In hot countries, people know that hot soup cools you down. This Thai fresh pea soup with green curry, from Mary at One Perfect Bite, is just the kind of soup I love, combining the fresh peas that are such a treat at this time of year with green curry paste made of fresh herbs and a bit of spicy heat. If you have time, please make your own curry paste (the soup recipe includes instructions); it will make all the difference. It's fine to use good-quality frozen peas if your garden hasn't yet given up its bounty.
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At long last, local asparagus have landed at our farmers market. Yippee doo dah! When it comes to asparagus, I'm a huge fan, and I'm also a bit of a snob. I buy in season, eat as much as I can every which way, and then -- a brief six weeks later when the growing season ends -- I give up asparagus for the rest of the year. When I saw this unusual recipe from A Veggie Venture that combines asparagus with orange, I had to share it with you. Alanna recommends you make this chilled asparagus orange soup ahead, and let it sit for at least 12 hours to allow the flavors to mellow together. I hope you'll try it.
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I love soups that use what you already have on hand, and if you're a person like Shirley of gluten-free easily, who loves to roast all different combinations of vegetables, you'll always be ready to make this roasted veggie soup. Every time you make a soup like this, the result will be a little bit different, and that makes it fun. Start with sweet bell peppers, as Shirley did, and add onion, garlic, maybe some root vegetables, whatever's in season. Roast everything together and smooth it out with your immersion blender. Add a bit of seasoning, and voila!
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