Monday, October 26, 2009

I love soup!

Soup season is upon us and along with some old favourites I'm going to try some new and delicious looking soups this year.

Here are two I've made before and will DEFINITELY be making again:

Butternut Squash Soup and African Yam and Peanut Soup with ginger and pineapple soup.

I'm also going to try recipes I found for Tomato Bisque, White Bean and Ham Soup, and Italian Ground Beef and Veggie Soup.

Question for all your foodies/soup makers…does it make a huge difference (other than to the fat content and creaminess) if I DON'T use higher fat milks like whipping cream/heavy cream/half and half instead of say 2% milk in some of the cream-based soups?



  1. Well, since you asked.

    I always prefer whipping cream, as it provides a fuller and almost tangible "cloud-like taste". If you've ever tasted a cloud would know how delightful that is.

    Also, a little trick I like to use in Veggie soups, is to put little vegetables in it. So much better than plain vegetable soup.

    Hope this helps.

    Broth on,
    Soup Chef Timmy

  2. you made the african yam and peanut soup! i could eat that every day.

  3. Oh yeah. I made the soup. I made it last year and it got rave reviews from everyone who tried it!

  4. You can always substitue 2% milk instead of richer creams, but you will notice a difference in texture and taste...thinner and not as rich...and yes, chef Tim described it correctly ...less 'cloud-like'! You can always make up for it with good bread slathered in butter!



I love hearing from you!
If you're commenting as "Anonymous" please make sure to sign your name under your comment so I know who you are!
Happy day to you!

Related Posts Plugin for WordPress, Blogger...