Cold, hot soups for any weather

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

You may recall Judy Smithey requested a recipe a few weeks ago for chilled avocado and cucumber soup like that served at Trio’s in Little Rock. Trio’s graciously shared this scaled down version.

The recent cool snap may have some of us reaching for long sleeves and chili recipes, but knowing Arkansas weather you’ll want to keep this recipe handy.

Trio’s Chilled Avocado and Cucumber Soup

3 English cucumbers, peeled (you may also use gardenvariety cucumbers peeled and seeded)

3 avocados, pitted, peeled and

cut into chunks

4 green onions, chopped

3 to 4 cups vegetable stock

1 ½ cups sour cream

1/3 cup lemon juice or to taste Salt and ground black pepper,

to taste

Working in batches, puree cucumbers, avocado and green onions in a food processor. Transfer puree to a large container. Whisk in the vegetable stock (using more or less stock to reach desired consistency), sour cream and the lemon juice (using more or less lemon juice to achieve your desired acidity). Season to taste with salt and pepper. Chill until ready to serve.

Makes about 2 ½ quarts.

If you find hot soup more appealing, this one from Sandi Black is rich and filling.

“When I lived in Fort Worth, Texas, I was a member of the Fort Worth Collie Club. We used to go to Abilene once a year to steward their shows. They had back-to-back shows every January. They served us lunch and this soup was a favorite.”

Cheese Soup

1 pound bulk sausage (Black

uses Jimmy Dean Hot) 1 onion, chopped

1 can cream of celery soup 4 or 5 medium potatoes,

peeled and chopped

2 or 3 tablespoons flour or

cornstarch, for thickening 1 ½ cups milk

1 can cheddar cheese soup 4 cups grated cheddar cheese

Brown sausage, drain and set aside.

Saute onion until tender, add 4 cups water, the cream of celery soup and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender. Add flour or cornstarch and milk to thicken. (Editor’s note: If using flour, make slurry in a small bowl, by whisking about a cup of the hot cooking water with the flour until smooth, then combine with the milk and add to the pot. If using cornstarch, dissolve it completely in the cold milk before adding it to the soup.) Add cheese soup, shredded cheese and cooked sausage and cook until cheese melts. If soup is too thick, add a little milk to thin.

REQUEST

Coleslaw like that served years ago at Shorty Small’s for Peggy Jacobs. “I have searched everywhere for the old Shorty Small’s coleslaw recipe to no avail. I’m talking way back when. It was oil based I believe and possibly had nuts in it. Not mayonnaise based at all,” Jacobs writes.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.