Way OT Tell me a joke... please! 2754Here's my favorite. . .The fact that I'm blonde, and Linda is blonde, is mere coincidence;-) Linda Burnett, 23, a resident of San Diego, was visiting her in-laws and while there went to a...
Anybody out there
Yes, quite a few. The strawberry and the melon ones are my FAVORITE.... thanks for the reminder to start making them again. 1000 apologies for not having all of the authors listed... it's a long story. :(
Chilled Avocado Soup
1 lg Avocado 1/2 c Half-n-Half, Light or Whipping Cream 1 1/2 c chilled Chicken Broth 1 TBSP Lemon Juice Salt Chives
Puree Avocado with Chicken Broth and Lemon Juice until smooth.
Season with Salt. Chill and/or serve. Garnish w/ chopped chives.
Chilled Melon Soup // Cooking Light Cookbook
3 c cubed Honeydew Melon 3 c cubed Cantaloupe 1/4 c Rum or Vodka (opt) 1/4 c Sugar, divided 3 TBSP Fresh Lime Juice, divided 3/4 c sliced Strawberries
Puree Honeydew and place in a bowl.
Puree Cantaloupe and place into another bowl.
Add 2 TBSP Rum or Vodka, 2 TBSP Sugar, and 1 TBSP Lime Juice into each bowl of melon; stir well, cover and chill.
Puree Strawberries until smooth. Add remaining Lime Juice and Sugar; chill.
To serve, pour 1/2 cup of Cantaloupe mixture into 4 individual serving bowls and then pour 1/2 cup of Honeydew mixture in the center of Cantaloupe mixture in each bowl. Dollop each serving w/ 2 TBSP Strawberry mixture; swirl decoratively using a wooden pick.
Cal: 180 Fat: 0.5 g Pro: 1.7 g Carb: 34.6 g Fiber: 2.1 g Sodium: 22 mg Calcium: 23 mg
Chilled Strawberry Soup
1 c dry white wine (or Boone Farms Strawberry wine) 1/3 cup sugar 2 cups strawberries 1 cup orange juice 1/8 tsp. ground cardamom fresh mint sprigs heavy cream
Place the wine and the sugar in a saucepan. Heat to the point of boiling. Stir often to dissolve the sugar. Remove from the heat.
Meanwhile, puree the strawberries in a blender. Add the strawberries, orange juice and cardomom to the wine mixture. Allow to completely chill.
Before serving, beat the heavy cream with a mixer until thick and frothy. Add one spoonful of cream to each bowl of soup and swirl. Garnish with mint.
Iced Korean Cucumber Soup (This one is a bit 'different')
2 cucumbers 2 cups chicken broth (or use canned broth), degreased 1 cup water 1/2 cup cider vinegar 1/4 cup soy sauce 1 tablespoon sesame oil 1-1/2 teaspoons sugar 1 teaspoon white pepper 4 green onions, chopped on the diagonal 2 tablespoons toasted sesame seeds 15 to 20 ice cubes
1. If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Slice the cucumber into matchstick pieces, about 2 inches in length. An easy way to do this is to slice thin, flat strips using the wide blade of a grater. Then, stack the strips on each other and slice them lengthwise into skinny, 1/4-inch wide strips. Finally cut these strips crosswise into 2-inch lengths.
2. Trim the "beards" off the green onions and slice them on the diagonal into 1/4 inch wide bits.
3. In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well. At this point the soup will keep for several hours.
4. Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
Serves 4 to 6.
Melon Soup - Anonymous
1 Cantaloupe pared, seeded & cubed (2 #) 1/2 Honeydew pared, seeded & cubed (2#) 2/3 c sweet white wine (or Boone Farms Melon!!) 1/4 tsp ground cardamom Chopped mint for garnish
Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint.
Sesame seeds and leavesI've been using sesame seeds a LOT in stir fry's, to top-dress salads and steamed veggies, and even to...
Peach Soup ( I haven't made this one (yet!) nor remember where it came from...)
5 large peaches, sliced 4 c water 2 TBSP lemon juice 1/4 c maple syrup 1 TBSP arrowroot 1 c white wine 1/4 c orange or peach liqueur 1 c whipping cream 1/4 tsp nutmeg (opt)
Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining creamand dollop on top of each serving. Add a sprinkling of nutmeg if desired.
Raspberry Fuchsia Soup (Same with this one...not sure who but will know "when and how" soon!)
3 c fresh raspberries 3/4 c water 2 TBSP lemon juice 2 TBSP lemon rind, grated fine 2 TBSP arrowroot 1/2 c maple syrup 2 c strawberry wine 1/2 c sour cream 1/2 c fresh raspberries
Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.
Santa Fe Melon Soup
1 large cantaloupe (about 4 pounds), peeled, seeded and chopped 3 TBSP sugar 2 TBSP chopped fresh mint leaves 1/2 cup sour cream 1/4 cup dry white wine or white grape juice 2 tsp grated orange peel Fresh mint leaves
1. Place cantaloupe, sugar and 2 tablespoons mint in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth.
2. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with mint leaves.
1 Serving: 115 calories (35 calories from fat); 4 g fat (2 g saturated); 15 mg cholesterol; 20 mg sodium; 19 g carbohydrate (1 g dietary fiber); 2 g protein.
Santa Fe Melon Soup
1 large cantaloupe (about 4 pounds), peeled, seeded and chopped 3 TBSP sugar 2 TBSP chopped fresh mint leaves 1/2 cup sour cream 1/4 cup dry white wine or white grape juice 2 tsp grated orange peel Fresh mint leaves
1. Place cantaloupe, sugar and 2 tablespoons mint in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth.
2. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with mint leaves.
1 Serving: 115 calories (35 calories from fat); 4 g fat (2 g saturated); 15 mg cholesterol; 20 mg sodium; 19 g carbohydrate (1 g dietary fiber); 2 g protein.
Strawberry Tropical Soup
3 c strawberries 1 c frozen cherries 4 c strawberry juice (made from frozen concentrate) 2 TBSP clover honey 1/2 c fresh lime juice 1/2 c sweet white wine 1/2 c light cream 2 TBSP cornstarch 2 TBSP cold water 1/2 c sour cream
Mix cornstarch in 2 TBSP cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving.
