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Now that we’re on the other side of July 4th, we are in full-on summer cooking mode, which means daily stops at the farm markets and roadside stands, and cooking with a light touch—letting the fruits and vegetable shine on their own. One of our summer habits is to keep a pitcher of cold soup in the fridge. It’s nice to have something to rely on when it’s too hot to cook or we’re simply too busy doing nothing in the shade. This morning, we made a cauliflower vichyssoise. By lunch we were eating big bowls of the chilled soup garnished with dollops of whipped sour cream flecked with chopped chives. We won’t be hanging out under a tree this afternoon. Instead, we’ll be talking cold soup recipes and spinning tunes on our weekly radio show, “The Canal House Kitchen Hour” on from 4:00 to 5:00 pm EDT. Tune in, if you get a chance. See you on the radio!

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