Soup Chick®

Apple pie soup recipe

My husband Ted laughs when I tell him that I believe in signs, but when it comes to making soup, the universe often points me where it wants me to go. Last week, Penzeys included a free sample of apple pie spice with my order, and I happened to have a few apples left from a large batch of applesauce I made to accompany an equally large batch of latkes (potato pancakes). As I was looking through 50 Simple Soups for the Slow Cooker, I spied a recipe for spiced apple pie soup. A tweak here, a tweak there, and the result is a soup that's fun and unusual, not as sweet (or as calorie-laden) as apple pie but with all of the satisfying flavor. Here in New England, a traditional way to serve apple pie involves melting a large wedge of Cheddar cheese on top of each slice, so why not pair this soup with a grilled Cheddar sandwich?

Recipe for chilled peach soup with almonds

When my friend Bob called to say the peaches on his trees were almost ready to be picked, I wanted to be prepared with a recipe that celebrates the joy of a dribble-down-the-cheek ripe peach. At this time of summer, I love anything that doesn't need to be cooked, and it would be a crime to do anything to summer peaches that would alter their just-picked flavor. Make sure you plan ahead; this soup tastes best when served ice cold.

Seven soups every Saturday: avocado soup recipes

Avocados don't grow on trees here in Rhode Island, so rather than being seasonal fruits, they're a year-round-but-from-somewhere-else food. In the winter, I usually dice them for salads. In summer, I make soup, and I hope you do, too. Choose Hass avocados, the flavorful ones with black pebbly skin. To find a ripe one, press on the outside ever so slightly. If there's no give, it's underripe. If you can make a defined dent, it's overripe. You can ripen avocados on the counter top, and hold them at their peak in the refrigerator for up to one week.