summer soups
Entertaining once per weekend lately, and since I can't vary the main course much (small kitchen, hot weather, cultural diet restrictions) I'm doing a lot of BBQ roasted chicken and trying to vary side dishes. Found a recipe for minted pea soup.
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6 Comments:
ran out of room! my other thought was to use plain yogurt in a tomato basil soup instead of cream. Thoughts? DH hates cold soups, so that's out...
cowprintrabbit at 10:02AM on 07/02/08
Do they have to be creamed soups? I'd probably want more of tomato basil, or vegetable blends, just stock based and not thick and creamy. Panera has a roasted corn chowder that my mom said was awesome.
I will just add that I'm not much of a summer soup person but would play aorund more with salads and bruschettas in the summer. I find my appetite is way down in the heat and a lot of times salad is all I want.
Good luck!
bobcatsteph3 at 1:29PM on 07/02/08
I actually just found a Summer Tomato soup Emeril did back in 2003 that sounds good; no cream in it. Orange juice, which I thought sounded refreshing! Hubby won't do cold soups, and I'm not much on broth with chunks unless I'm sick - plus I just bought a new boat motor :-) I think I'm going to modify the basil pesto that you're supposed to drizzle on top - that just sounds oily to me on soup. I'll use the yogurt there, with basil in, for a refreshing garnish.
Serving salad as a side dish later in the meal, and bread and tapenade with the wine when they get here, so I think the soup is the perfect thing while the chicken rests.
cowprintrabbit at 2:56PM on 07/02/08
Any vegetable will puree well into a beautiful light and tasty soup. For example, lightly sauté something like asparagus or zucchini and yellow crookneck squash with chopped shallots or onions in butter, add some chicken broth and a fresh herb of your choice and simmer briefly until just tender, puree in small batches in a blender or FP (carefully), return to pan over low heat until ready to serve. It will have a naturally creamy texture, but you can always add some milk or cream to make it a bit richer.
Along the same lines, vichyssoise is also delicious in summer, and can be served hot or cold.
It works with almost any vegetable.
LoCo at 5:45PM on 07/02/08
ooh, I had forgotten about a cream of asparagus I made at a friends house! (my housewarming gift was a week of me cooking when they first moved in and nothing was unpacked. I brought my own pots and pans and all the food each night.)
I served it with grilled cheese sandwiches with butterflied prawns and bacon for a grown-up twist on soup & grilled cheese. Mmmm... I know what I'm making next time I visit my mom...
cowprintrabbit at 1:46AM on 07/03/08
A spicy tomato soup would be good, if you like the theory that spicy food makes you sweat which then cools you down.
You could do cold soups if you called them something else, maybe. A blended gazpacho or a fruit-yogurt blend in a glass instead of a bowl would make it an appetizer-drink instead of a soup. :-)
dbcurrie at 2:34AM on 07/03/08