal favourite tomato and
red pepper soup. I make a lot of this in the fall when tomatoes are overflowing
the markets and it freezes very well.
Mystery Lovers' Kitchen: Beef, Beer, and Barley Soup #StPatricksDay @MaddieDayAuthor #giveaway
Here’s Peg Cochran’s Broccoli Cheese Soup
Mystery Lovers' Kitchen: Copycat Panera Broccoli Cheese Soup
Soup can be a full meal, particularly if
served with a lovely crusty loaf, as shown in this chowder from Lucy Burdette:
Mystery
Lovers' Kitchen: Chipotle Pepper, Corn, and Chicken Chowder #recipe
@lucyburdette
Perfect for hot summer lunches, a Watermelon
Gazpacho from Korina Moss
Mystery
Lovers' Kitchen: WATERMELON GAZPACHO by @KORINAMOSSAUTHOR
Soups can be the tried and true stand-by
(Chicken Noodle, French Onion) or something dramatic and different such as this
Hawaiian Noodle Soup recipe from Leslie Karst, Japanese inspired containing salmon
Mystery
Lovers' Kitchen: Saimin, aka Hawaiian Noodle Soup #recipe by @Leslie Karst
Soup – always a feast.
Readers: Do you have any great soup recipes you’d
like to share with us, or favourite ingredients?
Soup! So many fabulous variations. I'm planning our Carrot Pecan Soup with focaccia tonight -- soup is always a good idea!
ReplyDeleteMy mother made a soup she just called giblets.
ReplyDeleteShe would save the giblets from the chickens she made until she had enough or buy additional packages of giblets and chicken wings for a soup pot.
It also included small meatballs about a quarter size in diameter, and diced onions which were sautéed.
Add water. The meatballs were added after the water came to a boil
Season to taste with salt, pepper, onion and garlic powder.
I don’t remember the exact order of how everything was put together and unfortunately she is no longer around.
I've often made turkey soup with the giblets and bones left over from the holiday turkey. Just throw a whole lot of vegetables in. No meatballs though.
DeleteSoups are one of my favorite meals to make, easy, tasty, flexible. One of my favorites is a pumpkin curry. I'd share the recipe, but it is buried in all of the stuff from almost every room in my house. It is being painted this week, so everything is in hiding for now.
ReplyDeleteI'm sure I'd enjoy that. Good luck with the job.
Deletethanks for reminding us about all those great SOUPS, Vicki!
ReplyDeleteIn the fall I make Lentil Creole soup, it's a recipe I found in a vegetarian cookbook by Anna Thomas n my college days and I've made it pretty much ever since!
ReplyDeleteMy all time favorite is vegetable beef soup using fresh veggies from the garden. Mom use to call it everything but the kitchen sink soup because you can throw in everything you have or skip an item if you don't. It's where you don't discard little dabs because they add up adding flavor and variety to the soup. Mom always made it with the leftover Sunday roast, but any kind or amount of meat works. Put it all together on a cold, windy day alongside a big slice of cornbread slathered in butter and you've got yourself an amazing dinner. Late fall and winter or definitely soup (of all kinds) time in our household.
ReplyDelete2clowns at arkansas dot net
Cream of Peanut is so good! And I have a recipe for Lettuce Soup.
ReplyDeleteLettuce soup? Really?
DeleteThere's a soup for everything!
ReplyDeleteI love broccoli cheese soup.
ReplyDelete