45 posts categorized "Cold soups"

August 14, 2012

Chilled fennel soup with buttered walnuts, from Framed Cooks

Chilled fennel soup with buttered walnuts, from Framed Cooks (on Soup Chick).

For most of my life, I didn't love fennel, but my sister-in-law Jill showed me the error of my ways, by introducing me to her favorite shaved fennel and parmesan cheese salad with vinaigrette. Next came an experiment with a Barefoot Contessa recipe for roasted fennel. Now, I'm hooked. Cooking brings out the natural sweetness in the fennel. This chilled fennel soup with buttered walnuts, from Framed Cooks, would make an elegant first course for a dinner party, or a refreshing summer lunch with a slice of crusty bread.

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August 11, 2012

Seven soups every Saturday: skinny tomato soup recipes

Curried tomato soup, from A Veggie Venture.

Creamy rich tomato soup and a grilled cheese sandwich: does any food pairing evoke childhood more than that? Like all moms in the 1950s, my mother was the queen of the red-and-white canned soup, and white bread sandwiches oozing processed American cheese. Don't get me wrong; I loved it then, and might love it still. However, my adult body craves something lighter, especially when it comes to soup. Skip the cream, load up on the tomato, add a bit of herbs and spices, maybe a companion sweet vegetable like red bell peppers or carrots. Skinnier soup, skinnier me.

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August 5, 2012

Vegan and gluten-free creamy lime and coconut edamame soup, from Kahakai Kitchen

Creamy lime and coconut edamame soup (hot or cold, Thai-inspired), from Kahakai Kitchen, for Meatless Monday.

Deb of Kahakai Kitchen reached deep into her well-stocked pantry to create this creamy lime and coconut edamame soup, which is perfect for Meatless Monday. Kaffir lime leaves (you can substitute lime zest), lemongrass (or lemon zest), ginger, bird chiles and coconut milk give this soup an unmistakeable Thai quality; edamame (soy beans) gives it body. You'll want to try this vegan and gluten-free recipe with other frozen vegetables, too; Deb suggests substituting frozen peas, broccoli, corn or cauliflower, whatever you have on hand. Serve this hot or chilled.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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