Four Sunday Soups

The last two weeks of March, I made Mama Veli's Pozole soup and Black Bean Soup with a Hint of Orange.

Michael loves pozole, so he was happy to see this on the menu. I'm pretty sure this was the first time I'd cooked with fresh tomatillos. The soup was more involved than some, but the end result was tasty (five thumbs up) and I plan on making it again next year.

Black Bean Soup with a Hint of Orange was tasty, but the hint of orange was so hinty I couldn't taste it. And since that was the main difference between this soup and the black bean soup I've had for years, I don't know if I'll make it again, despite its five thumbs up. I did gain a recipe from this week, however. The Red, Yellow, and Orange Pepper Salad with Tequila-Lime Dressing was delicious.

We skipped soup for the month of April, since I was either cooking for just EM and I or in Costa Rica. Now we are into spring soups.

Last week's soup was Spring Risotto Soup, a mound of risotto covered with chicken broth containing mushrooms, snap peas, and green onions. I love risotto and I thought this soup was fantastic, the perfect comfort food when a spring cold comes knocking. (Side note: the Kindle is great for reading while you are stirring, stirring, stirring.) EM and IM also loved it. NB and Michael, however, gave it a sideways thumb. I told Michael I love it enough that I plan on making it next year anyway.

Today's soup was Dreamy Creamy Artichoke Soup, served with Watercress Salad with Red Onion and Chopped Egg Vinaigrette. Michael this is a yummy simple soup--just leeks, butter, frozen artichoke hearts, chicken stock, cream and Parmesan. Only three of us ate it (NB and IM were full of pizza from a birthday party) but we all liked it. The salad was good too, although I couldn't find watercress and substituted mixed spring greens instead. I need to find a watercress source soon, because watercress soup is coming up in June.