Some Like It Cold

208

Once again, fall is nearly here. All over the country people are pulling out their long-sleeved shirts and jackets, and the light cuisine of summer’s salads is being replaced by warm comfort foods to prepare the body for the cool weather ahead.

All over the country, that is, except Florida. With temperature averages still in the 80s, warmth is the last thing we need in our lives. So instead we offer a cooling spin on a cuisine classic: soup.

Variations of soup date back almost 5,000 years with such unflattering names as gruel and potage. More common today are broths and chowders—chunks of potato swimming through cream and butter, cubes of beef and carrots diving in hot, clear broth. But on the outskirts of the familiar hides soup’s cooler cousin.

Read the entire article in the September 2006 issue

Facebook Comments