I’m hosting Easter. At Christmas I served butternut squash soup shots prior to sitting down at the table. I thought this was a fun and enjoyed addition and I’d like to sort of make it my MO.
I haven’t done any searching yet - because why search when you have the CC crowd at hand?!
I’m looking for something spring-like - I thought something chilled but I guess I am open. Would like it to be able to be prepared ahead. Not gazpacho- that will be my summer sipper, lol.
4 cucumbers, peeled, seeded and cut in quarters
3 cloves garlic, peeled
3 tablespoons chopped fresh dill*
1 ½ cups low-sodium vegetable broth
2 cups non-fat plain Greek yogurt
2 tablespoons lime juice
Salt and pepper to taste
In a food processor, puree cucumbers, garlic and dill. Pour into large bowl. Stir in yogurt, vegetable broth, lime juice, salt and pepper to taste. Cover and chill until ready to serve.
*You can use the dill for garnish or blend into the soup. I prefer to add it to the puree stage so it permeates the taste of the soup. You can also garnish with chives or any herb of your choice.
No, sorry, I have never made it myself but have had it and enjoyed it. And when I think of Easter, I think of asparagus! Good luck with finding a soup for Easter!
I was going to suggest sorrel soup with HB egg, but sorrel is not always easy to find (easy to grow though!). Spinach soup?
/Just saw a recipe for spring nettle soup in our local paper. Have plenty of nettles in my backyard… no thanks, not picking any! Last year, I saw a couple of Eastern European looking women picking nettles on our property… I was happy! Made weeding easier for me. There is nothing like kneeling down to weed only to realize that you’re kneeling on nettles!
I’m super curious about this one - but also could see some skeptical faces in my family - a couple who adamantly don’t like peas! (I would love it though!)
It’s a little offbeat but I do a corn coconut curry lime broth that can be served either warm or chilled. It’s the type of thing you’d serve in small portions though, like a teacup maybe. Had it in a restaurant originally as part of a tuna crudo dish and reproduced it at home because it was so awesome and unique.
Let me know if it sounds interesting and I can come up with a recipe (I tend to just make things up as I go along) and not sure if we’re allowed to post our social media or not but I have a reel on my instagram showing how to make it.
Oh gosh, that sounds delicious - whether for Easter or not! This is exactly what I’ve been doing - serving what I call a “shot” of soup. So using some small vessels for what is probably just like a quarter cup or so of soup. Just a little something without the heaviness of tons of appetizers.
I think we can post most social media (?) but don’t know if you want to reveal yourself that way. Don’t want you to go to too much trouble but am curious of the ingredients. Sounds like it might meet the needs of a couple of people who have special dietary needs.
Here you go - looks like I have a rough recipe in my IG post, just skip the shrimp and maybe fine mince or just skip the Thai basil. Finish it with a few drops of chili oil if your guests are ok with some heat - it adds beautiful contrast for presentation.
For the broth, basically keep it simple; go very light on the curry and make the corn and lime flavors prominent. My IG is all cooking and fancy kitchen knives, nothing personal.
