Soups
Hot and Cold Soups
There's something so satisfying about soup- maybe it's the brightness, maybe it's the little something it can add to a great meal, maybe it's just a tasty excuse for getting your veggies in. Here they are, for you to enjoy!
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Cold Fresh Corn Soup
Ingredients:
- 3 cups fresh corn kernels
- 3 cups buttermilk
- 1 medium vidalia onion, chopped
- 1 Tablespoon chili powder
- 1 tsp cumin
- 1 clove garlic, chopped
- 1 Tablespoon olive oil
- 3 Tablespoons Sugar
- 1/4 cup lime juice
- zest from one lime
- salt and pepper to taste
Directions:
- Heat oil in skillet at medium heat, add onions and garlic, saute until onions are translucent.
- Add spices and corn kernels and and saute until corn softens, about 3 minutes. Remove from heat and allow to cool.
- Add corn in batches to food processor or blender and pulse until smooth. Add sugar to one of the corn batches. In a large bowl add buttermilk, pureed corn, and lime juice. When mixed, add salt and pepper to taste. Refrigerate until cold - 2 to 3 hours.
- Serve in cold bowls with a dollop of sour cream and lime zest.
Pumpkin Soup (in the shell)
Pumpkin Soup (in the shell)
Ingredients:
- 3-4 pound “pie” pumpkin
- 1Tbsp minced parsley
- ½ tsp sage
- 5 juniper berries
- ½ tsp allspice
- ½ sweet onion (Vidalia) finely minced
- 1 bell pepper – finely minced
- ½ poblano pepper (seeds removed) , finely minced OR 1 tsp red pepper flakes
- 2 carrots, peeled and finely chopped
- 1 green apple (granny smith), cored, peeled and finely chopped
- ½ cup unfiltered apple cider
- ½ cup white wine (Gewurztraminer, muscato, etc)
- 1-2 cups chicken broth
- 1 cup shredded fresh spinach
- ½ cup shredded chicken (optional)
- Optional: Sour cream, mascarpone or crème fraiche
Directions:
- Cut top from pumpkin, remove seeds and pulp. Set top aside for later.
- Mixed finely chopped vegetables and herbs (and chicken, if using) together, add salt and pepper to taste, and place ½ the mixture into pumpkin.
- Add apple cider, wine, and as 1/2 chicken broth. If there is space in the pumpkin, add equal parts vegetable mixture and chicken broth until the pumpkin is full.
- Place pumpkin in greased, shallow casserole dish. Place top on pumpkin and bake in 350 degree F oven for 1 ½ - 2 hours until pumpkin is soft.
- Remove from oven, gently scrape inside of pumpkin with grapefruit spoon to remove flesh from walls of pumpkin, add spinach and stir until spinach wilts then serve.
This is especially good with a dollop of sour cream, mascarpone or crème fraiche that is sprinkled with fresh nutmeg.
Cantaloupe Soup
Cantaloupe Soup
Ingredients:
- 1 lime
- 1/2 cup fresh mint leaves
- 1/4 cup sugar
- 3/4 cup Gewurztraminer (sweet white wine)
- 2 1/2 pound cantaloupe
- 1 1/2 cups water
- Optional: Sour cream or plain yogurt
- Variations: Substitute fresh apple, peach or mango juice for Gewurztraminer
Directions:
- Use a vegetable peeler to remove lime skin in small strips.
- In a small saucepan add water, lime peels, sugar and mint. Over medium heat stir until sugar melts and it comes to a boil.
- Strain through a fine mesh sieve pressing the mint leaves and lime peel hard against the mesh. Discard solids. Let liquid cool.
- Peel and seed cantaloupe. Cut cantaloupe into cubes and add to blender or food processor in batches. Pulse until smooth.
- In a large bowl or soup tureen, add cantaloupe, liquid and Gewurztraminer, mix until well blended.
- Serve in chilled bowls with a dollop of plain yogurt or sour cream, top with mint leaves.