| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 598.1 | FRUIT SOUPS | GEMVAX::ADAMS | | Tue May 24 1988 13:19 | 31 |
| This is the FRUIT SOUP recipe from the "Moosewood Cookbook" by Mollie
Katzen. She calls it a "sample recipe, quite basic"; in other words
adapt freely.
Combine in blender:
3 c. fruit juice (unsweetened--orange, apple, pineapple,
grape--your choice)
a banana
chopped, peeled apple
1/2 tsp. dry mint
juice from 1 lemon
a chopped, peeled peach
pieces of fresh cantaloupe
a couple T. honey (to taste)
1 c. yogurt, sourcream, or buttermilk
your choice of cinnamon, nutmeg, allspice, sweet wine, whatever
Thicken with more bananas or yogurt if you like it thick.
Thin with more fruit juice if you like it thin.
Needs to chill before serving.
Top each serving with yogurt or sour cream and fresh mint.
Serves 4-6
P.S. There are another ten recipes for cold soups in there--I highly
recommend the book.
Nancy
|
| 598.2 | Strawberry Soup | TUNER::WHITCOMB | | Thu Sep 01 1988 10:49 | 16 |
| Luscious Strawberry Soup
------------------------
2 pints fresh strawberries, sliced
1 cup apple juice
1 cup plain lowfat yogurt (the author of this recipe mentioned
that she has also used strawberry yogurt with good results)
2 TBS lemon juice
1 TBS honey
Combine all ingredients in the food processor or blender. Chill
1 hour to blend flavors. Garnish with sliced strawberries.
(Serves 6, 100 calories per serving)
|
| 598.3 | Fresh Berry Soup | SAGE::PREVOST | JM Prevost | Thu Sep 01 1988 14:44 | 49 |
| Carol, these are not like "Daffodil's" (which is now an Italian
Rest.) but they are all I had. They sound delicious.
Fresh Berry Soup
1 quart fresh orange juice
yogurt |
buttermilk| any combo of these three to make 4 cups
sour cream|
1 tbs honey
2 tbs fresh lemon or lime juice
dash of cinnamon
dash of nutmeg
1 1/2 pint fresh berries (ie rasberry, blueberry, strawberry)
Wisk together everything but the berries. Chill thoroughly. Divide
berries into individual bowls (cut in half large strawberries) ladling
soup over them.
Strawberry Autumn Soup
2 pint fresh Californian strawberries
1 c sugar
1/8 tsp salt
1 1/2 c sour cream
3/4 c claret
3 lemon slices
1 c honey
1 cup heavy cream, whipped
Remove hulls from strawberries. Liquefy 1 cup of strawberries with
1/4 cup of sugar and 1 cup of water in blender. Pour into large
saucepan. Continue until all strawberries are used. Stir in salt,
1 cup sour cream, claret and lemon. Heat slowly stirring constantly.
Fold 1/2 cup sour cream into whipped cream gently. Spoon over bowls
of soup.
If you try any of these tell us how they came out.
JM
|
| 598.3 | | PHAROS::HACHE | Nuptial Halfway House | Thu Sep 17 1992 10:25 | 2 |
| 598.4 | Looking for Cherry Soup Recipe | ANGLIN::LAUERSDORF | | Wed Dec 14 1994 22:23 | 12 |
| I'm looking for an old German recipe for Cherry soup. This is a recipe
that my grandmother made for me when I was a child. The soup was made
with tart cherries and could be served either cold or hot. It also had
dumplings in it.
I've been checking recipe books for the last 15 years with no success.
Does anyone have a recipe for this?
Thanks,
Glen
|
| 598.5 | | REGENT::BROOMHEAD | Don't panic -- yet. | Thu Dec 15 1994 14:44 | 3 |
| No, but try a Hungarian cookbook.
Ann B.
|
| 598.6 | | RANGER::LINDT::bence | Unsticking my myths. | Mon Dec 19 1994 11:16 | 3 |
|
The cookbook "Dining In - Boston" has a recipe for Cold Cherry Soup
from the Cafe Budapest. I'll look for it tonight.
|
| 598.7 | Great stuff! | HELIX::MCGRAY | | Tue Dec 20 1994 10:02 | 4 |
|
Oh, PLEASE get the recipe! Whenever I go to Cafe Budapest I order
the Cherry soup... it is fantastic!
|
| 598.8 | Cherry Soup from Cafe Budapest | RANGER::LINDT::bence | Unsticking my myths. | Tue Jan 17 1995 11:06 | 36 |
|
* Exported from MasterCook II *
Chilled Tart Cherry Soup a la Budapest
Recipe By : Cafe Budapest
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 oz tart cherries -- canned, pitted
1 large cinnamon stick
10 cloves -- whole
10 allspice berries -- whole
1 lemon slice -- thin
1/2 cup sugar
pinch salt
1/2 teaspoon flour
1 cup medium cream
3/4 cup Burgundy -- dry
1/2 cup heavy cream
Reserve juice from one can of cherries; drain the second can. Combine cherries, the cherry juice from one can, the cinnamon stick, cloves, allspice, lemon, sugar, and salt in a saucepan and bring to a boil for 3 minutes.
Mix the flour with a few tablespoons of medium cream to make a thick paste. Stir this paste into the remainig medium cream.
Add the cream and wine to the cherry mixture and boil for 1 minute. Remove the soup from the heat and let cool, then refrigerate.
To serve, ladle onto soup bowls. Whip the heavy cream to stiff peaks and place a spoonful of the whipped cream on each serving. Store the leftover soup in the refrigerator. It will keep for up to 2 weeks.
- - - - - - - - - - - - - - - - - -
NOTES : Use 2 16-oz cans of tart or sour cherries, do not use Bing or sweet cherries. Do not substitute light cream for medium cream.
medium cream = 30-36% butterfat
heavy cream = 36-43% butterfat.
|
| 598.9 | Almost, now for the dumplings... | ANGLIN::LAUERSDORF | | Tue Jan 17 1995 17:33 | 5 |
| Sounds almost like what I remember. All I need now is the dumplings.
Thanks,
Glen
|
| 598.10 | | NOVA::FISHER | now |a|n|a|l|o|g| | Wed Jan 18 1995 03:50 | 51 |
| .8 for the terminally impaired :-)
<<< Note 598.8 by RANGER::LINDT::bence "Unsticking my myths." >>>
-< Cherry Soup from Cafe Budapest >-
* Exported from MasterCook II *
Chilled Tart Cherry Soup a la Budapest
Recipe By : Cafe Budapest
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 oz tart cherries -- canned, pitted
1 large cinnamon stick
10 cloves -- whole
10 allspice berries -- whole
1 lemon slice -- thin
1/2 cup sugar
pinch salt
1/2 teaspoon flour
1 cup medium cream
3/4 cup Burgundy -- dry
1/2 cup heavy cream
Reserve juice from one can of cherries; drain the second can. Combine
cherries, the cherry juice from one can, the cinnamon stick, cloves,
allspice, lemon, sugar, and salt in a saucepan and bring to a boil for
3 minutes.
Mix the flour with a few tablespoons of medium cream to make a thick
paste. Stir this paste into the remainig medium cream.
Add the cream and wine to the cherry mixture and boil for 1 minute.
Remove the soup from the heat and let cool, then refrigerate.
To serve, ladle onto soup bowls. Whip the heavy cream to stiff peaks
and place a spoonful of the whipped cream on each serving. Store the
leftover soup in the refrigerator. It will keep for up to 2 weeks.
- - - - - - - - - - - - - - - - - -
NOTES : Use 2 16-oz cans of tart or sour cherries, do not use Bing or
sweet cherries. Do not substitute light cream for medium cream.
medium cream = 30-36% butterfat
heavy cream = 36-43% butterfat.
|