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What Makes You Consider Eating Soup When It's Hot

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I'm feeling pangs... want to make some rich, dark, flavorful, fulfilling soup. I need it.

But it's 92F with 95% humidity here. And it's only getting worse daily.

I've got a batch of Andalusian-style Gazpacho and some spicy lentil chili in the freezer. And I can whip up a fruit soup or carrot-ginger in an instant. But neither would sate this desire.

It's the call of a long-simmering stockpot over a hot stove that's driving me insane. Even when I look at all the herbs growing in my backyard, I'm thinking how wonderful it would be to have those in January sprinkled on some fennel potato puree...

As I do the cooking for my wife's coffeehouse where I do soups from October-April (generally when the high temp <60F), I'm aware of the occasional request for a hot soup in the middle of summer. But that's maybe once a week at most. Certainly not enough to warrant making any for resale (fruit soups and gazpachos don't sell well here except on weekends for some odd reason).

Anyway, I was wondering, are any of y'all out there nuts enough to spend hours with a soup kettle in the middle of the dog days just to sate your soup jones? And what hot soup is it that you have to have in when the calendar turns to daily sticky sweat?

Chili doesn't count.

I'm currently torn between an African groundnut stew and a white bean with bacon cooked with a huge piece of parm-reg rind. What's your hot summer soup?

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  1. Gumbo or Miso Soup. Sometimes I've found that soup is good for the heat exhausted stomach.

    1. Made some spicy chicken and sausage gumbo today. Didn't stand over the soup kettle - got it going in the crockpot.

      I'm always reminded of an old soldier friend who told me that when he was stationed underwater in a non-air conditioned submarine during WWII that all the guys drank hot coffee to alleviate the heat. Perspiration (from temperature hot or spicy hot) cools you down.

      1. There is nothing better in the heat of the summer than a creamy tomato basil soup made with fresh from the garden tomatoes.

        1. I love soup, doesn't really matter to me what the temp is. Unfortunatly, I'm lousy at making them, so I usually go to my favorite Chinese rest and get a great bowl of Hot and Sour.

          1. I make a lovely (if I do say so myself) cream soup with shrimp, crab, bacon, onions, 'shrooms, and sweet corn. I like to make it when MD sweet corn is in season

            1. Eight words: Take-out soup, air conditioner cranked to max.

              OK, so I'm an environmental disaster and a wimpy cook. But I certainly wouldn't make my own soup during a heat wave, especially one that needs plenty of stove-top time. I've been craving hot & sour soup lately - luckily, our local Chinese place makes a great version.

              Anne

              2 Replies
              1. re: AnneInMpls

                I love hot n sour anytime, but especially when it's warm. For some reason, sweating from food seems cleaner than sweating from it being muggy outside. I get mine around the corner too.

                1. re: MeAndroo

                  A good hot & sour soup makes a nice light lunch any time of year. The one in a jar from Trader Joe's is surprisingly good, better flavor & consistency than many restaurant versions I've had, and vegetarian which makes it even lighter. The only negative is the texture of the tofu, it gets a bit grainy from sitting in the jar.

              2. doesn't matter what the weather is like but my mom's pho is something i will always eat in the hot weather.

                2 Replies
                1. re: vttp926

                  a provencial soup aux pistou. lots of veggies and some fresh pesto. I made some yesterday.
                  It's not rich and dark but for me satisfies me soup cravings.

                  1. re: vttp926

                    I'm with you...nothing beats the heat like a big steaming bowl of pho tai. (though I don't make it at home)

                  2. For some reason I seem to remember learning that it was good to eat cold food when it was cold and hot food when it is hot. Not sure why, but may be a Chinese thing or old wives tale kinda thing...??

                    1. DH and I love soup all year long. I like soup in the summer because it is still a relatively light meal and for the most part doesn't make the kitchen too hot. The hot summer soup I like to make using summer veggies is Nika Hazelton's Garden Vegetable soup from Arthur Schwartz' Soup Suppers.

                      http://www.thefoodmaven.com/diary/arc...

                      1. I'm a pretty big soup person.

                        When the weather is warm, and I feel like soup, I do one of two things, or both in combination:

                        1. turn up the A/C
                        2. take a dip in the pool to cool off and then replenish with a bowl of soup

                        or both 1 and 2.

                        1. A nice light chicken noodle soup is great in any weather... (if it's too hot to make your own stock, use a deluxe store-bought variety!)

                          1. It's real hot out here in Los Angeles, and I have been craving a hot bowl of ramen. Thank god that there are others out who feel the same way. Tonight, I even considered going to a place near closing time to get some soup.

                            2 Replies
                            1. re: Rodeline

                              Also love to have soondubu, korean tofu soup, or a bowl of pho or chinese noodle soup.

                              1. re: justagthing

                                My friends think I'm nuts when i suggest Soon Tofu for dinner. Hot weather or not I crave it!

                            2. Love Gordon Ramsay's Broccoli Soup anytime

                              A good navy bean soup w/ a hunk of sourdough bread to dip

                              Clam Chowder in a sourdough bread bowl (love it at Disneyland!!)

                              Miso w/ garlic, variety of greens and variety of wild mushrooms, and egg whites streamed in

                              Also, love heated pureed veggies (cauliflower, eggplant, zucchini, tomato, mushrooms, onions, broccoli, and garlic, S & P... sometimes Nature's Seasoning) w/ a little chicken or veggie broth to thin

                              1. pho. that's my year-round soup. it doesn't matter the temperature outside - it's such good comfort food and so versatile.

                                1. Clam Chowda and Old Cape Cod go together like peanut butter and jelly!

                                  1. Made a great soup yesterday from a zucchini I found hiding in the garden that was as big as a baby's leg. Simmered the peels in some chicken stock - gives it a terrific natural green color! - while sautéing some onion in a little olive oil. No garlic in this soup, please. Some thyme from the garden. Threw out the zuke seeds that were the size of my fingernails. Added the cubed zuke, stock (minus the tough peels) into the pot and cooked covered until the zuke was tender. The whole thing went through the food mill to produce a non-dairy "cream" of zucchini soup that was the prettiest chartreuse color and light as could be. Mugs of it on the deck after we cleaned up from weeding the garden.
                                    Free soup: Stock from chicken carcasses, a zuke that was too big to eat as a veggie.

                                    2 Replies
                                    1. re: MakingSense

                                      I make zucchini soup with peas and curry. It's good hot or cold. If I serve it cold I swirl in buttermilk or yogurt.

                                      1. re: Judith

                                        Quick fresh pea soups are so easy. It's really easy to get stuck in the PeaSoup=HamBone mode and that rule does not exist. Just as easy to make them with chicken stock. Add mint or a little curry as you say. Swirl in a little dairy if you choose.
                                        Soups are the easiest improv foods. I prefer to keep mine kind of one-note veggie soups when I do puréed soups but there are lots of good combos. So simple to be creative with what's at hand.

                                    2. Oddly enough, soup is a big thing in the Mexican restaurants here in my corner of the Sonoran desert. Replaces sodium lost with sweat, I guess. Had a nice caldo de pollo yesterday.

                                      Haven't quite felt like cooking one though recently.

                                      1. I know you said hot soup but the avocado soup I made last week and served with lump crab and spicy salsa was soothing, cooling and delicious. I guess you could serve it hot.

                                        2 Replies
                                        1. re: Candy

                                          OOOOOH...can we have the recipe? Marylander loves crab and avocado!

                                          1. re: crosby_p

                                            It is right here. I posted it last week.

                                            http://www.chowhound.com/topics/426149

                                        2. I usually make all my stocks & broths when it's cool, then freeze em for summer use.
                                          For Ox tail and Kaibi Tang I do the same. Make a couple gallons of each, put it in plastic containers with the meat, and freeze.
                                          Thaw and heat, add fresh veggies if needed.
                                          Takes just a little longer than heating a can of soup.

                                          1. A neighbor just dropped off some nice croakers on his way home from fishing. The heads and bones are already in a pot with some fennel seeds for stock to make fish soup for tonight. About 1/2 hour is all that takes. Tonight, a quick mirepoix, a few plum tomatoes from the garden and the strained stock. Simmer a few minutes. Slide the fish filets in just long enough to poach with a few IQF shrimp from the freezer. Some aioli and toasted French bread. Cucumber salad. Another almost free meal from the garden and my friends. Life is good.

                                            1. Funny, I had the same craving yesterday and made a huge pot of chicken pho. Since I was working from home yesterday, I could keep one eye on the stock as it simmered for hours... but yeah, it was HOT inside by dinnertime. My guess is that the craving may have to do with wanting lots of fluids. All the fresh herbs and bean sprouts in pho are refreshing, too! Plus, soup's usually less heavy than a big meat dish. All the veggies that are great this time of year are definitely beckoning for the stockpot to come out again. Looks like tomato-basil and/or sausage-kale-white bean soup this weekend!

                                              1 Reply
                                              1. re: 2m8ohed

                                                Please post your recipe for your chicken pho! I have been craving it all summer.

                                              2. Actually I'm with the rest of you. Can't go a week without some good soup. I sip on bullion or a light broth during the day, steaming hot. But what I almost made today was French Onion Soup, I can always use the convection oven but I stopped, and thought my DH would think I was crazy. So I made a huge veggie Chicken Chowmein instead.

                                                I have a huge stock pot that is calling my name.

                                                1. I go outside to cook in the summer. Just outside the kitchen on my deck, next to the charcoal weber and the gas weber, I have a 2-burner "camp stove" that has 15kbtu burners, then I have the low-boy 160kbtu from the turkey fryer kit that I also use to light up my chimneys for the real wood charcoal and for lobsters, stock, etc.

                                                  A couple of weeks ago, I put a 28 quart lobster/stock pot over the 160kbtu burner and threw in 2 whole stewing chickens cut up, a whole bunch of chicken feet (from the local asian food place), and a whole bunch of leftover wing tips from when I do buffalo wings. Onion, celery, carrots, garlic... about 5 gallons of cold water - bring to a boil and let simmer for a few hours. Straining the whole thing was a pain - but I managed to get mostly clear liquid into a couple of 2-quart ball jars, sealed by my vacuum attachment and into the fridge. Then another 3 large bags of ziplocks frozen in the deep freeze.

                                                  I thought whew... a lot of work - but it'll last me for the summer.

                                                  Nahh... it's almost all gone!

                                                  On one of the less humid days (not so much cooler, but at least we weren't dripping with sweat) I went ahead and made a chicken tortilla soup, hand-tearing some rotisserie chicken. I fried the garnish tortilla strips in the deep fat fryer inside, so that was cheating...

                                                  Then I made vichysoise with leeks and potatoes in the morning - whirred it up with the hand blender, put into the 2-quart container and back into the fridge. That night, I mixed in some cream and some milk and served it cold with some delicious crusty bread and some finely chopped garlic chives sprinkled on top.

                                                  Next - I reduced further, then defatted and clarified a batch using egg whites and put it back in the fridge to serve as a cold consomme.

                                                  I just made a batch of yakibuta and have the smoked bones to use in the soup - so I'll be making ramen with the chicken stock as a starter (adding the pork bones to cook for a while, and then some dashi from fish or clam juice to finish).

                                                  Hot or cold - chicken stock - it's what's for dinner!

                                                  1. What does hot have to do with it?
                                                    Through a highly unscientific sampling of this thread (and random others) I claim the following observation:
                                                    1) There are soup people
                                                    2) and there is the rest of them
                                                    I am a soup person, my SO is not. I make stock out of any scraps I can find lying around. My SO tries to toss the scraps out. I enjoy stinking hot soup on stinking hot days (and any others). My SO only wants soup when it is cold, wet & miserable (limited to a few weeks in the fall and/or spring).
                                                    SO: Soup people have soup when it is hot. We actually even have spicy soup when it is hot!
                                                    AND: Real soup people do not have to spend hours at the kettle when it is hot. Simple soup can be whipped up in less than 1/2 hour. We either have sufficient fresh produce on hand, or have multiple freezer baggies of random stock (as well as random stuff to make stock from) tucked away in the freezer for a hot day.
                                                    Some observations:
                                                    a) making soup is fast - it is a simple meal of the moment
                                                    b) making homemade stock is a labour of love - you have to collect, prepare & process
                                                    Soup is the one universal peasant food.

                                                    5 Replies
                                                    1. re: dancingTimmy

                                                      I think the "soup people" observation is so right. Those of us who love to make it are motivated more by a likely chicken carcass or ham bone than by the weather. The entire process of a little of this, a little of that - marrying the frugal remnant with the just harvested bounty from the garden while smelling, tasting, stirring & ultimately sharing. It completely sums up cooking and eating!

                                                      1. re: dancingTimmy

                                                        You're right! Thanks for saying that so eloquently!

                                                        1. re: dancingTimmy

                                                          I thought the OP was pretty clear, but maybe not. However, If you re-read the OP, wasn't looking for a simple stock based soup with scraps and leftovers but something much heartier. Thus the comment on "long-simmering" stockpots on sticky, miserably humid days - the kind of soup that could overwhelm air conditioning in the kitchen, but you do it because that's exactly what you want.

                                                          I've actually got five kinds of homemade stock (fish, shrimp, veal, chicken, beef) in the freezer. Nothing I was thinking of when I wrote the OP would utilize any of those stocks. I I wanted light and spicy I'd put together a pho or tortilla soup or even mullagitawney. I know how to cook, thanks.

                                                          I'm not sure I understand why there needs to be a label for "real" soup people. Any time there's an implication there's a "real" something or other, then the thread devolves into a peeing contest. We're not talking Dominos vs. a good Neapolitan pie where there's a huge gap in quality for the same "type" of food. This question has less to do about quality or cooking skills or anything other than I was talking about cooking a rich soup when it can be uncomfortable (and uncessary) to do so simply to have something I wanted. Could've been a slow braised oxtail stew for that matter. When I originally posted this I hought this was a pretty simple premise and a legit question.

                                                          1. re: Panini Guy

                                                            Panini Guy, I didn't take him the way you are implying. I applied the "not real" soup people to people that will not eat a hot and hearty soup in the summer, because it just doesn't make sense to them, as my husband would not.
                                                            "Denigrate " doesn't apply to what he wrote.

                                                            1. re: Panini Guy

                                                              I plead guilty to missing the point of your OP. I've always made hot soup year round but they vary. My kitchen is geared to seasonal and local.
                                                              I make gumbo 12 months out of the year but there's no duck version now since it's not hunting season and there's no more in the freezer. Doing shrimp/okra or chicken gumbo. My Spring pea soup isn't like my winter version nor is my Summer fish soup like the Winter one. Chunky Summer tomato soup doesn't have beef in it but has lots of fresh basil. Great corn chowder with crab takes two stops at the farm stand and the fish market if we haven't been crabbing. I always end up with too many of some kind of veggie so soup is a natural way to use them up.
                                                              Frankly, my bean with bacon soup is great, but I'm not going to get many takers when it's 95 degrees outside even if they can sit in AC to eat it. They also would not be happy to see a Thanksgiving-style turkey dinner with all the fixings. Some things are just not appetizing "out of season." I can however, throw a few beans into any fairly light soup because those just seem "right" and seasonal. My family is big soup eaters. Doesn't matter what the weather is.

                                                              So you asked. The answer is NO. I don't make the same types of soups in warm weather. The chill will come in good time and my kitchen will change with the weather, my garden and the farmers' market.

                                                          2. Any time I come across a nice crusty loaf of bread, I think soup... my favorite is a butternut squash soup consisting of butternut squash thrown in the blender with chicken stock, a pound of shrimp, Thai green curry, coconut milk, sauteed garlic and shallots, a little cumin and adding another pound of whole shrimp to the finished soup... the crusty bread is the perfect match for this...

                                                            2 Replies
                                                            1. re: bulavinaka

                                                              That magic mixture of squash & coconut milk!
                                                              Found & fed a similar recipe to some friends last year. It seemed way out there, but was enjoyed by all. Has become a house favourite.
                                                              BUT: a crusty loaf of bread can only refer to a hearty Italian / Portuguese style of bread? None of that wimpy french of northa american non bread?
                                                              For soup I want a dense coarse loaf with a crisp (not stale) crust.
                                                              And the ultimate is to whip up some italian bread soup. I always struggle to cut the dried bread into small enough pieces so that once it re-hydrates it is still smaller than my head.

                                                              1. re: dancingTimmy

                                                                The bread has to have lots of big holes and great texture... sops up the soup!

                                                            2. Then, of course, there's cold soups: http://soupsong.com/icold.html

                                                              1. I just simply like soup no matter what the temperature.

                                                                Nothing beats a good cup of gumbo, chowder, bisque, chicken noodle/dumplings, or cream of broccoli for me any time of year.

                                                                Ilove making all of the above soups from scratch, and my house is air conditioned, so the heat isnt an issue.

                                                                2 Replies
                                                                1. re: swsidejim

                                                                  Hot soup on a hot day lowers your body temp. That's a fact!!! Down here in So. FL there is always hot soup on the menu and served in the Country Club's or Grilles after golf. One of our favorite places has spicy conch chowder and after a morning of playing in 90 degree temp and high humidity - it does the trick. I love gazpacho and other cold soups but have learned that the hot ones really cool me down as well as being yummy! L

                                                                  1. re: Linda VH

                                                                    Conch Chowder, one of my favorites, I have to get back down to the keys soon.

                                                                    I think the same goes for spicy foods, and hot weather. In my opinion the hotter the food, and the hotter the temperature outside, the happier I am.

                                                                2. Favorites for summertime: corn chowder, cioppino, tom kha gai, tortilla soup, lobster stew, mulligitawny, black bean, matzo, rice and bean, fresh tomato

                                                                  1. Chicken Matzo Ball or Pho. I will make scratch vichyssoise and gazpacho, but that's a given in this sticky weather.

                                                                    1. This soup is not only my "hot summer soup", but a soup I would make every season of the year if I could. It's very hearty and filling and doesn't require spending hours slaving over a hot stove (although, given the right recipe, and a craving, I would consider spending hours over the stove for a soup) Found it on one of my fav food blogs, Chocolate & Zucchini. Beet soup with an anchovie and walnut paste (sounds weird but adds SO MUCH to the soup!) I am planning on making it later this week with the beets I got at the Farmer's Market yesterday.

                                                                      Linky to recipe: http://chocolateandzucchini.com/archi...

                                                                      1. Last weekend when it was in the mid 90's with high humidity here in Illinois, I whipped up a batch of cream of broccoli soup(from scratch of course)... To go along with with (2) Prime 16 oz. Bone in Ribeyes I fired up on the grill for dinner, also garlic mashed potatoes as well as some peas rounded out the meal.

                                                                        All were excellent.

                                                                        Its summer, and living in Chicago I savor the heat since we get enough cold weather here from November through March. You will never hear me complain about it being too hot to do anything.

                                                                        1. I want any soup when I am sick, like this week....Otherwise, I could eat a good Hot and Sour Soup everyday....

                                                                          1 Reply
                                                                          1. re: jinet12

                                                                            I hear you - I eat it at least a few times a week. Ditto miso soup.

                                                                            Others I eat year-round: kimchi soup, chickpea-kale soup, minestrone (with seasonal veggies), wild mushroom soup.

                                                                          2. In my opinion, soup was the only dish invented by God.Its variety and brilliance permeate the universe like stars, black wind and dark matter.

                                                                            It never ceases to irritate me when I hear people say they don't make or eat hot soup during the summer. Yet, the same people cook meat outside and eat that hot. As well as hot pizza. Ever hear a friend say on the phone to the pizzaman: "Please, it's July. Send me the pizza cold."

                                                                            I think people follow rules without thinking about them. What's good enough for daddy is good enough for me. These same people have a disarmingly narrow menu for breakfast. Either it was laid by a chicken and paired with cured meat, or comes from a box with a ludicrous and untalented cartoon mascot.

                                                                            I eat soup for breakfast on hot summer days. So far, the joints of the world haven't crackled.

                                                                            1. It makes perfect sense to me to have soup, hot or cold, in the summer. It's light and it hydrates you, and it generally has some salt, which is good to ingest if you're sweating a lot.

                                                                              Ratatouille probably doesn't count as a soup, but it is a bit stewish -- and it is my favorite soup-like summer dish. It sweats you if you eat it warm and is also great at room temp. (I just made a big pot, tonight.) I also like plain, veggie-in-broth type soups.

                                                                              1. My mother's family is Russian and they all make the best borsht in the world - well at least Canada and they have won two different nation-wide recipe contests to prove it too. Borsht is best when all the veggies are fresh, like right now. Her version is not just beets and cabbage, but it also has beans, peas and carrots and lots of dill. It can be sweltering hot and I would gladly have two bowls. But it is not served steaming hot and we add both vinegar and cold sour cream at the table, so it is not piping hot.

                                                                                My Mom makes it in the downstairs kitchen so it doesn't heat up the whole house. This is an urban version of the summer kitchen, Many Eastern European immigrant families had a smaller separate kitchen away from the main house, in which they cooked regular meals and did canning during the hot months.

                                                                                3 Replies
                                                                                1. re: pengcast

                                                                                  My mother (who is Taiwanese, not eastern European) made the beans, peas, carrots, beets, cabbage and dill version of "Russian soup" for us frequently when we were children -- in the summer, as well as winter. That's one soup I'll eat anytime, anywhere.

                                                                                  1. re: cimui

                                                                                    As far as I'm concerned, if i want soup I eat soup and I dont give a flying fig what the temperature is. There are times (actually more of them in the summer than the winter) whne I get a hole in my stomach that only a good pint of West Lake soup can fill (to non initiantes, this is a chinese soup. sorta like egg drop but with diced beef and cilatro added to it) other time I really do want a cold soup, and make myself a soup of pureed cucumbers dill, garlic, herbs and yogurt (basically pureed thinned out tzadziki you eat with a spoon (I used to use a buttermilk base for this but recenly found i no longer enjoy the bitter aftertaste that leaves) once aging I would eat this at any time of the year I felt like; in the dog days of August or the depths of a February blizzard) The only seasonal soup concession I make is reserving the summer (when prime heirloom tomatoes are avalaible) to make the soup I nicknamed "gushetta" (basically a cold tomato soup like gazpacho, but with an ingerednet mix closer to that of bruscetta; since I'm not a big fan of hot peppers (note to anyone making this it, there are two other advatages of this soup 1. unlike bruscetta, which has to be pretty firm and chunk to stay on the bread, you can use more watery non-plum tomatoes for this which can widen your choices (For example I like to use green when ripe heirlooms like green zebra and lime green salad) and 2. Since you are using the tomatoes in liquified form, you can run it through a seive and remove the skin and seeds. This means that, if you are a seed saver you can eat the whole tomato (including the seed gel) and still retain all of the seeds.)
                                                                                    In concusion of this posting (an to return to chinese soups) I have always underestood that to the chinese winter melon is a summer food since it is considered "cooling" and yet, in most resturaunts you will find it primarily in hot soup. can you get any more summer appropriate hot soup than that.

                                                                                    1. re: jumpingmonk

                                                                                      your gushetta sounds great! i never make my gazpacho with hot peppers, tho, only sweet, bell peppers. some people use tobasco and ground pepper to give the gazpacho some kick, but you could definitely leave it out, if you prefer.

                                                                                      the chinese winter melon soup is *exactly* what i had in mind when i wrote "veggie in broth soups". good stuff. :)

                                                                                2. jfood eats all sorts of chowders all summer. clam, corn, red, white. jfood loves chowders befre some great fish.

                                                                                  2 Replies
                                                                                  1. re: jfood

                                                                                    Before? How about in... I prefer fish chowder to clam, especially made the traditional NE way with milk and butter - not cream and thickened with flour. Some would argue that the nice piece of haddock belongs on the grill or in the fryer coated with beer batter - but there's nothing like a tasty firm white fish in a chowder.

                                                                                    We had a basic potato/leek soup today - one of those mother soups that can become many things - like vichyssoise - cold or hot, you can add watercress, whatever you want - loads of possibilities - thanks to Julia for introducing us to that.

                                                                                    1. re: applehome

                                                                                      good point A. a good strong and fish laden fish soup makes a great meal as well.

                                                                                  2. I read this thread and went home and made lentil soup last night. I make soup almost every week year round. Saute onions and carrots in oilve oil, add garlic, chopped spinach, lentils and chicken broth. Soup in no time.

                                                                                    Nutritious, economical, and I control the ingredients.

                                                                                    I drink hot coffee all summer too. Then again, I drink Diet Coke and eat ice cream in the winter time.

                                                                                    1. Why do hot soup in summer? Because the veggies are so fine!

                                                                                      My favourites are cream of green bean, hot or chilled, corn chowder, cold cherry, cream of cauliflower or broccoli, and a root vegetable soup using a spicy, smoked sausage. None of these cook longer than 45 minutes and they all taste best with fresh crop.

                                                                                      1. It's simple math. Black bean soup + ice cold dos equis amber= humidity problem solved. I too am a soup person.

                                                                                        2 Replies
                                                                                        1. re: LA Buckeye Fan

                                                                                          or Pozole, or Tortilla soup, etc.- soups that definitely are not solely cold weather fare.

                                                                                          1. re: TongoRad

                                                                                            Agreed on those two. I think what makes the difference in appeal are all the fresh crunchy add-ins like onion, herbs, radishes, etc. Also that whole thing where perspiring while shoveling in the soup and then catching a breeze is nature's air conditioning.

                                                                                        2. nothing's better than samgyetang (korean chicken soup) in the summer, bc that's when you are SUPPOSED to eat it.

                                                                                          for those who don't know, it's a baby chicken stuffed with glutinous rice, ginseng, jujube's, and some other chinesey mediciney things served in it's own broth.

                                                                                          I forget why you're supposed to eat it in the summer and not in colder weather, but I'm sure it has something to do with chinese medicinal practices.

                                                                                          I love peeling off the pieces of chicken thigh with my chopsticks and dipping it into the salt/pepper mixture. Oh god so good

                                                                                          2 Replies
                                                                                          1. re: bitsubeats

                                                                                            http://www.chow.com/recipes/11318

                                                                                            1. re: hannaone

                                                                                              does your family separate the chicken meat and dip it into salt and pepper or do you just add it to taste?

                                                                                              Perhaps this is just a West family tradition ;P

                                                                                          2. Put soup on stove, turn off all lights, turn on all fans, sit on balcony with a glass of tequila and grapefruit soda.

                                                                                            I loooove soup year-round. A little heatwave can't keep me away from my beloved soup!