Starting with non-storage (usually) tomatoes, I mentioned in the tomato forum that I wanted to take the final 2 tomatoes that finally ripened and use them in soup. I did just that, microwaved at the last minute with turkey, rice, carrots and mushrooms, cooked in broth. I put some hot pepper with the chopped tomatoes and used a blend of Mexican grated cheeses. Very tasty.
Usually, I make a cream of tomato soup with those final few. Half & half works well but I've just learned that creamed cheese can be used.
DW and I don't often have milk or half & half around. Soymilk is always in the fridge so I wanted to try an appropriate use for that in a cream soup. I think I have found one - link!
No, broccoli doesn't count as a storage veggie either but that was where I started. The tahini and chick peas aren't common ingredients for us but after enjoying the Creamy Broccoli Soup, we decided that pureed chick peas could be mixed with the tahini and frozen for later soups!
Next, I have to do something with some parsnips. I haven't decided to risk going the vegan route but this Whole Foods recipe is very similar to what we have enjoyed before. Now, do I dare substitute out the half & half
?I grew white beets this year. I haven't really cared for borscht when I've tried it in the past. DW doesn't like the color of beets. Well, I've got white beets! I won't be serving it cold but a cream of white beet soup sure seems like it would be worth the risk. I doubt if I'll find any recipes online to confuse me
.Steve
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