Hey Everyone- Welcome to another week of Souping It Up w/Sped. Last week's poll winner was Fruit Soup so this is a little more adventurous than usual but they were all popular summer soups at the Creamery in the day.
Don't forget to vote in tonight's poll for next week's soups!
Twisted Melon Soup
(I don't usually include pics but this one is always so pretty LOL)
Ingredients:
2 Cantaloupe, skinned and cubed
2 Honeydew, skinned and cubed
2 cups of non or low fat vanilla yogurt
2 cups of 1/2 & 1/2
dash of rosemary, dash of thyme
Small, whole leaves of fresh basil for garnish
Directions:
- In blender, puree the canaloupe 1/2 the yogurt & 1/2 the 1/2&1/2 a little at a time and set aside.
- Repeat that process with the honeydew.
- Add spices to taste and set in fridge for 1 hour.
- When you pour into bowls dip one ladle in to each flavor and then pour so they "twist" into the bowl or just pour so they each take up half the bowl. Garnish with a basil leaf or two.
Rosemary Balsamic Fruit Soup
note: this soup is actually best served warm, but can be served chilled as well
Ingredients:
1 mandarin orange, chilled and in sections
1 apple, diced
Small bunch of green grapes
1 starfruit, diced
1/2 pineapple, diced
2 bananas, sliced thin
1/2 cantaloupe, cubed
1/2 honey dew, cubed
2 pints of strawberries, greens removed
1 cup 1/2 & 1/2
1 bottle Drew's Rosemary Balsamic Vinegarette (usually can be found wherever you can find gourmet salad dressings)
Fresh rosemary sprig for garnish
Directions:
- In blender, puree strawberries and 1/2&1/2 until smooth and set aside.
- In sautee pan, put all of the diced and sliced fruit and drizzle with the Rosemary Balsamic...lightly sautee til fruit is starting to glaze ...turn fruit over ...lightly sautee til glazed appearance and remove from heat.
- If serving soup chilled, mix the glazed fruits into the strawberry base and chill in fridge for 1 hour. Serve garnished with a fresh rosemary sprig. (Crusty french bread is really good with this soup).
- If serving soup warm, return glazed fruit to sautee pan after it cools and warm on low heat...slowly add strawberry base and simmer 10 minutes. Serve garnished with a fresh rosemary sprig.
Apple Cheddar Soup
Ingredients:
9 good sized granny smith apples, peeled, deseeded and diced
2 medium leeks, sliced
1 cup apple cider
2 tablespoons olive oil
5 cups vegetable stock
Dash of honey
1 lb. grated sharp cheddar cheese
Directions:
- In sautee pan, heat oil and lightly sautee leeks til just starting to brown
- In soup pot bring vegetable stock a rolling boil and lower heat to medium.
- Add sauteed leeks and apples to stock and simmer 30 minutes.
- In blender a little at a time puree stock, apples and leeks and then return to stock pot.
- Add honey and cider and simmer on low for 15 minutes.
- Add cheese a little at a time and let melt, stirring constantly.
Citrus Gazpacho
Ingredients:
12 Tomatoes, deseeded
1 Orange; peeled, segmented -- diced
1 Pink grapefruit; peeled -- segmented, diced
2 1/2 cups Orange juice
2 cloves of garlic, minced
1 tablespoonWhite wine vinegar
1 teaspoon salt
1 teaspoon orange peel -- grated
1 tablespoon olive oil
1 cucumber; peeled, seeded -- diced
1 small red onion -- diced fine
1 Yellow bell pepper -- diced
1 Red pepper -- diced
1/2 teaspoon black pepper
Cayenne pepper -- to taste
Directions:
- Dice one tomato and reserve others for blending.
- Place reserved tomatoes, orange juice and garlic in blender. Blend to a puree.
- Transfer puree to a serving pitcher or a bowl; add vinegar, salt, olive oil, orange peel, diced orange and grapefruit, cucumber, peppers, onion and black pepper. Mix well. Season with cayenne pepper to taste.
Kitchen's open...what are you making this week?