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Cool soups for warm days: avocado, carrot, or watercress.

Cool soups for warm days: avocado, carrot, or watercress

Smoothly puree cooked vegetables or ripeavocado with buttermilk, yogurt, or sour cream to make a refreshing cool soup for a warm day. Serve as a first course or a light lunch accompanied by crusty bread and cheese.

The tangy avocado buttermilk bisqueneeds no cooking; it blends in seconds. Both the carrot and watercress soups can be served hot or cold.

Avocado Buttermilk Dill Bisque

1 large ripe avocado, pitted andpeeled

3 tablespoons lemon juice

2 tablespoons chopped fresh dill

2 cups buttermilk

2 cups regular-strength chicken broth

Salt and white pepper

1/4 pound small cooked peeled shrimp

Dill sprigs

Cut 4 or 5 thin slices from avocado andcoat with 1 tablespoon of the lemon juice; cover and chill to reserve for garnish. Cut remaining avocado in 1-inch chunks.

In a blender or food processor, smoothlypuree the remaining lemon juice, diced avocado, chopped dill, buttermilk, and broth, half at a time. Add salt and pepper to taste. If made ahead, cover and chill up to 4 hours. Pour into 4 or 5 shallow bowls. Garnish each bowl with an avocado slice, equal portion of shrimp, and dill sprigs. Makes 4 or 5 servings.

Carrot Yogurt Soup

2 tablespoons salad oil

1 large onion, chopped

1 clove garlic, pressed or minced

1 teaspoon curry powder

1 teaspoon all-purpose flour

3 cups regular-strength chicken broth

3 large carrots, peeled and sliced

1 cup unflavored yogurtSalt and cayenne

1/3 cup chopped salted roastedpeanuts

Carrot curls (directions follow),optional

In a 3- to 4-quart pan, combine oil, onion,and garlic. Stir over medium heat until onion is limp. Add curry powder and flour; stir about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced, 15 to 20 minutes. In a blender or food processor, whirl about half of the mixture at a time with 3/4 cup of the yogurt until smoothly pureed. Add salt and cayenne to taste.

To serve cold, cool, cover, and chill about2 hours or up to overnight. To serve hot, return soup to pan and stir over medium heat until hot. Ladle into 4 shallow bowls. Garnish each with a dollop of the remaining yogurt, a sprinkling of peanuts, and 1 or 2 carrot curls. Makes 4 servings.

Carrot curls. Peel 1 large carrot. Laycarrot on a flat surface and run a vegetable peeler evenly and deeply down its length to make 4 or 8 strips. Loosely curl strips and immerse in ice water until crisp, about 10 minutes. If made ahead, chill up to overnight. Lift out and drain curls.

Creamy Potato Watercress Bisque

3 cups regular-strength chicken broth

2 large thin-skinned potatoes (1 lb.total), peeled and cut in 1-inch chunks

2 cups lightly packed watercresssprigs, rinsed and drained

1 cup sour cream

3 green onions, thinly sliced

1/8 teaspoon ground white pepper

Salt

1/4 pound thinly sliced cooked ham,cut in thin slivers.

In a 3- to 4-quart pan, combine broth andpotatoes. Bring to boiling. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes.

Reserve 4 or 5 sprigs of watercress forgarnish. In a blender or food processor, smoothly puree broth mixture, remaining watercress, sour cream, onions, and peper, half at a time. Add salt to taste.

To serve cold, cool, cover, and chill untilcold, about 2 hours or up to overnight. To serve hot, return soup to pan and stir over medium heat just until hot.

Ladle soup into 4 or 5 shallow bowls.Garnish each with a mound of ham slivers and a watercress sprig. Makes 4 or 5 servings.

Photo: Cool, creamy soups feature vegetables blended with tangy dairy products. Garnish adds substance: ham on the watercress, shrimp on the avocado, yogurt and peanuts on the carrot
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1987
Words:636
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