Cold Soups - Page 2

becca23 · 09-02-2006, 12:06 AM

Quote:

Originally Posted by Iron Chef Heather

That's one of my faves. Now I have another one that is Apple and Peach cold soup. Got that recipe back at home. I'll post that one later.

Sounds yummy.......

Iron Chef Heather · 09-04-2006, 04:31 PM

2 cups Apples peeled, cored and chopped
1 cup apple juice or cider
2 cups Peaches, peeled
1/2 cup Orange Juice
1 cup Plain Yogert
2 cups Fresh Cream
1 Tbsp Honey
1/2 cup Dark Rum
Cinnamon
Nutmeg

2 Apples quartered, peeled and shaped
2 Peaches peeled and diced
fresh mint

When peeling a peach, cut a small X on the bottom. Place the peach in boiling water for 1 to 1.5 minutes. Remove the peach and place it into cold water to stop it from cooking. The skin can be pulled off with a small knife. When working with apple garnishes, squeeze the juice from 1 lemon into 2 cups of water. After cutting the apple, place the piecesinto the lemon water for about 5 minutes. This will help preventthe apples from oxidizing and turning brown.

In a blender or food processor, puree that apple with the apple juice or cideruntil smooth. Set aside.

Seperately, blend the peaches and the orange juice until smooth.

Reserve a small amount of the peach puree for garnish. Combine the remainder of the peach puree, apple puree, yogert, cream, honey and rum. Mix well and season lightly with the cinnamon and nutmeg. Refrigerate well.

Serve the soup in a chilled bowl. Using a small ring, garnish with the diced peaches and top with shaped apples, mint leaf, and drops of the peach puree. As a variation presentation, the soup can be served in a dessert glass.

Mike · 09-04-2006, 04:38 PM

Heather, that sounds just wonderful! Thanks for posting it!

Iron Chef Heather · 09-04-2006, 05:06 PM

The Apple & Peach and the Strawberry (the soup I post a few days ago) are my absolute Favorites!

becca23 · 09-04-2006, 11:56 PM

Are cold soups year round....??

Iron Chef Heather · 09-05-2006, 10:39 AM

They can be. We had the Apple and Peach soup at Thanksgiving last year and I made the Strawberry at Valentines.

Mike · 09-05-2006, 10:42 AM

I've had strawberry and thought it was just OK. I can't wait to try the Apple and Peach!

**Rosie** · 09-06-2006, 07:11 PM

Quote:

Originally Posted by Iron Chef Heather

2 cups Apples peeled, cored and chopped
1 cup apple juice or cider
2 cups Peaches, peeled
1/2 cup Orange Juice
1 cup Plain Yogert
2 cups Fresh Cream
1 Tbsp Honey
1/2 cup Dark Rum
Cinnamon
Nutmeg

2 Apples quartered, peeled and shaped
2 Peaches peeled and diced
fresh mint

When peeling a peach, cut a small X on the bottom. Place the peach in boiling water for 1 to 1.5 minutes. Remove the peach and place it into cold water to stop it from cooking. The skin can be pulled off with a small knife. When working with apple garnishes, squeeze the juice from 1 lemon into 2 cups of water. After cutting the apple, place the piecesinto the lemon water for about 5 minutes. This will help preventthe apples from oxidizing and turning brown.

In a blender or food processor, puree that apple with the apple juice or cideruntil smooth. Set aside.

Seperately, blend the peaches and the orange juice until smooth.

Reserve a small amount of the peach puree for garnish. Combine the remainder of the peach puree, apple puree, yogert, cream, honey and rum. Mix well and season lightly with the cinnamon and nutmeg. Refrigerate well.

Serve the soup in a chilled bowl. Using a small ring, garnish with the diced peaches and top with shaped apples, mint leaf, and drops of the peach puree. As a variation presentation, the soup can be served in a dessert glass.

GREAT recipe Heather, can't wait to try it!!!!

Iron Chef Heather · 09-06-2006, 07:38 PM

Warning It's Yummie!

Iron Chef Heather · 09-07-2006, 09:15 PM

Serves 5

2 pounds of ripe bananas peeled and chopped
juice of 1 lemon
1/2 cup pineapple juice
1 cup plain yogert
2 cups canned coconut milk
1 cup vanilla ice cream
1/4 cup dark rum or triple sec
1/4 cup sliced almonds

In a large nonreactive bowl, combine all the ingredients except the almonds. Ladle the mixture in batches into a blender and puree until smooth. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold.

Meanwhile, toast the almonds: in a dry skillet over high heat, toss or stir the almonds taking care NOT to scorch them until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with the almonds.