Soups!

Searching for a soup that caught my eye in my soup folder, I found that I have 31 DIFFERENT soup recipes! One of the first ones I collected, which started back in the days when I was a new Speech Pathologist for a new agency. I didn't have quite a full case load and loved being in the big City of Chicago with all sorts of fascinating restaurants everywhere and mags full of weekly menu plans, a trendy new recipes- well, the first soup I collected is called Cream of Lettuce Soup. I thought, soups that sound terrible must be worth trying/collecting. That soup was created by Chef Louis DeGouy. I wrote out the recipe and next to his name in parens are the words Gold CKBK. I don't own a gold cookbook. I searched his name on the net and found that his Gold Cookbook is considered a kitchen bible!

If you are interested in trying the soup- let me know!

Other soups I have made through the years follows:

Crockpot Minestrone

Thai Red Curry

Spicy and Sour Shrimp

Thai-style Chicken

Chicken Enchilada

Mediterranean Chicken and Lemon

Country Captain

Baked Potato

Machine Shed Potato

Sweet Potato with Lobster

Creole Tomato Soup with Goat Cheese

Fresh Tomato with Crab Guacamole

Tomato and Spinach

Chicken Tortilla

Turkey Taco with Avocado Cream

Peppy Pork

Southwestern Pork

Carrot Ginger

Mesa Grill Pumpkin

Carrot Cumin with toasted Pecans

Butternut Squash with Gorgonzola

Curried Turkey and Apple

Tomato Basil

Roasted Red Pepper

Cream of Lettuce

Hearty Goulash

From foody blogger David Lebovitz's blog comes the following:

"One of the latest 'it'

ingredients is aged black garlic. It’s matte-black and gooey-soft with a chewyishy texture It's recent appearance on Top Chef and Iron Chef television shows created new found fame for this otherwise frightful thing. Trust me, if you found this on your kitchen counter and didn’t know that it was supposed to be black, you’d probably think it was rotten.Well, good thing it’s not rotten, but rather “aged,” a more pleasant way to describe the process of letting time and temperature do its thing. Garlic heads either grown in Korea or California are put into a machine that fluctuates temperature and humidity for thirty days. What results is supposedly a garlic that has twice the antioxidants as regular garlic". Interesting. My husband and I missed '24' last night- we've been watching last night's show via Hulu. I think tonite we shall catch the next episodes with one of these soups. It depends on what I find in the fridge as to what kind of soup I'm going to make!