What is your favorite cold soup recipe?!
Answers:
Borscht Soup with Sour Cream
3 medium peeled roasted beets, chopped
1 tablespoon olive oil
1 tablespoon butter
1 medium onion
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
?–1 teaspoon dry dill weed
6 cups chicken stock
1 8-ounce carton sour cream
1–2 tablespoons milk or cream
~ chives or sprigs of fresh dill for decoration
Heat the olive oil and butter in a skillet set over medium high heat until almost smoking!. Add the onions and salt and lower the heat to prevent burning!. Cook until pale golden and translucent—Approximately 12–15 minutes!. Add the garlic and cook for one minute!. Remove from the heat!. Place the beets, onions, garlic, salt, pepper, dill and one cup of stock in a blender and process until smooth!. (Alternatively, you can also process the vegetables using a food mill or immersion blender!.) Pour the mixture into a spacious bowl and add the remaining chicken stock!. Mix well!. Cover with plastic wrap and place in the refrigerator overnight to allow the flavors to meld!. Place the sour cream in a bowl and use a fork to whisk in a little bit of milk or cream to achieve your preferred consistency!. Refrigerate until ready to serve!. Remove the borscht from the refrigerator ten minutes before serving!. Ladle the soup into serving bowls and pass thinned sour cream and herbs on the side!.
nfd?Www@FoodAQ@Com
3 medium peeled roasted beets, chopped
1 tablespoon olive oil
1 tablespoon butter
1 medium onion
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
?–1 teaspoon dry dill weed
6 cups chicken stock
1 8-ounce carton sour cream
1–2 tablespoons milk or cream
~ chives or sprigs of fresh dill for decoration
Heat the olive oil and butter in a skillet set over medium high heat until almost smoking!. Add the onions and salt and lower the heat to prevent burning!. Cook until pale golden and translucent—Approximately 12–15 minutes!. Add the garlic and cook for one minute!. Remove from the heat!. Place the beets, onions, garlic, salt, pepper, dill and one cup of stock in a blender and process until smooth!. (Alternatively, you can also process the vegetables using a food mill or immersion blender!.) Pour the mixture into a spacious bowl and add the remaining chicken stock!. Mix well!. Cover with plastic wrap and place in the refrigerator overnight to allow the flavors to meld!. Place the sour cream in a bowl and use a fork to whisk in a little bit of milk or cream to achieve your preferred consistency!. Refrigerate until ready to serve!. Remove the borscht from the refrigerator ten minutes before serving!. Ladle the soup into serving bowls and pass thinned sour cream and herbs on the side!.
nfd?Www@FoodAQ@Com
COLD CUCUMBER SOUP
4 unwaxed cucumbers (if waxed, peel 50%), unpared
1 lg!. sour cream
1 med!. onion (on sm!. side)
1 clove garlic (on sm!. side)
1/2 can each Campbell's pea soup & chicken broth (don't reconstitute)
2 drops Worcestershire sauce
Dash lemon juice
1 tbsp!. thyme & oregano
Generous handful fresh parsley, removing most of stems
Salt & pepper to taste
In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley!. (Pre-chopping makes the first 3 ingredients blend better!.) Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream!. When all pureed, mix and taste!. Adjust according to your palate!. Chill before serving!. Garnish with a few chopped chives, parsley, a slice of lemon, or a couple of the above!. Keeps well (if you can keep your family's hands off!)!. Yield: 2 quarts!.
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4 unwaxed cucumbers (if waxed, peel 50%), unpared
1 lg!. sour cream
1 med!. onion (on sm!. side)
1 clove garlic (on sm!. side)
1/2 can each Campbell's pea soup & chicken broth (don't reconstitute)
2 drops Worcestershire sauce
Dash lemon juice
1 tbsp!. thyme & oregano
Generous handful fresh parsley, removing most of stems
Salt & pepper to taste
In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley!. (Pre-chopping makes the first 3 ingredients blend better!.) Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream!. When all pureed, mix and taste!. Adjust according to your palate!. Chill before serving!. Garnish with a few chopped chives, parsley, a slice of lemon, or a couple of the above!. Keeps well (if you can keep your family's hands off!)!. Yield: 2 quarts!.
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I just made this last weekend and it was wonderful!. The timbale may sound difficult but was very easy!. I found it at epicurious!.com
Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado
3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 31/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)
Melt butter in heavy large saucepan over medium heat!. Add leeks and sauté until soft, about 5 minutes!. Add asparagus and stock; bring to boil!. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes!. Add spinach, cover and simmer until wilted, about 4 minutes!. Working in batches, puree soup in blender until smooth!. Transfer soup to large bowl; season to taste with salt and pepper!. Cool, then cover and chill until cold, at least 2 hours and up to 1 day!.
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl!. Season to taste with salt and pepper!. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely!. Season to taste with salt and pepper!.
Place tomato can or biscuit cutter in center of 1 soup bowl!. Spoon in 1 tablespoon avocado mixture; smooth top!. Spoon in 1 tablespoon crab mixture; press lightly to compact!. Spoon in 1 tablespoon avocado mixture!. Top with 1 teaspoon caviar!. Carefully lift off can!. Repeat in remaining soup bowls with remaining timbale ingredients!. Ladle soup around each timbale!. Serve immediately!.
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Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado
3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 31/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)
Melt butter in heavy large saucepan over medium heat!. Add leeks and sauté until soft, about 5 minutes!. Add asparagus and stock; bring to boil!. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes!. Add spinach, cover and simmer until wilted, about 4 minutes!. Working in batches, puree soup in blender until smooth!. Transfer soup to large bowl; season to taste with salt and pepper!. Cool, then cover and chill until cold, at least 2 hours and up to 1 day!.
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl!. Season to taste with salt and pepper!. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely!. Season to taste with salt and pepper!.
Place tomato can or biscuit cutter in center of 1 soup bowl!. Spoon in 1 tablespoon avocado mixture; smooth top!. Spoon in 1 tablespoon crab mixture; press lightly to compact!. Spoon in 1 tablespoon avocado mixture!. Top with 1 teaspoon caviar!. Carefully lift off can!. Repeat in remaining soup bowls with remaining timbale ingredients!. Ladle soup around each timbale!. Serve immediately!.
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hello,i make in my restaurant a chilled peach and thai chili soup!.!.i garnish with creme fraiche and a flowered thai chili!.!.
tasty in the summer or fall!.!.Www@FoodAQ@Com
tasty in the summer or fall!.!.Www@FoodAQ@Com
vichyssoise - classic french cold soup made of potatoes and leeksWww@FoodAQ@Com
gazpacho, of course!Www@FoodAQ@Com