Cucumber Soup
Ingredients
* 2 cucumbers
* 2 tablespoons thinly sliced green onion
* 2 tablespoons margarine
* 1 tablespoon red wine vinegar
* 4 cups chicken broth
* 1 tablespoon farina
* salt to taste
* 1/8 tablespoon dried tarragon
* 1/2 cup sour cream
* 3 tablespoons chopped fresh parsley
Directions
1. Peel, seed, and chop 2 cucumbers.
2. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. Put the soup into a blender, and puree it.
4. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
Zucchini Soup
Ingredients
* 2 tablespoons margarine
* 2 onions, chopped
* 2 potatoes, peeled and diced
* 8 zucchinis, chopped
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/2 teaspoon dried basil
* 1/4 teaspoon ground white pepper
* 4 cups chicken broth
* 1 cup whole milk
* 1/4 cup dry potato flakes
* 1 tablespoon soy sauce
* 4 tablespoons chopped fresh dill weed
Directions
1. In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
2. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
3. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Avocado Soup
Ingredients
* 2 avocado – peeled, pitted and diced
* 1 tablespoon chopped shallots
* 1 tablespoon olive oil
* 2 cups chicken stock
* 1 cup heavy cream
* salt and pepper to taste
* 1/4 teaspoon ground nutmeg
* 1 tomato – peeled, seeded and diced
Directions
1. Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
2. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
3. Chill for at least half an hour before serving. Garnish with diced tomato.
Creamed Broccoli Soup
Ingredients
* 3 tablespoons butter
* 1 onion, chopped
* 4 large carrots, chopped
* 1 clove garlic, chopped
* 4 cups water
* 4 tablespoons chicken bouillon powder
* 1 pound fresh broccoli florets
* 2 cups half-and-half
* 3 tablespoons all-purpose flour
* 1/4 cup ice water
* 1 tablespoon soy sauce
* 1/2 teaspoon ground black pepper
* 1/4 cup chopped parsley
Directions
1. Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
2. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
3. In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
4. In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
5. Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Green Pea and Mint Soup
Ingredients
* 4 tablespoons butter
* 4 green onions, chopped
* 1 pound frozen or fresh green peas
* 2 1/2 cups vegetable broth or stock
* 3 tablespoons chopped fresh mint leaves
* 2 1/2 cups milk
* salt and freshly ground black pepper to taste
* 1 pinch white sugar (optional)
* 1/2 cup light whipping cream
* 2 sprigs fresh mint leaves for garnish
Directions
1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.
Swan’s Summer Soup
Ingredients
* 4 large tomatoes
* 1 avocado – peeled, pitted and diced
* 1/2 cup fresh corn kernels
* 2 tomatoes, diced
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lemon juice
* salt and pepper to taste
Directions
1. Using a juicer, extract the juice of the 4 large tomatoes.
2. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.
source: http://allrecipes.com/HowTo/Cold-Summer-Soups/detail.aspx