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

AVOCADO CILANTRO SOUP

AVOCADO CILANTRO SOUP

 Ingredients 

8 md Scallions

1/2 c Fresh Cilantro Leaves

2 Cloves Garlic

4 oz Pared Avocado

1 1/2 c Plain Nonfat Yogurt

1/2 c Skim Buttermilk

2 tb Lime Juice

1/2 ts Curry Powder

1/8 ts Ground Red Pepper

In a food processor, combine scallions, cilantro and garlic;

process until finely chopped.
Add avocado; process until smooth.

Add yogurt, buttermilk. 1/4 cup

water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled. 

Serves 4

SPLIT PEA SOUP

Split Pea Soup

 Ingredients

7 cups water

1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed

1 teaspoon salt

1/4 teaspoon pepper

3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

2 medium stalks celery, finely chopped (1 cup)

1 medium onion, chopped (1/2 cup)


  Liquid Smoke to taste if you like it

 Instructions

1 Mix all ingredients  in 4- to 5-quart slow cooker. 

2 Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.

Stir well before serving.

ROASTED TOMATO BASIL SOUP

ROASTED TOMATO BASIL SOUP

INGREDIENTS
SERVES 4

6–6 1/2 pounds plum tomatoes, cut in half lengthwise (about 35)

1/4 cup plus 1 tablespoon extra virgin olive oil

1 tablespoon kosher salt

1/2 a medium onion, chopped

1 large garlic clove, minced


1 teaspoon red pepper flakes


2 cups fresh whole basil leaves (one 2-ounce bag)


1/2 teaspoon dried thyme


INSTRUCTIONS


Preheat the oven to 400°F.


Arrange the cut tomatoes on a large (10×16-inch) baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.


Warm the rest of the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil, thyme, and 1 cup water (you may need to add an extra cup if the tomatoes are on the dry side). Simmer for 15 minutes. Remove from heat and allow to cool slightly.


Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or soup tureen (you may wish to strain the soup as you do this to remove any remaining skin or seeds, depending on the strength of your blender).


Serve piping hot, with crackers or chunks of store-bought artisan-style bread.

TORTILLA SOUP (VEGETARIAN)

TORTILLA SOUP

  (SOPA DE TORTILLA)

6 Six inch corn tortillas

1/4 c Vegetable oil

1/4 c Water

1 md Tomato, chopped

1 Onion, chopped

1 Garlic clove, chopped

2 cn Vegetable Broth Cond. 10 3/4 oz

1 can water

1/4 ts Ground Coriander

1/4 ts Salt

1/8 ts Pepper

Chili Powder to taste

Cilantro

Servings: 8

Cilantro/ Jack / Cheddar Cheese Grated

(OPTIONAL)

Cut tortillas into 1/4 inch strips. Heat oil in

10-inch skillet until hot.

Fry 1/4 of the tortilla strips at a time over medium heat, stirring

occasionally, until crisp and brown, about 3 minutes.

Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in

blender container.

 Cover and blend on high speed until

smooth.

Heat tomato mixture, chicken broth, 1 can

water, the coriander, salt, pepper and chili powder to

boiling in a 3 quart saucepan.

 Cook uncovered for 3

minutes.

Sprinkle each serving with cheese and

tortilla strips and cilantro.