This is a trio of soups that are all made similarly. Vegetables, cooked with a little stock or bouillon, and then pureed. The three suggestions are: asparagus, broccoli and red bell pepper. Dorie also suggests topping the soups with a seasoned whipped cream. They can be served hot or cold.
I’m not the ultimate photographer anyway, but it was a bit disappointing that the color didn’t come through. Even after cooked, the green was bright and gorgeous. You’ll see here the Knorr Caldo de Pollo? Well, in the event that I don’t have any of my typical soup base on hand, this is my go-to. You find it in with the Mexican products – it’s used throughout that country in numerous recipes, and has a nice flavor, and while there’s salt, it’s not overpowering.
I decided I’d dress up the soup by putting it in a soup plate. Actually very pretty, and if I wanted something very light at a big dinner, this would work. I also tried the soup in one of our red cups, and it looked pretty too! (again, pretty lousy photos though)
For me this was ok. a good-for-you blast of vegetable in a bowl. But it’s highly unlikely that I would serve this/these for a party. I even have a party every year when I make soup. Nah… but it was tasty and filling. And it’s probably good cold too – I guess I will find out!
If you would like to see what others thought about the soup(s), you can find them here.