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Archive for Soups

RECIPE: Tunisian Chickpea Soup (Leblebi)

This recipe came to us from our friends at Rancho Gordo, a great purveyor of heirloom beans.

In Tunisia, chickpea soup is a street food, served as a hearty breakfast to men on their way to work. But you can garnish it and serve it at any meal.

Middle Eastern cookbook author Aglaia Kremezi’s advises:

“Leblebi is yet another ingenious combination of legumes and all kinds of readily available vegetables, herbs, and spices that create an irresistibly satisfying dish. Slowly cooking the chickpeas in the oven, inside a clay pot, as Paula Wolfert suggests, makes a wonderfully flavored, silky base. But precooked frozen chickpeas, simmered briefly with garlic in their broth, will make excellent leblebi, flavored with homemade h’rous and sprinkled with Aegean herb and hot pepper mix.”

Take a look at Aglaia Kremezi’s Mediterranean Vegetarian Feasts.

RECIPE: TUNISIAN CHICKPEA SOUP (LEBLEBI)

A note about the chickpeas: Don’t use them from a can, as easy as it is. Cooking them from scratch makes a huge difference. You can make them ahead of time, refrigerate, and reheat them when you want to serve your soup.

Ingredients For 6-8 Servings

   

tunisian-chickpea-soup-leblebi-MediterraneanVegetarianFeasts-abrams-230r-r

Eat more beans and legumes for the new year. They’re high quality, inexpensive protein. Photo courtesy Stewart, Tabori and Chang.

  • ½ pound (225 g) chickpeas (garbanzo beans), soaked overnight in water to cover with a pinch of baking soda added
  • 2 cups (480 ml) vegetable broth or water, plus more as needed
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  •  
    Toppings Per Person

  • 1 poached egg*
  • ½ cup (about 50 g) cubed day-old, whole-wheat bread
  • 1 tablespoon harissa, thinned with some water
  • 1 sun-dried tomato, soaked in warm water for 30 minutes and drained
  • Diced roasted red or green bell peppers (optional)
  • 1 pinch of ground cumin
  • Freshly ground black pepper
  • 4 to 5 black olives, preferably Kalamata
  • 1 tablespoon capers, rinsed
  • Good, fruity olive oil
  • 1 lemon wedge
  •  
    *If you don’t like runny poached eggs, substitute chopped or sliced hard-boiled eggs.

     

    Mediterranean-Vegetarian-Feasts-230

    More ways to eat the better-for-you Mediterranean diet. Photo courtesy Stewart, Tabori and Chang.

     

    GARNISHES

    Let people customize their soup garnishes. Select a variety from the following, and place them in ramekins or small bowls:

  • Canned tuna fish, flaked
  • Coarse sea salt or flaked salt
  • Croutons/crostini
  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • Fresh tomatoes, chopped
  • Green and red bell peppers, chopped
  • Lemon wedges
  • Pickled turnips
  • Preserved lemons, sliced
  • Scallions, thinly sliced
  •  

    Preparation

    1. PREHEAT the oven to 225°F (110°C). Drain the soaked chickpeas and place them in a clay casserole with a lid (a Dutch oven will work, too). Add the broth, garlic, olive oil, and salt and pepper to taste, and extra broth as needed to cover the chickpeas by 1 inch (2.5 cm). Bring to a boil over medium heat, cover, and place in the oven for at least 3 hours, until the chickpeas are soft and silky. (Note from Rancho Gordo: “Our chickpeas are so fresh, it may not take anywhere near this long to cook. Check frequently after about an hour.”)

    You can make the soup up to this point and store it in the refrigerator for up to 3 days. When you are ready to serve…

    2. REHEAT the chickpeas in their liquid while you poach the eggs. You should have one egg for each bowl of soup.

    3. POACH the eggs with this method from Paula Wolfert: Fill a bowl with ice water. In a pan of boiling water, add the eggs, still in their shells. Cover with the lid and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they are cool, peel them carefully.

    4. PLACE a few cubes of bread in the bottom of a bowl and cover with some of the chickpeas and their cooking liquid. Set an egg on top and cut it so that the yolk runs. Drizzle some harissa over the top, add sun-dried tomato and roasted pepper (if using), and sprinkle with the cumin and black pepper. Top with olives and capers. Drizzle good, fruity olive oil on top and squeeze the lemon wedge over the soup. Repeat for each serving.

      

    Comments

    TIP OF THE DAY: Try A New Soup & The History Of Soup

    It’s well below freezing in much of the country today: a good day to focus on soup.

    Every culture makes soup. It’s easy, filling and nutritious, and can be inexpensive. In much of the world it’s eaten for breakfast, lunch and dinner.

    January is National Soup Month. Rather than fall back on your favorites today, discover something new. Start with our delicious Soup Glossary, featuring many different types of soups.

    Then, check out our soup garnishes: ways to add flavor and excitement to your soup.

    A BRIEF HISTORY OF SOUP

    Mankind is up to 200,000 years old. For the majority of our existence, we have had no soup.

    The earliest humans had no cookware—nothing to boil water (or anything else) in. Boiling was not easy to do until the invention of waterproof containers, probably pouches made of clay or animal skin, about 9,000 years ago. One of the first types of soups can dates to about 6,000 B.C.E.—some 8,000 years ago.

    Our word soup comes from French soupe, which derived from Vulgar Latin suppa, from the post-classical Latin verb suppare, to soak. This indicated bread soaked in broth, or a liquid poured onto a piece of bread. The bread added heft to the meal.

       

    Choabani

    Since its beginnings, soup was a poor man’s
    dinner. The name of the meal evolved to
    souper, than supper. Red lentil soup from
    Chobani | Soho.

     

    reggiano-soup-230

    Soup gets its name from “sop,” the piece of bread regularly added to sop up the soup. Photo courtesy ParmigianoReggiano.com.

     

    In Germanic languages, the word sop referred to a piece of bread used to soak up soup or stew. The word entered the English language in the seventeenth century exactly as that: soup pored over “sops” of bread or toast (which evolved into croutons). Prior to then, soups were called broth or pottage. The bread or toast served as an alternative to using a spoon.

    Today’s soup croutons evolved from sops.

    While the rich enjoyed elaborate soups, basic soup was a poor man’s dinner. Until recent times, the evening meal was the lighter of the two meals of the day; a soup or sop would be a typical evening dish. The name of the meal evolved to souper, than supper.

    It began to be fashionable to serve the liquid broth without the sop (bread), and in the early eighteenth century, soup became a first course.
     

    EATING VS. DRINKING SOUP

    Since it’s a liquid, why do we “eat” soup rather than “drink” soup?

    Because it’s served in a dish. If you consume it from a mug or cup, then you can be deemed to be drinking your soup.

     

      

    Comments

    RECIPE: Homemade Tomato Soup With Grilled Cheese Croutons

    From McCormick, here’s a lighter version of the classic combination of tomato soup with grilled cheese. Instead of a sandwich, the grilled cheese is miniaturized into a crisp crouton. A bowlful of the soup will warm you up on a chilly day, and the croutons will make you smile with delight.

    We had fresh basil on hand, so used it instead of dried. We loved the extra punch of basil flavor. To convert dried to fresh herbs, or vice versa, use this ratio: One tablespoon of fresh herb equals one teaspoon of dried herbs.

    RECIPE: HOMEMADE TOMATO SOUP WITH GRILLED CHEESE CROUTONS

    Ingredients For 8 One-Cup Servings

    For The Tomato Soup

  • 2 cans (28 ounces each) no salt added crushed tomatoes
  • 2 cups unsalted vegetable stock
  • 1/2 cup jarred roasted red peppers
  • 1 tablespoon sugar
  • 1-1/2 teaspoon basil leaves
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 bay leaf
  • 1-1/2 cups fat free half-and-half (we used regular)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon black pepper, coarsely ground
  •    

    Tomato_Soup_Grilled_Cheese_Croutons_mccormick-230r

    The croutons are miniature grilled cheese sandwiches! Photo courtesy McCormick.com.

     

    For The Grilled Cheese Croutons

  • 1/4 cup reduced fat mayonnaise
  • 1/4 teaspoon thyme leaves
  • 6 very thin bread slices
  • 3 ounces reduced fat Cheddar cheese, thinly sliced
  •  

    Tomato_Soup_Grilled_Cheese_Croutons_close-230

    A close-up. Don’t you want a bowl right now? Photo courtesy McCormick.com.

     

    Preparation

    1. MAKE the tomato soup: Place the crushed tomatoes, stock, roasted red peppers, sugar, basil, garlic powder and onion powder in a blender. Cover and blend on high speed until smooth.

    2. POUR into a large saucepan. Add the bay leaf. Bring to boil and reduce heat to low; simmer for 10 to 15 minutes. Add the half-and-half and Parmesan cheese; simmer until heated through. Season with pepper. Remove the bay leaf before serving. Meanwhile…

    3. MAKE the Grilled Cheese Croutons. Mix the mayonnaise and thyme in a small bowl until well blended. Spread 1 side of each bread slice with the mayonnaise mixture. Prepare 3 cheese sandwiches with mayonnaise side out on the bread.

    4. SPRAY a large skillet with no stick cooking spray. Heat over medium heat. Place the sandwiches in the skillet and cook for 3 minutes per side, or until lightly browned. Cool slightly, then cut each sandwich into 9 croutons. Top each bowl of soup with 3 croutons.

     

      

    Comments

    RECIPES: Sun Dried Tomato Soup & Cream Of Tomato Soup

    sundried-tomato-soup-bellasunluciFB-230

    Make tomato soup with sundried tomatoes.
    Photo courtesy Bella Sun Luci.

     

    Winter tomatoes lack the deep flavor of summer tomatoes, but you can enhance that flavor with canned tomato purée or sundried tomatoes.

    This tomato soup recipe uses both. It’s both comfort food and holiday food, with vivid red and green colors. If you prefer a creamy soup, we’ve got Sundried Tomato Cream Soup, below.

    This recipe is courtesy Bella Sun Luci, sundried tomatoes grown in sunny California.

    RECIPE: SUN DRIED TOMATO SOUP

    Ingredients For 4 Servings (1 Quart)

  • 2 cups diced fresh tomatoes
  • 1 cup vegetable broth
  • 1 cup sun dried tomatoes, julienne cut
  • 1 teaspoon extra virgin olive oil
  • 2 medium size celery ribs (you can save the leaves for garnish)
  • 1 large carrot
  • 2 garlic cloves
  • ½ yellow onion
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Garnish: 8 fresh basil leaves
  • Optional garnish: crème fraîche, sour cream or plain Greek yogurt
  • Preparation

    1. CUT the carrot, celery, onion and garlic into very small pieces. Simmer them in the vegetable stock until very soft, about 15 minutes.

    2. ADD the rest of the ingredients, except the olive oil and the fresh basil. Simmer for 15 more minutes, then use an immersion blender or a food processor to purée with the olive oil (with a food processor, take care that the hot liquid doesn’t shoot out of the top). Taste and add salt and pepper as needed.

    3. SERVE hot, garnished with the fresh basil leaves and optional crème fraîche/sour cream/Greek yogurt.

     

    RECIPE: SUN DRIED TOMATO CREAM SOUP

    Ingredients For 4 Servings

  • ¾ cup sun dried tomatoes in olive oil, drained
  • 2 cups tomato juice
  • 2 cups whipping cream of heavy cream (see the difference below)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Garnish: fresh basil for garnish
  •  
    Preparation

    1. COMBINE the drained tomatoes with 1 cup of tomato juice in blender or food processor; purée to a smooth consistency.

    2. COMBINE the purée and the remaining cup of tomato juice in a large saucepan; bring to a boil. Remove from heat and add remaining ingredients.

    3. COOK over low heat until thoroughly heated. Do not boil; it can curdle the cream.

     

    sundried-tomato-cream-soup-bellasunluci-230

    Cream of sundried tomato soup. Photo courtesy Bella Sun Luci.

     
     
    HEAVY CREAM VS. WHIPPING CREAM: THE DIFFERENCE

    These are similar, but not exactly the same.

  • Heavy cream contains 36% or more milk fat (butterfat).
  • Whipping cream has 30% milk fat (butterfat).
  •  
    Because of the higher fat content, heavy cream will whip better and hold its shape longer than whipping cream. Therefore, it makes a difference with pastry fillings, piping, dessert toppings and other applications.

    Whipping cream will still whip well, but it loses its body more quickly. In a recipe like soup, the stiffness doesn’t make a difference.
     
    SUN DRIED VS. SUN-DRIED VS. SUNDRIED VS. OVEN-DRIED: THE DIFFERENCE

    Any of the three spellings of sun dried is correct. What’s more important is the meaning: sun dried tomatoes are dried naturally in the sun, over the course of 4–10 days. They are usually pre-treated with salt or sulfur dioxide to improve quality.

    The drying process gives them a long shelf life, since most of the moisture, on which bacteria thrive and cause decay, is removed. They can also be preserved in olive oil or other vegetable oil.

    Another technique to dehydrate tomatoes for preservation is oven drying. This is done at the lowest heat setting for 1-3 hours. If you have a bumper crop of tomatoes, or there’s a big sale on tomatoes, you can use this technique to create homemade dried tomatoes.

      

    Comments

    RECIPE: Japanese Chicken Noodle Soup

    Today is National Chicken Soup for the Soul Day, honoring a series of books that have been warming hearts for twenty years with their inspirational stories.

    While some might use the day to feed the soul, we’re doing some traditional feeding with a twist on chicken noodle soup: Japanese chicken soup from Haru restaurant in New York City.

    Udon is a thick wheat flour noodle of Japanese cuisine, typically served in hot chicken broth.

    RECIPE: CHICKEN UDON SOUP: JAPANESE CHICKEN
    NOODLE SOUP

    Ingredients For 4 Servings

  • 5-1/2 cups chicken stock (low sodium)
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons soy sauce or tamari sauce
  • 8 ounces boneless chicken breast, cut into slivers
  • 4 medium-sized shiitake mushrooms, sliced
  • 2 scallions, julienned into two-inch pieces
  • 4 handfuls baby or regular spinach, stems discarded
  • 1 package dried or frozen udon noodles
  • 1 tablespoon hot sesame oil
  •  

    clear-chicken-broth-haru-230

    The Japanese version of chicken noodle soup. Photo courtesy Haru Restaurant | NYC.

     

    Preparation

    1. COMBINE the stock, soy sauce and mirin in a medium saucepan over high heat, and bring to boil. Lower the heat and add the chicken and mushrooms. Simmer 4-5 minutes or until chicken is cooked through. In the meantime…

    2. BOIL the noodles per package instructions. Drain and split evenly between four bowls. Ladle the hot broth, chicken and vegetables into each bowl.

    3. DRIZZLE some in sesame oil and garnish with scallions. Serve immediately.

      

    Comments

    FOOD HOLIDAY: Easy Gumbo Recipe With Swanson’s

    Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra.

    Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo.

    You can toil for many hours to make your gumbo, or you can make this one quickly to celebrate National Gumbo Day, October 12th.

    Made with Swanson Louisana Cajun Flavor Infused Broth, it delivers the taste of New Orleans when combined with your chicken, sausage and vegetables.

    Prep time is 25 minutes, total time is 1 hour, 25 minutes. Serve it at your next get-together.

    RECIPE: EASY CAJUN GUMBO

    Ingredients For 8 Servings

  • 1/3 cup canola oil
  • 1 pound fresh andouille sausage links*, cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 extra large onion, diced (about 1-1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1-1/2 cups)
  •    

    gumbo-with-andouille-sausage-swanson-230

    It’s gumbo time! Photo
    courtesy Swanson.

  • 1 carton (32 ounces) Swanson Louisana Cajun Flavor Infused Broth
  • 8 ounces (1/2 of a 16-ounce package) sliced frozen okra (or fresh if you can find it—about 2 cups)
  • 2 cups cubed cooked chicken
  • Optional: hot chile sauce to your desired level of heat
  •  
    Serve With

  • Hot cooked rice (traditional) or other grain
  •  
    *To save time, you can substitute 1 package (12 ounces) fully-cooked andouille sausage, cut into 1/2-inch pieces, for the fresh sausage. Then, skip Step 1 below, and stir the cooked sausage in with the broth in Step 3.

     

    swanson-louisiana-cajun-broth-230

    A great starter to make easy gumbo. Photo
    courtesy Swanson.

     

    Preparation

    1. HEAT 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.

    2. REDUCE the heat to medium-low. Stir the remaining oil and the flour in the saucepan. Cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.

    3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally.
     
    MORE GUMBO RECIPES

  • A gumbo recipe from Chef Emeril Lagasse
  • A gumbo recipe from Chef David Venable
  •  

    CAJUN VS. CREOLE: THE DIFFERENCE

    Some people think of Creole cuisine as “city food” and Cajun cuisine as “country food.” But to eyeball the dish and tell its provenance, here’s a simple trick:

    Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.

    “Creole” referred to people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th, century Creoles were the descendants of the French and Spanish upper class that ruled the city.

    Cajuns, on the other hand, emigrated from the Acadia region of Canada, which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. They settled in the swampy region of Louisiana that is today known as Acadiana; their name, “les Acadians,” became shortened in the vernacular as “Cajun.”

    Enjoy a deeper discussion at LouisianaTravel.com.

     
    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      

    Comments

    TIP OF THE DAY: Gazpacho & Beer

    This gazpacho has a surprise ingredient:
    beer! Photo courtesy Frontera Foods.

     

    Here’s a fun idea that can be a soup course, a main course or pass-around party fare, served in small glasses.

    This idea was developed at Frontera Foods, a Chicago-based Mexican foods company headed by Chef Rick Bayless, in partnership with Bohemia Beer. You can serve “beer gazpacho” or turn it into a Martini.

    The tip isn’t just to add beer to gazpacho, but that you can season gazpacho with the addition of prepared salsa.

    The soup can be made ahead and even tastes better when allowed to sit overnight. The recipe makes about 3 quarts.

    To serve gazpacho as a light main course, consider adding:

  • A large salad
  • Crostini, perhaps with olive tapenade
  • Tapas
  • Platters of Spanish sausages, Serrano ham, tortilla Española (Spanish omelet, served at room temperature), Spanish cheeses (look for Cabrales, Idiazabal, Mahon, Manchego and Murcia al Vino), and rustic bread
  • Instead of wine, chilled dry sherry
  •  

    RECIPE: FRONTERA’S SALSA GAZPACHO

    Ingredients For 6-8 Main Course Servings

  • 5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
  • 2 seedless cucumbers, peeled
  • 1/2 cup chopped fresh cilantro
  • 1 bottle (16 ounces) Frontera Habanero Salsa or substitute
  • 1/2 cup Bohemia beer (or substitute)
  • 2 cups torn (½-inch inch pieces) white bread
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt to taste, about 1 tablespoon plus 2 teaspoons
  • 1½ cups home-style croutons
  •  

    Preparation

    1. CHOP enough of the tomatoes into a ¼-inch dice to a generous 1½ cups. Chop enough of the cucumber into ¼-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.

    2. ROUGHLY CHOP the remaining tomatoes and cucumber. Mix with the salsa, beer, bread, olive oil and vinegar. In a blender, purée the mixture in 2 batches until smooth.

    3. TRANSFER to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about ½ to 1 cup. Taste and season with salt. Chill thoroughly.

    4. SERVE: Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls. Pass the garnishes.

     

    spanish-cheeses-artisanal-230

    Serve a green salad and plate of Spanish cheeses after the gazpacho. Photo courtesy Artisanal Cheese.

     

      

    Comments

    RECIPE: White Gazpacho, The Original Recipe

    A specialty of Spain and Portugal, gazpacho is a cold raw vegetable peasant soup originating in Andalusia, the southernmost region of Spain. Originally made from old bread, olive oil and garlic, the recipe was in use when the Romans conquered the Iberian Peninsula (218-19 B.C.E.).

    The name is of Arabic origin, and literally means “soaked bread”; the original recipe came from the Arabs who occupied much of Spain from the 8th through the 13th centuries.

    Although gazpacho is traditionally a textured soup—made in the days before food processors—today the term has become generic for any cold vegetable soup. But early on, it was a way for field workers to make lunch from the vegetables at hand, and stale bread was added to the recipes.

    Today, an Andalusian recipe typically includes stale bread, bell pepper, garlic, olive oil, onion, tomato, wine vinegar and salt. This “red gazpacho” is a relatively recent addition: The tomato, a new world fruit originally the size of the cherry tomato, was brought back to Europe from the New World by the Spanish conquistadors as a houseplant. It was not eaten until the 1800s*; the first documented tomato sauce recipe in Italy is from 1839.

    There are many variations of gazpacho, depending on local preferences. American recipes tend to leave out the bread, although some may garnish the soup with garlic croutons. White gazpacho is made with olive oil, sherry vinegar, bread, garlic and salt, and substitutes green grapes and almonds for the vegetables. We’ve included a white gazpacho recipe, ajoblanco, below.

    Gazpacho is a warm weather dish. In Spain it can be found in any bar or restaurant from May to September.

     
    *A member of the Nightshade family of plants, the tomato was deemed poisonous until it was eaten out of desperation during a famine in the early 1800s in Italy. The original tomato was the cherry tomato, which made an attractive house plant. History of the tomato.

       

    gazpacho-addsomelife.com

    Tomato-based gazpacho. Photo courtesy AddSomeLife.com.

     
    GAZPACHO HISTORY

    According to Foods From Spain, Empress Eugenia (Eugenie) de Montijo was the first to popularize gazpacho outside of Spain. She insisted on serving it at her wedding banquet when she married Napoleon III in 1853.

    While we don’t know which recipe she requested, it was no doubt one of the many evolutions of the original gazpacho recipe.

    Flash forward to medieval times: Moor invaders (711 C.E.) added almonds to the recipe, giving birth to ajoblanco, the forerunner of modern gazpacho. Before tomatoes, peppers and cucumbers were brought back from the New World, gazpacho was white. (Ajoblanco means white garlic.)

    Spaniards then made that recipe their own by adding grapes, both blended into the soup and as a garnish.

    Over the centuries, gazpacho has evolved in many directions. The blender and food processor have enabled versions with creamy textures. The common ingredients remain olive oil, garlic and salt.

    You can find gazpacho in shades of green, red, white and yellow. You can find it made thickly, with the texture of a dip rather than a soup. The classic gazpacho of Seville is made with tomato, cucumber, garlic, onion, green pepper, bread, salt, a dash of sherry vinegar and olive oil, and is usually seasoned with cumin.

     

    ajoblanco-almond-garlic-foodsfromspain-230

    Ajoblanco, white gazpacho. Photo courtesy
    Foods From Spain.

     

    RECIPE: AJOBLANCO, COLD ALMOND & GARLIC SOUP

    In this recipe from Foods From Spain, prep time is 20-30 minutes, plus chilling time. For a wine pairing, consider a dry white Muscatel from Spain.

    Ingredients For 4 Servings

  • 4 garlic cloves, peeled
  • Pepper and salt to taste
  • 7 ounces/.875 cup almonds, peeled
  • 7 ounces/.875 cup white breadcrumbs
  • 1 cup extra virgin olive oil
  • 4-1/4 cups water
  • 3 tablespoons wine vinegar
  • 7 ounces/.875 cup white grapes
  • Garnish: 2-3 green grapes per person
  •  
    Preparation

    1. CRUSH the garlic cloves with the pepper and salt, preferably with a mortar and pestle (you can use a processor).

    2. SOAK the breadcrumbs in water, then drain and add with the almonds to the garlic mixture.

    3. CONTINUE to crush (or grind) as you gradually pour in the olive oil, working the mixture until it is is fluid and smooth. Gradually add the water until you achieve the desired density.

    4. ADD the vinegar and any extra salt if necessary. Chill in the refrigerator until ready to serve.
     
    MORE GAZPACHO RECIPES

  • Avocado Gazpacho Recipe
  • Melon Gazpacho Recipe
  • White Gazpacho With Grapes & Sour Cream Recipe
  • Yellow Bell Pepper Gazpacho Recipe
  •  
    Plus:

  • Gazpacho Sandwich Recipe—serve it with the soup!
  •   

    Comments

    RECIPE: Tart Cherry Fruit Soup

    tart-cherry-soup-choosecherries-230

    Tart cherry soup can be a starter or dessert.
    Photo courtesy ChooseCherries.com.

     

    Here’s a follow-up to our recent recipe tip on fruit soup, which included a recipe for chilled blackberry soup.

    This recipe is easy as can be, using tart cherry juice. You can serve it as a starter; we like it as a dessert, with an optional scoop of fruit sorbet: blueberry, lemon, lime, raspberry or strawberry, for example.

    If you’re not adding sorbet, consider a garnish of fresh or dried cherries.

    Prep time 20 minutes plus 2-4 hours chilling time.

    RECIPE: TART CHERRY SOUP

    Ingredients For 6-8 Servings

  • 2 cups tart cherry juice
  • 24 ounces frozen tart cherries
  • 1/2 cup red wine
  • 1/2 cup sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoon fresh lemon juice
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • Optional garnish: crème fraîche, fresh cherries, dried cherries, Greek yogurt, sorbet, sour cream
  • Preparation

    1. GENTLY WHISK together tart cherry juice, red wine, sugar, cinnamon and lemon juice in a medium pot. Add frozen tart cherries. Heat over medium to high heat until mixture comes to a boil.

    2. REDUCE heat to medium to low and let simmer for 5 minutes. Remove from heat and allow to cool.
    (Optional: Spoon tart cherries out and blend in a blender until smooth; add back to soup)

    3. ADD vanilla and sour cream to cooled soup; stir to combine and chill for 2 to 4 hours in the refrigerator. Serve chilled with optional garnish.

    Check out more cherry recipes from the Cherry Marketing Institute, ChooseCherries.com.

     
      

    Comments

    TIP OF THE DAY: Fruit Soup

    You don’t have to turn on the stove or the oven to make this refreshing dessert: fruit soup.

    Made from fresh or dried fruit, served hot or cold, fruit soups are underrepresented on American menus. Yet, they offer variety year-round.

  • Cold soups tend to be made with seasonal fruit and are thus served in warmer weather.
  • Soups made of dried fruits, such as Norwegian fruktsuppe (made of raisins and prunes), can be served hot or cold in any season.
  • Fruit soups can be cream soups or purées with or without the addition of fruit juice, and can include alcohol such as brandy, champagne, Port or wine.
  • Sweet fruit soups can include meat; and in at least one instance, a fruit soup can be completely savory, like \Chinese winter melon soup.
  • While fruit soup can be served for dessert, it also can be a first course or an intermezzo between fish and meat courses.
  •    

    blackberry-gazpacho-driscolls-230sq

    Fruit soup in a footed bowl. Photo courtesy Driscoll’s.

     

    Here’s a no cook light summer dessert dessert recipe from berry king Driscoll’s. Made primarily of blackberries, it adds red wine for a sophisticated layer of flavors (some red wines are often described to have hints of blackberry flavor).

    Prep time is 5 minutes. Serve with a piece of shortbread on the side.

     

    http://www.dreamstime.com/royalty-free-stock-photography-blackberries-image11753307

    Fresh blackberries. Photo © Ninette Luz |
    Dreamstime.

     

    RECIPE: BLACKBERRY FRUIT SOUP

    Ingredients For 4 Servings

  • 2 packages (6 ounces each) blackberries
  • 1 cups dry red wine (Cabernet Sauvignon or Pinot Noir, or substitute a teaspoon of balsamic vinegar)
  • 1/4 cups sugar
  • 4 teaspoons fresh lemon juice, or to taste
  • Salt and fresh ground pepper
  • 1/4 cups sour cream or plain yogurt
  • 1 package (6 ounces) Driscoll’s Raspberries
  • 1 package (6 ounes) Driscoll’s Blueberries
  • Fresh mint for garnish
  • Optional topping: crème fraîche, thin lime slice, mascarpone, sour cream, toasted sliced almonds, vanilla yogurt or frozen yogurt
  • Optional: shortbread or other cookie
  •  

    Preparation

    1. PURÉE blackberries, wine and sugar in blender or food processor until smooth. Press through a strainer to remove the seeds. Discard solids.

    2. STIR in lemon juice; season lightly with salt and pepper. Cover and chill several hours or overnight.

    3. LADLE soup into chilled bowls, footed glasses or wine goblets. Drizzle or spoon sour cream on top, and scatter with raspberries and blueberries.

    4. GARNISH each serving with a mint sprig or coarsely chopped mint.
     
    MORE FRUIT SOUP RECIPES

  • Chilled Papaya and Watermelon Soup Recipe
  • Chilled Raspberry Yogurt Soup Recipe
  • Diet Fruit Soup Recipe
  • Simple Fruit Soup Recipe
  •   

    Comments

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