SUMMER SOUPS

 Meissen 

About two years ago I had written a post called SOUPS, of which I am very proud.  This one is about summer soups, which can be both refreshing and comforting.  Here are a few recipes.   

                              VEGAN POTATO AND COURGETTE SOUP

A delightful soup from the Cyclades islands.

3 medium-sized courgettes, trimmed and cut into 1 cm (½ inch) cubes

2 large potatoes, peeled and cut into 1 cm (½ inch) cubes

1 tbsp olive oil

3 tender celery stalks, trimmed and thinly sliced

2 tbsp dill, finely chopped

1 large sprig of parsley

1000 ml (4 cups) vegetable broth

2 tbsp cornflour

Salt, freshly ground black pepper and

Lemon juice to taste

Sauté the courgettes, potatoes and celery in olive oil for a few minutes.  Then add the herbs and the broth and simmer until the vegetables are tender and discard the parsley.

Stir the cornflour with a little water until smooth, add a ladleful of hot broth and mix very well together.  Pour this mixture into the soup and keep on stirring until it bubbles and thickens.  Taste for seasoning and adjust if necessary.     Blend until smooth, sieve and serve iced, sprinkled with lemon juice.

                                        CARROT GINGER AND ORANGE SOUP

1 tbsp butter

1 onion, peeled and coarsely chopped

1 garlic clove, peeled

6 carrots, peeled and coarsely chopped

250 ml (1 cup) fresh orange juice

2 tsp grated ginger

500 ml (2 cups) tasty chicken broth

500 ml (2 cups) water

Salt and freshly ground white pepper to taste

In a large saucepan, sweat the onion in butter for 3-4 minutes until soft. Add the carrots, orange juice, ginger, chicken broth and water, bring to the boil and simmer gently for 25 minutes or until the carrots are tender.

Purée the soup with a blender and sieve it back into the saucepan.   Bring it to a very gentle simmer, taste and adjust seasoning if necessary. Cool and serve iced.

                                                        CHERRY SOUP 

A delicious summer soup.

1 1/2 litre tasty chicken stock
1 clove of garlic, peeled and minced
1 tsp whole peppercorns
300 g (10 oz) dark cherries, stoned

Place stock in a large saucepan with garlic and peppercorns and simmer for 10 minutes add the cherries and simmer gently for 30 minutes or until the fruit is cooked.  Then push the soup through a fine strainer.  Cool and taste for seasoning and adjust if necessary.

Serve iced in cold soup plates.

    


                                              ICED WATERMELON SOUP

A delightful iced soup from the island of Patmos.

One 390 g (13 oz) tin tomato juice
1 garlic clove, peeled
1 bouquet garni (1 bay leaf - 1 sprig parsley - 1 sprig thyme)
Salt and freshly ground black pepper to taste
A tiny pinch of Cayenne pepper
1 tsp Greek honey

1 kg (2 lb) watermelon, peeled, deseeded and cubed
1 shot of tsipouro, brandy or vodka
Mint leaves or garnish


Simmer the first six ingredients for 20 minutes, discard the bouquet garni cool and sieve.


Meanwhile, blend the watermelon and mix well with the tomato mixture. Sieve once more add the honey and stir well together then taste and refrigerate.


Add the liquor and serve in iced tall glasses and garnish with mint leaves.

Mediterranean Summer Fruit