Some chilled soup recipes-try them out!
October 10, 2008
Chilled cucumber soup
Ingredients
1 cup sour cream, 1 cup light stock, 1 tbsp lemon juice, 1 cucumber (peeled and finely grated), 1 small onion (finely grated), salt and pepper to taste
Method
Add the sour cream and lemon juice to the cucumber and onions, seasoning with salt and pepper. Mix well together. Stir in the cream. Chill in the refrigerator. Serve garnished with mint.
German iced gooseberry soup
Ingredients
5 cups gooseberries, 1 tbsp butter, tsp sugar, salt and pepper, water, sour cream
Method:
Top and tall the gooseberries and place them in saucepan. Cover with the boiling water and simmer until very tender. Rub through sieve. Add the butter, sugar, salt and pepper, and sufficient water to make creamy consistency. Chill in the refrigerator. Serve with bowl of sour cream handed separately.
Green chilled soup
Ingredients
1 chopped leek, 1 chopped potato, 6 tbsp chopped pasley, 6 tbsp chopped tercress, 4 cups white poultry stock, salt and pepper, 2/3rd cup cream, juice of half lemon, chopped chives
Method
Heat the leek, potato, parsley tercress and stock in saucepan, seasoning with salt and pepper. Simmer for 35 minutes, until all the vegetables are tender. Puree in blender or rub through sieve. Beat the egg-yolks with the cream, add 1cup of puree and stir into the rest. Heat through in double saucepan, stirring constantly. Keep to cool. Just before serving, stir in the lemon juice. Serve each bowl garnished with cream and sprinkled with chives.
Easy chilled tomato soup
Ingredients
500gm tinned condensed tomato soup, 350 Gms cold water, 250 gms sour cream, freshly ground black pepper, chopped chives
Method
Combine the soup, water and sour cream. Whisk all together, adding pepper to taste. Chill all in the refrigerator. Serve garnished with chopped chives.
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