Fooddish

Cold soups are best choice for summer! All my family love cold soups especially during these heat summer days. No doubt it’s satisfying and healthy dish may be prepared at any season you want it but it’s the number one at summer of coirse:) So, today you can find incredible number of recipes of cold soups from around the world. But I love the most cold soups my grandmother prepared, I remember tastiest Strawberry cold soup, beer soup -( zupa piwna in Polish), Creamed Beet Barszcz (Barszcz Zabielany in Polish), Cold Rhubarb Soup.

It’s so pity that I didn’t note my grandmother’s recipe but I found online the one that can really be up to the mark as a good Rhubarb soup by it’s quality and taste.

•1 pound rhubarb, trimmed, peeled, if necesssary, and chopped
•5 cups water
•2 tablespoons cornstarch
•1/2 cup whole milk
•1 tablespoon seedless strawberry preserves
•Sugar to taste
•Cooked “kluski” egg noodles or croutons
•Sour cream for garnish
Preparation:
1.Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.

2.Dissolve cornstarch in milk, temper and whisk into hot soup. Add strawberry preserves to improve the soup’s color (or add a drop of red food coloring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer 3 minutes.

3.Chill soup in an ice bath and refrigerate until ready to serve. Portion “kluski” (or croutons) into bowls, ladle soup over and add a dollop of sour cream.

No doubt there are many recipes for Tuscan soups though it were vegetable, minestrones or seafood soups. I guess that each town and any area in Tuscany has an own recipe of Tuscan soup that has become their specialty and as a rule it’s prepared following located tradition. Of course, many recipes have spread and are no longer prepared just in Tuscany. But these is the
Tuscan soups I love the most especially along cold and frosty wonter season.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Directions
1.Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2.Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3.Add spinach. Continue boiling until spinach is lightly cooked.
4.Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.