COLD VEGETABLE DINNER SOUPS
With the uncertainty over school openings, physical or virtual classes and resultant family scheduling problems, my usual posts on easy back-to-school meals need updating. (See Sept.7, 2017, Sept.6, 2018, Sept. 5, 2019) There are however, a few facts which apply. Classes will resume earlier to catch up for lock-down loss; parents will need more help with meals, especially those doing double duty working from home; the weather will stay warm for some weeks, so cold meals will be welcome. Soup is the answer. If it’s filling and nourishing served hot in winter, shouldn’t it be just as nutritious and satisfying cold in summer?
Nothing, generally, is easier than soup and no way simpler to make it than in a slow cooler or Instant Pot. It can do its magic overnight, the soup chilled all day and ready for dinner. Moreover, most vegetable soups only require a pot, a blender, 30 min. cooking time and an hour or so to chill if serving cold and many vegetables are at peak now but recipes are scarce. Aside from Vichyssoise, Madrilene, Gazpachio, Tortilla Soup and a few others, soup isn’t considered a summer food in the United States.
In fact, soup doesn’t figure prominently in our menu choices as an entrée except as a hearty dinner on a cold winter night. By contrast, other countries enjoy soup all year. In Italy, during the summer, rice replaces pasta in Minestrone and it’s served very cold. Pappa al Pomodoro (Tomato-Bread Soup) which is eaten at room temperature, not hot, is as popular in July as December.
Cookbooks printed in the United Kingdom devote chapters to Summer Soups, even separating the ‘chilled’ ones from the ‘light’ ones. In fact, most of the variations below were inspired by 400 Soups, edited by Anne Sheasby. Some books I inherited from my Grandmother include them as well. I guess the convenience of microwaves, the availability of supermarkets and the huge variety of take-out foods have distracted us. Making soup seems too time consuming and laborious.
That’s just not true! Few things are easier, require less attention and effort, or are more forgiving to cook than soup; even recipes requiring time don’t need constant monitoring or frequent stirring. Moreover, soup keeps well, often improving as the flavors meld and many freeze well. It’s versatile too and ingredient changes are readily accepted. The same one can be chunky and rustic as made, acquire an interesting texture with a little blending and be silky sophistication when pureed. Perhaps, best of all, soup has long been considered an economic meal solution, depending on the ingredients.
A rough estimate of the cost is far less than a regular meal. I have proven to my satisfaction, that there are a few easy rules which simplify the process of making several types of soup. I state them below for standard cooking. With cookers things are even simpler but the basic principles still apply.
• Frozen or canned vegetables or fruits can be substituted for fresh. If not drained, deduct the amount of any liquid from the amount stated in the recipe.
• Sauté a medium onion, chopped, in 1Tbs. oil or butter, per 2 servings , in the pot first
• Add vegetable(s) of choice to pot, chopped if large, and just cover with liquid-usually broth, optionally vegetable, chicken or other meat. A portion of juice can be substituted for flavoring.
• Bring to a boil and reduce heat. Allow to simmer for between 10 and 20 min. as per directions.
• Add seasonings half way through cooking, check by taste. Avoid overpowering the natural flavor, be careful with the salt and remember heat intensifies pepper.
• Blend or process to desired consistency, in batches, adding more liquid only if necessary.
• Return to pot if serving hot, or bowl if chilling. Add additional liquid to achieve desired density, or stir in cream, if using. Check for taste, reheat or chill, add appropriate garni before serving.
• One pound of vegetables requires about 4 cups liquid and serves 2, in bowls
• 1lb. = (3) 10 oz. boxes frozen. Check can labels for quantities.
• For a more substantial soup, add one small, or half a large potato per serving, before boiling. Alternatively, return to heat, bring to a simmer, and add instant potato flakes and liquid in equal amounts, alternately, until desired consistency is reached. Remember this will dull flavorings so taste test often. Can still be served chilled.
NOTE: As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are usually thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. However here I’ll just discuss the ones I tested.
RECIPES
Cucumber Bisque—Yield 4 cups. Always served chilled
This has long been a favorite of mine. Seed and chop, but don’t peel 4 large cucumbers. Soaked in salted water for 10 min. Put them in a pot with 1 small chopped onion, just enough chicken stock to cover, and simmer for 20 min. Puree and chill for several hours. Serve with a dollop of sour cream and fresh, chopped chives. No other seasonings needed.
VARIATION: Excellent with chopped, cooked shrimp, crab or salmon.
Pea Soup with Mint—Serves 2 in bowls. Can be served hot as well
Following the steps above, sauté a medium onion in 1Tbs. canola oil, then add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering for 20 min. puree and, needing no other seasoning, chill. Garnish with sour cream and a sprig of fresh mint.
3 VARIATIONS:
1) add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving some tips for garnish)
2) omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt
3) lend elegance to the dish. Float a fillet of poached salmon in top and garnish with a dab of yogurt
Carrot Soup—Serves 2 in bowls. Also can be served warm.
Follow above directions, to the sautéed onion, add 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth to cover. After puree chill or choose one of the following.
VARIATIONS:
1) add 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate. Chill and garnish with slivered peel 2) add 2)1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. Chill and garnish with a sprig of cilantro
3) add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.
NOTE: All the above soups can be fortified with potato. Carrot soup is excellent with smoked meats-chopped leftover ham, chopped sliced Deli ham or for elegance julienned strips of smoked salmon or lox.
Summer Tomato Soup: Serves 4-6.
3 ½ lb. peeled tomatoes
1 ½ cups stock
3 Tbs. tomato paste
3 Tbs.balsamic vinegar
3 Tbs. fresh basil leaves
3 tsp. sugar
Salt and pepper
Sour cream or yogurt for garnish
To peel tomatoes water for ,dip in boiling water for 20-30 sec., gently prick skin with knife point and peel off skin. Chop into a pot, add the broth bring to a boil and simmer 10 min. Add the other ingredients and simmer for 3 min. Puree, chill if serving cold and garnish with a dollop of cream or yogurt.
VARIATIONS:
1) Use 1 lb. cherry tomatoes, 1 lb. plum tomatoes, and 1 lb. vine ripened. Peel tomatoes or alternatively, puree and strain with 1 small onion. Omit vinegar, sugar and basil, but increase stock to 2 ½ cups. Simmer vegetables and stock 4-5 min., cool, chill and serve garnished with pesto.
2) Sautee 1 onion and 1 carrot in 1 Tbs. oil until softening, about 5 min. Add 2 cloves garlic for 3 min more. Add 2 ½ lb. peeled tomatoes, 1 bay leaf, 5 sprigs each of fresh thyme or marjoram (1/2 tsp. each dried) simmer for 10 min. and puree. Cool and stir in 1/3 cup sour cream or yogurt then chill. Serve garnished with a dollop of cream or yogurt.
Note: When served cold, chicken or seafood ate the best protein choices to fortify tomato soup.
White Bean Soup—Serves 4 in bowls.—Also called Tuscan, Cannellini or Navy Bean
White beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types. Most legumes, though not lentils, require soaking before cooking. Soak them in water over-night or bring them to a boil for about 6 min., then let them stand for an hour, drain them, cover them with fresh liquid and simmer them until they’re soft, usually between 45 to 90mins. Or use canned.
1 or 2 large onions, chopped and sautéed in 1to2 Tbs. oil first always enhance beans’ flavor. Add the soaked beans with just enough liquid to cover the beans, add more as needed to avoid it’s becoming watery. I don’t usually use broth, adding bouillon powder to taste as it cooks. One ingredient which gives life to any bean soup is vinegar; red for the darker, more robust beans and white for the white and pink beans. Don’t be shy. It may absorb several tablespoons-taste to test. Other optional additions are a sliced carrot, red pepper flakes and a sprinkle of lemon pepper, a cup of canned diced tomatoes drained. Diced ham is the best meat addition to bean soups.
All of these soups and many more make easy, delicious summer meals, especially when paired with a nice salad and a simple sandwich, a loaf of good bread, rolls. Furthermore, once the soup is made, it keeps for days, and it’s as easy to make a lot as a little, perhaps two or more dinners. All you need do is open the fridge and serve it, or in winter, heat it up and serve. Talk about a budget and a time saver! The best thing is that there is an infinite variety of soups, from near stews to basic broths, and the majority of them can be eaten hot or cold. So the next time you’re wondering what to serve, think soup!
NOTE: To find recipes for more substantial chilled soups like Gazpachio, Avocado with Chicken, Spinach and Ham with Rice and others, click here.
