We had a big dinner for the management team that built our house and we served this soup. We still hear them talking about it – in a good way!
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup water, divided
- 1/2 cup whipping cream
- 1 cup white cranberry juice
- 3/4 cup sugar
- 3 whole cloves
- 1 cinnamon stick
- 1 tbsp. lemon juice
- 8 oz. raspebrry/cranberry yogurt (fabulous)
- 1/3 cup sour cream
- powdered cinnamon
Put the berries and 1/4 cup of water in the blender amd puree until smooth. In a large saucepan combine pureed fruit with remaining water, cranberry juice, sugar, cloves and cinnamon stick. Cook over medium heat until mixture begins to boil. Remove from heat and cool.
Strain soup into a large bowl (this will take a few minutes, so be patient). Add the lemon juice and yogurt, whisking until well blended. Cover and refrigerate until very cold.
When ready to serve, add a dollop of sour cream in the center and a light sprinkle of powdered cinnamon.
This is another fabulous cold soup and a great change of pace for the taste buds.
Taste Rate – 12 out of 10
Pear and Gouda Soup
This is one soup that has an intriguing taste and is easy to make. Read it through first and then, in a loud voice, proclaim ‘damn I can do this”. That is the whole motto of this site.
Try new things, have fun and reap the rewards for a job well done.
You will need:
- 2 ripe Bartlett pears, peeled, cored and chopped coarsely
- 1 1/2 cups vegetable stock
- 1 tsp. minced fresh ginger
- 1/4 tsp. freshly grated nutmeg, plus extra
- 1/2 red-skinned red pear, not peeled, cored and julienned
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. coarsely chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup milk
- 4 oz. baby Gouda cheese, cut into small pieces (3/4 cup)
- 1/2 cup Piesporter wine or apple juice
- salt and pepper to taste
Combine the Bartlett pears, vegetable stock, nutmeg and ginger in a large saucepan over high heat and bring to a boil. Reduce the heat and let it simmer until the pears become tender. (about 10 minutes). Set aside to cool.
In a small bowl, make a salsa by gently stirring to gether the red julienned pear, lime juice, pecans, cranberries and a dash to nutmeg. Set this aside.
In a small saucepan, melt the butter over a low heat. Add the flour, stirring until smooth but do not burn. Slowly whisk in the milk, stirring constantly until it thickens. Add the cheese to the milk mixture until melted. Set aside.
To finish this, puree the pear mixture with the vegetable stock until completely smooth. Return the mixture to the large saucepan and add the cheese mixture, stirring constantly until heated through. Gradually add the wine or apple juice and heat through. Do not boil.
To serve, use your prettiest bowl and fill each one equally. Top the soup with a light sprinkle of freshly ground nutmeg – not too much-and a spoonful of the salsa.
This makes 4 – 6 servings. This is definitely a ‘lick the bowl’ kind of soup. It is not too sweet but in rich in flavour and texture.
Take your time with this course. Everyone will want to enjoy it fully and, of course, compliment you through the roof.
Summer Melon Soup
You may think you don’t like cold soups, but let me assure you, once you have tried them I think you will agree just how fabulous they are. You only have to make sure the melons are fully ripe but not too mushy or hard. (think of the three bears and the bowl of porridge).
This serves 6
- 8 cups of ripe honeydew melon, chopped
- 1 1/2 tsp. finely grated fresh ginger
- juice of 1 whole lemon
- 1 tsp. Fruit Fresh (ascorbic acid)
- 1 cup frozen apple concentrate
- 1/2 cup Piesporter wine
- 2 melon slices per person, chopped fine
Preparation :
Place all the ingredients in a blender and blend until smooth. Strain into a bowl, cover and keep in the fridge until ready to serve. This soup must be served cold.
Ladle even portions into your prettiest bowls. Spoon a few peices of chopped melon in the center of the soup.
In a word: yummy!
Potato and Bacon Chowder
I love chowders and this one has a lemony taste to it. Give it a try!
You will need:
- 4 cups chicken stock
- 1 garlic clove
- 3-4 large gold potatoes
- 2 sticks of celery, ribs peeled,
- 1 small carrot, chopped small
- pinch of salt/pepper
- zest from one lemon
- 5-6 slices of bacon, cooked crisp and crumbled
- 2 cups whole kernal corn (off cob or drained canned corn)
- 3/4 cup whipping cream
- fresh dill, chopped
- Cook bacon until crisp and crumble. Set aside.
In a large pot combine all the ingredients and bring to a boil. Simmer for about 20 minutes (until tender) and liquid has reduced and thickened a little. Add the lemon zest and cream, continuing to simmer for about 5 minutes. At this point do not bring to a full boil.
Serve in a pretty bowl and garnish with the bacon and a touch of fresh dill.
Tasty Pumpkin Soup
Always on the lookout for something new and knowing you have all the ingredients in the pantry? Try this one on for size.
- 2 tbsp olive oil
- 1 leek, cleaned, white and light green pieces only
- 1 rib of celery, peel off the threads
- 1 gold flesh potato, diced
- 1 tsp. curry powder
- 5 cups chicken stock
- 2-2 1/2 cups whipping cream
- 1 can pure pumpkin (not pie mix) (796L can size)
- 1 tbsp. lemon juice
- salt and pepper to taste
- Brioche croutons (or buttered sourdough croutons)
Heat oil in a large pot on medium heat, adding the leek and celery and saute for about 3-4 minutes until soft and fragrant, not brown.
Add the diced potatoes and curry powder and saute for another minute. Now add the stock, pumpkin, and lemon juice. Bring to a boil and reduce the heat to a simmer and cover pot. Cook for about 15 minutes. Add the cream and cook until heated through. Season lightly with salt and pepper. Put into a pretty soup bowl, add a few freshly toasted croutons .
The curry adds a little flavour but no heat and it is a wonderful refreshing soup. Add a bottle of well chilled Piesporter (glass, if only you).
Enjoy!
Blueberry Soup
- When entertaining and you want to serve a new ‘thing’, try this. I promise you it will be a superb addition to the meal. I also promise you everyone will want the recipe (even if not a lover of cold soups).
You will need:
For 4
- 2 1/2 cups Blueberries
- 1/4 cup Blueberry Juice
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1/4 cup Chardonnay Wine
- Juice of 1/2 lemon
- Blueberry Yogurt and Fresh Blueberries for garnish.
Now put everything in the blender until smooth and strain well to remove the seeds (this takes time). Top with Blueberry Yogurt and fresh blueberries. You will notice people slyly running their fingers around the edge of the bowl to get it all.
Now, if serving for 10
You will need:
- 5 1/4 cups Blueberries
- 1/2 plus 1/8 cup of Blueberry Juice
- 2 1/2 cups whipping cream
- 1 1/4 cups honey
- 1/2 plus 1/8 cup Chardonnay Wine (or White Cranberry Juice if you want non-alcoholic)
- Juice of 1 1/4 lemons
Process and garnish the same as for 4.
Red Pepper Soup With Puff Pastry Bonnet
This soup has a look of WOW when you bring it the table. It is comfort food extraordinaire.
Serves 4
- 6 large red peppers, seeded
- 2 tbsp. butter
- 1 small shallot, chopped fine
- 3 1/2 cups chicken broth
- 1 tbsp. fresh lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 cup whipping cream
- Fresh basil, julienned
- Puff pastry, thawed
Preparation:
Preheat oven to 350 degrees. Cut peppers in half, remove seeds and place on a cookie sheet. Broil until the skins are blackened and puffed. Place in a paper bag to steam for a few minutes to cool and then remove skins.
Melt butter and saute the shallot and garlic until soft (do not burn.) Cut the cooled peppers in chunks and add to the shallot mixture. Add the broth and simmer, covered for thirty minutes. Add the lemon juice and in very small batches, carefully put into a blender. Blend until smooth and strain. This can be done ahead to this point. Do it the day before to allow the flavours to marry well in the fridge. Just before serving, pour into a saucepan, add the whipping cream and heat to steaming but not boiling. Add a few strips of the fresh basil on top.
Roll out the thawed puff pastry and cut into four squares. Run your finger that you dipped in water around the top of the soup bowl (oven proof) and lightly press pastry to cover the bowl. Bake until done.
It is super showy and will definitely exude a few oohs and ahhs.
Chowder with Champ Fleury cheese
This cheese is to die for and when you put it in this soup…OMG!
Serves 4
- 1/2 cup Pancetta, cooked and crumbled (fattier, the better)
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese (this is THE best ever)
- 1/2 cup Chardonnay wine
Preparation: Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add this along with the wine, to the soup, stirring until completely melted. Do not boil.
My mouth drools just putting this on. I kid you not. Being a lover of “thick” soups, this is one of the best you can make. When you have completed the task, sit down with a glass of wine and exclaim loudly “damn I did this”…..ME!
Corn Chowder
Oooh this is so good. You will love it, I know.
Serves 4
- 1/2 cup Pancetta, cooked and crumbled
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese
Preparation:
Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add to the soup, stirring until completely melted. Do not boil.
I love a thick chowder and this one fills the bill for comfort food.
Creamy Cauliflower Soup
- This is one good way to get your vegetables. Serve this for your company and get raves.
You will need:
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 4 cups good brand chicken stock
- 1 medium cauliflower, cut into florets
- 1 bay leaf
- 2 stalks celery, ribs removed
- 2 cups whipping cream
- freshly grated nutmeg
- pinch of salt and pepper
In a large saucepan, saute butter and onion until soft and golden. Add garlic and cook another minute. Add stock and bring to a boil.
Reduce heat to a simmer, add celery, cauliflower and bay leaf. Cook about 10 minutes or until cauliflower is tender. Remove bay leaf.
Pour ingredients into a blender (small batches) and puree. Return to saucepan and add the cream, and season to taste with the nutmeg, salt and pepper. If the soup is too thick, lighten with a little half and half cream.
Ladle into pretty soup bowls and place 3 small crackers on the plate.
Butternut/Yellow Split-Pea Soup
The cold winter air makes one wish for a good hearty soup that can be made in a slow cooker. Try this it is really tasty.
You need:
- 1 butternut squash, peeled and cut into pieces
- 1/2 of 450g pkg. of dried yellow split peas
- 3 carrots, peeled and coarsely chopped
- 2 celery stalks, strings removed
- 1/2 onion, coarsely chopped
- 1 cup of diced ham steak (250 ml)
- 1 bay leaf
- 1 tsp. cumin
- 900 ml carton chicken broth
Rinse the peas and drain. Place all the ingredients in a crock pot, set on medium and leave for work. Check to see the peas are cooked. Discard the bay leaf. Enjoy.
When cooled, keep covered in the refrigerator up to 3 days, or frozen for 2 1/2 months.
Taste Rating: 8.7
