REC'S: COLD SOUPS

I just got a used cookbook, almost 30 yrs old, Better Homes and Gardens- Soups & Stews. It will take a while, I'll just type in the recipes that interest me for now. I'm not really interested in soup recipes made with a can of soup...lol. But if you are let me know. If you have one you'd like to add, please do.
Jill

Crab-Avocado Soup

1 large apple, peeled and chopped (1 cup)
1 stalk celery, finely chopped (1/2 cup)
1 tbsp butter or margarine
1 tbsp a/p flour
2 cups chicken broth
***
1 medium avocado, seeded, peeled and cut up
1 7-1/2 oz can crab meat, drained, flaked, and cartilage removed
1/2 c light cream
salt
pepper
snipped chives

In medium saucepan cook apple and celery in butter or margarine about 5 minutes or until apple celery are tender. Stir in the flour. Add chicken broth all at once; cook and stir until mixtureis thickened and bubbly.
Place half the mixture in blender container or food processor. Add half the avocado. Cover and blend until smooth. Pour into bowl. Repeat with remaining broth mixture and avocado. Stir in the crab meat and light cream. Season to taste with some salt and pepper. Cover and chill. Before serving, garnish each serving with snipped chives.
Makes 6-8 servings.

I had to include this one. I just made it and already bought the ingredients to make again. DEEElicious!

Chilled Roasted Vegetable Soup
(from our local paper)
Prep: 30 minutes, chilling: at least 3 hours

3 ripe tomatoes, cored and coarsely chopped
1 red onion, coarsely chopped
1 red bell pepper, cored, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
2 tbsp olive oil
1 tsp hot pepper sauce
1 cup tomato juice
1/4 cup red wine vinegar
1 cucumber, peeled, seeded and coarsely chopped
1/2 tsp salt
2 tbsp chopped fresh cilantro
yellow pepper slivers, optional
finely diced cucumber, optional
cilantro sprigs, optional

Preheat oven to 400 degrees.
Toss tomatoes, red onion, red & yellow pepper, olive oil and 1/2 tsp hot pepper sauce in roasting pan. Roast 30 minutes, stirring occasionlly. (see note *)
Remove vegetables to large bowl. Add tomato juice, vinegar, cucumber, salt and remaining 1/2 tsp hot pepper sauce. In a blender or food processor, puree soup in batches until blended. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hrs.
Garnish with yellow pepper slivers, dinced cucumber and cilantro sprigs, if desired.
Makes 4-1/2 cups.
*Note: if you prefer to grill vegetable, preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8-10 minutes until packet is puffed. Prepare as previously directed.
Nutrition information per serving: 117.04 cal., 2.28 g pro., 13.66 carbo., 6.84 g total fat (0.97 g saturated), 0 mg chol., 427.63 mg sodium, 3.04 g fiber.
Developed for AP by Tabasco

Jill, I have a couple I can add when I have more time.~Janie~

Rosie is feeling better~♡

Chilled Cucumber Soup

3 cups cucumber, peeled, seeded, diced
1/2 onion, diced
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 tsp salt
2 cups chicken broth
juice from 1 lemon
1 cup sour cream*
1-2 tsp dill weed

Saute the onion, cucumber and garlic in butter until tender. Add flour until excess butter is absorbed and mixture is coated. Add salt and chicken broth and simmer for 10 minutes. Remove from heat, add lemon juice and dill weed. Chill. When cool, add sour cream. Process in blender or food processor until smooth. Garnish with a dollop of sour cream and fresh dill sprigs.

*I have substituted low fat plain yogurt. I also enjoy this soup while it is still hot.

That vegt one in WaaaaaaYYyyyy up there on my to make list!

Golden Squash and Carrot Bisque

3 medium yellow summer squash, sliced (3 cups_
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 13-3/4 oz can chicken broth
1/2 tsp salt
1 13oz can (1-2/3 cups) evaporated milk
snipped parsley

In 2 qt saucepan combine sliced summer squash, carrots, onion, chicken broth and salt. Bring to boiling. Reduce heat; cover and simmer 15-20 minutes or till carrots are just tender. Turn 1/2 the mixture into blender container or food processor, cover and blend until smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover & chill. SPrinkle with snipped parsley.
Makes 6 servings.
Microwave directions. Use ingredient as listed above. In 2 qt nonmetal casserole combine squash, carrots, onion; sprinkle with salt. Cook, covered with waxed paper in countertop microwave oven on high power about 15 minutes or till vegetables are tender. Stirring one.
Blend as directed above.

For now, since CookieCarol's cucumber soup looks as good or better than the one in the book, I'll skip for now.
Thanks, any help will be appreciate.
That's all I can post for now, lunch time.
Jill

There are so many variations of this soup. If you have a favorite recipe of this, I would love it. Thanks.

Vichyssoise

2 leeks
1 small onion sliced
2 tbsp butter or margarine
***
3 small potatoes, peeled and sliced (2-1/2 cups)
2 cups chicken broth
1 tsp salt
1-1/2 cups milk
1 cup whipping cream
snipped chives

Remove tops from leeks; slice leeks (you should have about 2/3 cup). In a 2 qt saucepan cook leeks and onion in butter or margaine till vegetables are tender but not brown. Stir in sliced potatoes, chicken broth (or white stock) and salt. Bring to boiling. Reduce heat; cover and simmer for 34-40 minutes or till potatoes are very tender.
Place half of the mixture in blender container or food processor; cover and blend till mixture is smooth. Pour into bowl. Repeat with remaining mixture. Return all mixture to saucepan; stir in milk. Season to taste with additional salt and white pepper. Bring to boiling, stirring frequently. Cool. Stir in whipping cream. Cover and chill throoughly before serving. Garnish with snipped chives. Makes 4-6 servings.

Zucchini-Tomato Soup

1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup water
1 18oz can (2-1/2 cups) tomato juice
2 medium zucchini, quarterd lengthwise and sliced (2 cups)
1 8oz can whole kernel corn, drained
1/4 tsp salt
2 cups buttermilk

In 2qt saucepan cook onions and green pepper in water, covered about 5 minutes or till vegetables are tender. Add tomato juice, zucchini, corn and salt. Simmer, covered, 30 minutes. Cool. Stir in buttermilk. Cover; chill. Makes 8-10 servings.

Oh goodie,soup recipes and I hope more soup recipe;))Thank you Jillie.
Rosie

Roasted Garlic & Sweet Potato Soup
Posted by: jcz04 Replies: 20 Posted on: 7/27/2005 12:35:26 PM
#T548456
And you call this Soup!!! This is Awesome, Believe me, Trust me, I am telling you all it is killer good!
Thank you so much for this Sinful Soup~Janie~ I cut the recipe in 1/2 and it made plenty!

Ingredients:
6 large sweet potatoes
3 Tbs extra virgin olive oil
1/2 head ( or 6 cloves) roasted garlic
1 large cooking onion chopped
6 cups reduced salt chicken broth or bouillion.( used Broth and a little light cream)
1-1/2 cups water( I did not use the water either)

Oven set on 350. Slice the sweet potatoes in 1/2 lenghtwise. Rub the cut surfaces with 1 Tbs of olive oil and place cut side down on a sided baking sheet. Do the same with the garlic and add to the sheet drizzle with 1 Tbs olive oil. ( My sweet Potatoes were very large so I cut them into small sections threw them into a large bowl added the garlic. Tossed well with the olive oil then placed on the sheet cut side down.
Saute the chopped onion in 1 Tbs olive oil. When the potatoes are done, skin and remove the pulp. Remove the skins from the garlic. Place in a food processor( Jill and I used a blender)
with some of the broth and the baked garlic and onion. Process till a smooth puree forms. Place the puree into a large sauce pan and add remaining puree to the blender once again add broth to puree. Add remaining broth and water ( Jill and I left out the water) to the saucepan to desired consistency.
* I had to use all of the broth during the pureeing process. I also strained the soup and added a little cream and a dash of nutmeg.
*This soup is Excellant Cold and will make it's debut on my Thanksgiving Day Table. I will top it with a little sour cream. Wonderful cold in the summer and warm in the winter.
* Variation Parsnips would be a good second choice.
mmmmmmmmmmmmm Good~Janie~
Thanks Jill for this elegant keeper.
* Cold soup always taste so much better when strained. The texture is so smooth and silky.

Hope you don't mind I posted your review on the soup above Janie. You had some good tips and always write a great review.

Hi Rosie, glad you're feeling a little better and are back with us. I missed you.
Jill

**Also on the Chilled Roasted Veggie Soup, I used V8 instead of tomato juice and used Janie's suggestion to strain it. Very good idea.
Thanks again Janie.

This one sounds very good~Janie~

Chilled Tomato Basil Soup:

2-1/2 pounds ripe tomatoes, peeled and seeded
1 medium bunch of basil
2 cups chicken stock
2 cloves of garlic
2 Tbs olive oil
2 Tbs red wine vinegar
1/2 Tbs balsamic vinegar

Dice and puree the tomatoes in batches. Place in a saucepan with the stock.

Puree the basil,garlic and olive oil. Add the tomato/chicken stock.Add the red wine vinegar and the balsamic vinegar.

Place back into the saucepan and simmer for 20 minutes. Strain and cool.

Serves 4 ~Janie~

Creamy Atichoke Soup With Lemony Mushrooms:

Ingredients:
1-13-oz can of Artichoke hearts
1 potato, quartered
1 onion,quartered
4 cups of vegtable or chicken stock
salt and pepper to taste
1 cup light cream

Bring the stock to a boil, then add the artichokes, potato and onion.
Add the seasonings.

Reduce the heat and partially cover, simmer for 30 minutes.

Puree, then strain. Add the cream and chill.

Saute 4-6 mushroomsin a little butter and 1 Tbs of lemon juice.
Cook till the liquid is totally gone.


To serve. Ladle into bowls and top with the lemony Mushrooms.

* This soup can also be served hot as well.~Janie~

Curried Spring Asparagus Soup:

Ingredients:

1 pound of Asparagus
6 cups of vegtable or chicken stock
2 Tbs butter
1-1/2 Tbs flour
1 tsp curry powder
1 cup of light cream


Cut the tips off of the asparagus Blanch or saute lightly and reserve.

Dice the remaining spears and place in a saucepan. Add the stock. Bring to a boil and simmer for about 10 minutes. Cool for a minute then puree. Strain.

Melt the butter. Stir in the flour and cook for about 3 minutes. Add the asparagus puree. Reduce the heat and simmer. Add the curry, salt and pepper.Add the cream and chill.

To serve Ladle into bowls and top with the reserved asparagus tips.

Yum ~Janie~