|
|
Post by Don Cuevas on May 27, 2010 9:05:04 GMT
|
|
|
|
Post by hwinpp on May 27, 2010 10:30:58 GMT
I'm going to try it but substitute the vegetable. Can't get watercress now, there's hardly any water around...
Finally something where I can use my blender!
Basically the potatoes are just 'sweated', not cooked, correcto? I mean before they're in the soup...
|
|
|
|
Post by Deleted on May 27, 2010 10:52:38 GMT
My favorite cold soup is cold cucumber soup,made with some chicken stock,blenderized with the cucumber,finished off with a dollop of sour cream and some minced chives.
|
|
|
|
Post by Don Cuevas on May 27, 2010 13:36:32 GMT
I'm going to try it but substitute the vegetable. Can't get watercress now, there's hardly any water around... Finally something where I can use my blender! Basically the potatoes are just 'sweated', not cooked, correcto? I mean before they're in the soup... Hwinpp, the potatoes were first sweated in butter with the onions and the optional celery, then cooked in stock or water under pressure, if available. The must be totally soft. The watercress was not cooked at all. The soup could be made with spinach, but it should probably be cooked lightly to lessen the oxalic acid. I'm sure it would work with a combination of baby mustard greens and leaf lettuce. Check your "Joy of Cooking". I saw a watercress soup there, but the cress was cooked. Purslane was suggested as a subs, but it must be cooked, and the specific quantity not exceeded. Did one of you leave an anonymous comment on my blog? It was fine, I just needed a nametag for the anonymous poster because there may be more than one. Casimira, I may try the cold cucumber soup next. We have a ton of dill in the veg plot. |
|
|
|
Post by Don Cuevas on May 27, 2010 13:39:35 GMT
My favorite cold soup is cold cucumber soup,made with some chicken stock,blenderized with the cucumber,finished off with a dollop of sour cream and some minced chives. Are the cucumbers peeled, seeded and left raw, or cooked? |
|
|
|
Post by bixaorellana on May 27, 2010 14:49:17 GMT
You did buy a blender, HW ~~ yaay!
Don Cuevas, if you post the recipe here, I will be able to include it in the AnyPort recipe file.
I hardly ever buy watercress, since the only use I know for it is salads. That beautiful soup sounds delicious.
I have a question about cold soups. Almost all recipes for them, unless they're vegan, call for chicken stock &/or sauteeing in butter. My question is, how do you keep the soup from having little chilled globules of fat floating in it?
|
|
|
|
Post by Deleted on May 27, 2010 16:45:42 GMT
I have made two different versions of the cold cucumber soup. Both versions do call for the cucumbers to be peeled,and sliced and grated,(1/2 and 1/2.)
Neither calls for the cucumbers to be cooked,BUT,does call for the slices to let sit out sprinkled with salt for about a half an hour and then placed in a colander or sieve,and pressing out as much liquid as possible.
I've never had a problem with the chicken stock forming globs of fat. Maybe,because we generally eat it right away??
(And yes,I prefer dill but, ours unfortunately bolts,goes to seed in the garden this time of year,
makes me crazy!!)
|
|
|
|
Post by bixaorellana on May 27, 2010 16:53:02 GMT
You can try my grandmother's method of saving tender herbs: use little plastic prescription medicine bottles and force as much of the fresh herb as you can into them, so there's no air space. Cap & stick into the freezer. They'll darken & won't be the same as fresh, but can sometimes be sneaked into something such as a blenderized soup.
|
|
|
|
Post by Deleted on May 27, 2010 16:57:49 GMT
I will next year,always say I'm going to do then...forget, or whatever, and don't do. I really,really hate buying fresh herbs from the store,bugs me to pay those prices for stuff I had baskets of. One day I'll learn...  |
|
|
|
Post by Deleted on May 27, 2010 20:05:43 GMT
I like the idea of cold soups, but they are just not part of my cultural heritage. Whenever I have gazpacho, I feel that it is just V-8 with nasty lumps.
It probably would not take me more than a week to get used to the idea, though.
|
|
|
|
Post by Deleted on May 28, 2010 10:49:44 GMT
I discovered a wonderful recipe last evening for cold cucumber soup also incorporating beets. (Is called 'Pink Soup"). I may try this weekend for dinner party.
|
|
|
|
Post by Don Cuevas on May 28, 2010 12:17:02 GMT
I discovered a wonderful recipe last evening for cold cucumber soup also incorporating beets. (Is called 'Pink Soup"). I may try this weekend for dinner party. Can it be Jello-ized?  |
|
|
|
Post by Jazz on May 28, 2010 18:35:44 GMT
Cold soups are certainly not part of my 'cultural heritage' but I love them!...an appetizer, a cold soup, salad, and warm fresh bread with butter is a perfect warm weather meal for me. Your Crema de Berros y Papas looks delicious, DC and I will try it out soon. Watercress is very refreshing. I seem to have missed that you have a blog and will read it. Mark's 'Egyptian gazpacho' thread is also very good.
|
|
|
|
Post by Deleted on May 28, 2010 19:10:31 GMT
Although not considered a 'soup,' raita is something that I do very much like -- but it is more of a condiment to put out the fire of the rest of what you are eating, and not an independent dish.
|
|
|
|
Post by bixaorellana on May 28, 2010 19:20:44 GMT
I like to make raita with low-fat yogurt. Also, I see no reason why it couldn't be tweaked a little and eaten as a soup. Some green chile would be good in it that way!
|
|
|
|
Post by Deleted on May 28, 2010 20:06:46 GMT
I discovered a wonderful recipe last evening for cold cucumber soup also incorporating beets. (Is called 'Pink Soup"). I may try this weekend for dinner party. Can it be Jello-ized? DC, I couldn't even go into that thread,I loathe the texture of jello so much...one of the reasons I cannot,will not, eat hog's head cheese,I know the taste is probably fabulous,but,I can't get past that jelly looking....  Your soup does look fabulous. As much as I love gazpacho,I'm kind of of K2's V-8 mentality about it,I like cold soups with some dairy product in them whether it be yogurt,sour cream etc. |
|
|
|
Post by Jazz on May 28, 2010 20:22:44 GMT
jello...oh my god...ugh.
Now, I need to look into what 'raita' is.
But, I must disagree with K. and Casimira, I find gazpacho delicious!
|
|
|
|
Post by Deleted on May 28, 2010 22:11:39 GMT
I do like it,in fact I love it,but want to drink it like juice!!! If it has nice chunks in it, of pepper and such, then, am less inclined to feel this way.
|
|
|
|
Post by cristina on May 29, 2010 3:13:14 GMT
I have a question about cold soups. Almost all recipes for them, unless they're vegan, call for chicken stock &/or sauteeing in butter. My question is, how do you keep the soup from having little chilled globules of fat floating in it? Bixa, since I do not eat chicken, I never use chicken stock in anything - if a recipe calls for it, I substitute vegetable stock (or mushroom broth). Sometimes homemade, but more often bought. If a bit of fat, as in butter, is then required, I find it a rather joyful experience to see "globules." |
|
|
|
Post by Don Cuevas on May 29, 2010 9:54:31 GMT
I do like it,in fact I love it,but want to drink it like juice!!! If it has nice chunks in it, of pepper and such, then, am less inclined to feel this way. Try adding a healthy slug of vodka or Tequila to your gazpacho, and then get back to me with a reformed opinion. |
|
|
|
Post by Deleted on May 29, 2010 10:41:56 GMT
I do like it,in fact I love it,but want to drink it like juice!!! If it has nice chunks in it, of pepper and such, then, am less inclined to feel this way. Try adding a healthy slug of vodka or Tequila to your gazpacho, and then get back to me with a reformed opinion. More like a deformed opinion DC!!  |
|
|
|
Post by hwinpp on May 31, 2010 7:44:55 GMT
You could make the broth normally then skim it when it has cooled, maybe even put it into the fridge.
Raita is a delicious savory yogurt dish to which you can add all kinds of herbs or 'cool' vegetables such as finely sliced cucumber or julienned ginger, also a sprinkling of crushed jeera. It's probably even good with apples or other fruits (but not traditional).
|
|
