CHILLED PINEAPPLE SOUP WITH COTIJA CHEESE AND BASIL
Easy chilled pineapple gazpacho soup recipe
Provided by Sandi Gaertner
Categories Gluten Free Soup Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Add all ingredients to a Vitamix or blender.
- Puree until smooth.
- Chill in the refrigerator for 1 hour. Garnish with cotija cheese.
Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 48 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Cholesterol 2 mg, Sodium 43 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 1 g
PEAR SOUP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 45m
Yield 5 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
- Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
- Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
- Preheat broiler.
- Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
- Yield: 5 to 8 servings
CHILLED PEAR AND CHICKEN SOUP
A flavoursome light soup that is served chilled. A delicious choice for summer dining. It's ideal before a heavier main course or served for lunch with warm crusty bread rolls. This recipe has been in my Word files for some years. Unfortunately when I first saved it, I did not include any indication of its source. All I know is that it is clearly from an Australian website and that the original recipe was Catherine Saxelby's. Thank you, Catherine. What I have posted here is my adaptation of Catherine Saxelby's recipe. I have added several ingredients and changed several others. I'm sure that you will do the same when you make it. I have not, however, tried it as a warm soup, probably because I have only ever made it in summer. Please let me know what it's like if you DO serve this warm.
Provided by bluemoon downunder
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pears, chop into large chunks, discard the juice (or drink it!) and set aside.
- Heat the oil in a large sauté pan with a lid (preferably non-stick), add the onion, red pepper, celery and chicken and cook over a medium heat for 3-4 minutes, while stirring.
- Add the stock and bring to the boil.
- Reduce the heat to low, cover and continue cooking for another 10 minutes or until the onion, red pepper and celery are soft.
- Add the pears, cinnamon, ginger and white wine. This cools the soup down so that you that you really don't need to allow much more time for cooling before you process the soup.
- Puree the soup in batches in a food processor or blender until smooth, transferring each batch to your serving bowl.
- When all batches have been processed, mix the soup well to ensure that the consistency is even.
- Cool the soup in the refrigerator until well chilled.
- To serve, divide the soup between 4 soup bowls and place a dollop of yoghurt in the middle of each bowl and garnish with a sprig of parsley, mint or some other fresh herb that you have on hand.
Nutrition Facts : Calories 399.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 42.3, Sodium 412.8, Carbohydrate 66, Fiber 11.6, Sugar 40.2, Protein 22.2
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
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- Using an ovenproof skillet over medium/high heat, melt your butter or margarine, then add the onions and garlic and cook until translucent and lightly caramelized, about 5 minutes.
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