| 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 |
| Lemon Juice, Fresh | 2 | -4 T |
| Onions, Green | 1 | T finely chopped GREENS |
| Lemon Zest | 2 | tsp finely grated |
| Sugar | 1 | tsp |
| Thyme |
| Marjoram |
| Sour Cream | 1 | c |
| 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 |
| Olive Oil | 8 | T |
| Garlic | 3 | T minced |
| 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 |
| Stock | 6 | c chicken |
| Basil | 6 | T fresh chopped |
| 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 |
| Carrots | 2 | chopped |
| Celery | 2 | ribs, chopped |
| Onion | 1 | med, chopped |
| Garlic | 3 | cloves |
| Olive Oil | 3 | T |
| Wine, White | 1 | c |
| Tomato | 4.5 | c canned, crushed in puree |
| Oregano | 0.5 | tsp dried |
| Water | 3 | -4 c |
| Heavy Cream | 1 | c |
| Sour Cream | 1 | c |
| Watercress Soup | Serves |
| 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 | 1 | lb |
| Butter | 0.25 | lb |
| Béchamel Sauce | 4 | c |
| Stock | 1 | c, chicken |
| Heavy Cream | 1 | c |
| Chives |
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.
|
Ingredient |
Quantity |
Comments |
|
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) |
| 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) |
| Ice Cubes | 1.5 | c |
| Nuts, Almonds | 0.75 | c whole, blanched |
| Garlic | 3 | cloves, chopped |
| Bread | 8 | slices firm white, crusted and torn |
| Vinegar | 2 | T red wine |
| Salt | 2 | tsp Kosher |
| Olive Oil | 0.25 | c extra virgin |
| 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. |
| Zucchini | 6 | baby |
| Onion | 1.5 | T |
| Butter | 3 | T |
| Stock | 6 | c, homemade chicken |
| Heavy Cream | 1 | c |
| Curry Powder | to taste |
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.
|
Ingredient |
Quantity |
Comments |
|
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 |