I don’t really like green soups.
Split pea, cream of broccoli…eek! I will RUN for the hills. (Dinner parties can get awkward when I suddenly disappear when green soup is served!)
I know it’s a strange statement to make – is it the color green…or is it the specific vegetables used?
It may be my aversion to all things related to mucous ( yes, I’m in medical school and I totally queeze at the site of mucous)…if you see me, please cough the other way So I guess I’m going to go with a thick soup consistency with a green color!
Since I don’t like green soups, that knocks out a number of popular soups to make in my kitchen.
Orange soups – that’s where the money is! Give me an orange soup and I’ll devour it in seconds. I’ve previously made a Carrot ginger soup that was great, and now I’ve made an identical looking but completely different tasting curried butternut squash and sweet potato soup.