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?
Continue reading "Apple pie soup recipe" »
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.
Continue reading "Recipe for chilled peach soup with almonds" »
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.
Continue reading "Seven soups every Saturday: avocado soup recipes" »