This Sunday Night Soup was Rick Bayless's vegetarian variation of a Creamy Corn Soup. The Creamy Corn Soup had zucchini and roasted poblano and is garnished with cilantro. The recipe is from Everyday Mexican, the latest cookbook by Bayless. Delicious!
Unfortunately I don't remember which cookbook we used for this Cream of Leek Soup a couple of weeks ago. Possibly Deborah Madison... What with the holidays we won't be having Sunday Night Soup again for a few more weeks.
Our Sunday Night Soup this week was the fantastic garlic soup we tried months ago. Our menu was eclectic though because we served baked filo turnovers (that were stuffed with butternut squash) too. Be certain to check out the dessert entry coming next!!
Have I not posted this dish before?? Deborah Madison has several breakfast grain recipes that are excellent and this is one of our regulars... We enjoy this rice soup, which is short-grain rice cooked in almond milk and cinnamon stick, toped with alight sprinkling of brown sugar and a teaspoon of butter.
Made with fresh ravioli, this soup is a favorite, quick fix. Spinach and tomato add body to vegetable stock and any filled ravioli cooks in the liquid to bring richness to the pasta. Less than 1/2 tsp. of sour cream garnishes the bowl at the table.
If you're looking for a veggie comfort food that isn't as off-putting sounding as "No-chicken Chicken Noodle", look no farther! This is a fantastic, easy soup that is just right for a chilly day.
Connie, a Master Gardener nearby, loves sorrel and shared some with us for our Sunday Night Soup two weeks ago. The sorrel is sauteed and is the darker green leaves in the photo. This is a fairly traditional cream soup where the base is a broth and just a bit of half-and-half is added at the end. (From Twelve Months of Monastery Soups)
Our three pepper soup was the first Sunday Night Soup we've had in several weeks. Travels have prevented much home cooking and it is great to be back. This soup has green, yellow, and orange peppers as well as a poached egg. The broth is based on vegetable stock and has saffron to heighten the color.
From The Border Cookbook, Caldo de queso (that is, cheese soup) has onion, carrot, potato, tomato, and stock as well as delicious, roasted Anaheim chile. The spicing includes epazote, bay, and rosemary. To make it a cheese soup, we chose Chihuahua (other suggestions include Muenster, Monterey jack, or mild cheddar) plus some crumbled aged cheese. This is a fantastic soup! It warms up well for lunches too. Cheryl Jamison, author of the well-respected cookbook, writes that this hearty soup is found on northern Mexican ranches.
For this week's Sunday Night Soup, we chose to make a cheese soup in honor of St. Patrick's Day. Rather than being heavy like a Wisconsin cheese often is, this soup is light and flavorful -- with hints of the leeks, potatoes, and carrots that are in the base. At the last bit of cooking, the Irish cheddar is added with a bit of milk. We served a green salad alongside.
Croutons we made at home with leftover rye bread float in turnip soup. Rice was the thickener in the soup, which was mild in flavor.
Our carrot soup is nearly pure carrot -- it has carrots and water with salt and pepper. Just before serving it gets a dollop (2 tsp?) of butter and some dill for garnish. It tasted great and it was very pleasing to the eye.
Our Sunday Night Soup was based on a velouté (a white sauce made with a liquid other than milk) using the stock created by the asparagus as its base. The gorgeous orange taste came from OJ added at the end.
For our Sunday Night Soup, we combined sauteed
thinly sliced onion rings, julienned carrots, a red potato, and a pound of
chopped mushrooms in a vegetable broth. After simmering for thirty
minutes, we added tofu sour cream, salt, and paprika just before garnishing
with mushroom slices and chives. We mark the recipes we want to make
again; this one definitely got a marker!
Our Sunday night soup this week was a French soup and it has a complex set of flavors -- bouquet garni, onion, tomato, garlic (of course) and a hint of vinegar. Served with toasted French bread and freshly grated Gruyere, it was a fabulous finish to a great weekend.
As you know, Sunday night is Soup Night. This one may look a bit green for your taste but it was great!! Don't be put off... remember green eggs and ham, Sam!
This past Sunday we continued our soup tradition with Herb Bouillion soup. The broth, full-flavored with leek, onion, vegetables, and bouquet garni, was served with a slice of french baguette and a poached egg and garnished with parsley and parmesan.
Beautiful and delicious. ... Can't remember what this one was for sure, though. :)
What a fantastic soup this is! Sunday night is Soup Night... The loveliest of meals -- soup, bread, wine, cheese, and water.
