While travelling (and eating) in Mexico, I noticed many restaurants serve hot soup as the temperature climbed outside. Sweating, I tried a cream of poblano soup and, thereafter, ate it before every lunch while there. I was HOOKED.
I still haven’t mastered making the poblano soup, but have since made soups a staple at my household (yes, that’s including summer).
While hosting a dinner this summer, I used some delicious green produce for a “Summer Greens” soup. Perfect way to start a meal! Click on the picture below for the recipe.
It’s a smooth, bright green soup that can also be served chilled. Instead of croutons, I toasted baguettes with olive oil as a dipping vessel. The soup also does well in the freezer for up to a week as a quick alternative when you don’t have time to whip up a meal from scratch. Enjoy!