REC'S: COLD SOUPS

Spiced Lime Tomato Soup

Ingredients:
2 Tbs olive oil
5(14-1/2-oz) cans of tomatoes or 5pounds of fresh tomatoes
1/2 cup shallots
2 Tbs minced lemongrass
1Tbs minced fresh ginger
1 Tbs chopped agrlic
2 Tbs honey
3 cups of chicken or vegtable stock
1 cup dry white wine
1/2 cup lime juice
1/4 cup chopped cilantro
2 tsp grated lime peel
salt and pepper to taste


Saute the tomatoes and juice, shallots,lemongrass, ginger and garlic in the olive oil.. Cook till the liquid evaporates. about 12 minutes.

Stir in the honey and simmer till the mixture is very thick. about 8 minutes.
Add the chicken stock and the wine, lime juice,cilantro, salt and pepper and lime peel.
Simmer for 30 minutes.

Process the soup. Season again if needed, Strain and chill for 8 hours.

~Janie~

Rat's you bet me to the Vichyssoise!~Janie~

I have a good Cauliflower one Jill, that I will post when I find it~


Very nice Thread~

JANIE!!! On the vichyssoise soup I mentioned that if you have a favorite, (either t&t or one that sounds really good) post it, please!
The ones you posted sound really good. Thank-you!
I'll post more later.
Jill

This one is good hot or cold.

BROCCOLI SOUP
(From Susan)

1 (10 oz) package frozen broccoli or 1 lb fresh
1 medium carrot, chopped
1-1/2 cup chicken broth
1 tbsp butter
1 stalk of celery, sliced
1/2 onion, chopped
1/2 tsp rosemary (she adds a little extra)
1 cup half and half
1 tsp salt
1 tsp lemon juice

Cook broccoli and carrots in 1 cup chicken broth. Sauté the onions and celery in butter until tender. Cool all. Place in blender with seasonings. Blend until smooth. (I usually add the extra broth now, to blend) Place in pan with the rest of the chicken broth, (I’ve usually added all the broth while blending) 1/2 & 1/2, salt, and lemon. Heat soup just below boiling point.
DO NOT BOIL

Cantaloupe Mist
(listed as a quick soup)

1 medium cantaloupe
1/4 tsp ground cinnamon
1 6oz can frozen orange juice concentrate
2 juice cans water (about 1-1/2 cups)
1 tbsp lime juice

Cut canteloupe in half and remove seeds. Scoop pulp into a blender container or food processsor. Add cinnamon. Cover and blend until smooth. Turn into a large bowl. In the same blender place oj and water. Cover and blend until mixed. Stir into mellon mixture; stir in lime juice. Cover and chill thoroughly. Stir before serving. Garnish with fresh mint leaves or lime wedges if desired. Makes 6-8 servings.

Another quick soup that sounds very interesting/ different.

Pumpkin Bisque

1 16oz can pumpkin
1/3 cup sour cream dip with chives
2 cups chicken broth
1 cup light cream
1/2 tsp salt

In a mixing bowl combine pumpkin, s.c. dip, chicken broth, cream and salt; beat smooth with a rotary beater. (does anyone still own one of these...lol) Cover & chill. Garnish with dollops of addtional sour cream dip with chives if desired. Makes 6-8 servings.

Chilled Pea Soup

2 cups fresh or 1 10oz pkg frozen peas
2 cups shredded lettuce
1 13-3/4 oz can chicken broth
1/3 cup water
1/4 cup tomato juice
1/4 cup finely chopped green onion
1 tbsp snipped parsley
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp dried thyme, crushed
1/2 cup whipping cream

In a 2 qt saucepan combine peas, lettuce, chicken broth, water, tomato juice, onion, parsley, salt, white pepper, and thyme. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Turn into blender container; cover and blend till smooth. Cool slightly; stir in whipping cream. Cover and chill. If desired garnish with sour cream and fresh mint. Makes 4 servings.

Cherry-WIne Soup

1 16oz can pitted tart red cherries
1-1/2 cup water
1/2 cup sugar
1 tbsp quick cooking tapioca
1/8 tsp ground cloves
1/2 cup dry red wine

In 1-1/2 qt saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in wine. Cover and chill, stirring occasionally. Makes 6-8 servings.

Subject: Rec: Chilled Confetti Corn and Shrimp Soup
Posted by: jd_az Replies: 6 Posted on: 7/28/2005 5:56:48 PM
#T549156
This came out of our newspaper yesterday. Looks good for a nice summer meal.
Jill

Chilled Confetti Corn and Shrimp Soup
(recipes developed for AP by Tabasco)
Prep:30 minutes, chilling time at least 2 hours.

2 tbsp veg. oil
1 lb small shrimp, peeled, deveined and coarsely chopped
2 potatoes, peeled and cubed
1 onion, coarsely chopped
2 cloves of garlic, minced
4 ears fresh corn, shucked and kernels removed (about 2 cups)
3 cups chicken broth
2 tbsp green pepper sauce
1 tsp salt
1-1/2 cups half-and-half
1/4 cup finely chopped red bell pepper, optional
1/4 cup fresh basil shreds, optional

Heat 1 tbsp oil in 3 qt saucepan over medium-high heat.
Add shrimp; cook until lightly browned. Remove to a bowl. Cook potatoes, onions & garlic in remaining 1 tbsp oil over medium heat until lightly browned, stirring occasionally.
Add 1 cup corn, chicken broth, green pepper sauce and slat. Heat to boil over high heat. Reduce heat to low; cover and simmer 10 minutes until potatoes are tender. Remove from heat. Allow to cool slightly.
In blender or food processor, puree soup in batches until just smooth.
eturn to saucepan along with shrimp and remaining 1 cup corn. Heat to a boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Stir in half-and-half. Cover and refrigerate until well chilled, at least 2 hrs. Garnish soup with red pepper and basil, if desired. Makes 9 cups.
Per serving: 207 cal., 13.99 g pro., 15.68 g carb., 10.20 g total fat (3.59 saturated), 91.53 mg chol., 817.93 mg sodium, 2.06 g fiber.

Nice Job Jillie.
Thanks for all your work.I know it`s a labor of love;))
Rosie

Melon,Mango Soup

1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed
1 tablespoon fresh lemon juice
1 tablespoon honey
Dash vanilla extract
Mint Leaves, for garnish
Fresh Raspberries, for garnish

Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey, and vanilla extract in blender; blend until smooth. Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.

When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each dessert cup. To serve, garnish each with a mint leaf and raspberries.

Makes 8 servings.

Major yum Rosie!
I have to run to the store. Somehow I forgot a cucumber for the cold roasted veggie soup! Talk to you when I get back.
Thank-you for adding your recipe to the stack.
Jill

Subject: Magnolia Grill's Cream Of Onion Soup
Posted by: jcz04 Replies: 6 Posted on: 9/20/2005 6:39:29 AM
#T576172
Ingredients:

4-oz, smoked country bacon, julienned
1 stick of unsalted butter
3 pounds of vadilia or other sweet onions, thinly sliced
8 garlic cloves, peeled
2 cups of dry white wine
1 Qt chicken stock
1 bay leaf
1 Tbs fresh thyme or 1 tsp dried
1 cup creme fraiche, heavy cream or sour cream
Salt to taste
white pepper to taste
hot sauce to taste
nutmeg to taste
dash of fresh lemon juice
2 cups of fresh homemade croutons(optional)
3 Tbs snipped chives( Garnish)

Cook the bacon till crisp, drain and set aside.
Add the butter and onions to the pan, add the garlic, cover and cook on low until the onions are transluent.Add the wine, bay leaf, and thyme. Bring to a boil, Reduce the heat and simmer for 30 minutes.
Remove the bay leaf and puree.If a smoother soup is desired strain.
Chill completely.

Whisk in the creme fraiche, taste then season with the salt, pepper, hot sauce and nutmeg and a dash of lemon juice.

Serve in chilled bowls, Garnish with the reserved bacon and chives nad sprinkle with some croutons if desired.

Serves 8 ~Janie~

Cold Peach Strawberry Soup
Yield: 5 servings

1 Sliced peeled peach or 1
-nectarine, sliced
1 c Sliced strawberries
1 (8-oz) carton peach or
-strawberry yogurt
1 To 2 tblsp. sugar
2 tb Lemon juice

Lemon slices Fresh mint sprigs

In food processor, combine all ingredients except lemon slices and
mint. Process until smooth. Pour into medium bowl. Cover;
refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup
into soup bowls; garnish with lemon slices and mint, if desired.

Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup)

Recipe from Pillsbury Classic Cookbook Sensational Salads

great recipe zakons, (and everyone one else) nice to see this thread pop up again!
:^)