AS I WRITE THIS, THERE IS SNOW IN COLORADO AND RECORD HEAT IN CALIFORNIA. And here in Chicago, unseasonably cool temperatures are having us hauling out blankets and thinking of soup. Here are three recipes we like, for whatever weather you’re facing.
White Bean Soup with Sage and Sausage
Variations of this soup are made in Tuscany, France and the UK. White beans, sage, chicken broth and onions or shallots are constants in soup recipes, no matter the country. Garlic, carrots, potatoes, ham and cream are among the many variables. The version shown above combines white beans, sage, shallots, garlic, wine and sausage to create a soup hearty enough to be a meal.
Restaurant-style Egg Drop Soup
Restaurants often try to tantalize us with “homestyle” cooking. But sometimes, you really crave something that tastes like it was made in a restaurant. Here, Marion makes a six-ingredient egg drop soup as impressively restaurant-authentic as it is quick and easy to make.
Balaban’s Chilled Cucumber Bisque
For those of you not enjoying unseasonably cool temps, here is a chilled cucumber bisque that is creamy and rich and light and delicious. This is another restaurant soup, quite different from the ubiquitous egg drop soup. It was made in one restaurant in St. Louis, and for years, Marion and I tried to duplicate it. I think we’ve come pretty close here.
We love soup, and eat it throughout the year. But this is the time of year when it starts being a weekly dinner. Heck, often twice a week. 🙂 Some good ideas here — thanks.
If I had chicken stock on hand, I’d be in the kitchen rather than writing a comment.
The cucumber bisque is tempting me, too.
We used to have an open house on New Year’s Day with at least five soups ~ always gazpacho, chili, and potato soup then two or three others.
You have a fantastic archive of soups, Terry (and Marion!)
As always, thanks for the new, the familiar and the variations.
John, every time we make soup, we regret that we don’t do it more often.
Thanks, Dani! Hope we inspired you to make some soup soon. Marion also makes a wonderful gazpacho that I didn’t include in this post.