So cold, back to soup season!
nancyjane_gardener
4 years ago
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carolb_w_fl_coastal_9b
4 years agolaceyvail 6A, WV
4 years agolast modified: 4 years agoRelated Discussions
Cold weather soups?
Comments (8)A vegetable-beef stew: 2 lbs frozen mixed vegs, 2 large onions diced, a large handful of potatoes diced, a pint of green beans, 2 or 3 pints of cut tomatoes; whatever is in the leftover-bits-for-soup freezer container; a half-pound of top round or whatever diced very small. Using a 5 qt pot: brown beef in 2T canola oil, add onions and stir until they are translucent, add remaining items and then water to barely cover contents. Sprinkle 2T marjoram and 1T crushed rosemary over all; put lid on, turn heat to simmer after it begins to bubble. If you're not on a sodium-restricted diet add 6 cubes of Wyler beef boullion just before simmer. Let simmer until potatoes are cooked, about 5 hours; add 2T lemon juice or 1 1/2 T cider vinegar. This is one of those soups that are even better the next day. Makes about 4 quarts, freeze leftovers in serving-size portions....See MoreCold Soups
Comments (14)I think it is spring. Yesterday we had all four seasons....a.m., rain, sleet, then snow, high winds, fog, some snow. By 2p.m. it was sunny and calm and in the high 50's. Home early and did yard work in t-shirts. I made a fresh salsa to go with burgers. I made way too much so i took a cup of it and added a cucumber and whizzed in the high speedy blender...topped with a bit of chunky salsa and avocado we had gazpacho while the kaiser rolls were in the oven. Our first intentional cold soup of the season. I've been making warm soups, all last month, my 'March Madness'. I guess i call them chowders but they are veggie based. All have been good cold...sometimes by necessity without a source of heating for lunches. I just can't control the quantity for 2 servings and make enough for four or six, but that's fine. We welcome the leftovers. I always start with a savory base like a leek, shallot, garlic, etc. Then a fruit like meyer lemon, apple. Then a veg...asparagus, sweet corn, a frozen chunk of winter squash, or cubed sweet potato. Savory, sweet and a veg thickener. The flavor profile is really just one theme like Thai or Greek, Spanish depending on spices. I've been taking out a couple pints after whizzing a bit in the blender for a bit of body, then chilling and adding a chopped cuke, some green onions, slices of avocado, and parsley, cilantro or dill for the next days lunch. Maybe a bit of yogurt or coconut milk. We prefer our cold soups thin. Always a challenge looking for the provider of a thin broth. Watermelon is a good one. The garden is never in sync. The first up is chives, wild thyme and rhubarb, maybe some early baby leeks, so i'll be trying some rhubarb purees and juices as my 'tart' taste in place of lemon or lime. Here is a link that might be useful: more cold soups...See Morecold soups
Comments (14)I'm copying all these cold soup recipes - they sound wonderful! Here are two of mine that we enjoy every summer (I've also made the borscht in the winter and served hot...both ways are good). Ann Iced Borscht 1 qt water 8 small to medium beets, cut into quarters 1 Tbsp butter 1 Tbsp corn oil 1 medium onion, chopped 1 clove garlic, minced 3 cups chicken broth 1 Tbsp chopped fresh dill 1 Tbsp fresh lemon juice 1/2 tsp salt 1/4 tsp white pepper 2 cups buttermilk 1/4 cup sour cream mixed with 1/4 cup plain yogurt for topping dill sprigs for garnish Bring water to a boil in a large saucepan. Add the beets and cook for about 30 minutes, or until tender when pierced with a fork. Drain and rinse the beets in cold water. When cool enough to handle, slip the skins off. Heat butter and oil in a large skillet over medium heat. Saute onion for 5 minutes or until translucent. Add the garlic and cook for 1 minute, then remove from heat. Add the chicken broth, dill, lemon juice, salt and pepper. Place some broth and some beets in a blender or food processor and puree. Pour the soup into a large bowl and repeat the processing until all of the broth and beets are pureed. Add the buttermilk, stir to blend and chill for several hours. At serving time, pour soup into bowls, top each serving with a tablespoon of the sour cream mixture and garnish with a dill sprig. You can omit the buttermilk and serve hot with a dollop of sour cream. Serves 8. source: Picnic by Dee Stovall Gazpacho 1 qt Clamato juice 1 cup tomato juice 1/2 cup peeled & chopped cucumber (about half a cuke) 1/3 cup sliced green onions 1 Tbsp olive oil 2 Tbsps red wine vinegar 1 Tbsp sugar 1/2 Tbsp dried dillweed 1 or more chopped garlic cloves 1/2 tsp hot sauce (like Texas Pete) or Tabasco 1 avocado chopped (opt. garnish) 1/4 to 1/2 lb small cooked shrimp (opt. garnish) diced cucumber (opt. garnish) salt and pepper to taste In a large bowl pour Clamato juice and cup of tomato juice; stir to blend. Put 1-1/2 or 2 cups (depending on size of your processor workbowl) of this juice mixture into food processor. Add the cucumber, green onions, olive oil, red wine vinegar, sugar, dill, garlic clove and hot sauce in food processor. Puree; then pour into bowl and blend. If it's cold you can serve immediately. Otherwise, cover and chill. source: adapted from recipe found at Gail's Recipe Swap...See MoreIt's Summer. It's HOT! How about some cold soup?
Comments (5)Here's what I have in my file: COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste (don't omit, Linda LOL) 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings Source: La Bonne Soupe cookbook Gazpacho via Liz Jones 1 cups chopped peeled, seeded tomato 1/2 cup finely chopped Green pepper 1/2 cup cucumber chopped and peeled and seeded 1/2 cup chopped celery 1/4 cup chopped onion 2 tsps snipped parsley 2 tsps snipped chives 1 large clove minced garlic 2 � T red wine vinegar 2 T fruity, green olive oil 1 tsp salt 1/2 tsp pepper 1/2 tsp worsterchestershire 2 cups tomato juice.stir, cover and chill at least 4 hours..over night is better My adaptations 1 T minced parsley 1 T minced fresh basil 1 T minced fresh chives�or green onion tops 2 cloves garlic through a press 1/2 tsp Fresh ground pepper 1 tsp w'shire Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices. I also somewhere, have a recipe for a strawberry soup but that wouldn't go with what else you are having...and a recipe for a pea soup made with frozen peas And I think chicken broth and cream or sour cream....topped with julienne pea pods. Can't remember where that recipe came from nor where it could be....but it's good and beautiful!...See Moreannie1992
4 years agoplllog
4 years agolast modified: 4 years agonancyofnc
4 years agoplllog
4 years agolast modified: 4 years agogardengal48 (PNW Z8/9)
4 years agonancyofnc
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4 years agosheilajoyce_gw
4 years agochloebud
4 years agoLars
4 years agolast modified: 4 years agoplllog
4 years ago
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