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Cold Vegetable Soups (4) Collection
Zucchini Bisque
Carrot And Leek Bisque Pease Porridge Chilled Avocado Soup From: "L Ross" > here in the Carolinas, the weather has moved straight from late winter to early summer! Any good recipes for cold vegetable soups would be much appreciated. (fans herself) Yup, it's been over 90 degrees here in the Carolinas for the past few days -- and it's only mid-April! Here are some recipes for chilled soups. But almost any soup tastes good the next day straight out of the 'fridge -- very refreshing during the sultry summer months. Give it a try ;-). For more soup recipes visit our recipe collection at www.catteacorner.com/recipes.htm. - The Tea Cat Zucchini Bisque About 6 servings 2 Tablespoons light oil (sunflower, peanut, etc.) 2 medium onions, chopped 6 cups (about 3 pounds) zucchini, sliced thinly 1 cup carrots, sliced thinly 4 cups vegetable broth or bouillon 1 cup dry white wine 1 pound silken tofu salt and ground black pepper to taste fresh dill and/or parsley, chopped, for garnish Heat the oil in a large, heavy saucepan over medium heat. Add the onions and saute for about a minute, then add the zucchini and carrots. Continue sauteing until the vegetables are soft, about five to ten minutes. Stir in the broth or bouillon and wine. Break the tofu into four or five pieces, and add to the mixture. Cook until tofu is heated through, about five minutes. Remove from heat, place in the bowl of a blender or food processor, and blend or process until smooth (you may need to do this in two batches, depending on the size of your blender or food processor's bowl). Pour the bisque back into the saucepan and return to heat. Adjust seasonings and cook for another four to five minutes, stirring as needed. Serve hot, or place in airtight container and chill, then stir before serving. Garnish with dill and/or parsley. Carrot And Leek Bisque About 4 servings 5 cups water 3 cubes or teaspoons vegetable bouillon or broth 4 medium carrots, diced 1 small onion, white or yellow, chopped 2 ribs celery, sliced 2 large leeks, white part only, sliced in rounds 1 large clove garlic, pressed or minced 2 teaspoons dried basil 1/4 teaspoon dried thyme 1/4 teaspoon ground or rubbed sage salt to taste 1 Tablespoon corn or sesame oil Tofutti Sour Supreme Better than Sour Cream, optional chopped fresh dill or chives, optional In a large soup pot, mix the water with the bouillon or broth, and bring it to a boil. Add the vegetables along with the garlic, basil, thyme, and sage. Return to a boil. Lower heat, cover, and simmer about 20 minutes, or until all vegetables are soft. Add salt to taste. Remove about one-half cup of carrots with a slotted spoon or spatula and set aside. Puree the remaining soup in a blender or food processor until smooth; you may need to do this in two or more batches depending on the machine's capacity. Return the puree to the pot. Stir in the oil and reserved carrots; heat through and serve, garnished with a dollop of Sour Supreme and chopped dill or chives if desired. To serve chilled, place soup without garnish in an airtight container in the refrigerator for several hours or overnight. Serve with garnishes as above. Pease Porridge About 4 to 6 servings 2 cups dried green split peas 1 medium onion, quartered 2-1/2 cups water 2 large bay leaves, crushed slightly but not broken 1 teaspoon salt, or to taste 2 teaspoons vegan margarine 1/4 teaspoon paprika dash of freshly ground black pepper, or to taste Place the split peas, onion, water, and bay leaves into a large, heavy pot. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until the peas are very soft, about 1-1/2 hours. Remove from heat, remove and discard the bay leaves, and drain out any remaining water (you can save it and use it as a base for another soup). Use a blender or food processor to puree the vegetables, then return the puree to the pot and add the salt, margarine, paprika, and pepper. Cook briefly on very low heat (or use a heat diffuser under the pot) until just heated through. Serve hot (or, if you want to test the nursery rhyme, serve it cold -- just don't let it sit for nine days ;-). Chilled Avocado Soup About 4 servings 1 medium avocado, peeled, pitted, and cut into quarters 3 cups vegetable broth or stock, chilled 2 teaspoons fresh lemon juice 1/4 teaspoon salt, or to taste garnish (optional): chopped fresh tomato, chopped parsley, chopped scallions (green onions) Place all ingredients except garnish into a blender and blend until smooth. Serve immediately, topped with a teaspoonful of chopped tomatoes, or a sprinkling of scallions or parsley. Variations: > For an "adults only" version of this soup, replace 1 cup of the broth or stock with 1 cup dry white wine, well chilled. > For a pretty presentation, float a paper-thin slice of lemon on top, sprinkled lightly with chopped parsley. Recipes courtesy of Our vegan recipe collection at The Cat-Tea Corner www.catteacorner.com. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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