Cream Of Watermelon Soup Food

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

CREAMY WATERMELON SMOOTHIE

Steps:

• Place all ingredients in a blender; cover and process until blended.

CREAM OF WATERMELON SOUP

Steps:

• Puree watermelon chunks in blender until smooth.
• Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
• Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
• Chill overnight and serve garnished with a couple of mint leaves atop each bowl.

CREAMY WATERMELON SOUP

Steps:

• Puree watermelon in a blender until smooth.
• Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
• Chill overnight.
• Garnish with remaining sour cream/yogurt and mint leaves.
• Enjoy!

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

WATERMELON AND FETA CHEESE SUMMER SOUP RECIPE

Steps:

• Chop the watermelon.
• Dice cucumbers.
• Blend the watermelon.
• Strain through a nylon mesh sieve to remove seeds.
• Add diced cucumber.
• Chill well until ready to serve.
• Pour chilled soup into cocktail glasses or glass bowls.
• Crumble feta cheese on top.
• Garnish with mint leaves.
• Bon Appétit!

CHILLED WATERMELON SOUP

Steps:

• Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.

WATERMELON SOUP

Steps:

• Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
• Cover and chill for 4 hours.
• Serve in chilled bowls with tabasco sauce on the side.

SPICY SOUR CREAM & WATERMELON SUMMER SOUP

Steps:

• Mix sour cream and pepper sauce until blended. Refrigerate until ready to use.
• Combine watermelon, vegetables, mint and lime juice. Add to blender in batches; blend until smooth. Transfer to another bowl.
• Refrigerate 1 hour or until chilled. Top with sour cream. Serve with crackers.

SUMMERTIME MELON SOUP

Steps:

• In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.