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Winner of Your Best Warm Weather Soup


Congratulations to Colleen Rose, whose Corn Soup with Tofu Larb won the contest for Your Best Warm Weather Soup! I once tried to make mu shu pork -- pancakes and all -- when I was about 14. The recipe was 3 pages long. My mom tried to convince me to try another recipe, but I wouldn't have it. I had no idea what I was getting myself into! Many hours later, dinner was served. It was alright -- but very meh. I would have preferred if it was downright awful, instead of just boring, which hinted at my future decision to pursue cooking professionally. I've now graduated from culinary school, and I work as a personal chef specializing in gluten-free, vegetable-heavy meals -- kind of like that recipe I submitted! My least favorite task is shucking chickpeas! I did it for hours once at work. I talk to myself a lot when I'm cooking, and I couldn't even keep that up because it was so miserable -- and I think I'm pretty entertaining! At home, I really don't like deep-frying because it makes such a mess.

My favorite kitchen tool is either my knife or my VitaMix (I'm spoiled!). Basically, I love anything sharp and efficient! Sweet potato fries and chocolate milk.

See the first question. That sense of frustration is still so fresh, even 14 years later. Word to the wise: Read the recipe all the way through before starting it! You might even learn something new. On one of the mu shu pork recipe's 3 pages, it described how to make brushes from scallions -- totally useless, but pretty cool!

What's your favorite summer soup? Tell us in the comments!

Corn soup photo by Mark Weinberg, headshot by Colleen Rose, chocolate milk by Cara Eisenpress, all others by James Ransom

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 AntoniaJames September 18, 2014
Congrats! I'm intrigued and impressed by this recipe so I'm glad to see that it won. ;o) QueenSashy September 17, 2014
Loved the corn stock trick! Congrats!!! Corn stock is even better when three or four inner husk leaves per cob are sliced crosswise and added. You never see it in recipes involving corn stock (other than mine). I'm not sure why. ;o) savorthis September 17, 2014
Hey congrats! Funny about the mu shu (always my favorite dish to order as a kid in Chinese restaurants) as my parents once set out to make Peking duck when I was little which I think took 3 days. Drying the duck with a fan and everything. And my job? Making the little scallion brushes!