Cold Vegetable Soups (4) Collection

Discussion in 'Food and nutrition' started by The Tea Cat, Apr 21, 2006.

  1. The Tea Cat

    The Tea Cat Guest

    Zucchini Bisque
    Carrot And Leek Bisque
    Pease Porridge
    Chilled Avocado Soup


    From: "L Ross" <[email protected]>
    here in the Carolinas, the weather has moved straight from late winter
    to early summer! Any good recipes for cold vegetable soups would be
    much appreciated. (fans herself)

    Yup, it's been over 90 degrees here in the Carolinas for the past few
    days -- and it's only mid-April! Here are some recipes for chilled
    soups. But almost any soup tastes good the next day straight out of the
    'fridge -- very refreshing during the sultry summer months. Give it a
    try ;-). For more soup recipes visit our recipe collection at
    www.catteacorner.com/recipes.htm. - The Tea Cat


    Zucchini Bisque

    About 6 servings

    2 Tablespoons light oil (sunflower, peanut, etc.)
    2 medium onions, chopped
    6 cups (about 3 pounds) zucchini, sliced thinly
    1 cup carrots, sliced thinly
    4 cups vegetable broth or bouillon
    1 cup dry white wine
    1 pound silken tofu
    salt and ground black pepper to taste
    fresh dill and/or parsley, chopped, for garnish

    Heat the oil in a large, heavy saucepan over medium heat. Add the
    onions and saute for about a minute, then add the zucchini and
    carrots. Continue sauteing until the vegetables are soft, about five
    to ten minutes. Stir in the broth or bouillon and wine. Break the tofu
    into four or five pieces, and add to the mixture. Cook until tofu is
    heated through, about five minutes. Remove from heat, place in the bowl
    of a blender or food processor, and blend or process until smooth (you
    may need to do this in two batches, depending on the size of your
    blender or food processor's bowl). Pour the bisque back into the
    saucepan and return to heat. Adjust seasonings and cook for another
    four to five minutes, stirring as needed. Serve hot, or place in
    airtight container and chill, then stir before serving. Garnish with
    dill and/or parsley.




    Carrot And Leek Bisque

    About 4 servings

    5 cups water
    3 cubes or teaspoons vegetable bouillon or broth
    4 medium carrots, diced
    1 small onion, white or yellow, chopped
    2 ribs celery, sliced
    2 large leeks, white part only, sliced in rounds
    1 large clove garlic, pressed or minced
    2 teaspoons dried basil
    1/4 teaspoon dried thyme
    1/4 teaspoon ground or rubbed sage
    salt to taste
    1 Tablespoon corn or sesame oil
    Tofutti Sour Supreme Better than Sour Cream, optional
    chopped fresh dill or chives, optional

    In a large soup pot, mix the water with the bouillon or broth, and
    bring it to a boil. Add the vegetables along with the garlic, basil,
    thyme, and sage. Return to a boil. Lower heat, cover, and simmer about
    20 minutes, or until all vegetables are soft. Add salt to taste. Remove
    about one-half cup of carrots with a slotted spoon or spatula and set
    aside. Puree the remaining soup in a blender or food processor until
    smooth; you may need to do this in two or more batches depending on the
    machine's capacity. Return the puree to the pot. Stir in the oil and
    reserved carrots; heat through and serve, garnished with a dollop of
    Sour Supreme and chopped dill or chives if desired. To serve chilled,
    place soup without garnish in an airtight container in the refrigerator
    for several hours or overnight. Serve with garnishes as above.



    Pease Porridge

    About 4 to 6 servings

    2 cups dried green split peas
    1 medium onion, quartered
    2-1/2 cups water
    2 large bay leaves, crushed slightly but not broken
    1 teaspoon salt, or to taste
    2 teaspoons vegan margarine
    1/4 teaspoon paprika
    dash of freshly ground black pepper, or to taste

    Place the split peas, onion, water, and bay leaves into a large, heavy
    pot. Bring to a boil, then reduce heat and simmer, covered, stirring
    occasionally, until the peas are very soft, about 1-1/2 hours. Remove
    from heat, remove and discard the bay leaves, and drain out any
    remaining water (you can save it and use it as a base for another
    soup). Use a blender or food processor to puree the vegetables, then
    return the puree to the pot and add the salt, margarine, paprika, and
    pepper. Cook briefly on very low heat (or use a heat diffuser under the
    pot) until just heated through. Serve hot (or, if you want to test the
    nursery rhyme, serve it cold -- just don't let it sit for nine days
    ;-).



    Chilled Avocado Soup

    About 4 servings

    1 medium avocado, peeled, pitted, and cut into quarters
    3 cups vegetable broth or stock, chilled
    2 teaspoons fresh lemon juice
    1/4 teaspoon salt, or to taste
    garnish (optional): chopped fresh tomato, chopped parsley, chopped
    scallions (green onions)

    Place all ingredients except garnish into a blender and blend until
    smooth. Serve immediately, topped with a teaspoonful of chopped
    tomatoes, or a sprinkling of scallions or parsley.

    Variations:

    > For an "adults only" version of this soup, replace 1 cup of the broth or

    stock with 1 cup dry white wine, well chilled.
    > For a pretty presentation, float a paper-thin slice of lemon on top,

    sprinkled lightly with chopped parsley.

    Recipes courtesy of Our vegan recipe collection at The Cat-Tea Corner
    www.catteacorner.com.


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