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The heat wave arrived with a vengeance last week. The high of 91 degrees during Memorial Day weekend prompted me to pull out recipes for cold soups.
Cold fruit soups became all the rage in the early 1980s – blueberry and strawberry were offered on restaurant menus during the hot summer months. On the vegetarian side, gazpacho and creamy cucumber became so popular, people searched for recipes to make at home.
My family’s favorites include leek and potato and a creamy cool asparagus. I make gazpacho at least two or three times a month once the warm weather arrives. (The recipe will appear later in the season as part of an international cold dinner menu.)
Chicken stock, vegetable stock and water are interchangeable when preparing cold soups. I always have cans or packages of chicken stock on hand in case the craving for something cool surfaces. A blender or food processor is all you need to make any variety.
If you have the urge to create something new, let your taste buds be your guide. A number of years ago I found a few jars of roasted red peppers in the pantry and realized they could be turned into a delicious soup. I garnished it with chopped scallions and it brought smiles all around the dinner table.
Leek and Potato Soup
Ingredients:
3 tablespoons of unsalted butter
1 tablespoon of olive oil
3 large leeks, still a little green, thoroughly washed and sliced
1 small onion, cut into small chunks
1 large Yukon Gold potato, cut into chunks
1 (28-ounce) package of chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
Directions:
Melt the butter and olive oil over medium in a 4-quart pot. Add the leeks and onion and sauté for about 10 minutes.
Place the potato in a small pot and cover with water. Bring to a boil and let simmer for about 10 minutes. Drain in a colander.
Place the leeks, onion and potato in a food processor fitted with the steel blade. Add a little water. Purée in batches, if necessary.
Place the mixture back into the pot. Add the stock, salt and pepper. Heat for about five minutes.
Place in a container and chill for at least four to six hours or overnight.
Serves six.
Note from Phyllis: I like to add about 1 cup of cream or half-and-half to the soup before serving.
Roasted Red Pepper Soup
Ingredients:
2 (15-ounce) jars of roasted red peppers, rinsed, drained and cut into strips
1 (28-ounce) package of chicken or
vegetable stock
Kosher salt and freshly ground black pepper, to taste
4 scallions, chopped
Directions:
Place the peppers in a food processor and purée. Pour into a container with the stock. Add the salt and pepper. Blend well.
When ready to serve, add the scallions to each bowl.
Serves six.
Strawberry Soup
Ingredients:
1 quart of extremely small, fresh strawberries, washed and sliced
1 (28-ounce) package of chicken stock or water
Juice of 1 lemon
1 cinnamon stick
Directions:
Set aside six strawberries.
Place the remaining berries in a food processor and purée.
Pour into a container. Add the stock, lemon juice and cinnamon stick. Chill for at least four hours or overnight.
Garnish each serving with the remaining strawberries.�
Serves six.
Note from Phyllis: You can substitute fresh blueberries for the strawberries. New Jersey blueberries are usually in markets during late June.
Creamy Asparagus Soup
Ingredients:
2 pounds of fresh asparagus, ends trimmed
1 (28-ounce) package of chicken or vegetable stock
1 cup of cream or half-and-half
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the asparagus in a large skillet and cover with cold water. Bring to a boil. Reduce the heat and let simmer for about 10 minutes.
Drain in a colander and run under cold water. Let cool.
Place in a food processor and purée.
Pour into a container. Add the stock, cream or half-and-half, salt and pepper.
Chill for at least four hours or overnight.
Serves six.
Cucumber Soup
Ingredients:
2 large English cucumbers, peeled and chopped
1 (28-ounce) package of chicken or vegetable stock
1 (8-ounce) container of sour cream or plain yogurt
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the cucumbers, stock, sour cream or yogurt, salt and pepper into a container.
Chill for at least 4 hours or over night.
Serves six.
Note from Phyllis: This is an instant soup. To make it a bit thicker, add more sour cream or plain yogurt, to taste.
