Double Dipping!
Today was a very exciting day in the Souper Freak kitchen.
1. I not only made one soup (fresh tomato basil soup) but two (California-style Italian wedding soup with handmade meatballs and lemon zest).
2. I had several remarks of “Oh my god, this is the best soup ever.”
3. I had a souper emergency when my blender went berserk, and my friends Sophia Teper and Omied Far were there to clean it up. Thanks guys!
4. And, I’ve decided to make some major changes to the purpose of this blog.
I set out to make 100 of the 110 soup recipes in the Joy of Cooking cookbook. I’ve made several, and in the process, I’ve learned something: the Joy of Cooking is boring. Unimaginative recipes, minimal use of vegetables, and a million more creative soup recipes available elsewhere.
And so I’ve decided to forsake the Joy of Cooking and move on to the larger world of soup making. From now forward, I will remain committing to exploring different soups, but will no longer limit myself to what’s available in the Joy of Cooking.
To launch this new direction, I attempted two fabulous soups:
California style Italian Wedding Soup. Homemade meatballs made from Prather Ranch beef…hearty beef brother…and the bright taste of fresh lemon. This was the soup that won honors of “my best soup ever” from Sam and Tyler.
http://allrecipes.com//Recipe/california-italian-wedding-soup/Detail.aspx
Fresh tomato basil soup. It’s the prime of tomato season! Bought overly-ripe heirloom tomatoes at $1/pound and concocted this delicious soup. However, I wish I would have stopped before adding the 1-cup of cream and left it fat-free and totally fresh tasting. Unfortunately the cream overwhelmed the delicious tomato flavor.
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