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French Onion Soup
When the weather turns cold here in Southeast Louisiana (and by cold I mean anything below ninety degrees and one hundred percent humidity) most folks' thoughts go immediately to gumbo. I'm certainly not saying that mine don't. It is called gumbo weather for a reason. But sometimes on a cold and rainy night, you need the comfort of French Onion soup. Warm, oniony, and cheesy (not sure if oniony is a word but I don't care). Everything in the bowl just screams "stick to your ribs".
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Crawfish and Mascarpone Bisque
Sometimes you have to wonder how you went so long without realizing that two particular things made a great combo. For instance, how long did people go before they realized peanut butter and jelly went well together? On this particular day, I discovered how well crawfish and mascarpone cheese went together.
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Beer and Cheese Soup
For some people soup is a cool weather only treat. That makes sense. It's a warm you up, stick to the ribs treat. It's certainly not a food that will help cool your body down after a long day of hiking, kayaking, or some other warm day activity. But in spite of all that, and also in spite of the fact it may make me a bit odd, I love soup three hundred and sixty five days out of the year. And...Beer and Cheese Soup is at the top of my list.
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Turtle Soup
Although it has variations that span the globe, (including China, Europe and even Pennsylvania) nothing has come to symbolize a fancy New Orleans appetizer more than Turtle Soup. Considered a delicacy just about anywhere it's served, Turtle Soup is a very unique dish that you will not soon forget; especially if you're lucky enough to be served this soup seated in one of Nola's grand dame restaurants.
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Tom Kha Gai
Tom Kha Gai is a spicy, coconut milk based soup that originated in Thailand and Laos. Translating to “galangal chicken soup” (galangal, by the way, is a root spice closely related to ginger). It has several different varieties, but the Gai version is my favorite. I think what I love the most about this soup is the way it perfectly balances the sweet (coconut cream/milk) and the savory (all other spices). It does so in a way that only Thai cuisine can accomplish.
