Showing posts with label cold soups. Show all posts
Showing posts with label cold soups. Show all posts

Sunday, December 23, 2018

Ruth Reichl's Hot (Vegan) Vichyssoise for Souper (Soup, Salad & Sammie Sundays)

For this week's soup, I went to Ruth Reichl's blog where I found this hot Hot (Vegan) Vichyssoise. Basically it's a simple potato and leek soup, but there is nothing wrong with that. Ruth's recipe included dairy so it was a vegetarian soup but I used vegan butter and coconut milk to make mine vegan.


Ruth says, "It's so clear today that from where I'm sitting I can see both the Catskills and the Adirondacks, and if I get out the binoculars I can just make out Lake George far to the north. It feels like spring is trying to arrive, and yet there's not a single local vegetable in the market and it feels like soup weather. And so I ended up making this warm, vegetarian version of the rich, cold summer soup, Vichyssoise. It is not, by the way, a French dish. It was invented at the Ritz Hotel in New York in 1917 by Chef Louis Diat (who went on to become the resident chef at Gourmet Magazine in the fifties.)"


Hot Vegetarian Vichyssoise
Slightly Adapted from RuthReichl.com
(Serves 4)

4 large leeks, cleaned well of sand, white part finely chopped--about 5 cups
1 Tbsp unsalted butter (I used vegan butter)
1/2 cup finely chopped onions
4 cups vegetable stock (Ruth includes a recipe on her post)
5 small russet potatoes, finely chopped 
1 1/2 tsp salt (or to taste)
1 cup whole milk
1 cup half-and-half  
garnish--chopped scallions or chives & a squeeze of lemon if desired

Cook the leeks and onions slowly in the butter until they're soft and translucent, about 10 minutes. The quantity will reduce considerably.
 
Add the hot vegetable stock,  the potatoes, and the salt. Bring to a boil and reduce to a simmer for thirty minutes, partially covered. 
 
Strain the mixture and puree the leeks and potatoes in a food processor. 
 
Whisk the puree into the strained liquid, add a cup of milk, and a cup of half and half.  
 
Bring to a boil and the very carefully puree the entire mixture again to make an extremely smooth soup. (Hot soup can be very painful when it hits your skin.)
 
Add a splash of lemon juice, taste for seasoning, and garnish with chopped chives or scallions.


Notes/Results:  A tasty and simple soup--perfect for a cool day. I got lazy and I didn't puree and strain the sou--just blended about half of it in my blender. I actually like it to be a chunkier soup and with the blending and the coconut milk--it still ends up silky, rich and creamy. I wasn't feeling the lemon juice, so I just topped my soup with green onions. I would happily make it again.


Linking up this take on a classic soup and one of my traditions (making soup on Sundays) with I Heart Cooking Clubs for this week's Traditions & Classics theme.


Now let's take a look into the Souper Sundays kitchen:

Tina of Squirrel Head Manor made a warm and comforting recipe from the SkinnyTaste cookbook and said, "Broccoli Cheese Potato Soup to warm the bones. It's not as cheesy as this photo makes it look, but there is a good amount of cheese. You may notice something that's different from other versions of this broccoli soup - it's not blended.  Yep, I made the soup and forgot to use the immersion blender to smooth all the chunks out. But still - it was good."

 
Thank you Tina for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
 Have a happy, healthy week! Happy Holidays!
 

Sunday, August 19, 2018

Local Watermelon Soup with Feta and Mint for Souper (Soup, Salad & Sammie) Sundays

In need of another cold soup for a very hot and humid weekend, I stumbled across an Eric Ripert recipe from the Today Show. There were three cold soups in the article (Chilled Avocado Lemongrass Soup, Chilled Heirloom Tomato Consomme and Local watermelon Soup with Peekytoe Crab), but local baby watermelons were on sale this week so the watermelon soup won out. 


I replaced the peekytoe crab with feta cheese and chopped watermelon and cucumber as any kind of crab is so spendy here and I would prefer to use it to make crab cakes or top a Crab Louie Salad if I am going to splurge on it.


Local Watermelon Soup with Feta and Mint 
Adapted from Eric Ripert via Today.com
(Serves 4)

6 cups diced seedless local watermelon
1 Tbsp minced ginger
1/2 cup lime juice
8 to 10 mint leaves plus more for chiffonade garnish
6 oz peekytoe crab meat (I omitted and added feta, & diced watermelon & cucumber) 
4 Tbsp olive oil (I omitted) 
1/2 lime

Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper. (I chilled my soup for a few hours.)

Lightly dress the crab meat with olive oil, lime juice, salt and pepper. Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately. (Since I omitted the crab, I mounded the feta, watermelon and cucumber in the bowl and added the soup and garnished with mint. My mounding didn't really hold as well as crab would, so I ended up stirring it into the soup.)


Notes/Results: This soup is so refreshing and cooling that in addition to eating it, I wanted to soak in a tub of it. ;-) The lime, ginger, mint and salt keep it from being too sweet and I really liked the pieces of watermelon and cucumber and the crumbles of feta cheese that I added. Ripert doesn't mention chilling it in the directions but I liked it ultra-cold, after several hours chilling. If you like watermelon and feta salad, you should like this soup and it would work as a starter for a summer grilled dinner, or as a light lunch on its own. I would happily make it again


Linking up at I Heart Cooking Clubs where this week's theme is our From the Vine--Eric Ripert recipes from ingredients that grow on vines.  


 Lets take a look into the Souper Sundays kitchen and see who is here.


Debra of Eliot's Eats shared this Greek Garden Veggie Salad with Chilled Corn and said, "We had an impromptu cook out recently. We had family coming in a bit spur of the moment (which is fine because we always love to see them). I knew I wanted to grill but I didn’t want to do the boring fallback of burgers. I found this great sounding (and pretty simple) recipe online: Grilled Steak with Greek Corn Salad. I swapped out the called for cube steak (which I found really weird to grill) with some flank steak and I increased the veggie amounts for the salad and added some peppers. I have to brag and say that the tomatoes, cucumbers, peppers and oregano all came from the garden."

 
Tina of Squirrel Head Manor made a take on Eric Ripert's Provencal Vegetable Soup and said, "Hot or cold weather makes little difference when we want soup.  It makes a good lunch. This is a vegetarian version with lots of lentils that I will certainly make again. The inspiration for this version comes from Deb's version  of Eric Ripert's Provencal Vegetable soup. She referred to it as summer in a bowl. So true!"

 

So nice to have Shaheen of Allotment2Kitchen back at Souper Sundays this week. She brought Etsis Turlu --Rich Summer Vegetable Stew and said, "I've been cooking quite a lot of Middle Eastern recipes recently. It started with the  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu. According to the cookbook author this Etsis Turlu comes from Turkey. With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but I have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer."


Mahalo to everyone who joined in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).





Have a happy, healthy week!
 

Sunday, August 12, 2018

Giada's Italian Vichyssoise for Souper (Soup, Salad & Sammie) Sundays

There's only so many days of summer left so time to get out those last cold soups of summer like this Italian Vichyssoise by Giada De Laurentiis from Food Network. 


I like the addition of the arugula to the vichyssoise and the mascarpone, but since I didn't have mascarpone readily available, I decided to use Tofutti Better Than Sour Cream, that is also thick and creamy and since I subbed in veggie stock too, it makes this creamy soup vegan. I also used watercress in place of the arugula--it looked fresher. I didn't make the croutons in Giada's recipe as I am currently avoiding bread, but did keep the grape tomatoes to garnish. Finally, I only pureed about 2/3 of the soup to leave a little texture. My changes to the recipe are in red below.
  

Italian Vichyssoise
Slightly Adpated from Giada De Laurentiis via FoodNetwork.com
(Serves 4)

3 Tbsp extra-virgin olive oil (I used 2 Tbsp)
2 large or 4 small shallots, thinly sliced
3/4 tsp salt (or to taste--I used less)
1/4 tsp freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 lbs (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth (I used veggie broth)
1 cup arugula (I used watercress)
1/2 cup mascarpone, at room temperature (I used Tofutti Better Than Sour Cream)

Croutons:
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
8 cherry or grape tomatoes, quartered

For the Soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil.

Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. (Note: I blended about 2/3 of the soup rather than all of it.) Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  
For the Croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
 

Notes/Results: A simple potato soup that works hot or cold and is elevated by the peppery flavor of the watercress and the richness of the mascarpone--or in this case, tofu-based sour cream. I like the changes I made to the recipe but I am sure Giada's version is great too. I ate a small bowl of it warm and then a second bowl after it chilled and liked it both ways. I would make it again.
  

Linking up at I Heart Cooking Clubs where this week's theme is our August Monthly Ingredient/Dish Challenge--Chilly Delights--cold and tasty recipes recipes from our current or previous IHCC chefs.  

 
Lets take a look into the Souper Sundays kitchen and see who is here.



Tina of Squirrel Head Manor shared her lunch of Turkey Guacamole Salad and said, "When Doug travels I usually eat lunch in my office and read. This isn't the best photo and I wish I'd taken a snap prior to mixing it all up so you could see the yummy bits.  We have butter lettuce, fresh tomatoes, red onion, cucumbers, hard boiled egg, blue cheese crumbles, turkey and guacamole.  It's a hearty enough lunch and I can sit and read on my Kindle instead of fielding questions about why I'm eating alone in the break room."

 
Judee of Gluten Free A-Z Blog shared this tasty Spiralized Vegetable Salad with Zucchini and Beets and said, "Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves. The flavors mingled beautifully, and it was light and easy to eat."

 
Mahalo, Tina and Judee--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Sunday, July 29, 2018

Chilled Cucumber Soup with Grilled Shrimp: A Little Barefoot Contessa for Souper (Soup Salad & Sammie) Sundays

Some people are not fans of the cucumber, but I have always loved them--especially when they are crisp and cold from the fridge on a humid summer day. They lend themselves well to cold soups too and paired with cooling yogurt, dill, and lemon, it's perfect for summer. Add some grilled shrimp and it becomes a meal. 


This recipe is from Ina Garten via Food Network and I picked it because it looked tempting and I had extra cucumbers and good shrimp in the freezer. I adapted it a bit, including drastically reducing the salt--whether you use use Ina's 2 Tbsp of kosher salt or the sea salt equivalent of 1 Tbsp--that's a whole lot of unneeded sodium--especially when you have the lemon juice, Greek yogurt, and dill for flavor. Speaking of the lemon juice, I reduced that and the black pepper too and marinated and grilled my shrimp. I forgot to buy half-and-half so I subbed in coconut milk and used the sweet Maui onion I had on hand rather than red onion called for.


Chilled Cucumber Soup with Shrimp
Slightly Adapted from Ina Garten via FoodNetwork.com
(Serves 9)

2 (17-oz) containers Greek yogurt
1 1/2 cups half-and-half (I used coconut milk)
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion (I used sweet Maui onion)
9 scallions, white and green parts, chopped
2 Tbsp kosher salt (I used about 1 tsp + another pinch at the end-so maybe 1 1/4 tsp total)
1 Tbsp freshly ground black pepper (I used about 1 tsp)
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (about 6 lemons) (I used about 2 1/2 lemons worth)
3/4 lb cooked large shrimp, halved (I marinated my shrimp in a little olive oil, a pinch of salt, smoked paprika, dried mint, and Old Bay Seasoning & grilled it on my grill pan)
thin slices of lemon, halved, for garnish
fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.


Notes/Results: I really like this soup--it is extremely cooling and satisfying without being heavy. I didn't miss the extra salt, black pepper, and lemon and felt that the soup would have had way too much of those flavors rather than being nicely balanced with the cucumbers and dill, present and not overpowered. Marinating and grilling the shrimp adds a lot to the flavor and I think the skewers are fun. If you aren't a shrimp person--a chicken kabob for carnivores or a skewer of roasted tomatoes would be a great alternative, as would coconut milk and non-dairy Greek yogurt if you wanted to keep it dairy free. It says to chill at least 2 hours and I would say that even longer is better--so it gets really cold and the flavor meld. This soup made for a great Sunday lunch, I would happily make it again.


Linking up with I Heart Cooking Clubs for this week's Potluck theme. 


 Lets take a look into the Souper Sundays kitchen.



My lovely friend Tina of Squirrel Head Manor joins in again this week with her Hybrid Corn, Tomato Seafood Chowder. She says, "When Doug grills we will on occasion have some leftover fish.  I save it, freeze it, until I have enough for chowder. Since I have posted about fish chowder before I wasn't going to link up again with the same-old-same-old. But! Since our corn and tomato soup needed a bump, we decided to combine the two soups. It worked out very well. I still had a bit of baguette left so we just packed that with the two versions of soup for our lunch."


Mahalo, Tina--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, July 8, 2018

Cold and Creamy Tomato-Cucumber Soup (or "Pink Cucumber Float"): Cooking Retro with Betty Crocker for Souper (Soup, Salad & Sammie) Sundays

I had some of my retro and vintage cookbooks out lately. They are fun to look through for entertainment, cooking ideas and inspiration, and the occasional and often quirky recipe that catches my eye and begs to be made. 


One of my favorites is my 1967 Betty Crocker Hostess Cookbook. I adore the cover--it makes me think of an upscale Brady Bunch house and the menus for Gay Supper Parties and Bright Little Brunches and Lunches, and Happy Holiday Specials. I tagged a couple of interesting soups to add to my "to-make" stack, including the somewhat unfortunately named Pink Cucumber Float --a cold creamy tomato soup with diced cucumber and a touch of curry powder and Worcestershire sauce. Although there is a breeze and less humidity this weekend than we have had the past few weeks, cold soup is still welcome.


The recipe is in the Harvest Feast dinner and Betty recommends "Begin dinner in the living room with mugs of the cold, conversation-making soup to be sipped around the coffee table."


I needed to make some healthy changes to the recipe--replacing the buttermilk with a vegan substitute of coconut milk and vinegar for the buttermilk tang. I also didn't want to buy tomato soup concentrate because of all of the sodium and other ingredients I don't want to eat (Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat Flour, Water, Contains Less Than 2% Of: Salt, Potassium Chloride, Flavoring, Citric Acid, Lower Sodium Natural Sea Salt, Ascorbic Acid (Vitamin C), Monopotassium Phosphate--480 mg of sodium) so I replaced it with a large box of tomato puree, mixed with a little roasted garlic powder. I did leave in the Worcestershire sauce as there isn't too much (if you want a vegan version they make them or you could sub in Bragg's liquid aminos or coconut aminos too). Finally, I did increase the curry powder to 1 teaspoon, just because. My changes are in red below.


Pink Cucumber Float
Adapted from Betty Crocker Hostess Cookbook
(Serves 6)

1 tsp Worcestershire sauce
1/2 tsp curry powder (I used 1 tsp)
1 can (10 1/2 oz) condensed tomato soup (I used boxed pureed tomatoes + 1 tsp roasted garlic powder & sea salt to taste)
2 cups buttermilk (I used 2 cups coconut milk + 2 tsp white wine vinegar)
1 medium cucumber, finely chopped
cracked black pepper
6 cucumber slices

Blend Worcestershire sauce and curry powder; stir into tomato soup. Slowly add buttermilk, stirring until blended. Add chopped cucumber. Chill thoroughly. Sprinkle pepper over each serving; garnish with a cucumber slice. 


Notes/Results: A creamy and tasty cold soup. The curry is present but even with the increased amount it isn't a strong flavor--it's just savory and good. The Worcestershire adds umami, along with the tang of the buttermilk substitute and the coconut milk makes it ultra creamy with the diced cucumber adding texture. I can see how the new 1967 hostess could feel a little fancy and exotic serving it. ;-) I'd change the title up and call it a tomato-cucumber bisque. A fun kitchen experiment that I'd happily make again.   


 Let's look into the Souper Sundays kitchen and see who is around.


Judee of Gluten Free A-Z Blog shared Creamy Avocado Salad Dressing --Oil Free and said, "Avocados contain a significant amount of fat- healthy good fat- but still fat. When I decided to make this tasty creamy avocado salad dressing, I decided not add any additional oil. ... This delicious creamy avocado vegan salad dressing adds lots flavor and depth to whatever salad you are eating. I love it over any kind of greens."


Welcome Nancy of Colors 4 Health, joining Souper Sundays for the first time this week with her Vegan Coleslaw. Nancy said, "Vegan coleslaw is a versatile dish, one that goes great at a summer picnic, potluck, or barbecue. Just as good, serve it anytime during the year. Savor its flavor at lunch or dinner with a bean and rice dish, sandwich, or alongside a hummus wrap for an economical, energizing meal."


Debra of Eliot's Eats brought Toasted Quinoa Garden Salad and said, "The tomatoes are doing so well, that I decided to whip up another salad for this month’s IMK. This time I have more of a recipe though. ... The tomatoes, cucumber and basil came from the garden. (Sorry no photo of the cucumber. It had gotten lost at the bottom of the vine and when I found it it was almost yellow. I was afraid it would be bitter, but it wasn’t and was a good addition to the salad.)"


Mahalo to everyone who joined in with Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.) 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!