Strawberry Soup

My favorite way to serve this is in china teacups with powder sugar-dusted ladyfingers on the saucer. The following ingredients will make 2 servings, so multiply the ingredients as needed.

Strawberry Soup

1 lb. strawberries, hulled
3 T. honey (or sugar)
2 T. sour cream
2 T. fresh lime juice
1 T. fresh tarragon leaves

Put all ingredients into a blender and pulse until smooth.

Broccoli and Cheese Soup

This is a "cheater" recipe in that it uses soup to make soup. Weird, I know, but it is so good and comforting and filling. I tend to group foods into seasons: soup is most definitely an Autumn/Winter food and should never be eaten in the Spring/Summer. Wait for the leaves to start blushing orange and yellow before you whip up a pot of this simple, tasty fare. Make it extra satisfying with a loaf of crusty bread.

Broccoli and Cheese Soup
1 1/2 qt water
1 c chopped celery
1 c chopped onion
2 1/2 c diced potatoes
4 chicken bouillon cubes
1 large bag of frozen cauliflower and broccoli
2 (10oz) cans cream of chicken soup, undiluted
1 lb Velveeta cheese, cubed

Cook first five ingredients together for 20 minutes. Add frozen vegetables to cream of chicken soup and stir into the pot. Cook until steamy-hot and vegetables are tender. Just before serving add the cheese and stir until melted. Watch carefully after adding cheese-soup tends to stick.