Saturday, January 07, 2006
I know it's rather warm for hot soups, but there's more to soup than thick, hot stews.
There are yummily refreshing cold soups, too. The Germans loved their cold cherry soups, and my grandmother made a champion cold apple soup, and because we almost always had potato soup of some sort, she also made this very creamy Potato, Apple, and Dill soup.
There's gazpacho (which I prefer to cook before chilling), Vicchysoise, Chilled Avgolomeno, Chilled Guacomole Soup (rich, creamy, with a serious bite to it), Chilled Avocado Soup (not as complex as the Guacomole Soup, but totally grand with cheese), Raspberry Peach Soup, Chilled Cucumber soup with carrot garnish, and more.
So, of course, instead of making one of the grand cold soups, I invited people over for a Bread and Soup night and served hot soups: Pumpkin Peach Soup, Caribbean Vegetable, and Roasted Red Pepper with a Cilantro Pesto. They were accompanied by a variety of toppings (scallions, fresh parsley, fresh cilantro, sour cream, freshly made bird and bat croutons, cheese shreds, carrot flowers, and radish sticks), and the breads: a light sourdough rye, fresh herb bread, and a caribbean corn bread.
The soups and breads were well received at the party, and beca use I tend to cook for an army and all its followers, everyone took leftovers with them.