CHILLED CUCUMBER APPLE SOUP
Steps:
- Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
HOT APPLE SOUP
Steps:
- Peel, core and quarter apples. Combine all ingredients except cream in saucepan and bring to boil. Simmer 15 minutes until apples are soft. Puree; return to pan; add cream and heat through but don't boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon. You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration.
Nutrition Facts :
APPLE SOUP (COLD) RECIPE - (5/5)
Provided by Kitchenbee
Number Of Ingredients 9
Steps:
- Peel, core and quarter 6 apples. Combine with apple juice, lemon juice, sugar, cinnamon stick and vanilla in large saucepan. Cover and cook over medium heat until apples are very soft, about 20 minutes. Let cool, then cover and refrigerate 24 hours. Remove cinnamon stick. Add orange juice and whipping cream to apples and puree in batches in blender until smooth. Pour into chilled tureen. Shred remaining 2 apples (unpeeled) and stir into soup along with liqueur. Serve immediately.
CHILLED CURRIED APPLE SOUP
Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really have any of them here in Iceland, doesn't this look like it would be perfect on a hot summer evening? (Times were not given, have been estimated & the chill time is not included as it may vary according to your needs) *Enjoy* !
Provided by twissis
Categories Fruit
Time 35m
Yield 6 Chilled Soup Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan. Add onion, celery and garlic; cook till softened. Add diced apples and cook till fork tender.
- Stir in curry powder and turmeric. Add chicken stock and bring mixture a boil.
- Reduce heat to low and simmer till mixture is reduced by half. Remove from heat, stir in cilantro and allow mixture to cool.
- Puree in blender or food processor and strain mixture. Stir in cream, season with salt & pepper to taste. Chill several hours.
- When ready to serve, stir well and divide among 6 soup bowls. Garnish with 2 tbsp apple pieces chopped just ahead of service so they are fresh; serve immediately.
Nutrition Facts : Calories 229.7, Fat 10, SaturatedFat 3.7, Cholesterol 23.2, Sodium 466.4, Carbohydrate 27.3, Fiber 2.9, Sugar 16.5, Protein 8.7
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
BONNIE'S CHILI
This chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. -Bonnie Altig, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1027mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
BEET APPLE SOUP
Trim the tops and tails of the beets to 1 inch.
Provided by Sheila Lukins
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.
- 2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.
- 3. Melt the butter in a large skillet over medium- low heat. Add the apples and sauté until just caramelized, about 10 to 15 minutes.
- 4. Purée the cooked beets and sautéed apples together in batches in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.
- 5. Serve the soup hot or cold, dolloped with crème fraîche if desired.
CUCUMBER AND APPLE SOUP
This recipe comes from "The Ballykissangel Cookbook". Ballykissangel is the fictional Irish village in the popular BBC TV drama series of the same name, that was on air a few years ago. I'm not a big soup fan, but this one sounds really interesting, especially as it can be served hot or cold. The original recipe calls for chicken stock, but then that wouldn't be very vegetarian (!), so I'll leave it to you what sort of stock you use. Hot and cold serving suggestions are at the end of the cooking instructions, but either way I think this would be a good alternative to gazpacho. You'll need to add extra time for chilling if serving this cold.
Provided by Mrs B
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
- Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
- Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
- TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.
Nutrition Facts : Calories 96.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.1, Carbohydrate 18, Fiber 2.8, Sugar 10.9, Protein 1.5
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
CHILLED SUMMER CORN SOUP
Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
- Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
- In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
- Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
- For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
- Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.
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