marsha-tbay
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Chilled Papaya Lime Soup
By Carolyn Aken
• 2 papayas, flesh removed and chopped
• 1 mango, peeled and chopped
• 1 cup freshly squeezed orange juice
• 1 Lime, juiced
Blend all ingredients in a blender. Chill one hour before serving.
Serve in a chilled bowl, and garnish with a slice of lime
========================================
I thought I'd add my chilled soup to the growing list here. It's on my blog with photos: http://berlinswhimsy.typepad.com/berlins_whimsy/2010/07/chilled-cucumber-herb-soup.html
Chilled Cucumber and Herb Soup
3 medium cucumbers, peeled and seeded
2 C. plain yogurt
1/2 C. cold water
3 T. lemon juice
1/4 C. fresh parsley
2 T. fresh dill
5 Borage leaves (optional)
1 juicy garlic clove, peeled
3 scallions, white and green part
Salt and fresh pepper to taste
For topping the soup:
Feta cheese (1/4 C. crumbled feta per serving)
1 small cucumber, diced
Method: Place all the ingredients in a blender or food processor and blend until smooth. It becomes a wonderful green color! Taste and adjust seasoning.
Serve chilled and topped with 1/4 C. crumbled feta and 2 T. diced cucumber.
Again, it makes a great appetizer, passed around in shot glasses on the deck... If you really want to get fancy, top each serving with a Borage flower and a sprig of dill.
==============================
Chilled Summer Strawberry Melon Soup
Recipe By
age 108
Serving Size : 6
4 cups seeded watermelon pieces
2 ripe bananas -- peeled
1 cup apple cider or juice
1/2 cup yogurt
1/2 cup sour cream or heavy cream
1/4 teaspoon cinnamon
2 ice cubes
2 cups sliced fresh strawberries
1/4 cup cold mint tea
fresh mint sprigs
In a blender, puree the watermelon, bananas, cider or juice, yogurt, cream,
cinnamon, and ice cubes. Run until smooth. Pour into a 2-quart pitcher; add
sliced strawberries and cold mint tea. Cover and chill 1 hour. Serve
garnished with fresh mint sprigs.
Source:
"Horn of the Moon Cookbook by Ginny Callan"
Copyright:
"1987 by Virginia Callan; ISBN 0-06-096038-8 (pbk)"
============================================
Chilled Zucchini Basil Soup
Scented with fresh basil, this refreshing soup takes just minutes to prepare.
Serving: 2
Total Time: 20 minutes
3 cups zucchini, quartered and diced
1 cup fresh basil leaves
1 14.5 oz can chicken broth 1/3 cup reduced-fat buttermilk
In a food processor or blender, combine basil and zucchini until finely chopped.
Add chicken broth and buttermilk, and process until smooth.
Keep chilled until ready to serve.
Serves 2.
===========================================
Cold Avocado Soup
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle
___________________________________
INGREDIENTS:
1 large avocado
1 Tablespoon lemon juice
1/8 teaspoon salt
1-1/2 teaspoons minced instant onions
5 drops hot pepper sauce
1 cup sour cream
1 can chicken broth
Parsley, chopped for garnish
2 strips bacon, cooked and crumbled for garnish
TO PREPARE:
1. Combine avocado, lemon juice, salt, onions and pepper
sauce in blender. Add sour cream and blend again.
Add chicken broth and blend again.
2. Chill well and garnish with chopped parsley and
crumbled bacon.
SERVES: 4
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc. All
rights reserved.
============================================
Chilled Peach Soup with Riesling
If you have bruised or overripe peaches, don't despair, this
refreshing hot-weather soup is perfect for that. The soup can be made
several days in advance, refrigerated and creamed just before serving. From
"The Inn at Little Washington Cookbook: A Consuming Passion" (Random House,
$50), by Patrick O'Connell.
2 bottles of riesling (California or Alsatian will do)
12 peaches, peeled and stoned
8 cloves
2 bay leaves
1 cinnamon stick
2 ounce brown sugar
1 orange, sliced
1 lemon, sliced
1 1/2 cups heavy cream
Splash of lemon juice
Toasted almonds (optional garnish)
In a heavy 6-quart saucepan, combine riesling, cloves, cinnamon, sugar
and bay leaves. Bring to a rapid boil, add peaches, let simmer for 20-25
minutes. Add remaining ingredients and let cook for five minutes.
Remove cloves, cinnamon and bay leaf. Puree and strain. Chill and add
cream. Season to taste with lemon juice.
Garnish with toasted almonds. Makes 12 servings.
=====================================
CHILLED RED AND YELLOW PEPPER SOUP
This is a smooth pureed soup that is garnished with a squiggle of saffron cream, little profiteroles and fresh basil. The reddish color of the soup, yellow of the saffron cream, green of the basil and puffy look of the profiteroles make this an attractive looking soup.
Try serving it in a blue bowl for a dramatic effect.
Recipe By: Chef John J. Vyhnanek, Good Cooking
Serving Size: 4
Preparation Time: 1:00
2 red peppers
1 yellow pepper
1 large onion
1 stalk celery
1 leek
1 medium carrot
3 cloves garlic -- minced
salt and white pepper to taste
1/4 cup olive oil
2 quarts chicken stock
8 tablespoons roux (equal parts melted butter and flour cooked for 5; minutes over a
low flame)
For the Saffron Cream:
1 cup sour cream
1 pinch crushed saffron
For the Profiteroles:
4 ounce water
2 ounce unsalted butter
3 ounce flour
1 pinch salt
2 large eggs
Procedure:
Chop or dice all the vegetables into -inch pieces. In a large, heavy-bottomed saucepan heat the olive oil over medium heat; add all the vegetables and saute‚ until tender (about 15 minutes).
Add the chicken stock and cook for 15 minutes. Add the roux, stirring with a wire whisk to incorporate until smooth.
Season with salt and white pepper, and cook another 15 minutes. Remove from heat and puree in a food processor. Strain and chill.
To make the saffron sour cream, mix together the sour cream and crushed saffron. Let steep, preferably overnight, to develop flavor.
To make the profiteroles, in a heavy-bottomed saucepan boil the water,
butter, and salt. Add the flour all at once and stir with a wooden spoon until the mixture forms a solid mass that doesn't cling to the sides of the pan (ahout a minute). Remove to a mixer and add the eggs one at a time, blending well.
Put the mixture in a pastry bag (or use a small spoon) and drop pea-size
portions of the dough onto a greased baking sheet. Brush profiteroles with beaten egg and bake at 425F 12-15 minutes, or until golden.
To serve soup pour it into bowls. Garnish with fresh basil leaves and several profiteroles.
To make the squiggle of saffron cream, use a plastic mustard bottle with a squeeze nozzle. of course, the soup can be served without garnishes, too.
c 1995, 1996 by Good Cooking, Inc.
============================================
CHILLED STRAWBERRY SOUP
This is so good, it should be in the dessert
section. It's sweet and refreshing:
2 Oranges, peeled & sliced thinly
1 cinnamon stick
2 cups water
1/4 cup of sugar
2 cups sliced strawberries
dash of salt
1 1/2 tablespoons cornstarch
1 tablespoon water
Simmer orange pieces and cinnamon stick in
2 cups of water for 5 minutes.
Remove the cinnamon stick and set it aside.
Add sugar, strawberries, and a dash of salt
and bring it to a boil. Turn heat down to
low.
Blend cornstarch with 1 tablespoon water and stir into soup until clear.
Chill with cinnamon stick in it.
Makes 5 one-cup servings.
==============================================
Chilled Fruit Soup
Mary Carroll, Star Tribune, Healthy Cooking
1/4 cup fresh orange juice
2 tablespoons real maple syrup
1 tablespoon frozen orange juice concentrate
1/4 cup chopped fresh mint
Serves 4.
This Scandinavian fruit soup -- a delicious ending to summer meals -- takes
on a gentle rosy color from the peaches and strawberries. After chilling,
adjust the sweetness to your taste; the sugar in the fruit will vary
according to ripeness.
In a blender, combine peaches, yogurt, strawberries, orange juice, maple
syrup and orange juice concentrate. Puree until smooth. Transfer to a
large serving bowl. Cover and chill 1 hour. Adjust sweetness to
taste. Sprinkle each serving with mint.
=========================================
Chilled Fruit Soup 2
Recipe Byage 107
Serving Size : 6
1 ripe cantaloupe (about 3 cups melon balls)
1 ripe banana -- peeled
4 large ripe peaches
4 cups orange juice
2 cups fresh blueberries
1/4 teaspoon ground cinnamon
1 cup ice cubes
1 cup pineapple coconut juice
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Slice cantaloupe in half, discard seeds, and form into melon balls. Put 2
cups in a blender; reserve the remaining balls in a large 2-quart pitcher.
Add banana to blender. Remove the pits from the peaches and add peaches to
the blender along with 2 cups orange juice.
Puree until smooth. Pour into
the pitcher. Now puree 1 cup blueberries along with cinnamon, ice cubes,
pineapple coconut juice, lemon juice, vanilla, and remaining orange juice.
Again run blender until smooth. Pour pureed blueberries into pitcher along
with the remaining 1 cup whole blueberries. Stir well, chill at least 1
hour, and serve.
6 to 8 servings
Source:
"Horn of the Moon Cookbook by Ginny Callan"
Copyright:
"1987 by Virginia Callan; ISBN 0-06-096038-8 (pbk)"
============================================
COLD BUTTERNUT SQUASH SOUP
Makes: 7 cups (7 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
INGREDIENTS
- 1 tablespoon margarine
- 1-1/2 cups chopped onion
- 1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces
- 2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups low-fat (1%) buttermilk
- Pinch of freshly grated nutmeg
DIRECTIONS
Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes.
Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes.
Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.
Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.
==========================================
COLD CHERRY SOUP
SERVES 5 (2 C. EA)
2 (141/2-ounce) cans pitted sour cherries
1-1/2 cups water (as needed)
1/4 to 1/2 cup sugar, to taste
1 slice lemon, seeded
1 (2-inch) piece cinnamon stick
2 teaspoons cornstarch
1/2 cup dry red wine
1/4 cup plus 1 tablespoon sour cream, divided
Lemon juice
Ground cinnamon
Place cherries along with their canned liquid in a medium saucepan. If
liquid does not cover fruit, add water to cover. Stir in sugar, lemon slice
and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes.
In a glass measuring cup or bowl, dissolve cornstarch in wine. Stir in
several tablespoonfuls of the hot cherry liquid, then gradually stir the
cornstarch-wine mixture into the hot cherry mixture and stir until blended.
Heat to boiling and simmer for 1 minute or until thickened. Remove from heat
and remove lemon slice and cinnamon stick.
Place 3 tablespoons sour cream in a small bowl and add 2 tablespoons of the
hot cherry liquid. Stir to combine and add sour cream mixture back to the
pot and stir. Place soup in a heat-proof bowl, cover and refrigerate until
chilled. Taste and adjust flavor by adding a bit of sugar or lemon juice.
Serve in cups or bowls, topped with a teaspoonful of sour cream and dusted
with ground cinnamon.
Paprikash Restaurant, Chicago
==========================================
CREAMY PEACH SOUP
Makes 6 servings
4 medium peaches, peeled, pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk or plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
Mint leaves
1. Puree the peaches and wine in a blender and pour into a chilled bowl. Add the
remaining ingredients and mix well. Refrigerate for 1 hour.
2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and
serve.
========================================
CURRIED CREAM OF CARROT SOUP
The original rec. comes
from Gourmet, back in the late '80s.
Serves 6.
1 lg onion chopped
1 tsp minced garlic
1 tsp minced peeled fresh gingeroot
2 tbsp unsalted butter
1 tbsp curry powder (I like it hot!)
1/8 tsp cinnamon
2 lbs carrots, peeled and chopped
3 and 1/2 cups chicken stock or canned broth
and 1 and 1/2 cups water
1 bay leaf
1/8 tsp dried thyme
1/4 tsp freshly ground pepper
1 tbsp honey
1/2 cup light cream or half 'n half
sour cream or plain yoghurt to accompany, and
chopped scallions for garnish
Cook onion, garlic and gingeroot in butter
over med-low heat, stirring until onion is
softened. Stir in curry and cinnamon and
cook for 10 seconds.
Add carrots, stock, bay
leaf, thyme, pepper, and 1 and 1/2 cups
water. Bring to boil, and simmer 30 minutes.
Discard bay leaf, and run soup through a
blender transferring it back to pot as it is
pureed.
(IF SERVING COLD, COOL TO ROOM
TEMP AT THIS POINT, THEN REFRIGERATE FOR
A COUPLE OF HOURS, OR UNTIL CHILLED).
Whisk in cream, honey, and salt to taste. Ladle soup
into bowls and top with a dollop of sour cream and yoghurt and a sprinkling of chopped scallions.
======================================
GRAND FLORIDIAN RESORT & SPA STRAWBERRY SOUP
2 lb. 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. yogurt
1/2 lb. fresh strawberries
Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly until well mixed and a smooth consistency.
Chill, shake well before serving. Add fresh strawberry halves as a garnish.
==========================================
ICED TOMATO AND BASIL SOUP
3 lbs ripe tomatoes, peeled, seeded & finely
chopped
or
2 1/2 lbs canned peeled plum
tomatoes, seeded and finely chopped
3 T Italian olive oil
5 cloves garlic, minced
1 c shredded fresh basil leaves or 1 T dried
5 c chicken stock
salt to taste
1/4 t fresh ground pepper
pinch sugar
Place olive oil in medium saucepan, add
tomatoes and cook over medium heat about 5 minutes. Add garlic & basil and cook an
additional 5 minutes.
Pour in chicken stock, salt and pepper and sugar. Bring to a boil, immediately reduce heat and simmer for 5minutes.
Chill soup several hours or overnight.
Serve with crostini (can also be served hot)
Crostini:
While soup is chilling, prepare the cheese
crusts. Brush both sides of bread slices
(1/4 inch slices of long French loaf) with
melted butter, place on cookie sheet, spread
with a thick layer of Parmesan cheese. Bake
at 400 for 10 - 15 minutes and cheese begins
to melt.
Bernard Clayton, Jr. The Complete Book of
Soups and Stews
=================================================
MANGO MELON SOUP ALA TWO SISTERS INN, MANITOU SPRINGS, CO
1 small melon, peeled and cubed
1 ripe banana, peeled
1 mango, peeled and cubed (divided)
1 tablespoon lemon juice
1 tablespoon honey
dash vanilla
6 mint leaves for garnish
6 raspberries for garnish
Place melon cubes in blender and process until smooth. Add banana, 1/4 cup mango cubes, lemon juice, honey and vanilla and blend until smooth.
Chill mixture for several hours or overnight, and also chill separately the remaining mango cubes.
When ready to serve, divide mango cubes among six parfait cups. Stir chilled mixture and pour equally over the fruit.
Garnish with raspberries and mint leaves.
Yield: 6 servings
===========================================
Peach and Cantaloupe Soup
page 65
Serving Size : 6
1 cup fresh orange juice -- ~PLUS~
1 cup additional fresh orange juice for ice cube garnish
1 cup buttermilk -- ~PLUS~
1 cup additional buttermilk for ice cube garnish
4 large ripe peaches
1 large ripe cantaloupe
1 tablespoon fresh lime juice
2 tablespoons fresh lemon juice
Here's a treat for the sultriest days of summer. . .and a good way to get the best taste from highly perishable fruit. The lemon and lime juice will kick up the flavors, while the soup itself will revitalize spirits and appetites all around. A sprig of mint makes a pretty garnish.
Time to Prepare (Hands On): About 10 minutes
Time to Cook: About 1 minute
Total Time: About 3 1/4 hours, including time to chill
One day to 6 hours in advance, pour 1 cup of orange juice into the cups of a mini muffin tin or round ice "cube" tray, filling the cups no more than 1/4 full. Make another set of ice cubes with 1 cup of buttermilk. Freeze solid.
Fill a large pot with water and bring it to a boil. Add the peaches and let
simmer 30 seconds. Drain and set the peaches aside to cool.
Slice the cantaloupe into quarters; scoop out the seeds and discard them.
Cut out the fruit, chop it coarsely, and place it in the work bowl of a food processor or blender.
Peel the peaches and chop them. Add to the cantaloupe in the food processor.
Process in short pulses to blend.
Add 1 cup orange juice and the lime and lemon juices to the fruit mixture, and process again until smooth. Transfer to a large bowl and Stir in the buttermilk. Cover the bowl and refrigerate at least 3 hours.
To serve, fill each serving bowl with soup, then add 1 juice cube and 1 buttermilk cube to each bowl. Serve right away.
Make up to 2 days ahead.
~Seal in a tightly covered container and refrigerate.
Blend with ice or the fruit juice and buttermilk cubes, and add sparkling water to taste for a fizzy fruit drink.
Source:
"Almost Vegetarian Entertaining by Diana Shaw"
Copyright:
"1998 by Diana Shaw; ISBN 0-609-80026-4"
===========================================
Savory Cold Mango Soup
4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, or to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish
1. Puree mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve. Yield: 4 servings
Variation: Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch).
Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.
=========================================
Sweet Red Pepper Soup ALA GASLIGHT INN, Gettysburg, Pa
This was presented as part of a class on catering at the Montgomery College. It was so good, I incorporated it into my own cooking classes here at the Gaslight Inn. On rare occasion, red peppers (or you can use yellow never green) are on sale. I buy a case, make the base and freeze for future use.
4 large red bell peppers, seeded and ribs removed, chopped
1/2 Cup chopped onion
1/4 Cup peeled, chopped apple
1/4 Cup peeled, chopped carrot
1Tbsp. vegetable oil
Sautee, stirring frequently, for 5 to 7 mmutes, until the onions are
translucent but not browned. Then add:
4 cups chicken stock or vegetable stock
Bring to boil over high heat. Reduce heat and simmer, partially covered for
25 min.
Puree soup in a blender or food processor fitted with the steel blade. Add
red food coloring if desired. Return soup to the saucepan.
Serving suggestions:
Waist Watcher:
Serve hot or chilled, as is, for a really low calorie, low fat luncheon dish.
Luxury Starter for special Dinners
Add heavy cream (l cup up to 3 cups, depending on richness desired) and
serve warm or chilled. Float a spoon of sour cream or yogurt in the center
and sprinkle with chopped parsley or cilantro leaves.
=======================================
Winter Soup of Dried Fruits with Pearl Tapioca
Vegetarian Cooking for everyone, Deborah Madison
1/4 cup large tapioca pearls
1 cup dried apricots
1 cup dried pitted prunes or Mission figs
1 cup dried pears
1/2 cup golden raisins
1/2 cup dried cherries
2 3 inch cinnamon sticks
4 slices ginger
1 quart water or pear juice
plus extra as needed
Sour cream or drained yogurt -- optional
SERVES 4 TO 6
A friend of Norwegian origin served this soup, then shared her recipe with me.
The large tapioca pearls are invisible but give it a silky quality. A great winter dish to have on hand, it keeps for weeks refrigerated.
Give the pearls a head start with an overnight soak before cooking.
Cover the tapioca with water and set aside to soak overnight. Drain, then put it in a soup pot with the remaining ingredients except the sour cream. Bring to a boil.
Lower the heat and cook slowly, partially covered, until the tapioca pearls are clear, about 2 hours. (Some people like to see a little eye in the center, which gives them their other name,
tapioca fish eyes.)
Gently give a stir every so often so that nothing sticks to the bottom.
If the soup becomes too thick, add water or juice as needed.
Serve warm or chilled, for breakfast or dessert, plain or with a spoonful of sour cream or drained yogurt.
By Carolyn Aken
• 2 papayas, flesh removed and chopped
• 1 mango, peeled and chopped
• 1 cup freshly squeezed orange juice
• 1 Lime, juiced
Blend all ingredients in a blender. Chill one hour before serving.
Serve in a chilled bowl, and garnish with a slice of lime
========================================
I thought I'd add my chilled soup to the growing list here. It's on my blog with photos: http://berlinswhimsy.typepad.com/berlins_whimsy/2010/07/chilled-cucumber-herb-soup.html
Chilled Cucumber and Herb Soup
3 medium cucumbers, peeled and seeded
2 C. plain yogurt
1/2 C. cold water
3 T. lemon juice
1/4 C. fresh parsley
2 T. fresh dill
5 Borage leaves (optional)
1 juicy garlic clove, peeled
3 scallions, white and green part
Salt and fresh pepper to taste
For topping the soup:
Feta cheese (1/4 C. crumbled feta per serving)
1 small cucumber, diced
Method: Place all the ingredients in a blender or food processor and blend until smooth. It becomes a wonderful green color! Taste and adjust seasoning.
Serve chilled and topped with 1/4 C. crumbled feta and 2 T. diced cucumber.
Again, it makes a great appetizer, passed around in shot glasses on the deck... If you really want to get fancy, top each serving with a Borage flower and a sprig of dill.
==============================
Chilled Summer Strawberry Melon Soup
Recipe By
age 108Serving Size : 6
4 cups seeded watermelon pieces
2 ripe bananas -- peeled
1 cup apple cider or juice
1/2 cup yogurt
1/2 cup sour cream or heavy cream
1/4 teaspoon cinnamon
2 ice cubes
2 cups sliced fresh strawberries
1/4 cup cold mint tea
fresh mint sprigs
In a blender, puree the watermelon, bananas, cider or juice, yogurt, cream,
cinnamon, and ice cubes. Run until smooth. Pour into a 2-quart pitcher; add
sliced strawberries and cold mint tea. Cover and chill 1 hour. Serve
garnished with fresh mint sprigs.
Source:
"Horn of the Moon Cookbook by Ginny Callan"
Copyright:
"1987 by Virginia Callan; ISBN 0-06-096038-8 (pbk)"
============================================
Chilled Zucchini Basil Soup
Scented with fresh basil, this refreshing soup takes just minutes to prepare.
Serving: 2
Total Time: 20 minutes
3 cups zucchini, quartered and diced
1 cup fresh basil leaves
1 14.5 oz can chicken broth 1/3 cup reduced-fat buttermilk
In a food processor or blender, combine basil and zucchini until finely chopped.
Add chicken broth and buttermilk, and process until smooth.
Keep chilled until ready to serve.
Serves 2.
===========================================
Cold Avocado Soup
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle
___________________________________
INGREDIENTS:
1 large avocado
1 Tablespoon lemon juice
1/8 teaspoon salt
1-1/2 teaspoons minced instant onions
5 drops hot pepper sauce
1 cup sour cream
1 can chicken broth
Parsley, chopped for garnish
2 strips bacon, cooked and crumbled for garnish
TO PREPARE:
1. Combine avocado, lemon juice, salt, onions and pepper
sauce in blender. Add sour cream and blend again.
Add chicken broth and blend again.
2. Chill well and garnish with chopped parsley and
crumbled bacon.
SERVES: 4
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc. All
rights reserved.
============================================
Chilled Peach Soup with Riesling
If you have bruised or overripe peaches, don't despair, this
refreshing hot-weather soup is perfect for that. The soup can be made
several days in advance, refrigerated and creamed just before serving. From
"The Inn at Little Washington Cookbook: A Consuming Passion" (Random House,
$50), by Patrick O'Connell.
2 bottles of riesling (California or Alsatian will do)
12 peaches, peeled and stoned
8 cloves
2 bay leaves
1 cinnamon stick
2 ounce brown sugar
1 orange, sliced
1 lemon, sliced
1 1/2 cups heavy cream
Splash of lemon juice
Toasted almonds (optional garnish)
In a heavy 6-quart saucepan, combine riesling, cloves, cinnamon, sugar
and bay leaves. Bring to a rapid boil, add peaches, let simmer for 20-25
minutes. Add remaining ingredients and let cook for five minutes.
Remove cloves, cinnamon and bay leaf. Puree and strain. Chill and add
cream. Season to taste with lemon juice.
Garnish with toasted almonds. Makes 12 servings.
=====================================
CHILLED RED AND YELLOW PEPPER SOUP
This is a smooth pureed soup that is garnished with a squiggle of saffron cream, little profiteroles and fresh basil. The reddish color of the soup, yellow of the saffron cream, green of the basil and puffy look of the profiteroles make this an attractive looking soup.
Try serving it in a blue bowl for a dramatic effect.
Recipe By: Chef John J. Vyhnanek, Good Cooking
Serving Size: 4
Preparation Time: 1:00
2 red peppers
1 yellow pepper
1 large onion
1 stalk celery
1 leek
1 medium carrot
3 cloves garlic -- minced
salt and white pepper to taste
1/4 cup olive oil
2 quarts chicken stock
8 tablespoons roux (equal parts melted butter and flour cooked for 5; minutes over a
low flame)
For the Saffron Cream:
1 cup sour cream
1 pinch crushed saffron
For the Profiteroles:
4 ounce water
2 ounce unsalted butter
3 ounce flour
1 pinch salt
2 large eggs
Procedure:
Chop or dice all the vegetables into -inch pieces. In a large, heavy-bottomed saucepan heat the olive oil over medium heat; add all the vegetables and saute‚ until tender (about 15 minutes).
Add the chicken stock and cook for 15 minutes. Add the roux, stirring with a wire whisk to incorporate until smooth.
Season with salt and white pepper, and cook another 15 minutes. Remove from heat and puree in a food processor. Strain and chill.
To make the saffron sour cream, mix together the sour cream and crushed saffron. Let steep, preferably overnight, to develop flavor.
To make the profiteroles, in a heavy-bottomed saucepan boil the water,
butter, and salt. Add the flour all at once and stir with a wooden spoon until the mixture forms a solid mass that doesn't cling to the sides of the pan (ahout a minute). Remove to a mixer and add the eggs one at a time, blending well.
Put the mixture in a pastry bag (or use a small spoon) and drop pea-size
portions of the dough onto a greased baking sheet. Brush profiteroles with beaten egg and bake at 425F 12-15 minutes, or until golden.
To serve soup pour it into bowls. Garnish with fresh basil leaves and several profiteroles.
To make the squiggle of saffron cream, use a plastic mustard bottle with a squeeze nozzle. of course, the soup can be served without garnishes, too.
c 1995, 1996 by Good Cooking, Inc.
============================================
CHILLED STRAWBERRY SOUP
This is so good, it should be in the dessert
section. It's sweet and refreshing:
2 Oranges, peeled & sliced thinly
1 cinnamon stick
2 cups water
1/4 cup of sugar
2 cups sliced strawberries
dash of salt
1 1/2 tablespoons cornstarch
1 tablespoon water
Simmer orange pieces and cinnamon stick in
2 cups of water for 5 minutes.
Remove the cinnamon stick and set it aside.
Add sugar, strawberries, and a dash of salt
and bring it to a boil. Turn heat down to
low.
Blend cornstarch with 1 tablespoon water and stir into soup until clear.
Chill with cinnamon stick in it.
Makes 5 one-cup servings.
==============================================
Chilled Fruit Soup
Mary Carroll, Star Tribune, Healthy Cooking
1/4 cup fresh orange juice
2 tablespoons real maple syrup
1 tablespoon frozen orange juice concentrate
1/4 cup chopped fresh mint
Serves 4.
This Scandinavian fruit soup -- a delicious ending to summer meals -- takes
on a gentle rosy color from the peaches and strawberries. After chilling,
adjust the sweetness to your taste; the sugar in the fruit will vary
according to ripeness.
In a blender, combine peaches, yogurt, strawberries, orange juice, maple
syrup and orange juice concentrate. Puree until smooth. Transfer to a
large serving bowl. Cover and chill 1 hour. Adjust sweetness to
taste. Sprinkle each serving with mint.
=========================================
Chilled Fruit Soup 2
Recipe By
age 107Serving Size : 6
1 ripe cantaloupe (about 3 cups melon balls)
1 ripe banana -- peeled
4 large ripe peaches
4 cups orange juice
2 cups fresh blueberries
1/4 teaspoon ground cinnamon
1 cup ice cubes
1 cup pineapple coconut juice
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Slice cantaloupe in half, discard seeds, and form into melon balls. Put 2
cups in a blender; reserve the remaining balls in a large 2-quart pitcher.
Add banana to blender. Remove the pits from the peaches and add peaches to
the blender along with 2 cups orange juice.
Puree until smooth. Pour into
the pitcher. Now puree 1 cup blueberries along with cinnamon, ice cubes,
pineapple coconut juice, lemon juice, vanilla, and remaining orange juice.
Again run blender until smooth. Pour pureed blueberries into pitcher along
with the remaining 1 cup whole blueberries. Stir well, chill at least 1
hour, and serve.
6 to 8 servings
Source:
"Horn of the Moon Cookbook by Ginny Callan"
Copyright:
"1987 by Virginia Callan; ISBN 0-06-096038-8 (pbk)"
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COLD BUTTERNUT SQUASH SOUP
Makes: 7 cups (7 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
INGREDIENTS
- 1 tablespoon margarine
- 1-1/2 cups chopped onion
- 1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces
- 2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups low-fat (1%) buttermilk
- Pinch of freshly grated nutmeg
DIRECTIONS
Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes.
Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes.
Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.
Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.
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COLD CHERRY SOUP
SERVES 5 (2 C. EA)
2 (141/2-ounce) cans pitted sour cherries
1-1/2 cups water (as needed)
1/4 to 1/2 cup sugar, to taste
1 slice lemon, seeded
1 (2-inch) piece cinnamon stick
2 teaspoons cornstarch
1/2 cup dry red wine
1/4 cup plus 1 tablespoon sour cream, divided
Lemon juice
Ground cinnamon
Place cherries along with their canned liquid in a medium saucepan. If
liquid does not cover fruit, add water to cover. Stir in sugar, lemon slice
and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes.
In a glass measuring cup or bowl, dissolve cornstarch in wine. Stir in
several tablespoonfuls of the hot cherry liquid, then gradually stir the
cornstarch-wine mixture into the hot cherry mixture and stir until blended.
Heat to boiling and simmer for 1 minute or until thickened. Remove from heat
and remove lemon slice and cinnamon stick.
Place 3 tablespoons sour cream in a small bowl and add 2 tablespoons of the
hot cherry liquid. Stir to combine and add sour cream mixture back to the
pot and stir. Place soup in a heat-proof bowl, cover and refrigerate until
chilled. Taste and adjust flavor by adding a bit of sugar or lemon juice.
Serve in cups or bowls, topped with a teaspoonful of sour cream and dusted
with ground cinnamon.
Paprikash Restaurant, Chicago
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CREAMY PEACH SOUP
Makes 6 servings
4 medium peaches, peeled, pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk or plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
Mint leaves
1. Puree the peaches and wine in a blender and pour into a chilled bowl. Add the
remaining ingredients and mix well. Refrigerate for 1 hour.
2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and
serve.
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CURRIED CREAM OF CARROT SOUP
The original rec. comes
from Gourmet, back in the late '80s.
Serves 6.
1 lg onion chopped
1 tsp minced garlic
1 tsp minced peeled fresh gingeroot
2 tbsp unsalted butter
1 tbsp curry powder (I like it hot!)
1/8 tsp cinnamon
2 lbs carrots, peeled and chopped
3 and 1/2 cups chicken stock or canned broth
and 1 and 1/2 cups water
1 bay leaf
1/8 tsp dried thyme
1/4 tsp freshly ground pepper
1 tbsp honey
1/2 cup light cream or half 'n half
sour cream or plain yoghurt to accompany, and
chopped scallions for garnish
Cook onion, garlic and gingeroot in butter
over med-low heat, stirring until onion is
softened. Stir in curry and cinnamon and
cook for 10 seconds.
Add carrots, stock, bay
leaf, thyme, pepper, and 1 and 1/2 cups
water. Bring to boil, and simmer 30 minutes.
Discard bay leaf, and run soup through a
blender transferring it back to pot as it is
pureed.
(IF SERVING COLD, COOL TO ROOM
TEMP AT THIS POINT, THEN REFRIGERATE FOR
A COUPLE OF HOURS, OR UNTIL CHILLED).
Whisk in cream, honey, and salt to taste. Ladle soup
into bowls and top with a dollop of sour cream and yoghurt and a sprinkling of chopped scallions.
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GRAND FLORIDIAN RESORT & SPA STRAWBERRY SOUP
2 lb. 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. yogurt
1/2 lb. fresh strawberries
Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly until well mixed and a smooth consistency.
Chill, shake well before serving. Add fresh strawberry halves as a garnish.
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ICED TOMATO AND BASIL SOUP
3 lbs ripe tomatoes, peeled, seeded & finely
chopped
or
2 1/2 lbs canned peeled plum
tomatoes, seeded and finely chopped
3 T Italian olive oil
5 cloves garlic, minced
1 c shredded fresh basil leaves or 1 T dried
5 c chicken stock
salt to taste
1/4 t fresh ground pepper
pinch sugar
Place olive oil in medium saucepan, add
tomatoes and cook over medium heat about 5 minutes. Add garlic & basil and cook an
additional 5 minutes.
Pour in chicken stock, salt and pepper and sugar. Bring to a boil, immediately reduce heat and simmer for 5minutes.
Chill soup several hours or overnight.
Serve with crostini (can also be served hot)
Crostini:
While soup is chilling, prepare the cheese
crusts. Brush both sides of bread slices
(1/4 inch slices of long French loaf) with
melted butter, place on cookie sheet, spread
with a thick layer of Parmesan cheese. Bake
at 400 for 10 - 15 minutes and cheese begins
to melt.
Bernard Clayton, Jr. The Complete Book of
Soups and Stews
=================================================
MANGO MELON SOUP ALA TWO SISTERS INN, MANITOU SPRINGS, CO
1 small melon, peeled and cubed
1 ripe banana, peeled
1 mango, peeled and cubed (divided)
1 tablespoon lemon juice
1 tablespoon honey
dash vanilla
6 mint leaves for garnish
6 raspberries for garnish
Place melon cubes in blender and process until smooth. Add banana, 1/4 cup mango cubes, lemon juice, honey and vanilla and blend until smooth.
Chill mixture for several hours or overnight, and also chill separately the remaining mango cubes.
When ready to serve, divide mango cubes among six parfait cups. Stir chilled mixture and pour equally over the fruit.
Garnish with raspberries and mint leaves.
Yield: 6 servings
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Peach and Cantaloupe Soup
page 65
Serving Size : 6
1 cup fresh orange juice -- ~PLUS~
1 cup additional fresh orange juice for ice cube garnish
1 cup buttermilk -- ~PLUS~
1 cup additional buttermilk for ice cube garnish
4 large ripe peaches
1 large ripe cantaloupe
1 tablespoon fresh lime juice
2 tablespoons fresh lemon juice
Here's a treat for the sultriest days of summer. . .and a good way to get the best taste from highly perishable fruit. The lemon and lime juice will kick up the flavors, while the soup itself will revitalize spirits and appetites all around. A sprig of mint makes a pretty garnish.
Time to Prepare (Hands On): About 10 minutes
Time to Cook: About 1 minute
Total Time: About 3 1/4 hours, including time to chill
One day to 6 hours in advance, pour 1 cup of orange juice into the cups of a mini muffin tin or round ice "cube" tray, filling the cups no more than 1/4 full. Make another set of ice cubes with 1 cup of buttermilk. Freeze solid.
Fill a large pot with water and bring it to a boil. Add the peaches and let
simmer 30 seconds. Drain and set the peaches aside to cool.
Slice the cantaloupe into quarters; scoop out the seeds and discard them.
Cut out the fruit, chop it coarsely, and place it in the work bowl of a food processor or blender.
Peel the peaches and chop them. Add to the cantaloupe in the food processor.
Process in short pulses to blend.
Add 1 cup orange juice and the lime and lemon juices to the fruit mixture, and process again until smooth. Transfer to a large bowl and Stir in the buttermilk. Cover the bowl and refrigerate at least 3 hours.
To serve, fill each serving bowl with soup, then add 1 juice cube and 1 buttermilk cube to each bowl. Serve right away.
Make up to 2 days ahead.
~Seal in a tightly covered container and refrigerate.
Blend with ice or the fruit juice and buttermilk cubes, and add sparkling water to taste for a fizzy fruit drink.
Source:
"Almost Vegetarian Entertaining by Diana Shaw"
Copyright:
"1998 by Diana Shaw; ISBN 0-609-80026-4"
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Savory Cold Mango Soup
4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, or to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish
1. Puree mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve. Yield: 4 servings
Variation: Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch).
Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.
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Sweet Red Pepper Soup ALA GASLIGHT INN, Gettysburg, Pa
This was presented as part of a class on catering at the Montgomery College. It was so good, I incorporated it into my own cooking classes here at the Gaslight Inn. On rare occasion, red peppers (or you can use yellow never green) are on sale. I buy a case, make the base and freeze for future use.
4 large red bell peppers, seeded and ribs removed, chopped
1/2 Cup chopped onion
1/4 Cup peeled, chopped apple
1/4 Cup peeled, chopped carrot
1Tbsp. vegetable oil
Sautee, stirring frequently, for 5 to 7 mmutes, until the onions are
translucent but not browned. Then add:
4 cups chicken stock or vegetable stock
Bring to boil over high heat. Reduce heat and simmer, partially covered for
25 min.
Puree soup in a blender or food processor fitted with the steel blade. Add
red food coloring if desired. Return soup to the saucepan.
Serving suggestions:
Waist Watcher:
Serve hot or chilled, as is, for a really low calorie, low fat luncheon dish.
Luxury Starter for special Dinners
Add heavy cream (l cup up to 3 cups, depending on richness desired) and
serve warm or chilled. Float a spoon of sour cream or yogurt in the center
and sprinkle with chopped parsley or cilantro leaves.
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Winter Soup of Dried Fruits with Pearl Tapioca
Vegetarian Cooking for everyone, Deborah Madison
1/4 cup large tapioca pearls
1 cup dried apricots
1 cup dried pitted prunes or Mission figs
1 cup dried pears
1/2 cup golden raisins
1/2 cup dried cherries
2 3 inch cinnamon sticks
4 slices ginger
1 quart water or pear juice
plus extra as needed
Sour cream or drained yogurt -- optional
SERVES 4 TO 6
A friend of Norwegian origin served this soup, then shared her recipe with me.
The large tapioca pearls are invisible but give it a silky quality. A great winter dish to have on hand, it keeps for weeks refrigerated.
Give the pearls a head start with an overnight soak before cooking.
Cover the tapioca with water and set aside to soak overnight. Drain, then put it in a soup pot with the remaining ingredients except the sour cream. Bring to a boil.
Lower the heat and cook slowly, partially covered, until the tapioca pearls are clear, about 2 hours. (Some people like to see a little eye in the center, which gives them their other name,
tapioca fish eyes.)
Gently give a stir every so often so that nothing sticks to the bottom.
If the soup becomes too thick, add water or juice as needed.
Serve warm or chilled, for breakfast or dessert, plain or with a spoonful of sour cream or drained yogurt.
