Cold Banana Soup With Cinnamon Croutons Recipes

BANANA SOUP!

Steps:

• Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS

Steps:

• For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
• For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
• For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
• In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
• Ladle the chilled soup into bowls and garnish with the croutons and bacon.
• Cook's Note: The soup can also be blended using an immersion blender.

MOSTLY CHERRY FRUIT SOUP WITH SHORTBREAD 'CROUTONS'

Steps:

• To make the soup, bring a small pot of water to a boil. Add the peach and boil for 1 minute. Place immediately in a bowl of cold water to refresh, and slip off the skin. Halve and pit the peach and cut it into 1/2-inch pieces. Set aside.
• Place the wine, water, sugar and lemon juice in a large saucepan over medium heat. Tie the lemon zest, bay leaf, thyme and cinnamon stick together with a string and add to the pan. Bring the mixture to a boil. Reduce heat so the liquid simmers and add the peach, plums and cherries. Simmer until the fruit is tender, about 5 to 10 minutes. Remove the spices.
• Place 1 cup of the soup in a food processor or blender and process until smooth. Stir the mixture back into the soup. Refrigerate until cold.
• To make the croutons, preheat oven to 350 degrees. Sift the flour, sugar, cornstarch and salt together into a medium-size bowl. Rub in the butter. Add the almond extract and use your hands to gently work the mixture until it comes together to form a dough. Butter an 8-inch baking pan. Place the dough in the pan, lightly flour fingertips and press dough into the pan in an even layer. Bake until the dough is very lightly browned, about 15 to 20 minutes. While the shortbread is still warm, cut it into 1-inch squares. Let cool.
• To serve, ladle the soup among 4 bowls. Just before serving, garnish each bowl with shortbread croutons.

CHILLED BANANA AND COCONUT SOUP

Steps:

• In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
• Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

BANANA BISQUE WITH CINNAMON CROUTONS

Steps:

• Melt butter and mix with cinnamon.
• Toss with croutons and melt in toaster oven.
• Puree all other ingredients and pour into chilled bowls or mugs.
• Garnish with croutons.
• Serve immediately.

COLD TOMATO-THYME SOUP WITH GRILLED GARLIC CROUTONS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
• Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.
• Divide cold soup among bowls. Top with croutons. Garnish with thyme.

CELERY ROOT SOUP WITH CROUTONS

Steps:

• Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
• Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
• Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
• Ladle soup into bowls and garnish with chopped parsley and croutons.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Preheat oven to 400 degrees F(200 degrees C). In a small bowl, mix together melted butter, brown sugar, and cinnamon. In a large bowl, toss bread cubes with melted butter mixture to coat. Spread bread cubes evenly over a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and toasted. Set croutons aside.
• Saute onion in canola oil in a medium saucepan until tender. Stir in 1 can chicken broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• Stir in half-and-half, and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through., For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.