Chilled soup recipes
Chilled Avocado, Lime, & Crab Soup
Makes 6 to 8 servings
Ingredients:
6 pearl onions, chopped
1 tablespoon minced peeled fresh ginger
2 tablespoons unsalted butter
2 (14-1/2 ounce) cans reduced-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
2 large ripe avocados, halved, pitted, peeled, and mashed
1/2 cup half-and-half
2 cups cooked or canned crabmeat
Chopped fresh cilantro, for garnish
Lime slices, for garnish
Directions:
1. In a large pot over medium-high heat, saute onions and ginger in butter for 1 or 2 minutes or until softened.
2. Add chicken broth, lime juice and pepper and bring to a boil. Reduce heat to medium-low and simmer for 1 to 2 minutes. Pour mixture into a large bowl.
3. Add avocados and half-and-half to a blender and puree until smooth. Whisk avocado mixture into soup. Season with salt and pepper.
4. Cover bowl and chill for at least 3 hours. When ready to serve, spoon soup into individual bowls and top with crabmeat, cilantro, and a lime slice.
Chilled Cantaloupe Soup
Makes 8 servings
Ingredients:
6 pounds cantaloupe, diced
2 tablespoons chopped fresh mint
1 tablespoon granulated sugar
2 tablespoons fresh lemon juice
1 cup sweet white wine
1 teaspoon chopped peeled fresh ginger
8 teaspoons crumbled feta
Directions:
1. Place 1 cup cantaloupe, mint and sugar in a bowl, cover, and refrigerate.
2. Place remaining cantaloupe in a blender. Add lemon juice, wine and ginger and blend until smooth. Let rest for 30 minutes.
3. Strain pureed cantaloupe mixture through a cheesecloth and into a serving bowl. Cover bowl and refrigerate until ready to serve.
4. To serve, ladle soup into glasses or bowls and top with diced cantaloupe mixture and cheese.
Chilled Cauliflower and Leek Soup
Makes 4 servings
Ingredients:
1 bunch cauliflower
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly ground black pepper to taste
2 tablespoons snipped chives
Directions:
1. Steam cauliflower in a large pot until tender. Drain and add leeks, onions, shallots and potatoes. Season to taste with salt and pepper.
2. Pour 4 cups of water into the pot. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables are tender.
3. Let mixture cool for a few minutes, then pour into a blender in batches and puree until smooth. Pour mixture into a bowl, cover, and refrigerate for at least 3 hours.
4. When ready to serve, ladle soup into bowls and top with chives.
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