Chilled sweet corn soup with coconut milk

This chilled soup captures the essence of sweet summer corn in the most magnificent way – it’s as pure as can be, and all about the corn. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety.

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Butternut squash soup with brown butter and nutmeg crème

Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash.

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Food and Style - Sweet Pea Soup with Cumin-Mint Coulis

Sweet peas are some of the vegetable kingdom’s greatest little gifts. They’re perfectly sized, vibrant and sweet – and they possess an irresistible “green” flavor. Come spring, they’re also one of the first veggies to show up at farmers’ markets or bearing fruit in your garden.

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Celeriac soup with crispy lemon zest

Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.

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Winter squash soup with citrus-mint pesto

With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.

Today’s recipe starts with a white wine reduction, which enhances that wonderful natural sweetness but also brings a bit of tang to the soup.

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