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Tomato & Sour Cream Soup--Cold
Serves 6
Puree tomatoes in batches in blender until smooth, then force puree through chinoise or sieve
into a large bowl. Stir in lemon juice to taste, scallions, zest, sugar, thyme, marjoram, s&p. Chill until cold. Ladle into bowls and top w dollops of sour cream.
| Tomato | 3 |
| lb ripe, peeled and quartered |
| Onions, Green | 1 |
| T finely chopped GREENS |
| Lemon Zest | 2 |
| tsp finely grated |
Tomato (Roasted) Soup w Garlic
Serves 4
Preheat oven to 400. Place tomatoes, cut side up, on large baking sheet. Sprinkle w salt and pepper. Drizzle w 3T olive oil. Roast
until tender, 1 hour. Cool slightly. Transfer to processor and pulse until chunky. Heat 3T oil in large pot over medium-high. Add
garlic and sauté until fragrant, about 2 min. Stir in tomatoes, rosemary, thyme and red pepper. Add stock; bring to boil. Reduce heat
and simmer uncovered until soup thickens slightly, 25 min. (Can be made 1 day ahead. Rewarm soup before continuing) Stir in basil.
Season to taste. Top w toasted baguette slices brushed w oil.
| Tomato | 3 |
| lb plum, halved lengthwise |
| Rosemary | 1.5 |
| T fresh or 1.25 tsp dried |
| Thyme | 1.5 |
| T fresh or 1.25 tsp dried |
| Pepper Flakes, Red | 0.25 |
| tsp or more |
Tomato Gin Soup
Cook onion in butter in 4-qt stockpot over medium, stirring occasionally,
until softened but not browned, about 5 min. Add tomatoes, potato, tomato paste,
bay leaves, broth, s&p and bring to a boil. Simmer briskly, stirring
occasionally, 30 min. Discard bay leaves and puree with boat motor. Stir in 1 c
cream, gin, nutmeg, and salt. Simmer gently, stirring occasionally, 10 min. Top
with unsweetened whipped cream to cut acidity
Onion 1.5 c chopped
Butter 3 T unsalted
Tomato 2 lb halved
Potato 1 russet (baking)
Tomato Paste 2 T
Bay Leaves 2
Stock 4 c chicken (lo salt)
Heavy Cream 1.5 c (whip 1/2 c for topping)
Alcohol, Gin 0.33 c
Tomato Soup, Roasted
Preheat oven to 350. Arrange tomatoes, cut-side up in one layer in one or
two 4-sided sheet pans and add garlic to pan. Drizzle with oil and sprinkle with
s&p. Roast one hour, then cool in pan. Peel garlic. Cook onion, oregano and
sugar in butter in stockpot over medium-low, stirring frequently, until onion is
softened, about 5 min. Add tomatoes, garlic and stock and simmer, covered 20
min. Use boat motor to puree soup. Stir in cream and simmer 2 min.
Tomato 4 lb, seeded and halved lengthwise
Garlic 8 cloves, left unpeeled
Olive Oil
Onion 1 large, chopped
Oregano 1 tsp dried
Sugar 1 T brown
Butter 5 T
Stock 4 c chicken (lo salt)
Heavy Cream 1 c
Tomato Soup,
Cream of (Crema de Pomodoro)
Serves 6
Preheat oven to
350. Cut enough bread into 3/4" cubes to make 3 c and arrange in one
layer in shallow baking pan. Toast in middle of oven until golden and
crisp (10-15 min) In heavy 4- to 5- qt kettle, cooked chopped vegetable in
oil w s&p over moderately low heat, stirring, until tender but not
browned, about 10 min. Add wine and boil 3 min. Add tomatoes, oregano and
ice water and simmer, uncovered, stirring occasionally, 20 min. Remove
from heat and whisk in heavy cream and sour cream. Cool 10 min. In
blender, puree soup in batches, transferring as needed to a large bowl.
Return to kettle and thin to desired consistency. Do not let boil. Serve
ladled over croutons.
|
Bread |
1 |
|
loaf, Italian or
French |
|
Tomato |
4.5 |
|
c canned,
crushed in puree |
Turkey Giblet Stock
Heat oil in heavy skillet over medium-high heat until it shimmers. Cut
neck into 1" pieces. Brown neck, giblets, celery, carrot and onion, turning
occasionally, about 6 min. Add chicken stock, scraping up brown bits. Transfer
to 3-qt. stockpot. Add water, bay leaf, peppercorns and thyme and simmer,
uncovered, until liquid is reduced to about 4 c., about 1 hour. Strain stock
into a bowl, discarding solids. (can be made 3 days ahead)
Olive Oil 2 T
Celery 2 ribs, chopped
Carrots 2 chopped
Onion 1 not peeled, quartered
Stock 1.75 c chicken
Water 8 c
Bay Leaves 2
Pepper 1 T peppercorns
Thyme 1 T fresh
Tuscan White Bean Soup, Quick
In large Dutch oven, cook pancetta over med heat until just golden, 8-10 min; discard pancetta and add oil to pot w fat. Add onion and cook, stirring occasionally, until softened, 5-6 min; stir n garlic and cook until fragrant, about 30 sec. Add beans, 1/2 tsp salt, and 3.5 c water. Increase heat to med-high and bring to simmer. Submerge rosemary in liquid; cover and let stand off heat 15-20 min. Discard rosemary and adjust seasonings. Ladle soup into bowls, drizzle w extra virgin olive oil and serve, passing balsamic vinegar separately.
| Pancetta |
6 |
oz,
cut in 1" cubes |
| Olive
Oil |
2 |
T
plus extra for serving |
| Onion |
1 |
small,
diced |
| Garlic |
3 |
med
cloves, minced |
| Beans,
Cannellini |
4 |
cans
@ 15.5 oz, drained and rinsed |
| Rosemary |
1 |
spring
fresh |
| Vinegar |
|
Balsamic
for serving |
Watercress
Soup
Blanch, press
and chop watercress. Cook in butter. Add Béchamel Sauce. Puree. Add
stock. At last moment, add cream. Top w chives and serve cold (if you can
wait).
Watercress Vichyssoise Serves 4
Simmer potato, onion, stock, and cream, uncovered, in 3- to 4-quart heavy saucepan until vegetables are soft, 10 min. Stir in watercress and cook, uncovered, over moderately low heat 3 min more. Puree in 2 batches in blender until very smooth. Force through fine sieve into bowl, pressing hard on solids ant then discarding them. Season and let stand, uncovered, until cool, 45 min, then chill, covered, 1.5 hours.
|
Potato |
1 |
small, boiling, peeled and cut up |
|
Onion |
1 |
small, finely chopped |
|
Stock |
2 |
c chicken |
|
Heavy Cream |
1 |
c |
|
Watercress |
4 |
c coarsely chopped (1 large bunch) |
Watermelon
Gazpacho Serves
4
Seed one cup
melon chunks and cut into small dice. Puree remaining melon in blender in
batches. Pour thru a sieve into a bowl, pressing on solids and discard
seeds. Return juice to blender and blend together w almonds, ice, and
garlic (in batches if necessary) until smooth. Add bread, vinegar, salt
and pepper and blend, adding oil in a slow stream until smooth. Top w
diced melon and pass extra oil.
|
Melon,
Watermelon |
4 |
|
lb, flesh cut in
chunks (7 c) |
|
Nuts, Almonds |
0.75 |
|
c whole,
blanched |
|
Bread |
8 |
|
slices firm
white, crusted and torn |
|
Olive Oil |
0.25 |
|
c extra virgin |
Wild Rice Soup
In large saucepan, combine broth, onions and wild rice. Bring to a boil, reduce heat and cook 35-40 min until rice is tender. In medium saucepan, melt butter. Stir in flour, salt and pepper. Cook one minute until smooth and bubbly. Stir in half and half and cook until slightly thickened, stirring constantly. Slowly add half and half mix to rice, stirring constantly. Add remaining ingredients and heat gently, stirring often. Do not bring to a boil. Garnish with green onions and bacon crumbles.
| Stock |
48 |
oz
chicken |
| Rice,
wild |
0.5 |
c |
| Onions,
Green |
0.5 |
c
chopped |
| Butter |
0.5 |
c |
| Flour |
0.75 |
c |
| Half
and Half |
2 |
c |
| Chicken |
1.5 |
c
cooked and cubed |
| Bacon |
8 |
slices,
fried and crumbled |
| Mushrooms |
|
sliced
and sauteed |
| Wine,
Sherry |
2 |
-3
T |
Zucchini
Soup, Cream of Curried Serves
6
Cut zucchini in
very fine pieces. Sauté w onion in butter until tender. Stir in curry
powder. Add stock and simmer 5 min. Cool; add cream, salt and white
pepper. Cover and refrigerate until very cold. Serve w hot, buttered toast
triangles.
|
Stock |
6 |
|
c, homemade
chicken |
Zucchini & Chicken Soup-Cold Cream of w Watercress
Serves 4-6
In a saucepan, melt the butter over med-high heat. Add the onions and cook, stirring, for 3 min. Add garlic and cook for 15 sec. Add zucchini, salt and pepper and cook until tender. Add stock and thyme and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 min. Meantime, brown chicken in 2 T butter. Add wine and simmer 5 min. Add liquid to soup, reserving meat. Add watercress and let wilt, 5 min. Remove from hat and discard thyme sprig. With hand-held immersion blender (or in batches in food processor), puree soup. Return to heat and stir in cream. Heat gently 5 min. Adjust seasoning, keeping in mind that salt is less evident in cold foods. Add chicken and let cool. Chill at least 4-6 hours. Garnish w watercress springs and chives.
|
Butter |
2 |
T unsalted |
|
Onion |
0.5 |
c chopped |
|
Garlic |
1 |
tsp minced |
|
Zucchini |
1.25 |
lb trimmed and chopped |
|
Salt |
0.5 |
tsp |
|
Pepper |
0.25 |
tsp white |
|
Chicken |
1 |
lb boneless, cut into pieces |
|
Wine, Pink |
0.5 |
c |
|
Stock |
2 |
c chicken |
|
Thyme |
1 |
sprig |
|
Watercress |
1 |
c packed leaves |
|
Parsley |
1 |
T minced |
|
Heavy Cream |
2 |
c |
|
Sour Cream |
0.25 |
c or use crème fraiche |
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