Just chillin’ with more great chilled soups

Chilled summer soups.
Flavor pairings and creativity reigns.
While chilled soups are perfect for the endless sunny days. Presentations present perfect showcase for your kitchen. Appetizer.  Small plate.  Dessert.
The Menu Shoppe has it covered…
great tips for great menus.
Chilled Soup Specials sparkle on our
Or consider our  Table Tent Collection
also featuring Wooden Frame Card Holders and our chic Wire Menu Holder.
Savory simplicity. Excellent for small plate.
Watercress Vichyssoise
1 small boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
1 small onion, finely chopped
2 cups (16 fl oz) low-sodium chicken broth
1 cup heavy cream
4 cups coarsely chopped watercress (1 large bunch)
Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat
3 minutes more. Purée soup in 2 batches in a blender until very smooth, about 45 seconds per batch
(use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.  Soup can be chilled quickly in a metal bowl set in a larger bowl of ice and cold water. Stir occasionally for
15 minutes, then remove from cold water and refrigerate, covered, until cold, about
30 minutes.  Soup can be chilled, covered, up to 2 days.
Zesty.  Delightfully amuse or lovely at luncheon.
Chilled Zucchini Soup
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth
1 3/4 cups water
1 cup loosely packed fresh parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Trim: thinly sliced or torn zucchini blossoms
Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes. Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
Stir in buttermilk and season with salt.
Cool and crisp with just a teasing tingle.
Cucumber Soup with Wasabi Avocado Cream
3 English cucumbers (3 1/2 lb total), peeled and sliced
1/2 cup cold water
1/2 tablespoon distilled white vinegar
3 teaspoons kosher salt
1 ripe California avocado, peeled and pitted
1/2 tablespoon fresh lime juice
1 (8-oz) container plain yogurt
1 teaspoon wasabi paste–or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water– or to taste
2 tablespoons finely chopped fresh chives
1 1/2 cups ice cubes
Trim: finely chopped fresh chives
Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth. Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste. Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.
…and for a splash of color…so uniquely vibrant.
Brighten rainy summer days too.
Chilled Yellow Tomato Soup
For the Soup:
3 tablespoons olive oil
2 onions, chopped
2 tablespoons chopped fresh thyme (or 2 tsp. dried)
7 yellow tomatoes, cored, cut into chunks
6 cups canned low-sodium chicken broth
Salt and pepper
For the croutons:
2 loaves French bread, cut into  1/2-inch thick slices
6 tablespoons unsalted butter, melted
2 cloves garlic, halved
Make soup:
Warm olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Stir in thyme; cook 1 minute. Add tomatoes and broth. Bring to a simmer and cook, uncovered, until tomatoes are softened and soup is slightly thickened, 25 to 30 minutes. Season with salt and pepper. Remove from heat and cool slightly. Puree in a blender or food processor. Pour into a bowl, cover and chill at least 6 hours or overnight.
Make croutons:
Preheat broiler to high and set a rack about 8 inches from heat source. Brush both sides of bread with butter and place on a baking sheet. Broil, watching carefully to prevent burning, until golden brown, about 3 minutes per side. Rub each crouton with halved garlic while warm. Arrange croutons on top of each soup or serve alongside.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in amuse bouche, appetizer, Chalkboard Collection, LED Specials Board, presentation, soups, Table Tent Collection and tagged , , , , . Bookmark the permalink.

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