This soup is really a salad dressing that never made it to the greens!
I don’t know if you’ve ever made something you liked so much, you started eating it right out of the mixing bowl, even before you finished preparing it.
That’s what happened when I made this tomatillo avocado salsa salad dressing. Yes, I know, this is a soup blog. However, I think this dressing is so healthy and scrumptious that it makes a great chilled summer soup.
In other words, it never made the journey from the food processor bowl to the salad greens!
This is a preview of
Soup or salad? With tomatillos and avocados, who cares?
. Read the full post (460 words, 1 image, estimated 1:50 mins reading time)
Snap peas make a delightful summer soup, especially when you add Marmite.
My soup and yoga mentor, Catriona, gave the split pea soup a try and here’s what she had to say:
I was so enthused by the green pea soup, I made a batch of it this afternoon! The caraway seeds make such a difference. I also put in 3 bay leaves and, because I know they would be the first words Bob’s would ask, I chopped up a couple of slices of ham. Exceedingly yummy.
If you are new to beets, borscht is a good place to start.
I am a latecomer to the whole beet thing. It’s not that I didn’t like them. I just didn’t know them.
Turns out I am not alone. According to The Salt, National Public Radio’s food blog, 2011 was a pretty good year for beta vulgaris.
Daniel Zwerdling writes:
Some farmers markets say beet sales have surged since January, and they’ve doubled over the past few years. And it seems like every restaurant across the country serves beets these days — especially the ubiquitous beet salad.