Soup doesn’t have to be relegated to cold weather. Here are seven chilled soups from the Blue Kitchen archives.
We took a quick road trip to upstate New York last weekend. There was a practical reason for the trip, helping one of our daughters move, but there was also plenty of pleasure, much of it food-based. (I know you’re surprised.) And even though we’re in the thick of summer, soups were part of that pleasure. Continue reading “Too cool: seven cold soups for summer”
Unexpected coldness adds an elegant surprise to Marion’s Sweet Potato Vichyssoise, our traditional Thanksgiving dinner first course.
A BOWL OF THIS SOUP LOOKS LIKE A BEAUTIFUL HARVEST MOON GLOWING ON YOUR TABLE. The original of this recipe appeared in The Four Seasons Cookbook
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer—or paired with a crusty bread, a satisfying light lunch. Recipe below.
HOW HAS THIS HAPPENED? Summer is almost gone, and we haven’t gotten around to making any cold soups. No gazpacho. None of Marion’s delicious attempts at recreating the cold cucumber bisque we used to get at Café Balaban in St. Louis—she never matches our fading memories of it [it’s been years since we’ve had it or they’ve even served it], but she always creates something summery and fresh. So when I saw a simple, authentic sounding recipe for vichyssoise over at Katie’s Thyme for Cooking, I had to give it a try. Continue reading “Chilled soup and a cool borrowed memory: Watercress Vichyssoise”