Spring is here and it tends to bring plenty of rain. A rainy day is the perfect time for a piping hot bowl of soup.
These recipes may sound peculiar but if you like the ingredients, you’ll love the soup.

Ingredients
- 1 Tbsp flour
- 2 12 oz cans of beer
- 1 Tbsp lemon juice
- 1 tsp sugar
- 1 tsp salt
- 1 stick Cinnamon
- A pinch of cayenne pepper

Ingredients
- 2 Tbsp butter
- 1/2 c finely chopped onion
- 1/2 c finely chopped bell pepper ( we prefer yellow)
- 1/2 c finely chopped celery
- 3 Tbsp flour
- 5 c chicken stock
- 1/2 lb coarsely shredded cheddar cheese
- 1 1/2 c light cream
Preparation
- In a lg sauce pan , melt the butter
- Sauté onions, pepper and celery for 7 min
- Mix in flour until it’s absorbed
- Slowly add chicken stock, whisking constantly until slightly thickened
- Add cheese one handful at a time stirring constantly
- Add cream
- Bring to a boil
- Strain and serve with a crusty bread

Ingredients
Peanut croutons
- 1-2 Tbsp butter
- 2 slices of bread, cubed
- 1/4 c crushed peanuts
Preparation
Heat in a sauce pan and serve with peanut croutons and toasted coconut
Peanut Croutons
- Heat 1 Tbsp butter
- Sauté bread cubes until golden
- Add peanuts and remaining butter
- Mix until thoroughly combined

Ingredients
- 6 c coconut chips
- 6 Tbsp coconut sugar
- 2 Tbsp water
- 1/4 tsp salt
Preparation
- Throw everything into a large skillet
- Heat on low, stirring regularly until golden

Ingredients
- 2 c left over salad greens including dressing
- 1 potato peeled and sliced thin
- 3 Tbsp butter
- 2 cans chicken stock
- A pinch of your favorite fresh herb
Preparation
- Sauté slices of potato in butter until golden
- Add stock
- Simmer 15 min
- Add left over salad
- Simmer 10- 15 more min, until potatoes are soft
- Blend and serve

Ingredients
- 1 quart chicken stock
- 2 tsp lemon juice
- 1 lb flaked fresh crab meat
- 1/2- 3/4 c heavy cream
- 1 Tbsp chopped chives
- 1/2 bottle champagne
Preparation
- Bring the chicken stock to a boil
- Add lemon juice
- Add crab and boil for 10 min
- Remove from heat
- Slowly stir in cream and chives
- Return to the stove and heat 5 more min
- In a separate sauce pan, bring champagne to a boil
- Add that to the soup.
- Stir to combine and serve.

Ingredients
- Fresh basil leaves
- Olive oil spray
- Salt
Preparation
- Preheat oven to 325
- Lay basil leaves on a baking sheet lined with parchment paper
- Spray lightly with olive oil and salt
- Bake for about 8 min until crisp.
- If they aren’t crispy enough, turn the oven off and let them sit for 5- 10 min
- Yum
Enjoy your soups!
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