An instant Soup Cookbook appeared on my blog. Why go buy a cookbook when you can have instant favorite recipes faster than you can sip your soup? Amazing! Did you read the many soup recipes in yesterday's comment section? If your are hungry don't, you will drool on your computer.
The soup recipes you added are so good it is hard to pick just one.
Even the recipes that sound a bit odd, like Stone Soup, or Sue Schlabach's Salad Soup...
Sue's recipe sounds like M.F.K. Fisher's "How to Cook a Wolf":
"My favorite soup was taught to me by my dear friend Victoire.
It is soup made from left over salad. Sounds odd, but it's really delicious. The left overs of mixed salad, tossed with a simple vinaigrette are the basis for the soup. If they have gotten wilty in the fridge for a day or two, they are prime to make this soup. If there are other vegetables in the salad: mushrooms, carrots, peppers...all the better. The soup is never the same twice.
Saute chopped onion and minced garlic in olive oil or butter until translucent. Add the salad and saute until wilted and soft. Add several cups of broth—chicken or vegetable. A splash of white wine doesn't hurt. Grind in coarse salt and pepper. Then chop a potato or two and put them in to soften while it all simmers—30 minutes or so. In the last 10 minutes I like to add some chopped fresh herbs: parsley, tarragon, chives, thyme. Puree soup and eat with fresh buttered bread."
Laurie SF's soup is what I do often, easy and always good.
Have you ever heard of adding pear and maple syrup to a soup?
Zosia from Poland added,
"I love all kinds of soups. One of my favourite is sweet potato and pear soup, which I learned to make when I lived in Canada. It's perfect for fall.
Recipe by Lucy Waverman:
1 tbsp (15 mL) butter
1 small onion, chopped
1/4 cup (50mL) chopped carrot
1/4 cup (50 mL) chopped celery
3 medium-sized sweet potatoes, peeled and diced
2 pears, peeled and diced
1/2 tsp (2 mL) dried thyme
1 tsp (5 mL) paprika
5 cups (1.25 L) chicken broth (low salt canned or homemade)
1/3 cup (75 mL) whipping cream, optional
2 tsp (10 mL) maple syrup, or to taste
2 tsp (10 mL) lime juice, or to taste
Salt and freshly ground pepper to taste
1. In a pot, heat butter on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
2. Purée in a blender or food processor until smooth. Return to pot.
3. Add cream, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth.
4. Season with salt and pepper, adding more syrup or lime juice as needed. Can be made up to 2 days ahead of time."
Three spoons for three reasons, dessert, coffee, and soup.
In France the soup spoons are the size of serving spoons.
If you love old silver, you would go mad in France. Old beautiful silverware is abundant at the flea markets.
Snowman Soup by Linda R.
A fun soup recipe when my children were little ... and even when they went away to college:
Place the following ingredients in a plastic baggie: one packet of powdered hot chocolate, a few mini-marshmallows and a candy cane.
Add the following recipe:
"Was told that you’ve been good this year,
Always glad to hear it.
With freezing weather drawing near,
You’ll need to warm the spirit.
So here’s a little “Snowman Soup”
Complete with a stirring stick
Just add hot water and drink it slow.
It’s sure to do the trick."
It isn't quite yet the season, but the snow and chill are just around the corner.
Charming isn't it?!
Tough as it was to pick just one soup recipe from a delicious list, I thought the recipe that I would want to make first should be the one who wins the ladle. I was actually thinking I should make each of the soup recipes that you added (converting them vegetarian of course...) I might do that this winter. Did I ever tell you the time I bought a dessert cookbook attempting to make each and every recipe?
Since I love coconut, Thai flavors the soup ladle winner is:
Lorrie's (Please send me your address via email!) Coconut Butternut Squash Soup.
"Peel and seed one butternut squash. Cut into 1 inch cubes. Place on rimmed baking sheet. Chop one onion and scatter on top. Drizzle with olive oil and sprinkle with coarse salt. Roast at 400 degrees F for about 45 minutes.
Place into a saucepan, along with one apple, peeled, cored and chopped. Add 2 cups water or vegetable stock. Simmer 30 minutes or so, until everything is tender. Add one can of organic coconut milk. Puree with a stick blender. Heat through. Season to taste."
Thank you! The recipes you added are wonderful, and the stories that go with them are the extra spice!