Cold Soups
  Re: (...)
Any favorites?
  Re: Cold Soups by Calliope (Any favorites?...)
I've got 2. Cold avocado, and cold buttermilk, dill, vermouth with shrimp. Let me know if you want the recipes.

  Re: Re: Cold Soups by lxxf (I've got 2. Cold av...)
I have three or four. will post them tomorrow a.m. I love them - it's goig to be fun to see what folks come up with.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Cold Soups by Calliope (Any favorites?...)
There is a cold melon soup with shrimp in the new issue that is one of the few recipes I want to try. But that's just me. Others might really like the new issue.
  Re: Re: Cold Soups by Dismc (There is a cold melo...)
We love gazpacho - make the Best Recipe version - and just tried a cold avocado soup last week I found on the internet because I had a couple of avocados getting ripe. It was pretty good, but I'd love to have your favorites. Please share your recipes!
  Re: Re: Cold Soups by HomeCulinarian (We love gazpacho - m...)
Here are my three favorites - I've served them at lots of dinner parties (catering and private) over the years and they are always enjoyed.

8 servings

1/4 cup butter
3 small leeks -- white & pale green parts only, 4 cups approx.
2 Ibs. asparagus -- ends trimmed, coarse chop
1 1/3 quarts chicken stock -- or canned low-salt broth (43 oz.)
1 quart chopped spinach leaves -- 4 ~ oz.
1/2 cup flaked fresh crabmeat
2 2/3 tablespoons fresh lemon juice
1 1/3 tablespoons minced shallot
1 cup diced peeled pitted avocado
2 2/3 tablespoons good-quality black caviar (such as oestra)

Melt butter in heavy large pan over med. heat. Add leeks & sauté till soft, about S min. Add asparagus and stock; bring to boll. Reduce heat to med., cover & simmer till asparagus is tender, about 8 min. Add spinach, cover & simmer till wilted, about 4 min.

Working in batches, puree soup in blender till smooth. Transfer soup to large bowl; season to taste with salt & pepper. Cool, then cover & chill till cold, at least 2 hours and up to 1 day.

Mix crabmeat, 1 T. lemon juice & shallot in small bowl. Season to taste w/salt & pepper. Mix avocado & remaining I T. lemon juice in another small bowl; mash coarsely. Season to taste w/salt & pepper.

Place tomato can or biscuit cutter in center of one soup bowl.
Spoon in 1 T. avocado mixture; smooth top.
Spoon in 1 T. crab mixture; press lightly to compact.
Spoon in 1 T. avocado mixture. Top with 1 tsp. caviar.

Carefully lift off can. Repeat in remaining soup bowls with remaining timbale Ingredients. Ladle soup around each timbale. Serve immediately.
Over the years, I now have pvc that I use rather than any metal rings - works much better.


Chilled Blueberry Soup

1 pint blueberries (about 3 cups) -- picked over, rinsed and drained
2 1/2 cups water
1 cup dry red wine
3/4 cup sugar
1 stick cinnamon -- (1") (1 to 3)
1 tsp. whole coriander seeds
1 T. raspberry vinegar -- fresh lemon juice, or red wine vinegar (1 to 3)
3/4 - 1 cup plain yogurt or sour cream
1/3 cup sour cream (optional)

Place berries and ¼ cup of the water in blender or food processor; process to a very smooth puree.

Combine puree, remaining 2 ¼ cups water, red wine, sugar, cinnamon stick, coriander seeds, and vinegar in a medium saucepan. Cook, uncovered, over medium heat stirring occasionally, just until mixture comes to a full boil, 7-8 minutes.

Remove from heat; let cool, partially covered, to room temperature.

Strain cooled soup into a large bowl. Taste for sweetness and tartness; add more vinegar, 1 T. at a time, as desired. Refrigerate soup, covered with plastic wrap, until cold, about 24 hours.

Just before serving, briefly whisk yogurt to remove lumps; stir into soup. Serve in chilled soup bowls; garnish with dabs of sour cream.
6-8 servings – 3/4 cup each


* Exported from MasterCook *


Garde Manger, The Art &Craft of the Cold Kitchen, CIA
Serving Size : 10

10 ounces leeks -- white part only, chopped fine
1/2 each minced onion
1 1/2 tablespoons vegetable oil
sachet containing: 4 whole cloves, 4 parsley stems, 3 peppercorns, 1 bay leaf
1 1/4 pounds diced potatoes
1 1/4 quarts chicken stock
12 ounces half-and-half -- chilled (or sour cream, or heavy cream)
1/2 bunch chives -- snipped
1 teaspoon salt
1/8 teaspoon ground white pepper

Sweat the leeks & onion in the oil till tender & translucent.

Add the sachet, potatoes, & stock. Bring to a full boil, then reduce heat & simmer till the potatoes begin to fall apart.

Remove & discard the sachet. Puree the soup. Cool rapidly.

To finish the soup for service, add cold 1/2 & 1/2 to the soup, fold in the chives, and season to taste w/salt & Pepper.

Yield: "2 quarts"
NOTES : I used 1/2 each: 1/2 & 1/2 & heavy cream. (6 fluid oz. per serving)

Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Cold Soups by cjs (Here are my three fa...)
I'm watching this one, as I don't have ANY cold soups. As a matter of fact, ***GASP***, I've never even had a cold soup!
Keep your mind wide open.
  Re: Re: Cold Soups by Gourmet_Mom (I'm watching this on...)
Well, Daphne, time to get started!! I'm sure we're going to get some goodies here! hope, hope, hope
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Cold Soups by cjs (Well, Daphne, time t...)
Here's a couple I have, neither of them are mine:

* Exported from MasterCook *

Celery Root Soup With Fuji Apples

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups-Stews-Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds celery root -- peeled and coarsely chopped
1 yellow onion -- coarsely chopped
2 Fuji apples -- coarsely chopped
1 tablespoon fresh flat parsley -- chopped
3 garlic cloves
2 cups white wine
4 cups freshly made or store bought chicken stock
2 cups heavy cream
4 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
1 cup celery leaves
1 celery stalk -- finely diced
1 medium carrot -- finely diced
1 large leek -- white part only, finely diced
1 tablespoon extra virgin olive oil
¼ cup white wine
1 medium Fuji apple -- finely diced

In a medium saucepan, melt 2 tablespoons of the butter. Sweat the vegetables and the apple for about 30 seconds. Add the wine and reduce to half. Add the chicken stock, and bring to a boil. Add the cream, and simmer for about 1 hour.

While the mixture is still hot, in a food processor fitted with the steel blade, blend the soup at medium speed. Strain the soup with a fine-mesh sieve and then return to the food processor. Add the celery leaves and process at high speed until thoroughly combined. Season to taste with salt and pepper.

Sweat the celery, carrots and leeks in olive oil. Deglaze with wine. Allow to cool. Toss in the apple.
Ladle the soup into individual bowls. Add the garnish. Serve immediately.

(Recipe courtesy Wolfgang Puck)

* Exported from MasterCook *

Chilled Roasted Red Pepper Soup with Cilantro sorbet

Recipe By :Fincher
Serving Size : 0 Preparation Time :0:00
Categories : Soups-Stews-Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 roasted red peppers -- peeled, deseeded, &
1 Vidalia onion chopped (depends on your tas -- (1 to 2)
4 large tomatoes diced
4 cups water (or if you want -- , chicken or veg sto
1 clove garlic chopped
1 Tablespoon champagne vinegar
1 teaspoon hungarian paprika
1/4 tsp cumin (optional)

Very lightly sweat onions in soup pot with a little olive oil

After a about 30 seconds add garlic and sweat another 30 seconds, do not brown the flavor needs to be light and refreshing, browning would be better for a warm soup in winter

Add red peppers, water, cumin, vinegar, a large pinch of kosher salt and paprika and simmer for 15-20 minutes

After mixture has cooled a bit puree the mix with the raw tomatoes until smooth. Season with salt and pepper.
Don't wait too long to tell someone you love them.

  Re: Re: Cold Soups by bjcotton (Here's a couple I ha...)
We were going to have a White Peach & Lavender soup last night but had so much food we just skipped it. I think we'll pick peaches that are a little less ripe next weekend - and I'll make the soup for sure. I'll post the recipe after we try it.
You only live once . . . but if you do it right once should be enough!

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