I love soup so I am looking for some interesting cold soups that I can serve on these hot summer days that are both filling and refreshing. I found a great recipe in one of my favorite cookbooks, Williams-Sonoma’s New Orleans.

What I like about this cookbook besides the wonderful collection of recipes is the photographs and the descriptions of Old New Orleans. It is a mini history book as well as an inspiration for cooking. And a portion of the profits go to help the victims of hurricane.

I wanted to adapt the recipe to make it vegetarian but I didn’t have any Veggie Stock Gold on hand and didn’t have the time or the inclination to make a vegetarian stock on short notice. Veggie Stock Gold is a 20 to 1 classic vegetarian stock made by the same folks who make some of my other favorite stock reductions and demi-glace for sauces. You can learn more about these products and how to use them at www.gatewaygourmet.com.

The recipe calls for using chicken stock but I had some duck stock reduction from these same guys called Glace de Canard Gold also a 20 to 1 reduction but of classic duck stock. It is very similar to chicken stock but has a bit more flavor to it so why not give it a try. I also increased the ingredient amounts to make a little more but I have to warn you, I did not increase the cayenne pepper and everyone thought it was a little to spicy. I liked the extra kick but be careful. I would opt to use less and add more after tasting.

Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes. I like what they did with this recipe by adding extra color and flavor from the sweet potatoes and ginger. It can be served as a starter but I like it on a hot night with a side of salad for a light refreshing meal. I even had it for breakfast one morning and it was great.

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 I just sent out my newsletter with this incredibly easy to make soup featured so if you are here from my newsletter, here is another chance to take a peak at it. Spinach & Sausage Soup.

If you just happened to my blog from the web site, you’ll want to check out the Soup. It is wonderful and you can make it in about 30 minutes.

As I mention in the recipe, I grew up on canned soups and have nothing bad to say about them. My kids love the new “Sponge Bob” Campbell varieties but there is just no comparison between homemade soup and any commercial brand on the market. Once you taste a homemade soup like the one I will show you how to make, all the commercial brands start to taste the same.

In the recipe I also talk about using pre-washed spinach versus bunch spinach. I have to say, I am liking some of the pre-washed stuff more and more. With spinach, besides triple washing it, they remove most of the stems making it easy to work with. I especially like to prepare sautéed spinach with it.

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