Iced Soups

 With the exception of the classics and a few elaborate “creations”, iced soups are very easy to make   Just blend, sieve, mix and chill the ingredients, and you have prepared a delicious dish that refreshes and invigorates both body and mind.  Use your imagination, leftovers, spices and herbs and make a fabulous new soup each time, never to be reproduced again!

   

Try and enjoy these soups on a really hot day.

APPLE AND ROCKET SOUP

Do try this soup

6 large apples, peeled, cored and quartered

1-2 tbsp lemon juice
2 medium onions, sliced
1 garlic clove, sliced

1½ litre (6 cups) chicken stock

90 g (3 oz) rocket, leaves only, chopped

125 ml (½ cup) low fat cream

6 tender chive stalks, snipped

Salt and pepper

         Sprinkle the apple quarters with lemon juice, to prevent discolouring.   Then place them into the chicken stock with the onions and garlic, and cook until the apples and onions are almost tender.  Add the rocket leaves and cook for 10 minutes more.  Blend and sieve the soup, taste for seasoning and adjust. Cover and refrigerate until well chilled.

          Just before serving stir in the cream and sprinkle with snipped chives

                                                

 AVOCADO AND PRAWN SOUP

       

This is a lovely soup, or rather a full meal.

5 ripe, flawless avocados, peeled,stoned, blended with

2 tbsp lemon juice, and sieved

15-20 large prawns, shelled, the intestines removed

125 ml (½ cup) dry white wine

125 ml (½ cup) chicken stock

1 sprig rosemary

500 ml (2 cups) chicken stock +  250 ml (1 cup) more for thinning down the soup

250 ml (1 cup) thick Greek yogurt

1 tsp cornflour

A pinch salt

Salt, pepper and Cayenne pepper

Chopped parsley

            First sauté prawns in a large, deep frying pan with the wine, chicken stock and rosemary sprig for 4 minutes in one side and 2 minutes on the other.    Then remove the prawns with a slotted spoon and refrigerate.

           Pour the chicken stock into the frying pan and cook vigorously, scraping the residue.  Sieve and ice.

          Beat the yogurt.  Add the cornflour and a little salt and simmer, uncovered, until the yogurt thickens (about 10 minutes) and chill.

          In a large bowl combine the avocado with the chicken stock and the stabilized yogurt and mix well together.  Add some chicken stock, if the soup is  too thick.  Taste and add more salt and pepper, if necessary, and a pinch of Cayenne.   Cover the bowl and chill well.  Just before serving, add the prawns and sprinkle with chopped parsley.  

    

   CONSOMME

  It’s impossible not to include a consommé in summer soups.

1½ lt (6 cups) chicken or beef stock

500 g lean beef, finely chopped

500 g chickens wings

1 carrot, diced

2-3 stalks celery, trimmed, threaded and finely sliced

1 leek, finely sliced

1-2 tomatoes, seeded and chopped

1 egg white, slightly beaten with a little water

The crushed shell of the egg

Salt, pepper and Cayenne pepper

         In a large saucepan, place the beef, the chicken wings and the chicken or beef stock, and bring slowly to the boil and skim thoroughly.  Then add all the other ingredients together, except the egg white and shell, and gently simmer for 1-1½ hours.  

          Strain the soup and return to the saucepan, add the egg white and egg shell and bring to the boil, over low heat, stirring for 10 minutes.  Remove from the stove and leave undisturbed for 20-30 minutes.   Pour into a large bowl, through strainer lined with a double thickness of muslin, wrung out in cold water.

          Refrigerate the consommé and degrease thoroughly, taste and add salt and pepper if necessary and a little Cayenne pepper.  Chill and serve slightly jelled in cups.

               

  CUCUMBER AND YOGURT SOUP

A lovely soup, if you like yogurt.

500 g (1 lb) cucumbers, peeled and finely diced

1 dill pickle, finely sliced

2 tbsp lemon juice or according to taste

1 garlic clove, crushed or

1 small grated onion, if preferred

1½ litre (6 cups) yogurt

1 tbsp chopped fresh dill

Salt and pepper

1-2 tbsp olive oil

 Combine all the ingredients well together, cover and refrigerate.   If not sufficiently chilled, add 2-3 crushed ice cubes before serving.

INDIAN SOUP

 

            I love this soup, which can be served hot or iced.

1½ litre (6 cups) hot chicken stock

2 tbsp olive oil

1 large onion, finely chopped

1-2 tsp curry powder

½ tsp ginger powder

½ tsp turmeric

½ tsp crushed cardamom pods

1 tbsp flour

½ litre (2 cups) full yogurt

1 tsp cornflour

A little salt

150 g (5 oz) cold, cooked chicken breast, finely diced

          Sauté the onion in olive oil, until the onion becomes transparent.   Stir in the spices and flour and cook, stirring, for 2-3 minutes. Then add the chicken stock and cook for 15 minutes and sieve into a bowl or a large tureen and chill thoroughly.

          Stabilize the yogurt with the cornflour and salt (see avocado and shrimp soup), and refrigerate.

         Just before serving, combine the chicken stock, yogurt and the chopped chicken and serve.