Tag Archives: chilled soup recipes

Carrot Dill Soup

While planning a menu for my Easter brunch by the Bay, I was looking for a clever way to serve carrots with a nod to our small bunny friends. I decided on this delicious and easy carrot soup. The color is a wonderful vibrant orange. The soup is a feast for the eyes and mouth, with the slightest under note of heat to contrast the slightly sweet taste of the carrots.  This soup is great served warm with a dollop of creme fraiche which just melts into the soup or cold with a drizzle of olive oil. Sprinkle fresh chopped dill on top for either version. You can serve the soup in bowls or  in little shot glasses. The bottom line is this soup is great no matter how you eat it! Enjoy this springtime soup!

From by the bay wishing you – springtime food memories!

Maryann

blog carrot dill soup

Carrot Dill Soup

Serves 6


Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 leek, cleaned, chopped and using the white part

2 cups carrots peeled and sliced

1/4 teaspoon red chili flakes

4 cups chicken broth

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

4 tablespoons heavy cream

1 tablespoon fresh lemon juice

2 tablespoons chopped dill

Dill chopped and olive oil  or creme fraiche to garnish

Directions 

In a large soup pot heat butter and oil, add leeks and sauté until soft about 5 minutes. Add chili flakes and carrots, sauté for another minute. Slowly add the chicken broth, salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered until the carrots soft. Puree in food processor until very smooth. Stir in lemon juice, dill and heavy cream. Serve soup either hot or cold. Garnish with chopped dill and a drizzle of olive oil or a dollop of creme fraiche.

 

Creamy Cilantro Avocado Soup

blog avocado soup

Creamy Cilantro Avocado Soup

Serves 6

4 Avocados

4 tablespoons scallions, chopped

4 tablespoons fresh cilantro, chopped

1 tablespoon jalapeno, seeded and chopped

4 cups chicken broth

½ cup heavy cream

4 tablespoons fresh lime juice

1 tablespoon fine sea salt

2 tablespoons olive oil

Cilantro to garnish

Directions

Halve avocado, remove pit and scoop out the flesh into a food processor using a spoon. Pulse until the avocado is chopped. Next add the scallions, cilantro, jalapeno, lime zest , lime juice and salt . Pulse again. Slowly, add the chicken broth, heavy cream and olive oil pulsing to combine. Remove from processor and place in bowl. Refrigerate the soup for at least two hours. Serve in glasses, drizzle with olive oil and garnish with cilantro leaves.

Naughty and Nice Gazpacho

 

I am a big fan of the music of Chris Isaak. When I’m creating recipes in my kitchen by the bay, I’m often rocking and dancing around the kitchen listening to his music. If you are not familiar with Chris Isaak, do yourself a favor and check it out.  Chris has just released a great new album called “Beyond the Sun”- recorded at the famous Sun Studios in Memphis. It’s filled with music originally recorded by Elvis, Jerry Lee Lewis, Johnny Cash, Roy Orbison and Carl Perkins to name a few. Last year I had the opportunity to meet Chris. I was so worried about what I could possibly speak to him about- and go figure food was a common interest. Chris is a fan of a certain gazpacho soup – one with a little kick in it. This is my version of that recipe. I happen to love to serve shot glasses of cold soups when entertaining and Christmas is no exception. I renamed my soup after Chris – Naughty and Nice Gazpacho and if you have ever seen him perform you’ll know why this is the perfect name!
 
From by the bay wishing you naughty AND nice food memories!
Maryann

blog gazpacho 2

Naughty and Nice Gazpacho

Serves 6

 

Ingredients:

1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)

1 large roasted red pepper , from a jar packed in olive oil

1 clove garlic, chopped

1 jalapeno pepper , seeded and chopped

1/2 white onion, coarsely chopped

1 medium cucumber, peeled, seeded and chopped

2 celery stalks, chopped

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons sea salt

1 teaspoon coarse ground pepper

 

Directions:

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

Corn Soup with Basil Oil

blog corn field

 This is a very special time of year, when all the farm produce is bursting with flavor at the farm stands and local markets. My very favorite is corn. Growing up most of my summer corn eating was from the cob. Nothing wrong with that , it’s delicious . I thought I would a pick a few of the recipes I developed with either left over corn on the cob or using corn a little differently. There are so many great recipes for corn here are just a few. I plan to write a second blog later this month to cover a few more. Go out and buy some corn today and start cooking.

 

Wishing you the “corniest” of food memories!

Maryann

 

blog corn soup

Corn Soup with Basil Oil

Serves 4

6 medium size ears fresh corn

4 cups chicken broth

4 cups vegetable broth

½ cup white wine

½ cup half and half

1 tablespoon lemon juice

½ cup fresh basil

1 ½ teaspoons fine sea salt

¼ cup olive oil

Directions

In a large pot add both chicken and vegetable broth, along with white wine and corn. Cover pot and bring broth to a boil for 5 minutes. Remove corn from broth and let cool. Slice the kernels off the cob. Using a food processor puree kernels along with 4 cups of stock in two patches. Strain the puree into a bowl, squeezing out all the corn liquid. Throw the kernel mash away. To the soup add half and half, lemon juice and 1 teaspoon fine sea salt. Chill soup for at least 4 hours before serving. Right before serving, place basil leaves into a boiling pot of water for a few seconds, strain and place in ice water to cool. Puree the basil along with oil and ½ teaspoon sea salt. Drizzle on top of soup the green basil oil right before serving.