V. Heaven: soups

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Chilled Honeydew Soup With Mint And Lime

Spinach Soup With Basis And Dill

 

* Exported from MasterCook *

 

Chilled Honeydew Soup With Mint And Lime

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 29

Serving Size : 5 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1 medium-sized honeydew melon -- 4 1/2 pounds

perfectly ripe

cut into chunks -- (about 6 to 8 cups)

1/4 cup fresh lime juice

2 tablespoons minced fresh mint

fresh blueberries -- for garnish

(optional)

 

Yield: 5 to 6 servings (Easily multiplied, provided you have another

perfectly ripe honeydew) Preparation time: 10 minutes, plus time to chill.

 

Easy as can be–and a great choice for beginners–but this amazing soup will

only be as amazing as the honeydew itself. So shop carefully for your

melon, and be sure to pick one that has a creamy color on the outside and a

strong fragrance even before you cut it open. Those are the two telltale

signs of perfect ripeness.

 

Serve this on a warm day for any meal--even breakfast (my favorite)--or,

you can get downright serious and make it into a granita, which is like an

upscale snowcone. Simply transfer the soup to a shallow dish, and freeze

for several hours, stirring it every 30 minutes or so to prevent it from

becoming completely solid. Just before serving, chop it up with a fork, so

it turns into ice crystals. Serve as an appetizer, a between-course palate

cleanser, or even a light dessert.

 

Place the melon, lime juice, and mint in a food processor or blender and

puree‚ until smooth. You will probably need to do this in several batches.

 

Transfer to a container with a tight-fitting lid, and chill until very cold.

 

Serve in bowls or in glasses with a few whole blueberries plunked in, if

desired.

 

 

 

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* Exported from MasterCook *

 

Spinach Soup With Basis And Dill

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 42

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 fist-sized russet potatoes -- (about 1 pound),

cut into cubes -- peeling optional

2 cups chopped onion

1 tablespoon minced garlic -- heaping

6 cups water or broth

1 1/2 teaspoons salt

(possibly more -- to taste)

1 teaspoon dry mustard

20 ounces frozen chopped spinach -- defrosted

(OR 2 pounds fresh spinach

cleaned and stemmed and chopped)

1/2 cup minced fresh dill

1 small hand fresh basil leaves

fresh ground black pepper -- to taste

***OPTIONAL FOR THE TOP***

a little yogurt

mild paprika

 

Yield: 6 or more servings Preparation time: 50 minutes (25 minutes of work;

slightly longer if made with fresh spinach)

 

Place the potatoes, onion, garlic, water, salt, and mustard in a soup pot

or Dutch oven. Bring to a boil, then cover and simmer very slowly for

about 20 minutes.

 

Use a food processor or a blender to puree‚ the soup with all its solids,

adding the spinach and fresh herbs along the way. You will definitely need

to do this in several batches.

 

Return the soup to the pot and heat slowly. Serve hot, with a drizzle of

yogurt and a dusting of mild paprika on top, if desired.

 

Go ahead and use frozen spinach-it works very well here. (Just remember to

defrost it ahead of time.)

 

Don't substitute dried herbs for the fresh. It just won't be the same.

 

The potatoes and onion can be cooked up to several days ahead.

 

This soup freezes well if stored in an airtight container.

 

 

 

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