Certain foods have their seasons. Barbecue reigns in summer and soup in winter, but is that always the way it has to be?
Well, to many the thought of firing up a grill in December is ludicrous. And cold soup, even on a sweltering August day? Pass.
“Cold soups are just are just not widely accepted in the U.S,” said David Kramer, chef instructor for the culinary arts programs at College of DuPage in Glen Ellyn.
The reason, Kramer continued, most likely comes from the unyielding belief that soup, no matter the time of year, should be made over a stove and served steaming.
But when a good soup, cold or not, is offered the right way, few will turn it away.
“Try serving a melon soup in between courses, like you would do with a sorbet,” Kramer said. “Or serve soup in an espresso cup and have fun with the presentation.”
Here are a few recipes Kramer suggests whipping up for a dinner party or on your own for a light, refreshing take on winter’s classic comfort food.
Cantaloupe soup with lime granité
Serves 10
Ingredients:
1 1/2 lb. diced cantaloupe
Juice of 2 oranges
Juice of 1 1/2 lemons
24 fl. oz sparkling water
1/4 oz grated orange zest
1/4 oz grated lemon zest
2/3 oz cornstarch
5 oz sugar, or as needed
Garnish:
6 oz small melon balls
16 fl. oz lime granite
Preparation:
Purée the cantaloupe and orange juice in a blender and reserve under refrigeration.Bring the lemon juice, water and zests to a boil. Thicken with cornstarch and chill. Add the melon purée to the chilled lemon juice mixture and season with sugar to taste. Add the melon garnish to the soup, and serve with approximately 3/4 fl oz lime granité per serving.
Cold roasted tomato and basil soup
Serves 10
Ingredients:
2 oz garlic, minced
1/2 fl oz olive oil
1/2 lb. celery, chopped
1/2 lb 4 oz onions, chopped
2 1/3 oz leeks, white part only, chopped
1 1/2 lb roasted Plum tomatoes
32 fl oz vegetable Stock or tomato water
2 oz basil
1 bay leaves
1/2 tsp salt
1/7 tsp ground black pepper
Garnish:
1/2 lb yellow tomatoes, diced
1/2 oz basil chiffonade
Preparation
Lightly sauté the garlic in the oil. Add the celery, onion and leeks, and continue to sauté until fragrant. Add the tomatoes, stock, basil and bay leaves. Simmer 40 minutes, or until the vegetables are tender.
Remove the bay leaves and puree the soup in a blender; season with salt and pepper. Chill.
Adjust seasoning before service, if necessary. Garnish with yellow tomatoes and basil.
Vichyssoise
Serves 10
Ingredients:
2/3 oz leeks, white part only, chopped fine
1/2 onion, minced
3/4 fl oz vegetable oil
1 sachet containing 2 cloves, 2 parsley stems, 1 1/2 peppercorns, and 1/2 bay leaf
1 lb 4 oz diced potatoes
40 fl oz chicken stock
12 fl oz half-and-half, chilled
1/2 bunch chives, snipped
1 tsp salt
1/7 tsp ground white pepper
Preparation:
Sweat the leeks and onion in the oil until tender and translucent. Add the sachet, potatoes and stock. Bring to a full boil, then reduce heat and simmer until the potatoes begin to fall apart. Remove and discard the sachet. Place the mixture in a food processor and purée. Cool rapidly.
To finish the soup for service, add the half-and-half, fold in the chives, and season to taste with salt and pepper.
author: Patti Murphy