If this past Sunday and Monday are anything to judge by, we’re heading into (in my opinion) an ugly, scruggly, beastly hot summer.
If that is the case, we might be wise to delve into hot-day, cold-soup supper recipes right now.
Not later on down the line, when it’s really too late to dig up, retrieve, beg and hope for great cold-stuff possibilities to plug into too-hot nights.
We need something right now. To clip, save and grocery shop for. To figure out the go-withs for the meal. Sure, you can use these cold soupers as a starter. But, if soup is destined to be the main event — what about the breads, cheeses and maybe even salad, too?
In all honesty, if I served a cold soup for supper around here, at my house, there had better be plenty of go-withs, major go-withs (meat, I’d be told, would be good), or I’d be tossed right out of the kitchen. Period.
That’s probably why I think if you tell people (meaning those you love and don’t want to lose) that cold potato soup is the main course, you’re either really spunky or asking for trouble. Whatever.
If you tell people, meaning those same special folks and guests, that there is, after all, bread and cheese, possibly even salad to go with the soup … especially if they, too, are wilting from the heat …
Well, you get the idea. So figure out the whatevers you need to round out a cold soup supper, and then consider this pair of souper recipes (as yet untried by the likes of me), taken from my old copy of "Rave Reviews."
Vichyssoise
6large leeks
2large potatoes
6cups chicken stock
1teaspoon salt
1teaspoon white pepper
1/2teaspoon nutmeg
3tablespoons chives, chopped
1tablespoon lemon juice
1cup heavy cream
2tablespoons sour cream
1tablespoon minced fresh parsley
Using only the white part of the leeks, remove root ends and wash carefully; mince.
Peel potatoes and slice thinly. Simmer leeks and potatoes in the chicken broth until tender, about 30 minutes. Puree mixture in blender or food mill. Add remaining ingredients except sour cream and parsley. Chill.
Prior to serving, chill soup bowls. Ladle soup into bowls and garnish each with a dollop of sour cream and parsley.
Makes four to 6six servings.
Chilled <
BR>zucchini soup
1/2cup (1 cube) butter
4cups coarsely chopped onion
3pounds zucchini, washed but not peeled, cut into 1-inch cubes
4cups chicken broth
1small clove garlic, minced
1teaspoon salt
1/4teaspoon pepper
1pint sour cream
1/2- 3/4cup mayonnaise
1teaspoon curry powder
Dash powdered ginger
1tablespoon lemon juice
1teaspoon sugar
Melt butter in 7-quart stockpot. Add onions. Cook, stirring often, until golden. Add zucchini and cook 5 to 10 minutes. Add chicken broth, garlic, salt and pepper. Bring to boil, cover and simmer for 10 to 15 minutes; zucchini should be tender but not mushy. Puree in food processor or blender. Chill thoroughly (may be frozen at this stage).
When ready to serve, stir in sour cream, mayonnaise, curry powder, dash ginger, lemon juice and sugar, mixing thoroughly. Serve ice cold.
Makes about 10 to 12 servings.
The next Forum will appear in Friday’s Time Out section.
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