Sunday, December 31, 2000

Tomato, Basil, and Mozzarella Soup

Tomato, Basil, and Mozzarella Soup (cold soup)

Adapted from another great soup cookbook: The Daily Soup cookbook
Leslie Kaul - Bob Spiegel - Robin Miller - Hyperion - 1999

•  6 Beefstake tomatoes (about 4 lbs.), halved and seeded
•  2 T. olive oil•  2 garlic cloves•  1 T. balsamic vinegar•  2 t. kosher salt•  1/2 t. ground black pepper•  2 c. tomato juice•  1/3 c. fresh basil leaves, very lightly packed•  1/2 lb. fresh boconccini mozzarella, thinly sliced or torn•  1/2 c. chopped scallions

To make the cold soup:
1. In a blender combine half of the tomatoes and all of the olive oil and garlic. Puree until smooth. Add the vinegar, salt, and pepper and process until blended.
2. Chop the remaining tomatoes into small dice. Cut the basil into very fine strips.
3. Transfer the pureed mixture to a large bowl and stir in the chopped tomatoes, juice, basil, and mozzarella.
4. Refrigerate until chilled.
5. Ladle into bowls and top with chopped scallions.

Monday, December 11, 2000

Lemongrass Soup

Ingredients: 
•  8 c. water
•  4 cubes Knorr vegetarian bullion
•  1/2 - 1 bunch cilantro
•  1 can straw mushroom
•  1 C. snow peas
•  juice of 1 lime
•  1/2 - 1 tsp. crushed red pepper
•  1 chili pepper, cut into rings
•  4 Tbsp. fish sauce
•  6 stalks of lemongrass

How to make the soup:
1. Bring the broth, crushed red pepper, and lemongrass to a simmer for 5 min.
2. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables, they should be crisp.

Cream of Green Soup

From our friend, Melissa Kelley

*    1/2 of a small bag of regular frozen green beans
*    1/3 bag of frozen chopped spinach
*    1 can of cream of celery soup
*    2/3 c. of grated Parmesan cheese
*    1/3 c. of grated Romano cheese
*    milk
*    half and half cream
*    4 cloves of garlic, minced
*    salt, pepper, thyme to taste

How to make the soup:
1. Sauté the spinach and garlic in olive oil.
2. add the beans until thawed.
3. put the beans and spinich and garlic in the blender with just enough milk to puree.
4. Return all ingredients except for the cheeses to the pot and add some half and half.
5. Simmer in the pot, add milk as needed to desired consistency, then add shredded cheeses to desired consistency