The first article I published titled “Taste of Home, Best Snack Recipes of 1999 – a Review” was to be the first of many articles. Feel free to take a look at my first publication for information on how this whole idea came to be as well as its recipes. I do hope you enjoy them along with the ones that will follow in each article.
These are my choices for the best soup recipes from the 1999 Taste of Home Annual Recipes
Asparagus Cheese Soup – I did not like asparagus growing up and when I learned to like it, I would only eat the canned kind. As an adult I have learned to enjoy fresh asparagus cooked aldente and include it in many recipes. This soup combines two of my favorite things, asparagus and cheese, it does not get much better than this. This is a very easy recipe with few ingredients, but pack with flavor. I include the additional cheese they suggest in their directions.
Easy Sausage Chowder Recipe – What I like about this recipe is the use of the whole kernel corn and the cream-style corn, especially since my husband love corn served in any way shape or form. This is a great way to enjoy sausage which is also a favorite of my husband. A suggestion in the cookbook is during the summer time when vegetable crops are booming, add some grated zucchini to the pot.
Trout Chowder – Although I am not a fish lover, I do cook fish for others. If you would like to switch up a traditional recipe try this Trout Chowder recipe. You cook this in a slow cooker so it is as simple as assembling the ingredients and letting it cook for hours. A hearty recipe with two of my favorite ingredients, broccoli and cheese, you might try serving this in a bread bowl which makes for more of a meal.
East Coast Tomato Soup – An interesting twist on tomato soup this is a great recipe for those who enjoy crab. This tasty seafood soup can be made with fresh ingredients or made simply with canned ingredients. Whichever way you make it, I’m sure you will enjoy this combination of tomato soup and crab. Enjoy it with a dollop of sour cream on top.