Do you have a tried 'n' true recipe for avocado (or other) pareve cold soup?
- almond tree Jul 2, 2014 11:30 AM
Easy please ... and not sweet. Thanks.
This is one of our favorite summer soups because it tastes good either hot or cold. I generally serve it warm Friday night, and then we eat it cold all day Shabbos. It may need additional salt when it's cold.
Quantity and proportion of vegetables is approximate.
First I prepare about 4 to 6 leeks, washed and sliced up. In a large pot, let them start to saute in oil - either regular vegetable oil, or light olive oil, not to caramelize, just to start getting a little soft and warm for 2 or 3 minutes.
Wash and cut up about 5 or 6 medium size zucchini. I don't peel them, just scrub very clean. Add to the leeks and combine them.
Add enough water that the leeks and zucchini are covered, plus an additional inch or so of water. Add soup powder (I like the Osem pareve consomme with no MSG, but use what you like) and salt and pepper, if you like pepper. Let simmer until the vegetables are soft, about 15 or 20 minutes.
Clean a bunch of watercress. Remove the tough stems (otherwise the stems get tangled later when blending). When the soup is finished cooking add about 3/4 of the watercress leaves. Keep the remainder of the watercress to add to the soup as a garnish just before serving. Watercress seems to lose its bite once it's heated in the soup, which is why I add some fresh to each bowl, for the pepperiness and color.
Process the soup with an immersion blender. I try not to make it too smooth, so I stop when it still has a little texture.
I make it in my pareve pot. If you're having dairy, grated parmesan on top is wonderful
Here is another lovely, easy gazpacho. It tastes best when prepared the day before so the flavors have time meld, and again, it is delicious garnished with avocado: http://thepioneerwoman.com/cooking/20...
(Personally, I don't like cold, creamy soups--they remind me too much of smoothies! I prefer a thinner soup and then a creamy garnish like avocado or Greek yogurt)
We like pea and avocado soup with mint. It has a base of veg broth and coconut milk.
Everything gets put in the blender with optional garlic.
re: almond tree
I've never run a formal experiment (and if you do I hope you'll post the data here) but a piece of peeled, raw (no lemon juice) avocado certainly stays green for an hour, and turns brown overnight. What I don't know is how much longer than an hour raw, naked avocado can be trusted.
I make a summer fruit soup we like a lot:
1 can or jar cherries
1 can pineapple chunks
1 c. sugar
water and/or orange juice
Dice all fresh fruit except strawberries and blueberries. Slice the strawberries, leave the blueberries whole. Add the cherries and pineapple, including the juice. Add the sugar and water/OJ; cook for an hour.
For a thicker soup, divide, puree half, and add back the unpureed half.
Note: The amounts of what you put in is up to you, and depends on the size of the fruit, the size of the pot, how much you want to make, how sweet you want it, how thick or thin you want it, and obviously, what you like. I fill a 6 quart pot pretty full up when I make it.
EDIT: Oops . . . just noticed you didn't want sweet. Well, maybe someone else will.
My Hungarian mother used to make cherry soup, but only during the short period when fresh sour cherries were available. First the cherries were cooked with sugar and water until the cherries were soft.
To make the soup pareve she'd beat an egg, and then slowly, slowly add the hot soup liquid, a little at a time, beating furiously so the egg wouldn't curdle (I think it's called tempering).
The resulting soup, served cold, was "creamy" and delicious.
Mango ginger soup with coconut milk. It's a smoothie in a bowl. Not what Almond Tree is asking for. But, hey, it's summer. And lots of the best summer first courses are fruit soups.
Recipe is shockingly simple - No cook. No chop. No peel. No added sugar.
Thaw a bag of Trader Joe's (or other) frozen mango chunks. Throw in blender with 1/3 can of coconut milk. Add ginger (I use Christopher Ranch minced, comes in small jars, but can use powdered) to taste.
On Friday morning I found that the avocado I had was past its prime & the ones at the makolet were rock hard, so I ended up making a variation on this cold pea soup recipe. I used olive oil instead of butter & basil instead of mint, & omitted the lemon whipped cream, as suggested. Quite good. The leftovers were even better, mixed with a little soft goat cheese.
re: almond tree
I make a butternut squash soup:
One large onion quartered and sliced
One large leek , cut lengthwise, and chopped into 1/2" pieces.
1 tbl. of Olive or vegetable oil
1 tsp. salt.
1/2 tsp black pepper
1-2 lb butternut squash peeled and cut into 1 inch squares.
1&1/2 quarts of pareve vegetable stock
1/2 cup of instant potato flakes.
Sweat onions and leek with oil in a pan, 5 to 7 minutes
add Squash and cook 3 minutes more.
Add stock, salt and pepper and gently boil for 45 minutes.
When squash breaks down easily with a fork, turn off heat. Stir in potato flakes and allow to cool for at least 1 hour. Use an immersion blender or a regular blender in small batches to puree soup. (Be careful with hot soup in a blender)
Chill and serve with a crouton on top.
If it is a dairy meal, you can blend in 1/2 cup of heavy cream, or place a dollop of sour on top and/or use some parmesean/garlic croutons.
This soup can also be served warm, if desired.
I literally just saw this made on a show called "Let's Dish." It seems to fit the bill . . . served cold, savory, not sweet, and has avocado in it. I have not made it (obviously, since I saw it no more than 10 minutes ago), so I have no idea if it's good or not. It's not my cup of tea, actually, but maybe it's yours.
Here are two more from the website of the same show:
Thanks for all the suggestions. I'm going to have fun experimenting with them.
As I shared upthread, I ended up making a green pea/basil soup for Friday night. Shabbos day I went out for lunch and my hostess served a delicious gazpacho.
I have never been a big fan of avocadoes. The only one I tried is a dip.
one garlic glove
mix them together, becomes nice dip with lemon/garlic flavor. Otherwise avocado is good just by itself. I don't believe in mixing them in salads.
Here is a good article that covers basically everything people usually don't know about avocados but should.
May be this is why usually recipes with avocados aren't really good.