Soup in Summer

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Author
fabulousoyster
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RE: Soup in Summer 2007/06/02 16:01:27 (permalink)
I like a chilled blueberry soup or a cantaloupe soup.
Blenderize the fruit with some orange or apple juice and a few spoons of sugar, add some heavy cream or yogurt, add some cinnamon or lime juice. Its really to taste and chill.
#31
jimcor
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RE: Soup in Summer 2007/06/02 23:33:57 (permalink)
Split Green Pea with vegetables soup and Cincinnati chili flavored bean soup year round.
#32
Foodbme
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RE: Soup in Summer 2007/06/03 00:02:41 (permalink)
Soup----It's not just for Winter anymore!
#33
Fajuea
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RE: Soup in Summer 2007/06/03 17:32:37 (permalink)
I'd like to try a fruit pureed soup. Just blend the fruits you want in a blender. Then chill it. That would probably be a really good soup.
#34
Foodbme
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RE: Soup in Summer 2007/06/03 20:32:14 (permalink)
quote:
Originally posted by Fajuea

I'd like to try a fruit pureed soup. Just blend the fruits you want in a blender. Then chill it. That would probably be a really good soup.


My wife makes a Strawberry soup in a blender with red wine in it. It's delicious!
#35
jmckee
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RE: Soup in Summer 2007/06/05 12:07:10 (permalink)
Gazpacho, yes. Vichysoisse.

Cold borscht made with fresh beets and sour cream.

I had a cold tomato basil soup in St. Louis some years ago that was terrific.

Lynne Rosetto Kasper has a recipe for Cool Minestrone in her "Italian Country Table" book.

Somewhere at home, I have a recipe from The Inn at Little Washington for chilled Virginia Peach Riesling soup.
#36
shortchef
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RE: Soup in Summer 2007/06/06 10:04:38 (permalink)
Chilled peach soup:
1 cup water
1/2 cup sugar
3/4 cup peach schnapps
3 pounds peaches, peeled and sliced (about 7 cups)
1/2 cup heavy cream
1 cup creme fraiche for garnish
In a large saucepan bring water, sugar and schnapps to a boil, stirring until sugar is dissolved, and add peaches. Return syrup to a boil and remove pan from heat. In a blender puree peaches with syrup in batches, transferring as pureed to a bowl, and cool. Stir in heavy cream and chill. Serve in chilled bowls garnished with creme fraich and, if you have it, fresh tarragon leaves, chopped. Makes about 6 cups. (Also makes for a very jolly dinner party!)
#37
Jimeats
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RE: Soup in Summer 2007/06/07 08:13:33 (permalink)
Monday of this week was a cold raw rainey day here in the noreast. I decided I'd have a roast chicken for dinner, good night for it.
This is the first time I've made a milk gravey from the pan drippings. I got the idea off these boards and had to try it. Outstanding! Well as usuall I made too much, it was so good it was a shame to waste so I turned it into a soup.
Just added some chicken stock and white wine to thin it out a bit, added the leftover broccoli and rice and some diced sun dried tomatos and adjusted the seasonings. Quick, simple and very tastey. My neighbor loved it asked to take some home to his wife. Summer soup is best made with leftovers. Chow Jim
#38
jimcor
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RE: Soup in Summer 2007/07/12 23:45:19 (permalink)
quote:
Originally posted by jimcor

Split Green Pea with vegetables soup and Cincinnati chili flavored bean soup year round.


Well, it's been a little over a month since I've made that post and both soups coninue to go thru various tweakings to find the BEST OF.

The Cincinnati Chili Flavored Bean Soup has become a 'survival' project. No fresh ingredients. Dried beans, spices, Gold Star Chili seasoning packet, canned diced or crushed tomatoes plus Rotel (or Rotel style) tomatoes and chilies, canned beef broth, boullon cubes (chicken or beef) to taste, maybe a small can of tomato sauce if needed. 1 or 2 tablespoons of Louisiana Hot Sauce plus 2 tablespoons of apple cider vinegar. Still comes out tasting delicious. Gotta have a big pot, you'll need at least a 6 quart pot to make a pound and a half of pinto or pinto and white combo bean soup. You'll never miss the meat. It's good. Latest batch is very good!
#39
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