On Wednesday I spied a bounty of bright fuchsia at SuperTarget. And since my mind was still simmering in a world of soup, I was reminded of this delectable strawberry soup that I had enjoyed at a tea house last summer. I immediately thought that a sweet strawberry soup would be the perfect summation of a week of soups. If I couldn’t melt the snow, I could at least bring the sweet bounties of summer indoors.
I spent an unreasonable amount of time on Friday scouring the internet for the perfect strawberry soup recipe. Nothing seemed reminiscent of the liquid strawberries and lemon zest that I had so enjoyed last July. They were either overladen with dairy or not legally consumable by minors.
I briefly considered trying to make it up all on my own, but I’m simply not that talented. By the time our guests arrived Friday night, I was still flipping through online pages. It wasn’t until Nate opened up the freezer to serve our guests strawberry ice cream of all things that I gave up my quest.
Between catching up on LOST, heaps of sweet family time, the political controversy that has become our neighborhood school, and the random violence that unleashed itself on Nate’s car, the strawberries have remained untouched in the refrigerator. With no recipe on the horizon, they may very well comprise the better part of Ava’s afternoon snack.
Since I have no conclusion to my week of soups, I’m turning it over to you. What is your favorite soup recipe? And if you have a strawberry soup sans cream or alcohol, please do share.
If you post a soup recipe on your blog, let me know in the comments and I will put a link to your recipe on this post. You can also e-mail soup recipes to badgersontheloose (at) gmail.com.
Oh, oh, and I love hearing how your are enjoying the soup recipes. I’m eager to stir up a pot of yours, so send them my way!
You could very well have already guessed that I don’t have a soup recipe for you. Sorry! We ate up all of our fuchsia-colored fruit at the end of last week, as photographic evidence on my blog attests.
Sorry I had to go so abruptly this morning. The 28th it is, though!!!
I’ve been inspired by your soup series, Rachel. I’ll post my favorite new soup recipe on my blog this week, and I’ll shoot you an e-mail when it’s up.
I think you’ll like it. We seem to have similar cooking “styles,” if that makes sense. (Although, like Mindy said, I can’t follow you to the beet salad. Not yet, anyway. I’ve only had pickled beets to date, which I despise. But friends tell me fresh beets are in a completely different category.)
Rachel,
I continue to lurk on your blog, enjoying the tales that you weave. You are a fabulous story teller and a wonderful chef. I made your cranberry chicken wild rice soup last week and it was amazing. So yummy!
I thought I would share with you a recipe for a soup that I just love. I am in a mother/daughter dinner club and this was one of the dishes we shared a few months ago. I have since made it a few times and it is so good. And no worries, I don’t think it is too “brie.” Just very yummy.
Apple Brie Soup
¼ cup butter
½ cup chopped onion
½ cup sliced celery
½ cup Wondra flour
1 pt. half-and-half
2 (14 oz.) cans chicken broth
1 (15 oz.) pkg. Brie cheese, rind removed, cubed
1 Gala or Honeycrisp apple, finely chopped
In large saucepan, melt butter. Stir in onion and celery and sauté until tender (about 10 min.). Blend in flour. Stir in half-and-half and chicken broth. Continue cooking over medium (about 10 min.). Stir in cheese until melted. Pour into blender or food processor and pulse until smooth. Return to saucepan; stir in apple. Cook over low heat until apples are slightly softened (about 15 min.). Serve immediately.
Amount: 6 cups.
DO AHEAD TIP: Soup can be refrigerated several hours or overnight before adding apples. If refrigerated, reheat about 25 minutes after adding apples.
Enjoy!
Thanks for sharing glimpses of your life.
Callie Wahl
Callie, that sounds scrumptious!! This mother/daughter club will try it out soon. Thanks for sharing!
Rachel – the soup recipe that comes to mind is that beef barley one I shared with MCK Mama who in turn shared it with you over a year ago. Ha! It just dawned on me – our very first connection was over SOUP!
Unfortunately all my cookbooks are still packed up so I can’t do a post about my favorite soup.
I am making chili tomorrow though… not from a recipe – I just chop and dump.
Rachel, I too made your cranberry wild rice soup last week. It was a hit and I’m making it again this weekend!
My favorite soup:
Taco Soup:
1 pound ground beef, browned and rinsed
1 can corn
2 (14 1/2 ounce) cans black beans
2 (14 1/2 ounce) cans kidney beans
1 (28 ounce) can crushed tomatoes
1 packet of taco seasoning
1 packet of Hidden Valley Ranch seasoning
Dump all of the above, juice and all, into a crock pot. Add both seasoning packets. Heat fully. Extra yummy with tortilla chips, and you can top with sour cream and cheese, if desired. Easy and yummy and healthy.
I have to say I love eating basic homemade potatoe soup, I love making the tomatoe soup from a red can.
however, here is a new soup that we tried, altered and love!
Creamy Curry Soup
1 tbsp butter
4 C sliced onions (this is were we altered, not big onion fans)
1 tbsp curry powder
8 C chicken broth
1/2 C uncooked rice
sr. cream (optional)
Heat the butter in a 3 quart stockpot until melted. add onions, saute for 5-10 minutes or til tender. stir in curry powder, saute for 5 min. longer. Add the broth and rice and mix well.
Bring to a boil, reduce heat, simmer, covered for 20-30 minutes, until rice is tender. reserve 1 C soup
pour remaining soup into blender or food processor. process until smooth stir in the served soup (here we added some cooked shredded chicken) simmer until warm top with a dollop of sr. cream if desired.
Rach, the taco soup recipe we talked about on the phone is the one “Michelle” posted above. (I feel she might be a kindred spirit!) The only thing we do different in these parts is to eat it with Frito’s Scoops (less healthy but oh-so-tasty!)
I’m going to post my White Bean Chili on my sight tonight. We made your chicken tortilla soup for company last night and it was a HUGE hit! SO YUMMY (I don’t even like guacamole–and I took 2 helpings!)!