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?
