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?