COLD SOUPS: Berries, especially fresh ones, are excellent ingredients for cold soups. Here are 2 recipes to share.

RASPBERRY SOUP:

2 cups fresh or a 15-oz pkg. of frozen raspberries     

sugar to taste, about 1/3 cup

½ cup yogurt                                                               

1 ½ cups cold water

1 cup dry red wine                                                      

orange or almond liqueur, optional

yogurt to garnish

Puree raspberries in a food processor or blender. Press through a sieve. Add sugar to taste. Add yogurt. Stir in wine and water, and a drop or two of liqueur, if desired.

Refrigerate in a covered glass bowl for at least 1 hour. Serve in chilled bowls garnish with a swirl of yogurt.

STRAWBERRY SOUP:

4 cups fresh strawberries                                            

1 ripe banana, cut pieces

1 cup dry red wine                                                      

juice of 1 lemon

1 ½ cups fresh or frozen orange juice, thawed           

2 tbsp. honey

plain yogurt and ground cinnamon or nutmeg to garnish

In a food processor or blender, puree washed, drained and hulled strawberries, banana, wine and lemon juice together. Pour into saucepan and mix in orange juice and honey. Bring to a boil and simmer 2 minutes.

Transfer soup to a large glass bowl to cool completely Refrigerate, covered, for 3 hours. Serve in chilled bowls garnish with a swirl of yogurt and a sprinkle of cinnamon or nutmeg.

COLD SOUP: Since a good variety of pears are available the year round, this pear soup can be enjoyed at any time.

PEAR SOUP:

7 pears                                                            

4 cups water

1 cup dry white wine                                      

½ cup sugar

grated rind of 1 lemon                                    

2 cups 10% cream

¼ cup pear liqueur                                          

salt to taste

Peel, core and quarter 6 pears. Reserve the remaining pear. Simmer pears in a saucepan with water, wine, sugar and lemon rind, until soft, about 15 minutes.  Remove from heat and cool.  Puree pears and liquid in a food processor or blender, or use a hand blender to do the job. Stir in cream, pear liqueur and salt. 

Transfer soup to a large glass bowl, cover and chill 2 to 3 hours.

Peel, core and finely dice remaining pear. Pour soup into chilled serving bowls. Divide diced pears between servings and fold into soup to serve.

COLD SOUP: Fruits are used to make cold soups which are wonderful in the summer when a large variety of fruits are at their best.

MELON SOUP:

1 large or 2 small cantaloupe   or honeydew               

½ to 1 tsp. freshly grated ginger

1 cup sour cream or yogurt                                         

fresh mint sprigs to garnish

Peel and chop melon. Puree with grated ginger in a blender or food processor. Blend in sour cream or yogurt.  Transfer to a glass bowl and refrigerate, covered, for at least 1 hour.

Serve in chilled bowl and garnish with sprigs of fresh mint.

COLD SOUP: Another simple recipe for a nice wholesome soup that can be a delightful first course to a summer BBQ.

CUCUMBER AND WATERCRESS SOUP:

2 cups unpeeled diced seedless cucumber                  

1 small potato, peeled and diced

1 cup lightly packed watercress leaves

2 green onions, chopped                     

2-3 cups chicken stock

2 tbsp. butter                                                               

1 bay leaf                                                                   

½ tsp. salt

2 cups plain yogurt                                                     

pinch dried dill weed

sprigs of tender watercress to garnish

In a heavy saucepan, melt butter over medium heat.  Cook green onion for 2 to 3 minutes until soft. Add remaining ingredients except yogurt and bring to a boil.  Lower heat and simmer until potatoes are soft, about 10 minutes.

Puree in a food processor until smooth, or use a hand blender to do the job. Cool, stir in yogurt and adjust seasoning. Transfer to a large glass bowl. Cover and chill for at least 4 hours.

Serve in chilled bowls garnished with watercress.

COLD SOUP: Tomatoes go well with avocado to make this a very freshing soup for the hot summer days.

CHILLED CREAM OF TOMATO AND AVOCADO SOUP:

1 each small onion & carrot & celery stalk, finely chopped                                       

8 ripe tomatoes, peeled and finely chopped    + 4 cups tomato juice

1 tbsp. tomato paste                                                    

3 ripe avocado

1 tbsp. butter

1 bay leaf                                                                   

5 juniper berries

1 cup each dry white wine & 10% cream                                                       

¼ tsp. each coarsely ground pepper, thyme and basil

In a heavy saucepan, melt butter over medium heat and sauté onion, celery and carrots until soft. Add pepper, thyme, basil, bay leaf and juniper berries and cook a few minutes longer. Add white wine, bring to a boil and simmer for 2 minutes.

Add tomatoes, tomato juice and paste, bring to a boil and simmer 1 hour. Strain mixture into a blender and swirl for a few seconds. Pour mixture into a large container and cool.

Peel avocado, remove stones and puree pulp in a blender. Add puree into cooled tomato mixture.

Add cream and adjust seasoning. Chill well before serving

COLD SOUP: This is a rich and tasty soup for the avocado lovers out there.

CHILLED AVOCADO SOUP:

1 large avocado or 2 medium ones, peeled and pitted                        

1 cup 10% cream

1 tsp. grated onion                                                      

4 cup chicken stock

salt and freshly-ground white pepper                          

cayenne pepper to taste

snipped dill to garnish

Puree avocado flesh, in batches, in a food processor or blender. Add cream, grated onion, salt, white pepper and cayenne pepper and blend in. Add chicken stock in a stream and blend the soup until smooth.  Transfer soup to a large container and chill it for at least 3 hours.

Ladle soup into chilled bowls and garnish each serving with 1 tsp. dill.

COLD SOUP: This is a good soup for those who enjoy cashew nuts and do not suffer fron nut allergy.

CASHEW NUT AND FENNEL SOUP:

4 oz. white bread, crust removed                                

1 cup unsalted cashew nuts

2 tbsp. chopped fennel

1-2 cloves garlic                                                         

3 tbsp. lemon juice

1 2/3 cup milk                                                            

salt and pepper                                                           

extra bread for croutons to garnish

cooking oil

Put bread slices in a bowl. Pour over 2/3 cup water and leave to soften for 5 minutes.

Put cashew nuts in a food processor fitted with steel blade and process until finely chopped. Add soaked bread and water, garlic to taste, lemon juice, 2/3 cup of the milk and seasoning. Process until smooth; then turn mixture out into a bowl.

Stir in remaining milk and fennel. Cover and chill for 3-4 hours.

To make fried croutons: Cut crusts off 2 slices of white bread. Cut bread into ¼-inch cubes.  Heat oil in a skillet until hot and fry bread cubes until golden. Remove with a slotted spoon and drain on paper towels.

Pour soup into chilled serving bowls and sprinkle with croutons to serve.

COLD SOUP: This refreshing soup is not only refreshing when the weather gets hot, it is loaded with goodness and full of nutritional value.

BLUEBERRY SOUP:

3 cups fresh or frozen unsweetened blueberries         

2 lemon slices

3 cups water                                                               

1 orange, seeded and thickly sliced

1 whole cinnamon stick + 3 whole cloves

1/3 cup honey                                                             

¼ cup water + 1 ½ tbsp. cornstarch

Garnish:  fresh blueberries, yogurt and mint sprigs

Bring blueberries, water, orange and lemon slices, cinnamon and cloves to a boil in a heavy saucepan.  Reduce heat, cover and simmer 10 minutes. Stir in honey. Mix cornstarch with water, add to mixture and bring to a boil. Cook until soup thickens. Remove from heat and cool.

Discard orange and lemon slices, cinnamon stick and cloves. Puree soup in blender or food processor until smooth, or use a hand-held blender to do so. Strain into a large glass bowl. Refrigerate, covered, for at least 4 hours, preferably overnight.

Ladle soup into chilled bowls or wide-mouthed wine glasses. Garnish each serving with a dollop of yogurt, a sprinkle of fresh blueberries and a sprig of mint.         

COLD SOUP: When asparagus are in season, please try out this delicious soup.

CHILLED ASPARAGUS SOUP:

2 lb. asparagus, trimmed and peeled                           

2 leeks, white parts, thinly sliced                                

1 large potato, peeled and diced                                 

2-3 cups chicken stock

1 ½ cups 10% cream + milk as needed                                               

2 tbsp. oil

¼ tsp. salt

½ tsp curry powder

salt and white pepper to taste

Cut asparagus into 1-inch pieces and place in a large saucepan. Add the salt and just enough cold water to cover and bring mixture to a boil. Simmer 10 minutes or until tender. Drain and reserve cooking liquid.

Heat oil in saucepan over medium heat and cook leeks for 3 to 4 minutes, or until tender. Add curry powder, then the potatoes and chicken stock. Bring to a boil over high heat, reduce heat, cover pot and simmer mixture for 20 minutes or until potato is soft.

Transfer mixture to a food processor and add in the asparagus, reserving 6 tips, and the cooking liquid. Puree mixture, in batches if necessary, until smooth. Alternately, use a hand blender to puree soup.

Return mixture to the pan, stir in cream and salt and pepper to taste; and heat the mixture through over medium heat, but do not let it boil. Transfer soup to a large serving bowl, adding more milk to thin it if necessary. Chill for at least 4 hours.

Ladle the soup into 6 chilled bowls and garnish with the reserved asparagus tip to serve.  

COLD SOUP: This is another standard fare in the category of cold soups.

GAZPACHO---COLD VEGETABLE SOUP, SPANISH STYLE:

veggie mix:

    3 large tomatoes, peeled, seeded                             

    1 each green & red pepper & onion

    1 large cucumber, peeled, seeded                           

                                                                   

3 tbsp. chopped parsley

2 cloves garlic, crushed                                              

1 slice of bread, crust off, cubed

3 tbsp. each tomato juice  & ice water + 3 tbsp. tomato paste

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 tsp. salt + ½ tsp. pepper

pinch of ground cloves and cinnamon            

garnish:  ¼ cup each of peeled, seeded and chopped cucumber, green and red pepper, minced parsley, snipped chives, minced pimiento and croutons, placed in separate small bowls

Coarsely chop all vegetables and place them, in batches, into a food processor fitted with steel blade, pulse on/off a few times to chop.  Add bread cubes, parsley and garlic and process ingredients until finely chopped.

Transfer mixture to a large bowl and stir in tomato juice, tomato paste, ice water, vinegar, spices and seasoning.  Using a whisk and whisking continuously, add in olive oil in a steady steam and whisk mixture until it is well combined. Chill the soup, covered, for at least 4 hours.

To serve:  Ladle soup into chilled bowls. Arrange bowls of garnishing ingredients in center of table

COLD SOUP: Chilled potato soup has to be the most famous of cold soups there is.

VICHYSSOISE:

4 leeks, white parts, thinly sliced                                            

3 onions, thinly sliced

3 tbsp butter                                                                            

4 cups chicken stock + 2 cups milk

3 potatoes, peeled and thinly sliced                                        

1 cup 10% cream                                                                    

salt and white pepper

snipped chives to garnish

In a large saucepan, melt butter over low heat.  Add leeks and onions. Cover mixture with a buttered round of wax paper and the lid; and cook for 20 minutes, or until well-softened.

Increase heat to high. Add chicken stock and potatoes. Simmer mixture until potatoes are very soft.  Add salt and pepper to taste.  Puree mixture and transfer soup to a large bowl. Add milk and cream, mix well.

Chill soup for at least 3 hours. Divide soup among chilled bowls to serve.

HOT SOUP: If you like the taste of zucchini, we will enjoy this soup that is focused on that taste.

ZUCCHINI SOUP:

1 lb. zucchini, trimmed and thinly sliced                    

1 onion, minced

1 tbsp. oil                                                                    

4 cups hot chicken stock

½ tsp. curry powder                                                    

1 tsp. lemon juice

2 tbsp. snipped chives                                                

salt and pepper

In a covered saucepan, cook zucchini and onion in oil, over medium-low heat, for 10 minutes, or until vegetables are softened but not brown. Add in curry powder.

In a bowl, combine chicken stock with lemon juice and add this mixture into the vegetables. 

Transfer mixture to a blender or food processor, and puree, in batches, until smooth. Alternately, use a hand-blender to puree soup.

Return soup to the pot, add chives, salt and pepper to taste. Cook over moderate heat until heated through.

Ladle soup into heated bowls to serve.

HOT SOUP: The mix of mushrooms can be varied according to taste. But no matter what the choice of combination is, it will turn out to be a soup to delight the palate.

MUSHROOM AND TARRAGON SOUP WITH CREME FRAICHE:

mushroom mix: 

    1/2 lb. each shitake & cremini (brown) mushrooms

    2 oz oyster mushrooms                               

    1 oz chanterelles mushrooms

1 cup whipping cream +  2 tbsp. buttermilk

4 tbsp. butter + 4 tbsp. all purpose flour

2 large shallots, chopped                                

5-7 cups hot chicken stock

1 small bunch tarragon, finely chopped          

salt and freshly ground white pepper

sprigs of fresh tarragon for garnish                 

1 tbsp. cracked peppercorns—white & black  

To make crème fraiche:  Place whipping cream, buttermilk and peppercorns in a small clean glass jar and stir lightly to blend. Cover the jar with a lid or a cloth and let stand at room temperature for 24 to 36 hours to thicken; then refrigerate.

Coarsely chop mushrooms. In a large heavy saucepan, melt butter and cook mushrooms and shallots until all the liquid released by the mushrooms has mostly evaporated. Sprinkle flour over mushrooms, mixing in well, and cook for 4 to 5 minutes over medium-low heat, stirring often.

Using a wire-whisk and whisking continuously, add in chicken stock and bring mixture to a boil over high heat. Add chopped tarragon, cover pot, reduce heat to medium-low and simmer for 1 hour. Add salt and pepper to taste.

To serve: ladle soup into warm bowls, garnish with a spoonful of crème fraiche and a sprig of tarragon.

HOT SOUP: This is a very simple recipe that delivers wholesome goodness and good taste.

VEGETABLE SOUP WITH PASTA:

veggie mix:

    3 stalks of celery, diced                                          

    5 carrots, sliced

    1/3 lbs turnip, shredded                                          

    1 onion, finely slice

    6 tomatoes, diced

    2 stalks broccoli, chopped                                                  

    2 potatoes, peeled and sliced

    ½ cup each fresh green & yellow beans, diced                               

    1 zucchini, sliced into wedges

spice mix:

    dash of thyme

    1 tsp. each fresh chervil & parsley

1 beef soup bone with meat

2 oz. spaghetti or spaghettini, broken up

10 cups water                                     

salt and pepper                                                                       

fresh chives and grated Parmesan cheese to garnish

Combine beef bone, spice mix and veggie mix, except for the broccoli, zucchini, green and yellow beans, in a large soup pot. Cover with water and simmer very slowly for several hours.

Add broccoli, zucchini and spaghetti half-hour before serving and cook until noodles are al dente. Add green beans 10 minutes before serving, so that they’ll maintain their crispness. Add salt and pepper to taste.

Ladle soup into heated bowls; sprinkle each with fresh chives and a sprinkling of cheese to serve.

HOT SOUP: You won't be disappointed with this simple soup that is so full of goodness and easy to make.

VEGETABLE CHOWDER:

2 tbsp. butter+ 1 tbsp. olive oil

½ cup each chopped onion, celery, carrots, green onions and zucchini                                                           

1½ tbsp. minced garlic                        

                                                         

2 cups peeled potatoes, cut into ½-inch cubes            

5 cups cauliflower florets

1-2 tsp. curry powder or more to taste                        

2 tbsp. lemon juice

6-8 cups vegetable stock, or chicken stock if not vegetarian                  

¼ cup each minced fresh basil & parsley                                                       

salt and pepper to taste

In a large soup pot over medium-high heat, melt butter in the olive oil. Add onion, green onion and garlic and cook until fragrant. Add rest of vegetables and cook 3 minutes more. Add curry powder, mixing in well; then the lemon juice and stock. Cover pot and bring to a boil over high heat; then reduce heat and simmer 20 to 30 minutes until vegetables are tender. Add parsley, basil, salt and pepper to taste. Serve hot or cold.

HOT SOUP: From the same Italian friend, I also got this bean soup recipe which is popular in Tuscany.

TUSCAN FARO SOUP---MIXED BEAN AND BARLEY SOUP:

1 x 14 oz. can each of borlotti beans, cannelloni beans, chick peas and chopped tomatoes

2 clove garlic, finely chopped                                    

2 sprigs rosemary, twigs only

1 ½ cups pearl barley                                                  

extra virgin olive oil

salt and pepper                                                           

8 cups water

bruschetta:

    2 slices of coarse white bread for person    

    1 clove garlic, halved, per person

    extra virgin olive oil

Soak barley in plenty of lightly-salted water for several hours or overnight. Drain and transfer to a large saucepan. Add water, bring to a boil over high heat, reduce heat, cover pot and simmer 1 hour.

Meanwhile, drain beans and chick peas, reserving liquid, and rinse them together thoroughly under cold running water. Drain again and add them to the saucepan with the barley. Simmer together for 15 minutes.

Heat 4 tbsp. olive oil in another saucepan over medium-low heat and cook garlic and rosemary for 5 to 10 minutes to infuse favour. Add tomatoes, the beans, barley, the cooking liquid and the reserved liquid. Simmer together for another 30 minutes, adding a little more water if it becomes too thick.  Season to taste and serve in heated soup plates.

Toast the bread; then rub each slice with a cut garlic clove and drizzle olive oil on top. Serve bread with the soup together with extra olive oil at the table.

HOT SOUP: An Italian friend who gave me this recipe years ago swore that it is a very popular soup in her country.

TTORO---ITALIAN FISH SOUP:

1 kg. mixed fish, such as monkfish, hake, cod or halibut

3 cups mussels

6 large scampi, optional

1/3 cup olive oil                                              

2 onions, sliced

5 cloves garlic, chopped

1 tomato, peeled, seeded and chopped                                   

1 ½ cups dry white wine

6 cups water                                                   

¼ tsp cayenne pepper 

1 tsp. paprika                                                  

¼ cup all purpose flour                                   

2 tbsp. chopped parsley                                  

salt & pepper to taste              

12 to 14 round slices of bread, fried in oil, then rubbed in garlic

Prepare a "bouquet garni" by wrapping 6 peppercorn, 4 parsley stalks, 1 celery stalk, 1 bay leaf in several layers of cheesecloth and tie up with strings.

Cut off and discard the fins from the fish, scale, wash and dry fish; and cut into pieces, reserving the heads and tails. Clean the mussels and scampi if using.

In a large pot, heat 1 tbsp. olive oil over medium heat until hot and cook onion and garlic  for 5 minutes, or until soft but not browned. Add bouquet garni and the white wine. Turn heat up to high and boil the mixture until reduced by half.

Stir in the water, fish heads and tails, tomatoes, paprika, salt to taste and a pinch of cayenne pepper.  Cover pot and bring to a boil again, then reduce heat and simmer mixture for 1 hour. Strain and reserve fish stock.

Sprinkle fish with salt and the rest of the cayenne pepper and coat pieces lightly with flour, shaking off any excess.  In a flameproof casserole over medium-high heat, heat remaining oil and quickly brown the fish on both sides. Drain off excess oil from the pan and pour in the fish stock.  Add the scampi, if using, and simmer for 5 minutes. Add mussels and simmer 5 minutes more or until the mussels open and the fish is tender. Add salt and pepper to taste.  

Pour soup into a large casserole dish.  Sprinkle with parsley and arrange a few fried bread pieces around the edge of the casserole to serve. Pass the remaining bread pieces around.

HOT SOUP: Tripe is not everybody's facourite meat. But for those who enjoy it, this is a good recipe that provides a substantial soup, or a stew by simply reducing the amount of cooking liquid.

TRIPE SOUP:

3 ½ lb. beef tripe, cut into strips                                 

3 slabs of beef shanks with bones

2 celery stalks, finely chopped                                   

1 ½ cups chopped leeks

4 garlic cloves, finely chopped                                   

1 tbsp. cooking oil

½ tsp. each oregano & paprika                                                           

1-2 tsp. tomato paste

4-5 cups warm beef stock                               

2 tbsp. butter + 2 tbsp. flour                                                   

6 cups water                                                               

salt and freshly-ground black pepper

In a large covered saucepan over high heat, bring water to a boil. Add in beef shanks, reduce heat to medium and cook beef for 2 ½ hours.  Take out the beef.  When cool enough to handle, remove meat from the bones and cut into cubes. Reserve the beef and keep cooking broth hot.

In the same saucepan, melt butter over medium heat to cook celery, leeks and garlic for 5 minutes. Whisk in flour, oregano and paprika, and cook for 5 minutes more. Using a wire-whisk and whisking continuously, add in the hot beef stock and the tomato paste. Add beef tripe and the reserved broth. Cover and bring to a boil, then reduce heat and cook for 30 minutes, or until tripe is tender. Add reserved beef and salt and pepper to taste.  Heat through before serving.

Serve in heated bowls.  

HOT SOUP: Here are a couple of recipes of soup made witrh either fresh or canned tomatoes.

TOMATO BISQUE & VARIATIONS:

¼ cup butter +  ¼ cup all purpose flour

1 ½ cups milk, scalded + 2 cup hot chicken stock

2 lbs. canned tomatoes                                               

½ cup minced onions                                                  

1 tbsp. minced parsley

spice mix:

    1 tsp. dill seed                                                                     

    ¼ tsp. each dried basil & marjoram                                                

    1 bay leaf, crushed

salt and pepper

In a heavy saucepan, melt butter over medium-low heat and stir in flour. Cook the roux, stirring, for 3 minutes. Using a wire whisk and whisking continuously, pour in scalded milk and hot chicken stock, whisking vigorously to prevent lumps and to mix in well until smooth.

In a food processor fitted with steel blade, puree tomatoes and juices and the minced onion. Add pureed mixture into milk mixture in pan together with the spice mix and seasoning. Cover pot and bring mixture to a boil, then reduce heat and simmer for 20 minutes.  Pour soup into heated bowls to serve. 

TOMATO SOUP:

¼ cup tbsp. butter + ¼ cup flour

2 tbsp. each chopped celery, onion, and carrot           

5-6 cups hot beef stock

spice mix:

    ½ clove garlic, crushed                                           

    ½ bay leaf

    ½ tsp. mixed herbs                                                  

    3 cloves

    6 peppercorns                                                                     

salt and pepper

1 lb. tomatoes, peeled and chopped

Melt the butter in a large pan over medium heat. Add in chopped vegetables and cook for 5 minutes. Stir in the flour and the spice mix, and cook for 5 minutes more. Gradually whish in hot beef stock, whisking constantly to prevent lumps. Add in tomatoes; cover pot and bring to a gentle simmer. Cook for 1 hour; then add salt and pepper to taste. Serve hot.

VARIATIONS:  Add ½ cup cooked rice, or ½ cup cooked chopped ham, during the last 10 minutes of cooking. Alternately add 2/3 cup of 18% cream to make into Cream of Tomato soup.