Spring soups: Carrot ginger, strawberry soup recipes

April 16, 2013 10:12:24 AM PDT
When the weather finally stays warm, hot hearty soups will be replaced with cold, refreshing soups.

Marcel's Culinary Experience is teaching at home chefs some easy to prepare spring soups at their "Spring Soups Class". Chef/Instructor Jean True shares her recipe and tips for making "Carrot Ginger Soup" and "Strawberry Soup"

Springs Soups Class at Marcel's Culinary Experience, Glen Ellyn
Wednesday, April 17
$35 Per Person

Marcel's Culinary Experience
490 N. Main St.
Glen Ellyn


  • Seek out the freshest, most flavorful produce at your farmers market or other source.
  • When pureeing hot soups in a blender, avoid splatters by replacing the lid with a folded kitchen towel held gently in place.
  • Choose a soup thickener based on your dietary goals and what's in your refrigerator. Options include Greek Yogurt, skim or soy milk, buttermilk, half and half, heavy cream, even leftover cooked rice.
  • Puree and freeze fruits at their peak to use all year in soups and other dishes.
  • Add vodka or gin to a strawberry or other fruit based soup to create a refreshing summer cocktail.