Vegetarian Soup Cuisine

[Guest guest]

Jay Solomon's Vegetarian Soup Cuisine is paperback and costs $14.95. It

was on my used bookstore to-buy list for a long time, and I finally bought

it in a full priced bookstore because I couldn't find it otherwise. I try

to make a vat of soup every weekend, serve it for one meal, and then put

the leftovers in small plastic containers which I freeze and later take to

work for my lunch. I try to eat tofu or beans everday for lunch along with

two servings of vegetables and my soups are an easy way to make this goal.

 

Solomon's soups are basic, with a reasonable list of ingredients. Nothing

too fancy or complicated. His book has a chapter of intro material on

making soups plus how to make stock, a chapter on international soups, a

chapter on soups for each season and then one on accompaniments.

 

Since we are back to winter where I live, I thought that I would start

sharing some of his recipes with two fruit soups. They promise that it

will, eventually, become warm again.

 

Minty Cantaloupe Bisque

Peach Orchard Soup

 

 

* Exported from MasterCook *

 

Minty Cantaloupe Bisque

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 213

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large ripe cantaloupe

1 cup lowfat plain yogurt

6 fresh mint leaves -- up to 8

cut into thin strips

(chiffonade style)

1/4 teaspoon ground nutmeg

 

I wouldn't go so far as to call myself a juice fanatic, but I do indulge in

fresh homemade juice almost every day. So it was a given that there would

be at least one soup recipe from my venerable juice machine. This cool

bisque is intended to be a simple palate refresher. " Melon alone or leave

it alone, " my father is fond of saying.

 

Cut the cantaloupe in half and scoop out the seeds. Scrub or pare the skin

off and slice the cantaloupe into thin wedges. Place the wedges one by one

into the juice extractor. If using a blender or food processor fitted with

a steel blade, completely peel and dice up the cantaloupe; puree until

smooth.) There should be about 3 cups. Pour the pureed cantaloupe into a bowl.

 

Whisk the yogurt and mint into the cantaloupe. Pour the soup into chilled

bowls and serve immediately, or refrigerate for 1 hour. Sprinkle the

nutmeg over the top before serving.

 

Yield: 4 servings

 

 

 

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* Exported from MasterCook *

 

Peach Orchard Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 221

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large ripe peaches -- pitted and diced

2 cups apple juice

1 tablespoon dark rum

1/4 teaspoon ground nutmeg

1 cup plain lowfat yogurt

1 tablespoon honey

2 tablespoons chopped fresh mint -- (optional)

1 peach -- pitted

and cut into thin wedges

 

A succulent, tree-ripened peach can be a wonderful, beautiful thing. A

sign advertising ripe summer peaches for sale will stop me in my tracks

every time. For this inventive chilled soup, peaches are first poached in

apple juice, and then pureed into a light and sweet summertime bisque.

 

In a medium saucepan combine the diced peaches, apple juice, rum, and

nutmeg. Bring to a simmer and cook over low heat for about 10 minutes,

stirring occasionally. Remove from the heat and let cool slightly. Pour

the fruit mixture into a blender and blend for 5 to 10 seconds until

smooth. Refrigerate for about 2 hours.

 

Transfer the chilled peach puree to a mixing bowl and blend in the yogurt

and honey.

 

To serve, ladle the soup into chilled soup bowls. If desired, sprinkle the

mint over the top and garnish with fanned peach slices.

 

Yield: 4 to 6 servings

 

Soup Tips: For a Peach and Plum Bisque, poach two plums (pitted and diced)

in place of one of the peaches.

 

 

 

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