Soup in Summer
Cook up some delicious summer fare in a bowl
-The Betty Editors
We usually think of soup as winter food, but these 3 great recipes are perfect for warm weather. And best of all, soup can be made ahead of time! Cook them on a weekend morning when its cool, go out and play all day, and come back to a delicious dinner in a bowl. Here are three different soup options that will all make your mouth water for more:
Fresh Catch Stew
-Recipe courtesy of Krinos Foods (www.krinos.com)
Here’s an easy version of a very traditional Greek dish.
3/4 cup Krinos extra-virgin olive oil
4 medium onions, peeled and sliced thin
4 plum tomatoes, peeled and chopped
3 pounds mixed white fish, gutted and cleaned
1 pound shrimp, cleaned
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
1/4 cup finely chopped flat-leaf parsley
6 slices thick toasted bread
1. Heat half of the olive oil in a large soup pot and add the onions. Cook covered over medium heat until wilted, about 7 minutes. Add the tomatoes, and 6 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain, reserving the vegetables and pouring the stock back into the pot.
2. Add the fish and shrimp to the stock, and simmer for another 20 minutes. Remove the fish with a slotted spoon, debone it, breaking the flesh apart into small pieces. Add it
back to the soup pot, together with the vegetables. Add the diced potatoes, season with salt, and simmer the soup, partially covered, for 2 hours, until thick. Add more water if necessary. Sprinkle the parsley and remaining raw olive oil into the soup before removing from heat.
3. To serve, place six slices of thick toasted bread on the bottom of six bowls and ladle the soup into each of the bowls.
Yield: 8 servings
Warm Mango Soup with Grilled Coconut Prawns
–Recipe courtsey of Susan Walter, Chef
For the soup:
2 tbsp. flour
½ tsp. turmeric, ground
1 ½ tsp. cumin, ground
1 tsp. coriander, ground
½ cup plain Greek yogurt
32 oz. The Perfect Purée of Napa Valley Mango, thawed, or 3 mangoes peeled and finely diced
1 ¼ cup water
1 ¼ tsp. salt
½ tsp. dried chile flakes
• ½ tsp. whole cumin seeds, toasted
1. Place flour, turmeric, cumin and coriander in a medium bowl. Whisk in yogurt
2. Add 1 cup Mango puree, water, salt, and dried chilies. Mix well.
3. Heat mixture in a saucepan with toasted cumin seeds and remaining Mango puree.
4. Bring to a simmer and cook over low heat for 10 minutes, stirring frequently.
5. Strain and hold until ready to serve.
For the coconut prawns:
½ tsp. canola oil
? cup The Perfect Purée of Napa Valley Coconut, thawed or canned coconut milk
3 tbsp. The Perfect Purée of Napa Valley Blood Orange, thawed or 1/2 cup orange juice
1 ½ tbsp. The Perfect Purée of Napa Valley Lemon Zest, thawed or juice of 1/2 lemon
¾ tsp. salt
¼ tsp. pepper
1 tsp. fresh thyme leaves
1 clove garlic, minced
1 lb. prawns, cleaned and deveined
Oil for the grill
1. Mix oil, Coconut puree, Blood Orange Concentrate, Orange Zest, salt, pepper, thyme and garlic in a medium bowl.
2. Add cleaned prawns and toss to coat. Marinate for 1-2 hours.
3. Heat grill and brush with oil. Grill prawns until done, do not over cook.
• Mango Soup
• Grilled Coconut Prawns
• ¼ tsp. black sesame seeds
1. Place ¾ cup of warm soup into a shallow soup bowl.
2. Place 2 oz. of grilled prawns in center of bowl.
3. Garnish with black sesame seeds.
Replace prawns with grilled scallops or grilled lobster tail.
Serve soup chilled with a skewer of grilled shrimp across the top edge of the bowl. Or serve in a shot glass with one Coconut Shrimp on the side for a tasty hors d’oeuvre.
Yield: 8 Servings
Yellow Corn Chowder
–From Entertaining in the Raw by Matthew Kenney. Reprinted with permission of Gibbs Smith (www.gibbs-smith.com)
A totally vegan, no-cook, chowder that captures all the creamy sweet richness of traditional summer corn chowder.
4 cups yellow corn
3/4 cup fresh coconut, grated
2 1/2 cups cashew milk (made from 3 cups water plus 2
cups cashews, soaked)
1 tablespoon plus 1 teaspoon salt
2 1/4 teaspoons ancho chili powder
3 tablespoons olive oil
1/4 cup agave
1/2 cup coconut water
1 tablespoon finely chopped fresh tarragon
1. Blend all ingredients, except the tarragon, in a blender until smooth.
2. Serve garnished with fresh tarragon.
Photograph of Yellow Corn Chowder by Miha Matei