Cold Beets with Greek Yogurt Soup

Cold Puree of Beets with Greek Yogurt

Serves: 6

3 cups beets, peeled and cut into medium dice (2 large or 3 medium beets)

2 cloves of garlic,minced

2 tablespoons lemon juice

1 cup Greek yogurt

2 teaspoons chopped fresh mint, plus a few sprigs for garnish

1/4 cup sour cream

In a medium boiler or sauce pan, cover beets and garlic with 2 1/2 cups water. Cover with a lid, bring to a boil, and reduce heat to simmer. Cook for 20-30 minutes or until beets are just tender.

Remove from heat, pour beets and liquid into a large mixing bowl and allow to cool for at least 30 minutes. (If desired, save out 1/4 to 1/2 cup of beets to stir back in later or use as garnish.) Stir in lemon juice, yogurt and mint.

In blender or food processor, puree in batches, or use an immersion blender to puree in same bowl. Cover and chill for at least two hours. When ready to serve, ladle about 1 1/2 cup of pureed beets into four individual soup bowls. (If you saved out the chopped beets, stir in first, or place on top for garnish.) Dollop each bowl with about 1 tablespoon of sour cream and garnish with mint.

COLD CHERRY SOUP

    

Cold Cherry Soup

                                                                         

Ingredients:


2 700-gram bottles Trader Joe's dark Morello cherries in light syrup


1 cup sour cream or thick Greek yogurt


2 Tbsp flour


zest and juice of 1 lemon


1/2 cup sugar


Directions:


Drain the cherries over a saucepan big enough to hold the juice from both bottles. Set half the cherries aside for another use. Put the remaining cherries in a large bowl.


Whisk the flour into the sour cream or yogurt. Add the sour cream mixture to the cherry juice in the saucepan and whisk to combine. Bring the juice mixture to a boil over medium heat, and let boil gently for a minute - this will take away the taste of the raw flour.


Remove the pan from the heat. Stir in the lemon zest, lemon juice and sugar, and whisk or stir until the sugar is dissolved. Pour the hot liquid over the cherries in the bowl.


Let the soup cool to room temperature, and then chill in the refrigerator at least two hours or up to two days.

Potage De Ble ( Corn Soup)

Potage De Ble ( Corn Soup)



 Yield: 1 servings

2 c -Water 1/3 c Celery;chopped


2 c Milk 1/4 c Onion;chopped


4 c Corn kernels; fresh 1/4 c Leek;chopped,white part only


-frozen may be used if out
 2 tb Flour


 season 1/2 c Whipping cream


1 ts -Salt & ground black pepper


2 tb Butter


This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won't have the same delicate sweetness.




Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and saute celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking
liquid. Bring to a boil, then partially cover and let simmer for 15 to 20
minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with salt
and pepper to taste. Reheat until piping hot. SERVES: 4-6