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- Des, The Grommet

Soups

Fresh Cream of Celery Soup

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Celery soup appears to have fallen by the wayside over the years, as has celery in general. It’s too bad as celery is a nutritional powerhouse as well as low in calories. And, it tastes good! I remember as a child even Campbell’s canned soup had Cream of Celery, which was often used in condensed form for the liquid in the ubiquitous casseroles of the 50’s. Actually, maybe that’s reason celery soup fell out of fashion; the canned version wasn’t anything to write home about. At any rate, I really like this soup and I hope you’ll try it as it’s really good. On a cold afternoon or evening, add a grilled cheese sandwich and you’re set.

Roasted Heirloom Tomato Soup with Cashew Cream

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 Homemade tomato soup is a treasure, especially when it’s made with roasted tomatoes. They give the soup a deep, rich flavor that’s nothing like canned soup. If tomatoes aren’t in seasson and you’re really craving want tomato soup, canned San Marzano tomatoes are a good choice. While this recipe is vegan and uses cashew cream, feel free to substitute coconut milk, light cream, sour cream or Greek yogurt instead. You’ll need to adjust it to taste. Soups are very forgiving so don’t worry about exact measurements. You can also cut this recipe in half if you’d like.

Dominga’s Vegetable Soup

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Dominga has cooked for Heriberto and Joaquin Larios of Papantla, Vera Cruz, for so many years that she and her daughter, Gabriella, are considered part of the family. Every afternoon Dominga creates delicious regional cooking, always starting with freshly made, hot soup. Under any other circumstances I couldn’t imagine eating hot soup when the temperature’s in the high 90s and the humidity is at least 80 percent. But Dominga’s soups are too good to pass up.

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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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