Serves 4
You can easily double the recipe to make 8 delicious servings.
2½ cups homemade chicken stock or canned broth
1 cup heavy cream
2 tablespoons cornstarch
3 large egg yolks, lightly beaten
¼ cup fresh lemon juice
8 small fresh mint leaves, or 4 small parsley flowerets
1. Bring the combined chicken stock and cream to a boil in a saucepan. Cook over medium-high heat for 5 minutes, whisking often.
2. Dissolve the cornstarch in 3 tablespoons of water and whisk into the mixture. Cook for 3 minutes, stirring constantly. Remove the pan from the heat.
3. Add ¼ cup of the hot mixture to the lightly beaten egg yolks and combine well. Add another ¼ cup of the hot mixture and combine. Stir the egg mixture into the soup. Add the lemon juice and combine well. Cool, cover, and refrigerate until very cold. Stir before serving in chilled soup bowls and garnish each of the 4 servings with 2 mint leaves or 1 parsley floweret.
Variation: One cup of cold cooked rice can be added to the soup before serving. Combine well.
Serves 6
1 8-ounce can sliced beets with liquid
1 quart buttermilk
¼ cup chopped onion
2 tablespoons tomato paste
1 teaspoon fresh lemon juice
1 cup fresh orange juice
Salt and freshly ground black pepper
1 cup sour cream
1 chilled navel orange, peeled (white pith, too) and cut into individual sections, removing any membranes
1. Put the beets and liquid, 1 cup of the buttermilk, the onion, tomato paste, and lemon juice into a blender and run until smooth. Pour the mixture into a large bowl.
2. Add the remaining 3 cups of buttermilk and the orange juice. Combine well. Season with salt and pepper to taste, cover, and refrigerate until thoroughly chilled. Garnish each serving with a dollop of sour cream and top with an orange section.
Serves 6
2 cups drained pimientos
2 cups tomato juice
1 cup canned chicken broth
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill, plus 6 sprigs of dill for garnish
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 cup heavy cream
Salt and freshly ground black pepper
1. Put the pimientos, 1 cup of the tomato juice, the stock, chopped dill, lemon juice, and Worcestershire sauce in a blender. Purée until smooth.
2. Pour the mixture into a large bowl and add the remaining cup of tomato juice and the heavy cream. Combine well. Season with salt and pepper to taste. Cover and chill thoroughly. Garnish each serving with a sprig of dill.
Serves 4
1 large ripe avocado, peeled, pitted, and cubed
1 garlic clove, chopped
1 small onion, chopped
2 tablespoons fresh lemon juice
2 cups milk
1 cup heavy cream
Salt and freshly ground black pepper
1 cup thinly sliced canned hearts of palm (refrigerate can until hearts of palm are used in the recipe)
Chopped fresh parsley leaves (optional)
1. Put the avocado, garlic, onion, lemon juice, and milk in a blender and purée until very smooth. Pour into a large bowl and stir in the cream. If the mixture is too thick add a little water. Season with salt and pepper to taste. (Go light on the salt because the hearts of palm that are added to finish the soup are packed in brine.)
2. Cover the soup and chill thoroughly. Just before serving stir the soup and add the hearts of palm. Combine well. If desired, garnish with parsley.
Serves 6
Consider serving this potato and leek soup hot.
2 tablespoons butter
2 tablespoons olive oil
6 large leeks, white parts only, washed and sliced
5 cups homemade chicken stock or canned broth
3 cups cubed peeled potatoes
Salt and freshly ground white pepper
1 cup heavy cream
⅓ cup well-drained diced cooked beets
1 tablespoon snipped fresh chives
1. Heat the butter and oil in a large heavy saucepan. Add the leeks and cook over medium-low heat for 5 minutes, stirring often. Add the broth and potatoes and bring to a boil. Lower the heat to medium and cook for 30 minutes, or until the potatoes are very tender.
2. Purée the mixture in a blender, 2 cups at a time, until very smooth. If a finer texture is desired, pass the purée through a fine mesh strainer. Season the soup well with salt and pepper to taste.
3. Return the mixture to a clean saucepan and add the cream. Season with salt and pepper to taste. If serving hot, heat thoroughly; if serving cold pour the mixture into a bowl, cover, and chill thoroughly. Garnish the soup (hot or cold) with diced beets and chives.
Serves 6
2½ cups homemade beef stock or canned broth
1 cup dry white wine
1 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon sugar
1 cup cooked chopped shrimp, crab, or lobster
1 cup cooked chopped ham, turkey, chicken, tongue, or beef
1 cup cubed, peeled, and seeded cucumber
¼ cup diced dill pickle
1 celery stalk, diced
2 scallions, sliced
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1 cup cold club soda
2 hard-boiled large eggs, finely chopped
1. In a large bowl combine the broth, wine, sour cream, mustard, and sugar well. Add the remaining ingredients, except for the club soda and eggs. Cover and chill for several hours.
2. Just before serving stir in the club soda and garnish with the chopped eggs.
Serves 6
1½ cups coarsely chopped chilled boiled shrimp
4 medium-sized ripe tomatoes
½ large green pepper, seeded and chopped
2 scallions, sliced
1 large garlic clove, chopped
2 tablespoons red wine vinegar
3 slices day-old white bread, crusts trimmed and bread coarsely chopped
1 teaspoon salt, or to taste
2 dashes of Tabasco sauce
3½ cups cold water
½ large green pepper, seeded and diced
½ medium-sized cucumber, peeled, seeded, and diced
3 scallions, thinly sliced
1½ cups toasted croutons
1. In a blender or food processor combine all the Gazpacho ingredients, except for the shrimp, with 1 cup of the water.
2. Pour the mixture into a large bowl and stir in the remaining 2½ cups of water and the shrimp. Cover and chill for 2 hours. Stir the ingredients again before serving. Pass small bowls of the garnishes.
Serves 6
¾ cup diced seeded tomatoes
2 tablespoons minced cocktail onions
1 tablespoon jarred cocktail onion vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
½ teaspoon dried thyme
3 tablespoons olive or vegetable oil
1 large garlic clove, minced
1 medium-sized onion, chopped
5 medium-size zucchini, scrubbed, ends trimmed, and zucchini shredded
4 cups homemade chicken stock or canned broth
3 dashes of Tabasco sauce
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
½ cup heavy cream
1. Combine the ingredients for the Pickled Tomatoes in a small bowl, cover, and refrigerate.
2. Heat the oil in a large heavy saucepan and cook the garlic and onion over medium-low heat for 5 minutes, stirring often. Add the remaining ingredients, except for the cream, and bring to a boil. Lower the heat and simmer for 20 minutes.
3. Purée the soup in a blender or food processor, a few cups at a time, until smooth. Pour into a bowl, stir in the cream, and season with salt and pepper to taste. Cover and chill thoroughly.
4. When ready to serve the soup, drain the pickled tomatoes well and garnish each serving with a generous tablespoon of the Pickled Tomatoes.