Since the beginning of civilized time, the multi-course dinner has exemplified the epitome of good taste and sophistication of everyone from peasants to kings, paupers to aristocrats. Man has always prided himself in the presentation of a “feast of many facets". To this end, etiquette dictates the meal begins with a soup and appetizer-tasty treats teasing the palate in anticipation of the main course. The soup and appetizer brings lively conversation to your table as the grand unveiling of your meal begins. Therefore, as your show is set in motion, always spread your opening delights with all the energy and fervor of a Broadway show and give your guests something to talk about!
SOME COLD SOUP RECIPES
GAZPACHO
This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
Ingredients:
1-3/4 pounds ripe tomatoes
1 large cucumber, chopped
1 green bell pepper, chopped
2 cloves crushed garlic
1 tablespoon finely chopped black olives
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon tomato paste
2-1/2 cups water
1 small onion, chopped
1 green bell peppers, diced
2 green onions, thinly sliced
1 large cucumber, chopped
2 hard-cooked eggs, chopped
Directions:
- Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
-Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
-Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
To Make Garlic Herb Croutons:
- Preheat the oven to 350o F (175o C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes.
- Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking. Serves 6.
VICHYSSOISE
The finest of all cold soups - and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a little curry powder, and provided it is used sparingly, this can be very pleasant. Enjoy.
Ingredients:
2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2-1/3 cups chicken stock
salt to taste
ground black pepper to taste
1-1/8 cups heavy whipping cream
Directions:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do not let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in a swirl of heavy cream. Serves 6.
TOMATO BASIL SOUP
Ingredients:
4 pounds tomatoes, chopped
1/3 cup fresh basil leaves
3 tablespoons vinegar
2 teaspoons garlic salt
3 cups chicken broth
1/4 cup olive oil
Directions:
- In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold. Serves 4.
CUCUMBER SOUP
This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.
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:
- Peel, seed, and chop 2 cucumbers
.
- 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.
- Put the soup into a blender, and puree it.
- 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.
SIMPLE SOUP TIPS AND FACTS
- Always try to prepare your soups the day before and refrigerate overnight. Also, any fats will rise to the top for easy removal resulting in healthier treats.
- As you cook vegetables, save the water in which they were cooked. Cooking removes many vitamins and much of the flavor. You can freeze this and use it as base for your soups.
- Save the bones from your meals and freeze them. The marrow adds flavor to soups rather than using bullion or store bought stock.
- When using store bought soups check the label for preservatives. I recommend you pick soups that do not contain them.
- Many soups contain basil. Although basil is a very aromatic spice, it will loose most of its flavor in the cooking process. You should add this spice several minutes before serving.
- If your cream soup has seemed to curdle, remove the solids in the soup and put the liquid thru your blender for a minute or two then remix your solids to it.
- Decorate the top of your child's' soup with popcorn and watch it disappear.
- For a larger family, add noodles, rice, or barley to make the soup go further.
- When making vegetable soup, add just enough water to cover the vegetables and keep a check on it making sure it hasn't boiled down below that level.
- You can freeze left over soup for another day.
- Peeled tomatoes will reduce the saltiness of your soup.
- Another way of reducing the saltiness is using a small amount of brown sugar or adding a slice of apple or potato, cook your soup as usual then discard.
- To keep from burning the peas in split-pea soup, add a slice of fresh white bread when you are cooking.
- Puree carrots to give your soup a sweeter flavor.
- Adding flour to milk will help it not curdle.
- Another method to help prevent curdling is to add the soup to the milk rather than the milk to the soup.
- You can use 1% milk in your cream soups if you add flour to it.
- Never cook your pasta or barley with your soup. Add it after they have been cooked and rinsed.
- A little heavy handed with the garlic? Add some parsley, it absorbs garlic.
- When making a broth or rue, always place your seasonings, vegetables and meats in a cheesecloth or strainer while cooking, you'll end up with a clearer base.
- When making home made soup a slow cooker or crock-pot works best.
And finally…
- Good manners: The noise you don't make when you're eating soup. Enjoy!
Judi Lynn Lake has kept up with leading edge business trends throughout her varied and successful career. She had already had her ‘15 minutes of fame’ over and over again before starting her family. Judi and her family now reside in South Carolina but, having been born and raised on Long Island, NY, it is clearly evident that she will always be a "New Yorker." Today, she successfully runs her own advertising agency which handles everything from logos, branding and package design while she continues to work closely with self-published authors from design to promotion.
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