Soup or salad? With tomatillos and avocados, who cares?

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!

Give peas a chance. Part 2

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.

Let’s hop on the beet bandwagon!

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.

A Vichyssoise Virgin

Vichyssoise is easy and elegant. It doesn't get better than that! Oh, and it's French. Sort of.

How is it possible to reach middle-age without ever eating vichyssoise?

I know I’m dating myself, but vichyssoise always reminds me of that old Bob Newhart shtick where he pretends he’s a nerdy Pfc.clerk typist in World War II, who was ordered to do phony one-way phone conversations to throw off the eavesdropping Germans.

“Blanke, the cook, is working out rather well, sir,” Newhart says into a phone. “Well one problem is his vichyssoise tastes a little too much like potato soup. Oh, it’s supposed to taste like potato soup …”