https://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html#tabrecipe I've made this in advance and it froze well.

I was looking for a seafood consomme and came across this weird recipe, which MUST be frozen.

https://greatist.com/eat/doritos-consomme-with-shrimp-smoked-corn-and-cilantro#2

I freeze this soup with the garnishes. They get mixed in during reheating, so not as pretty as serving them on top. I also bake it in the oven, 1 1/2 - 2 hours at 325 deg instead of using a crock pot. https://www.tasteofhome.com/recipes/moroccan-cauliflower-and-almond-soup/

The cauliflower and almond soup has possibilities!

I think the shrimp with Doritos consomme may have too many last minute steps for my needs. Have you ever actually made this recipe? I’m curious about Doritos consomme.

I think almost all soups can be made ahead and frozen, esp broth based. I always add any pasta or rice to each bowl before serving, as well as any fresh herbs.

PS Doritos consomme? Is this from a random phrase generator?

Doritos consomme? Is this from a random phrase generator?

😂

Do you think White Gazpacho is too summery for early March? When I go to the beach with DD’s MIL, we always have White Gazpacho from her favorite restaurant at least once. The almonds in the cauliflower soup called it to mind.

https://www.simplyrecipes.com/recipes/white_gazpacho/

There's no way Doritos would make their way directly to the pot in my house.

Simply because March is knocking on Spring's door, I like the idea of the asparagus soup.

I also think the White Gazpacho would be interesting--as a starter, a cold soup would be fine in March.

I love all kinds of gazpacho ... traditional ... watermelon ... white. Plus it's a cooking club so it should be a good audience for that.

This sound a little wild but it’s quite delicious: pureed butternut squash soup made with clam broth. I don’t have a written recipe (an excellent French chef who worked for me made it) but essentially the cubed squash is simmered in the clam juice and then pureed while blending in some room temperature butter bit by bit. The clam broth lends an unusual sweetness.

Lisaam, while that sounds very interesting, I’m trying to avoid butternut squash soup. I’ve taken Butternut and Boubon Bisque before. (an aside: I don’t know why Bourbon is in the title of the recipe. It has maybe a tablsespoon of bourbon in a huge amount of soup. I think they just wanted the alliteration!)

Disclaimer: have not made yet. Supposedly, you can freeze mushroom soup.

Hungarian Mushroom Soup | The Modern Proper https://themodernproper.com/hungarian-mushroom-soup